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Chakka is a base material for production of shrikhand, an indigenous sweet delicacy. Chakka is obtained by draining of whey from fermented mil";. The differences in the rate and extent of whey drainage from yoghurt and the yield and composition of chakka obtained as a result of the differences in the heat treatment given to milk and the rate and extent of acid developed during fermentation were studied. Based on syneresis and rate of whey separation, a pH of 4.0-4.2 which corresponded to an acidity of 0.83-0.90% LA in yoghurt, wasfound suitable for chakkaproduction. Maximum syneresis occurred at pH 4.0; drainage of whey was faster at this pH, when the fermentation was at 42" C. The-solid content of drained whey was the lowest when the pH of the yoghurt at the start of the draining was 4.0. Syneresis was markedly less when yoghurt was prepared from boiled. milk. In the case. of pasteurised milk yoghurt, draining of whey was faster at pH 4.0 in yoghurt prepared from boiled milk. Compared to pasteurised samples drainage was slower from boiled milk yoghurt. While the drainage of whey from pasteurised milk yoghurt could be completed in about 4 h, it took 8-10 h in the case of boiled milk samples. From a litre of cow milk, 705±3.9 ml whey could be separated when the heat treatment was pasteurisation; the corresponding volume was 572.8±6.5 ml when it had undergone boiling.