Chakka-means a white to pale yellow semi-solid product of good texture and uniform consistency obtained by draining off the whey from the Yoghurt obtained by the lactic fermentation of cow’s milk, buffalo’s milk, skimmedmilk and recombined or standardised milk which has been subjected to minimum heat treatment equivalent to that of>pasteurisation. It shall have pleasant Yoghurt/Dahi like flavour. It shall not contain any ingredient foreign to milk. Itshall be free from mouldness and free from signs of fat or water seepage or both. It shall be smooth and it shall notappear dry. It shall not contain extraneous colour and flavours. It shall conform to the following requirements,namely :—

Requirements	Chakka	Skimmed Milk Chakka	Full Cream Chakka
Total solids, per cent by weight	Min. 30	Min. 20	Min.28
Milk fat (on dry basis) per cent by weight	Min.33	Max 5	Min.38
Titrable acidity ( as lactic acid) percent by Weight	Max. 2.5	Max. 2.5	Max. 2.5
Total Ash ( on dry basis) percent by weight	Max. 3.5	Max. 5.0	Max. 3.5

Chakka when sold without any indication shall conform to the standards of Chakka.
Shrikhand-means the product obtained from chakka or Skimmed Milk Chakka to which milk fat is added. It may contain fruits, nuts, sugar, cardamom, saffron and other spices. It shall not contain any added colouring and artificial flavouring substances. It shall conform to the following specifications, namely:—

Requirements	Shrikhand	Full Cream Shrikhand
Total solids, per cent by weight	Not less than…58	Not less than…58
Milk fat (on dry basis) per cent by weight	Not less than…8.5	Not less than…10
Milk protein ( on dry basis) per cent by weight (for Fruit Shrikhand- Not less than……6.0)	Not less than…9	Not less than…7
Titrable acidity ( as lactic acid) percent by weight	Not more than ….1.4	Not more than ….1.4
Sugar (sucrose)( on dry basis) per cent by weight	Not more than… 72.5	Not more than… 72.5
Total Ash ( on dry basis) percent by weight	Not more than ….0.9	Not more than ….0.9

In case of Fruits Shrikhand it shall contain Milk fat (on dry basis) per cent by weight… Not less than 7.0 and Milk Protein (on dry basis) per cent by weight… Not less than 9.0.