Effect of Coagulants on Paneer Quality Prepared from Market Milk

  • P. P. Acharya Central Campus of Technology, Institute of Science and Technology Tribhuvan University, P.O. Box 4, Dharan
  • B. K. Katwal Central Campus of Technology, Institute of Science and Technology Tribhuvan University, P.O. Box 4, Dharan

Abstract

Paneer was prepared from market milk containing 5% fat and 8.1% solid-not-fat (SNF).The hot milk (70oC) was coagulated with citric, tartaric and lactic acids at 1, 2 and 3% each and filtered the whey pressed the curd at a pressure of 8 x 10-4  Pa for 20 minutes. Then it was stored under refrigerated condition at 6+2 oC for 12 hours and analysed. The moisture, fat, protein and lactose content in paneer was slightly afected by different coagulant concentritions. The yield of paneer obtained from 1% citric acid was highest (14.2%) than other coagulant concentrations. The sensory evaluation results indicated that the product prepared from citric, tartaric and lactic acids at 1% each could be considered the best product.
Published
2016-01-04