article Open Access
Study of the shelf life of goat milk paneer at refrigeration temperature
International Journal of Veterinary Sciences and Animal Husbandry · 2021 · Vol. 6(1) · pp. 28–30
Lokendra Singh✉(Rajasthan University of Veterinary and Animal Sciences)Umesh S Suradkar(Kerala Veterinary and Animal Sciences University)D. M. Chavhan(Kerala Veterinary and Animal Sciences University)Narendra Singh Rathore(Rajasthan University of Veterinary and Animal Sciences)Karishma Rathore(Kerala Veterinary and Animal Sciences University)Praveen Kumar(Rajasthan University of Veterinary and Animal Sciences)Ramesh Chand Jat(Kerala Veterinary and Animal Sciences University)
Abstract
In the present study, goat milk is standardized on the level of 5 percent fat, was used in manufacturing of paneer using 0.10 percent calcium chloride as additive and 1 per cent citric acid solution as coagulant at 85 °C coagulation temperature. pH, titrable acidity and sensory evaluation was checked to know shelf life of goat milk paneer during 12 days storage at 4±1 °C. The mean value for titrable acidity and pH at refrigeration temperature (4±1 °C) found to be increase significant (p
Food Science and Nutritional StudiesAnimal Diversity and Health StudiesAgricultural Economics and PracticesShelf lifeCitric acidRefrigerationFood scienceChemistryAnimal scienceBiologyEngineering
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