SHARMA, R. S.TRIVEDI, KALPESH R.2018-04-272018-04-271992http://krishikosh.egranth.ac.in/handle/1/5810044663Buffalo skim milk containing on an average 0.3 per cent fat and 11.02 per cent solids-not-fat was used for preparation of chakka. The steps followed for chakka making were : Preheating of buffalo milk to 40°c, separation in centrifugal separator, heating of skim milk at 85°C for 15 min, cooling to 42°C, adding Streptococcus thermophillus-MD2 as strarter culture at the rate of 2.5 per cent, ripening till 1 per cent acidity and draining out the whey to get the final product. The chakka so prepared contained 75.04 per cent moisture, 1.20 per cent fat, 17.97 per cent protein, 2.47 per cent total reducing sugar and 24.96 per cent total solids. The product was evaluated as a substrate for mould growth and aflatoxin production by Aspergillus parasiticus ATCC-15517 through artificial inoculation.enDAIRY CHEMISTRYA STUDYThesis