Vol. 11, Special Issue 9 (2022)

Author(s):
Maske TA, Andhare BC, Shinde SP and Shingare JD

Abstract:
The present study was carried out on “Preparation of Paneer from toned milk using sago powder”. The research work was conducted in the laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur, V.N.M.K.V., Parbhani during the year 2016-17. Paneer was prepared from different levels of toned milk and sago powder, i.e. (T₁-100 Parts of toned milk), (T₂- 97.50 Parts of toned milk + 2.50 parts of sago powder.) (T₃- 95.00 Parts of toned milk + 5.0 parts of sago powder) And (T₄- 92.50 Parts of toned milk + 7.50 parts of sago powder) added on the weight basis of milk. The temperature level for addition of sago powder was optimized by conducting sensory test for three levels of temperature i.e. at room temperature, at 72 °C and 87 °C on the basis of sensory test recorded for test/ mouth feel only on 9 point hedonic scale by semi expert panel of judges. In all treatments, the maximum score for test/ mouth feel was recorded at 72 °C temperature level which is optimized for preparation of sago Paneer.