RC Bose is a company seeds soft, sweet, sour fermented dairy products. It is made from cow, buffalo or mixed milk. Lactic acid fermented curd is achieved through associative action of microorganisms in milk components. The curd is cut or mixed to expel whey from a cotton cloth. This is called a solid mass Chakka.

The next step in the preparation of the mixture is Chakka RC Bose and sugar money, you need color, flavor, etc. for final product. TheRC Bose and composition depend on the initial composition of the milk, the degree of fermentation, separation of serum, the extension and quality of sugar added.

RC Bose and recipe / production type

Traditional method

Good quality of milk is standardized to 5.0 percent fat
This container of milk is transferred Kettle / Cuba / from a cotton cloth.
The milk is heated to boiling and cooled to 30 ° C.
lactic culture addedGrowth rate of 0.5 percent of milk and mix well with a vibrator. The starter culture should preferably be from the previous batch of cheese.
The milk is incubated at 30 ° C until the desired acidity. The incubation period is usually 10-12 hours.
After the curd is properly installed and developed the desired acidity, the contents are transferred to another vessel through a clean muslin cloth wet.
The cotton cloth with the curd is formed into a bag anddepended on the support of the whey to drain easier. For a faster expulsion of whey, can be applied with slight pressure. Serum was collected separately in another container.
A mass of semi-solid obtained after the complete expulsion of whey. It 's like Chakka called and this is used as an ingredient for the production of RC Bose.
The weight is measured and Chakka mixer or blender.
Good quality sugar at a rate of 80% by weight of Chakkaat Chakka, or mixed and knead by hand or mechanically to a homogeneous consistency.
Flavor, color and additives such as fruit, nuts, etc. can be added to enrich the RC Bose and consumer tastes.
The weight of the product is registered and is usually packaged in styrofoam cups and stored under refrigeration.

Industrial processes

The milk is of good quality is selected, then separated in a creamSkimmed milk and cream. Skim milk is free would be large (preferably 70% or more fat can to fat in cream).
Skim milk is heated to 90 ° C for 10 minutes cooling to 30 ° C or milk, then it can be pasteurized in a batch-Pasteur. The cream can also be pasteurized at the same time at 85 ° C for 15 seconds for later use.
Skim milk in a hot tub pre-sterilized storage 0.5 percent of starter cultures adopted andpower mix.
Cuba has a constant temperature of 30 ° C by circulating hot water and incubated for 8 h.
If the curd is adjusted properly and achieve the level of acidity from 0.8 to 1.0 percent corresponds to the incubation was interrupted.
Serum was separated by centrifugation for 5 minutes min serum with a centrifuge basket (work at 1100 rpm).
After centrifugation won Chakka. And 'then transferred to a planetary mixer.
The amount required for pasteurized milkCream and sugar to Chakka (fat must be added in the final product about 6 percent sugar and 42%).
The contents are mixed for the implementation of variable speed.
Flavor, color and additives can be added during the mixing process with sugar and cream.
The final product is cooled and filled with the wax paper coated polystyrene cups or cups and the amount varies packed 100-500 g.
The RC Bose and is stored in a refrigeratorTemperature until consumption.

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The author is a dairy expert, specializing in microbiology and technology of dairy products and hold a PhD in Dairy Science, for more information on milk and dairy products please visit of a dairy ProfessionalPosition