Vol. 11, Special Issue 7 (2022)

Author(s):
Lokendra Singh and Karishma Rathore

Abstract:
The present study was conducted on goat milk paneer to estimate the effect of different coagulation temperature in term of quantity of coagulant used and quantity of whey received during preparation of goat milk paneer and on sensory quality (General appearance, Taste and flavour, Body and texture and Overall acceptability) and yield of goat milk paneer. Different coagulation temperature for preparation of paneer from a goat milk were used like T₁ (75 °C), T₂ (80 °C) and T₃ (85 °C). The statistical analysis of data revealed that the values for quantity of whey received during preparation of paneer and yield for T₁, T₂ and T₃ were non-significant to each other but in case of T₃ found higher value than T₂ and T₁. The mean values for quantity of coagulant for T₃ and T₂ were non-significant to each other but differed significantly (p<0.05) with T₁. The values for T₂ and T₃ for General appearance, taste and flavour, Body and texture and overall acceptability were non-significant each other but significantly higher than T₁. A coagulation temperature of 85 °C was found to be best suited, because it resulted in good quality goat milk paneer.