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India is the largest milk producing country in the world with 155.5 million tones milk production and per capital availability 337gms/day (2015-16). There is scope for expanding and improving the indigenous confections by introducing a variety of products adopting improved methods and technology. 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 of different coagulant i.e Citric acid (2%), Lactic acid (2%), Tartaric acid (2%) and Lemon juice (Fresh as such) on yield and Total solid recovery of paneer prepared using Buffalo and Cow milk. lactic acid and Buffalo milk could be successfully utilized for preparation of paneer and give higher yield (Average 20.86%) and total solid recovery (Average 66.39 %) as compared to using other Coagulant.

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