Question

'Chakka, is an intermediate product obtained during manufacturing of

• A. Dahi
• B. Shrikhand
• C. Lassi
• D. Chhach

Hint:

Remember the process flow:
Milk $\rightarrow$ Dahi $\rightarrow$ Chakka (whey removed) $\rightarrow$ Shrikhand (plus sugar and spices).

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Traditional fermented milk products in India often involve a step-by-step concentration process.
Removing whey from fermented curd concentrates the milk proteins and fat to create a thick, smooth base for desserts.

Step 2: Detailed Explanation:
Shrikhand is a popular sweetened, semi-soft Indian dessert made from fermented milk.
The manufacturing process involves:
Fermenting milk with a lactic starter culture to produce dahi (curd).
Hanging the dahi in a muslin cloth bag for several hours to drain off the liquid whey.
The concentrated, semi-solid mass that remains in the cloth is called "Chakka."
Chakka is then mixed with sugar, cardamom, saffron, and other flavorings to produce Shrikhand.
Lassi and Chhach (buttermilk) are liquid drinks that do not require the removal of whey or the production of Chakka.

Step 3: Final Answer:
Chakka is the concentrated, de-wheyed intermediate product used to manufacture Shrikhand.