Study on process standardization of paneer from buffalo milk of Bihar origin
Process standardization of paneer from buffalo milk
DOI:
https://doi.org/10.21921/jas.v9i02.10126Keywords:
Process standardization, Paneer, Preheating temperature, Coagulation temperature, microbiological studyAbstract
Buffalo milk of 4.5 and 6.0% fat were used in study. The other parameters were preheating at 82 and 90°C for 5 minutes, pressing at 1 kg/cm2 for ½ and 1 hr. The medium for cooling of paneer cubes was chilled water of plain, pasteurized and 1% of NaCl solution. The moisture content of paneer decreased with decreasing preheating and fat content. The protein was also decreased to 15% from 22.1% with increasing preheating. Lowest SPC counts of 90 cfu/ml were observed in control sample with cooling in 1% salt solution in 1:10 dilution. Coliform count in control with cooling in pasteurized water and also for sample cooled in 1% salt solution was found to be nil in 1:10 as well as 1:100 dilutions. It was recommended to use buffalo milk of 6.0% fat, preheating at 82°C for 5 minutes, coagulation temperature 70°C, pressing at 1 kgf/cm2 for ½ hour and cooling in 1% NaCl solution.
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