Chhana, an Indian counter part of soft cottage cheese, is a heat-acid coagulated product of milk. The production of chhana is manual, batch wise, time consuming, labor intensive, and lacks quality control in the chhana. In the present research, a continuous heat-acid coagulation unit attached with a vacuum assisted strainer has been developed for continuous production of chhana. The moisture content of the chhana obtained in the unit was 0.583 kg per kg milk whereas the yield ofchhana was 0.203 kgper kg milk, when the total milk solid in the milk used for coagulation was 0.141 kg per kg milk. The total milk solid recovery in chhana was 0.602 kg per kg milk solid when holding time of chhana was 135s and 680 mm Hg vacuum was maintained inside the vacuum chamber.