Studies on preparation and sensory evaluation of paneer developed from sheep and camel milk using different spice

Abstract

Spices can work as natural preservative and helps to increase the shelf life of the product. In present study the paneer obtained by admixture of sheep and camel milk in a ratio of 30:70 respectively with the help of citric acid coagulation was evaluated a control sample (T0) was prepared by sheep and camel milk (30:70 ratio) without any spices, different treatments were prepared by adding different spices as T1 was sheep and camel milk paneer with black pepper (0.6%), T2 was sheep and camel milk paneer with black cinnamon (0.6%) and T3 was sheep and camel milk paneer with black pepper + cinnamon (0.3% + 0.3%). The samples of paneer were evaluated by a group of panelists for sensory evaluation using 8 point Hedonic scale. As per results, the black pepper incorporated paneer (T1) had highest overall acceptability. Thus from the present study it may be concluded that the inclusion of spices, enhanced the sensory quality like flavour, color/appearance and overall acceptability of sheep and camel milk paneer and spices like black pepper and cinnamon may be used to incorporate in sheep and camel milk paneer with very good acceptability.