Vol. 12, Special Issue 12 (2023)

Author(s):
RB Kurumkar, PV Padghan, SE Kangare, RS Bhendegave and AN Khatare

Abstract:
In the present investigation the attempt was made to study the physico-chemical properties of paneer prepared from buffalo milk blended with cow colostrum. The paneer was prepared by considering treatment combination of buffalo milk and cow colostrum as 95%, 90% and 85% of buffalo milk and 5%, 10% and 15% of cow colostrum in treatments T₂, T₃ and T₄ and treatment T₁ taken as a control prepared from buffalo milk only. The physico-chemical properties (pH, acidity, fat, protein, ash, moisture and total solid) for the paneer prepared from buffalo milk blended with cow colostrum. The treatment T₁, T₂, T₃ and T₄ contained score for pH 5.85, 5.87, 5.77 and 5.74, acidity 0.43, 0.47, 0.51 and 0.55 percent, fat 26.01, 25.08, 25.06, and 25.01 percent, protein 18.20, 18.26, 18.31 and 18. 37 percent, moisture 52.45, 52.32, 52.24 and 52.16 percent, ash 1.57, 1.61, 1.65 and 1.68 percent, total solid 47.12, 47.19, 47.25 and 47.31 percent, respectively. On the basis of result it was revealed that as the concentration of colostrum in paneer increased there was increased in acidity, protein, ash, total solid, while pH, fat, and moisture percentage decreased.