Physico-chemical properties of Paneer prepared from blends of raw turmeric extract and buffalo milk

Abstract

Turmeric is a spice that has received much interest from both the medical/scientific worlds as well as from the culinary world. Turmeric has nutritional and health benefits of curcumin and it has been traditionally used for centuries in Asian cuisine. In present investigation an attempts was made to prepare paneer by using buffalo milk and raw turmeric extract and studied its compositional parameters. The paneer was prepared by considering treatment combination of buffalo milk and raw turmeric extract as 95%, 90% and 85% of buffalo milk and 5%, 10% and 15% of raw turmeric extract in treatments T2, T3 and T4 and treatment T1 taken as a control prepared from buffalo milk only. The compositional parameters include acidity, pH, fat, protein, moisture, total solid, ash were studied. It was observed that as the raw turmeric extract increase decreased the acidity of the developed product. This effect may be due to alkaline nature of turmeric.