Vol. 11, Special Issue 7 (2022)

Author(s):
Lokendra Singh, Umesh S Suradkar, Narendra Singh Rathore and Karishma Rathore

Abstract:
The present study was conducted on goat milk paneer using citric acid solution as a coagulant to estimate the effect of strength of citric acid solution 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 strength of citric acid solution as a coagulant for preparation of paneer from a goat milk were used like S₁ (1%), S₂ (2%) and S₃ (3%). The statistical analysis of data revealed that the mean value of quantity of citric acid solution for S₃ and S₂ were differed significantly (p<0.05) with S₁. The values of quantity of whey received and yield for S₁, S₂ and S₃ were non-significant to each other. The score of general appearance for S₁ treatment was significantly (p<0.05) higher than S₃ but non- significant to S₂ treatment. The mean values for taste and flavor and overall acceptability of S₁ treatment significantly (p<0.05) higher than S₂ and S₃ treatments. The score of body and texture for S₁ treatment was significantly (p<0.05) higher than S₃ but non- significant to S₂ treatment. Strength of citric acid 1 percent was found to be best suited, because it resulted in good quality goat milk paneer.