Textural properties of paneer prepared from blends of raw turmeric extract and buffalo milk

Abstract

In the present investigation the attempt was made to study textural properties of paneer made from buffalo milk and raw turmeric extract. The textural properties include hardness, cohesiveness, elasticity, gumminess and chewiness for the raw turmeric extract added paneer. The paneer was prepared by considering treatment combination of buffalo milk and raw turmeric extract the 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.