What Are the Regulatory Standards for Chhana?

Chhana is one of India’s most beloved traditional dairy products – a soft, fresh cheese that forms the base of iconic sweets like rasogolla, sandesh, rasmalai, and cham-cham. But have you ever wondered what makes commercially sold chhana safe and consistent in quality? The answer lies in the regulatory standards set by Indian food safety authorities. These standards define exactly how chhana must be made, what it should contain, and the compositional limits it must meet before it reaches your plate.

What exactly is chhana? 🔗

Chhana is a heat-and-acid coagulated milk product. It is produced by boiling cow or buffalo milk (or a combination of both) and then adding an acidic agent – such as sour milk, lactic acid, or citric acid – to precipitate the milk solids. The resulting curds are separated from the liquid whey, typically by straining through a muslin cloth. Unlike paneer, chhana is not pressed under heavy weight, so it retains a softer, more pliable body and smoother texture.

Chhana production has traditionally been confined to the cottage industry in eastern India – particularly West Bengal, Bihar, and Odisha – where it is used as a base for popular Bengali sweets. Around 6% of India’s total milk production is estimated to go into chhana making, making it a commercially significant dairy product that requires proper regulation.

The regulatory framework: PFA Act and FSSAI 🔗

The standards for chhana in India have evolved over the decades. Originally, the Prevention of Food Adulteration (PFA) Act laid down the compositional requirements for chhana. Notably, the PFA Act did not differentiate between paneer and chhana in its definitions – both products were covered under the same standard.

Today, chhana standards fall under the Food Safety and Standards Act, 2006, which consolidated multiple older food laws into a single regulatory body – the Food Safety and Standards Authority of India (FSSAI). The specific compositional standards for chhana are outlined in Sub-regulation 2.1.16 of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.

Definition of chhana under FSSAI regulations 🔗

According to the FSSAI regulations, chhana (or paneer) is defined as the product obtained from cow or buffalo milk, or a combination of both, by precipitation with sour milk, lactic acid, or citric acid. Milk solids may also be used in its preparation. This definition ensures that only milk from approved animal sources and only approved acidulants are used in the manufacturing process.

The Food Safety and Standards Regulation (2011) makes it clear that chhana must be produced through heat-acid coagulation – not through rennet or fermentation – which distinguishes it from Western-style cheeses.

Why the definition matters 🔗

By specifying the source of milk and the permitted coagulants, the regulation prevents manufacturers from using non-dairy fats, synthetic milk, or unapproved chemicals in chhana production. This is especially important given growing concerns about adulteration in paneer and chhana products sold in Indian markets.

Moisture content standards 🔗

One of the most critical quality parameters for chhana is its moisture content. According to the regulatory standards:

Standard chhana must not contain more than 70% moisture. The same limit of 70% maximum moisture also applies to skim milk chhana.

Moisture content directly affects the texture, shelf life, and usability of chhana. Too much moisture makes the product excessively soft and prone to rapid spoilage by microorganisms, since the high water activity supports bacterial growth. On the other hand, insufficient moisture results in a dry, crumbly product that is unsuitable for making sweets like rasogolla, which require a soft, pliable chhana that can be kneaded into smooth balls.

The moisture content in chhana is primarily controlled during the straining stage. The coagulated milk mass is collected in muslin cloth and hung to drain the whey. Unlike paneer, no heavy pressing is applied – this is what gives chhana its characteristic softness. The method of straining (immediate versus delayed) also affects moisture retention. Delayed straining, where the curd is left in whey to cool before draining, results in higher moisture retention compared to immediate straining.

Milk fat content standards 🔗

The second major compositional parameter regulated by Indian food law is the milk fat content, expressed on a dry matter basis. Here, the standards differ significantly between standard chhana and skim milk chhana.

Standard chhana 🔗

For regular chhana, the milk fat content must be at least 50% of the dry matter. This means that after removing all the moisture from a sample of chhana, at least half of the remaining solid matter should be milk fat. This minimum ensures a rich flavour, smooth mouthfeel, and the creamy texture that is essential for high-quality chhana-based sweets.

Skim milk chhana 🔗

Skim milk chhana is a lower-fat variant made from skim milk of cow or buffalo. The standards specify that its milk fat content must not exceed 13% of the dry matter. This upper cap distinguishes skim milk chhana from the regular variety and ensures that it is clearly labelled as a reduced-fat product.

The fat content has a direct impact on the end product’s quality. Higher fat levels yield richer, creamier chhana, while lower fat levels produce a lighter, firmer product. According to research published in the International Journal of Food Properties, the Bureau of Indian Standards (BIS) under IS 8162:1980 also sets similar compositional requirements for chhana – not more than 70% moisture and not less than 50% fat on dry matter basis.

The 2019 FSSAI amendment: introduction of medium fat category 🔗

In 2019, the FSSAI introduced an important amendment through the Food Safety and Standards (Food Products Standards and Food Additives) Fifth Amendment Regulations, 2019. Previously, Sub-regulation 2.1.16 recognized only two categories of chhana. The amendment introduced a third category – Medium Fat Chhana (and Medium Fat Paneer).

This brought the categorization of chhana in line with a three-tier system:

Regular Chhana: Maximum 70% moisture; minimum 50% milk fat on dry matter basis.
Medium Fat Chhana: A new intermediate category with fat content between the low-fat and regular varieties.
Low Fat Chhana: Maximum 70% moisture; milk fat not exceeding 13% of dry matter.

The amendment also mandated that medium fat and low fat chhana must be sold in sealed packages only and must carry proper label declarations as per FSSAI packaging and labelling regulations. This ensures that consumers can clearly distinguish between the different fat variants when purchasing chhana.

BIS standards for chhana 🔗

In addition to FSSAI regulations, the Bureau of Indian Standards (BIS) has also defined quality requirements for chhana under IS 8162:1980. The BIS standard specifies that only fresh, sweet, and clean milk – free from colostrum, adulterants, preservatives, and any foreign matter – should be used for chhana making. The fat content of the milk should be such that the final product conforms to the required compositional standards.

The BIS standard also covers hygienic conditions for production through IS 10974 (Part 3): 1984, which lays down a code of hygienic practices for the production, transport, storage, and distribution of chhana and chhana-based sweets. This standard addresses everything from equipment materials (stainless steel or aluminium alloy recommended) to straining procedures and packaging requirements.

Why these standards matter for consumers and producers 🔗

For consumers, these standards serve as a guarantee of safety and quality. When you purchase chhana that meets FSSAI norms, you can be reasonably confident that it has been made from genuine milk, contains the right balance of fat and moisture, and has not been adulterated with starch, synthetic milk, or non-dairy fats.

For producers, compliance with these standards is a legal requirement. Food Business Operators (FBOs) who violate FSSAI norms face serious consequences including fines, licence revocation, and even imprisonment under the Food Safety and Standards Act, 2006. Recent enforcement drives have revealed that a significant proportion of paneer and chhana samples in certain regions fail to meet prescribed quality standards, highlighting the importance of stringent FSSAI oversight.

Factors that affect compliance with chhana standards 🔗

Meeting the regulatory standards consistently is not always straightforward for producers. Several factors can influence whether the final product falls within the prescribed limits.

Quality of raw milk 🔗

The fat and solids-not-fat (SNF) content of the starting milk directly determines the fat content of the finished chhana. If the milk has low fat, the chhana will likely fail to meet the 50% fat-on-dry-matter requirement. Cow milk with around 4-5% fat is considered optimal for chhana making.

Type and concentration of coagulant 🔗

The choice of coagulant affects both moisture retention and yield. Research from the National Dairy Research Institute shows that citric acid typically produces chhana with 55-58% moisture and a pasty consistency suited for sandesh, while lactic acid yields a more granular texture preferred for rasogolla. Calcium lactate gives the highest yield but different textural properties.

Coagulation temperature and pH 🔗

An optimum coagulation temperature of around 80°C and pH of 5.4 is generally recommended for cow milk chhana. Deviating from these conditions can result in either excessively grainy or sticky chhana that may not meet quality expectations.

Straining technique 🔗

Whether the producer uses immediate or delayed straining significantly affects the moisture content. Since the maximum allowed moisture is 70%, producers must carefully control this step to stay within the legal limit while still producing a suitably soft product.

How chhana standards compare with paneer standards 🔗

It is worth noting that the FSSAI regulation groups chhana and paneer under the same sub-regulation (2.1.16). Historically, the PFA Act did not differentiate between the two products in its standards. Both products share the same basic definition – acid-coagulated milk products – and the same moisture and fat limits under FSSAI norms.

However, there is a practical difference. While paneer is typically pressed under weight to expel more whey (resulting in a firmer, denser product), chhana is not pressed and retains a softer, more workable consistency. The BIS has separate standards for paneer (IS 10484:1983) with a stricter maximum moisture limit of 60%, compared to 70% for chhana. This distinction reflects the different textural requirements of the two products.

What do you think? Given the challenges of adulteration in India’s dairy sector, do you believe the current regulatory framework does enough to ensure the quality and safety of traditional products like chhana? And as a consumer, how often do you check for FSSAI certification when buying fresh dairy products from your local market?

References

1. https://ebooks.inflibnet.ac.in/ftp04/chapter/traditional-indian-dairy-products-chhana-based-sweetmeats/
2. https://fssai.gov.in/cms/food-safety-and-standards-act-2006.php
3. https://www.fssai.gov.in/upload/uploadfiles/files/Chapter%202_1%20(Dairy%20products%20and%20analogues).pdf
4. https://pmc.ncbi.nlm.nih.gov/articles/PMC4348269/
5. https://foodsafetyworks.com/insights/paneer-adulteration-in-india/
6. https://www.tandfonline.com/doi/full/10.1080/10942910902950542
7. https://foodsafetyhelpline.com/fssai-amends-food-products-standards-pertaining-to-goat-or-sheep-milk-and-chhana-paneer/
8. https://law.resource.org/pub/in/bis/S06/is.10974.3.1984.html
9. https://prowessbuzz.com/artificial-vs-pure-paneer-fssai-standards/