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Improvements in makkhan (traditional Indian cultured butter) production: a review

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Abstract

Since Vedic times, traditional Indian cultured butter or makkhan has been one of the most demanding and extensively used food items in the village households of Indian subcontinent. Its processing and overall quality suffers due to the use of conventional practices, which has probably discouraged the production of product in organized sectors. No scientific intervention has taken place to improve the product quality and process since the inception of makkhan making. As an initiative towards the improvement, the present study is focused to prepare a detail scientific background on chemistry, quality attributes, utilization, preparation methods, and storage of product for identifying challenges and scopes of overall improvement in production status. To validate the opportunities identified for the improvements in production various approaches especially mechanized approaches are suggested in this review.

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Authors and Affiliations

  1. Food and Bioprocess Engineering Laboratory, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Huaz Khas, New Delhi, 110 016, India

    Kumaresh Halder, Jatindra Kumar Sahu & Satya Narayan Naik

  2. Faculty of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Nadia, West Bengal, 741252, India

    Surajit Mandal & Subrata Kumar Bag

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  1. Kumaresh Halder
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  2. Jatindra Kumar Sahu
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  3. Satya Narayan Naik
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  4. Surajit Mandal
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  5. Subrata Kumar Bag
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Correspondence to Kumaresh Halder.

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Halder, K., Sahu, J.K., Naik, S.N. et al. Improvements in makkhan (traditional Indian cultured butter) production: a review. J Food Sci Technol 58, 1640–1654 (2021). https://doi.org/10.1007/s13197-020-04711-z

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