Question:
As per legal standards (FSSR, 2011), the acidity (%LA) of chakka should not be more than:
As per legal standards (FSSR, 2011), the acidity (%LA) of chakka should not be more than:
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Remember the FSSAI regulatory standards for Chakka:
- Moisture: Maximum \(60\%\)
- Milk Fat (dry basis): Minimum \(33\%\)
- Total Ash (dry basis): Maximum \(3.5\%\)
- Titratable Acidity: Maximum \(2.5\%\) LA
- Milk Fat (dry basis): Minimum \(33\%\)
- Total Ash (dry basis): Maximum \(3.5\%\)
- Titratable Acidity: Maximum \(2.5\%\) LA
Updated On: Jul 21, 2026
- 1.5
- 2.5
- 3.5
- 2.0
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Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Chakka is a traditional, semi-solid dairy product obtained by draining whey from dahi (curd).
It serves as the base intermediate product for making Shrikhand.
To maintain quality and prevent excessive sourness, regulatory bodies like FSSAI specify standards for its chemical composition, including maximum titratable acidity.
Step 2: Detailed Explanation:
Titratable acidity in fermented dairy products is primarily caused by lactic acid produced by starter cultures.
According to the Food Safety and Standards (Food Products Standards and Food Additives) Regulations (FSSR, 2011), Chakka must comply with specific chemical parameters.
The maximum permissible limit for titratable acidity, expressed as percent lactic acid (% LA), is set to ensure the product is palatable and not over-fermented.
This legal limit is established at \(2.5\%\) LA.
If the acidity exceeds \(2.5\%\) LA, it indicates over-ripening or poor temperature control during storage, which leads to a harsh, sour flavor in both Chakka and the final Shrikhand.
Therefore, the correct standard limit is \(2.5\%\).
Step 3: Final Answer:
The legal standard limit for the acidity of chakka is not more than 2.5%.
Chakka is a traditional, semi-solid dairy product obtained by draining whey from dahi (curd).
It serves as the base intermediate product for making Shrikhand.
To maintain quality and prevent excessive sourness, regulatory bodies like FSSAI specify standards for its chemical composition, including maximum titratable acidity.
Step 2: Detailed Explanation:
Titratable acidity in fermented dairy products is primarily caused by lactic acid produced by starter cultures.
According to the Food Safety and Standards (Food Products Standards and Food Additives) Regulations (FSSR, 2011), Chakka must comply with specific chemical parameters.
The maximum permissible limit for titratable acidity, expressed as percent lactic acid (% LA), is set to ensure the product is palatable and not over-fermented.
This legal limit is established at \(2.5\%\) LA.
If the acidity exceeds \(2.5\%\) LA, it indicates over-ripening or poor temperature control during storage, which leads to a harsh, sour flavor in both Chakka and the final Shrikhand.
Therefore, the correct standard limit is \(2.5\%\).
Step 3: Final Answer:
The legal standard limit for the acidity of chakka is not more than 2.5%.
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