Question

Maximum titratable acidity permitted for Srikhand as per Food Safety Standards and Regulations is ____________\(percent lactic acid)

• A. 0.4
• B. 0.6
• C. 4
• D. 6

Hint:

Remember the standard limits for Shrikhand: Total solids must be $\ge$ 58%, and titratable acidity must be $\le$ 4% lactic acid. Any value higher than 4% is non-compliant due to over-acidification.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Srikhand (Shrikhand) is a semi-soft, sweetish-sour, traditional Indian fermented dairy dessert prepared from Chakka (strained dahi).
Under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, FSSAI has prescribed strict chemical standards for Shrikhand to ensure quality and authenticity.
These standards include limits for total solids, milk fat on a dry matter basis, sucrose content, and titratable acidity.

Step 2: Detailed Explanation:
The regulation specifies that the titratable acidity of Shrikhand must not exceed 4% expressed as lactic acid.
Proper control of acidity is crucial because excessive sourness diminishes consumer acceptability, while low acidity may indicate inadequate fermentation or high moisture content.
The complete standard of Shrikhand under FSSAI includes:
Total Solids: Minimum 50% (m/m)
Milk Fat (on dry matter basis): Minimum 5% (m/m)
Total ash (on dry matter basis): Maximum 0.9% (m/m)
Titratable acidity (as lactic acid): Maximum 4% (m/m)
Therefore, the maximum limit is 4%.

Step 3: Final Answer
The maximum permitted titratable acidity for Shrikhand is 4% expressed as lactic acid.