Question

The processing principle of "Khurchan" is

• A. Fermentation and heat desiccation
• B. Fermentation and concentration
• C. Heat desiccation and coagulation
• D. Concentration and coagulation

Hint:

Remember:
- Paneer/Chhana = Acid coagulation.
- Dahi = Fermentation.
- Khurchan/Rabri = Heat desiccation + surface protein coagulation.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Traditional Indian dairy products are made using different processing principles, such as heat desiccation, acid coagulation, or fermentation of milk.
The physical and chemical changes in milk proteins and fat determine the texture of the finished product.

Step 2: Detailed Explanation:
Khurchan is a traditional heat-desiccated milk product popular in northern India.
The process of making Khurchan involves:
Heating milk in an open, shallow iron pan (karahi) without constant stirring.
As the milk boils, water evaporates, which concentrates the milk solids (heat desiccation).
Due to the lack of vigorous agitation, a skin forms on the surface of the simmering milk. This skin is made of coagulated milk proteins (mainly casein and denatured whey proteins) complexed with milk fat.
The cheesemaker continuously scrapes these coagulated protein layers from the surface and deposits them on the side of the pan.
This process of heat desiccation and protein coagulation is repeated until a small amount of sweet, semi-solid concentrate remains.
Because no bacterial cultures or acids are added, fermentation is not involved.

Step 3: Final Answer:
The key processing principles used to manufacture Khurchan are heat desiccation and surface protein coagulation.