Vol. 7, Issue 3 (2019)
Effect of neutralization of milk on sensory, color, yield and textural characteristics of cow milk paneer
Author(s): Ranjan Kumar and Rashmi Kumari
Abstract: Paneer is used as a base material for the preparation of a large number of culinary dishes and snacks in almost all parts of the country. Paneer was prepared by standardized method. Efforts of the industry are always top make paneer production a profitable venture for which maximum amount of paneer needs to be produced from a given amount of milk. Increased yield of paneer and at the same time production of whiter paneer using cow milk seems to be the primary requirement of paneer manufacturers in the country. The common neutralizers which are added to milk are caustic or sodium hydroxide, baking soda or sodium bicarbonate and washing soda or sodium carbonate. The type and quality of milk used for preparation of Paneer affects the quality, sensory, colour and textural changes in the product. Textural attributes are significantly affected by neutralization of milk, resulting in lower values of hardness, cohesiveness, springiness, chewiness and gumminess in paneer manufactured using neutralized milk and higher values in paneer manufactured using fresh milk. Paneer manufactured by using neutralized milk due to higher yield and whiteness as compared to fresh milk paneer.
Pages: 5012-5015 | 880 Views 283 Downloads
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How to cite this article:
Ranjan Kumar, Rashmi Kumari. Effect of neutralization of milk on sensory, color, yield and textural characteristics of cow milk paneer. Int J Chem Stud 2019;7(3):5012-5015.
