BUFFALO MILK, 1.

03 kg
(mc = 85.6%, fat = 6.3%, acidity = 0.15% LA) Process and
CITRI ACID, 4.67x10(-3) kg/min Heating
material flow
Saturated steam
in indirect type helical
tube heat exchanger, chart for
1.13 bar, 103oC tube length = 4.95 m,
mean dia of coil =
120mm, tube ID/OD =
production of
6/9 mm
WATER,
0.21 kg/min
Mixin
g
Milk, 95oC Chhana from
Citric acid solution,
0.21 kg/min (TS = 2.77%) Cooling
buffalo milk
in indirect type helical tube heat
WATER, exchanger, tube length = 7 m,
1kg/min, 28oC mean dia of coil = 120 mm, tube
ID/OD = 6/9 mm
Heating
in a U-tube heat
exchanger, length Milk, 70oC
= 2 m, tube ID/OD
= 6/9 mm
Mixing
in a vertical tube where the
milk-acid mixture moves
Citric solution, 0.21 kg/min, 70oC upward, tube length = 80 cm,
tube dia = 4.5 cm, residence
time = 1 min

Gravity
Whey,
separation
flow rate = 1.01 kg/min
in muslin cloth

CHHANA, 0.218 kg/min

(mc = 50)
 Paneer

CITRIC ACID, 4.54x10-3kg MILK, 1 kg

(mc 83%, Fat 7%, Acidity 0.17%LA)

WATER,
0.2 Kg Mixing
Heating to 900C

Heating to
700C
Cooling to 700C

Mixing and settling at 700C

Milk-acid, 1.2Kg (Acidity=0.68%

LA)
Gravity Separation through
Whey, 0.953 Kg mc=94.5%
muslin cloth (60-700C)

Chhana, 0.252 Kg (mc=53.2%)

Next page
 Continued from previous page
Chhana, 0.252 Kg (mc=53.2%)

Centrifugal pressing by
Whey, 0.054 Kg
double wall basket
(mc=88.9%)
centrifuge 30-600C

Pressed chhana , 0.198 Kg

(mc=43.4%)
Chilling pressed chhana
Water, 0.016 Kg inside the centrifuge by Milk solids, 0.009 Kg
chilled water at 40C in
the ratio 1:5

PANEER, 0.205 kg
(mc=49.8%)
(Time for pressing and chilling =24 min)

Production of Paneer by Centrifugal

Method
 COW MILK, 1 kg
(mc = 88.7%, fat = 0.033 kg, acidity = 0.016 LA) Process and
CITRIC ACID, 3.44x10-3 kg

Heating material flow

o
Mixing WATER, 0.25 kg 95 C
chart for
Heating
Cooling
o
production of
(70oC) 70 C
Rossogolla from
Citric acid solution, 1.376% Mixing and settling
cow milk
(1 min)

Acidity 0.4% LA

Whey, 1.107 kg
Gravity separation
(mc = 95.5%)

Chhana, 0.146 kg (mc = 55%)

WATER, 0.011 kg Manual kneading

Kneaded chhana, 0.157 kg (mc = 58%)

Ball making
(15 Nos. 10.46 g each)

Cooking
SUGAR, 0.043 kg (in 2 lit, 50% sugar solution Water, 0.052 kg
for 20 min

Cooked chhana balls, 0.252 kg

TS = 0.109 kg (mc = 56.6%)

ROSSOGOLLA, 0.313 kg Soaking

(in 1 lit, 50% sugar solution
Water, 0.045 kg

mc=60%, sugar=19.2% for 4 h at 30oC) Sugar, 0.016 kg

 MILK 1 kg

Citric acid Water 0.25 kg (mc = 87.9%, Fat = 4%, TS = 12.1%)

3.44 x10-3 kg

Mixing Heating
90 o C

Heating Cooling
o
70 C 70 o C

Citric acid solution,

1.376 %, 0.25 kg
Mixing and Settling
1 min.

Acidity = 0.4% LA

Gravity separation Whey, 1.06 kg

(mc = 96.2%)
Chhana, 0.193 kg
(mc = 62%)
Centrifuging Whey, 0.052 kg
Basket centrifuge, 1500 rpm, 8 min. (mc = 84.6 %)

Chhana, 0.141 kg
(mc = 48%)

Sugar, 0.056 kg
Mixing
Planetary mixer, 60 rpm, 5 min.

Kneading
Screw kneader, 75 rpm

Kneaded chhana sugar mixture, 0.197 kg

(mc = 35.6%)
Cooking 75o C, 4.6 min.; Cooling 25o C; Shaping
Water vapour, 0.019 kg
Vented Extruder

SANDESH, 0.178kg
(mc = 28.6%)