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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 4
First page : (145) Last page : (149)
Article doi: : http://dx.doi.org/10.18782/2320-6534

Effect of Different Coagulants on Sensory Quality of Paneer

Karande A. A.*, Patil V. N., Rajenimbalkar F. A., Joshi S. V. and Dandekar V. S.

Department of Animal Husbandry and Dairy Science,
Dr. BSKKV, Dapoli, Dist: Rtanagiri 415 712 State: Maharastra (India)
*Corresponding Author E-mail: karadearjun2@gmail.com
Received: 29.05.2018 | Revised: 26.06.2018   | Accepted: 5.07.2018  

 

 ABSTRACT

Paneer is Heat-acid Coagulated and an important indigenous milk product, which is extensively used as base material or filler in preparation of large number of culinary dishes. Paneer is good source of animal protein to the vegetarian food. Effect ofdifferent coagulantsi.eCitric acid (2%), Lactic acid (2%), Tartaric acid (2%) and Lemon juice (Fresh as such) on Sensory Characteristics of paneer prepared using buffalo and cow milk. Buffalo milk could be successfully utilized for preparation of paneer by using lactic acid as Coagulant

Key word:  Cow milk, Buffalo milk, Paneer, Coagulant, Statistical analysis

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Karande, A.A., Patil, V.N, Rajenimbalkar, F.A., Joshi, S.V. and Dandekar, V.S., Effect of different coagulants sensory quality of paneer, Int. J. Pure App. Biosci.6(4): 145-149 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6534