Pantnagar Journal of Research

Abstract

Chhurpi, a traditional Himalayan hard cheese, is very famous in the cultural and nutritional landscape of the region. This study presents a comparative analysis of two drying techniques—traditional shade drying and modern solar drying—aimed at evaluating their efficacy, efficiency, and impact on the physicochemical and sensory properties of Chhurpi. Samples were prepared using standardized procedures and subjected to parallel drying under controlled environmental monitoring. Parameters such as moisture content reduction rate, microbial stability, texture profile, colorimetric changes, and energy consumption were systematically assessed. The results indicate that while traditional drying methods maintain organoleptic authenticity, solar drying significantly reduces drying time and enhances microbial safety, all while harnessing renewable energy. However, minor variations in texture and surface appearance were observed. This research underscores the potential of solar drying as a sustainable and scalable alternative to traditional practices without compromising product quality. Integrating such innovations could support local producers in improving efficiency while preserving cultural heritage.