Vol. 9, Issue 1 (2020)

Author(s):
Sharath S and Divya MP

Abstract:
Paneer is a heat cum acid coagulated milk product which is very popular all over India. The physico chemical, sensory and textural properties of Paneer vary significantly with the type of coagulants used during the manufacture. Texture is an important property of Paneer from the viewpoint of consumer acceptance and satisfaction. In the present study, buffalo milk was standardized on the level of fat (6 percent milk fat, 9 percent SNF) and different coagulants of organic and inorganic nature were used for paneer manufacture. The method employed here was the direct acidification process. Texture profile of the prepared paneer samples was checked to know hardness, cohesiveness and gumminess by texture profile Analyzer.