Effect of curry leaves and cumin powder on chemical composition of paneer

Abstract

The present was carried out in the laboratories of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola during the year 2019-2020 with a view to utilize valuable, medicinal, nutritious curry leaves and cumin powder. Paneer was prepared by addition of curry leaves and cumin powder and their combinations in buffalo milk as Control(T1), 0.2% Curry leaves powder (T2), 0.4% Curry leaves powder (T3), 0.2% Cumin powder (T4), 0.4% Cumin powder (T5), 0.2% Curry leaves powder + 0.2% Cumin powder (T6) and 0.4% Curry leaves powder + 0.4% Cumin powder (T7) with 04 replications. The chemical analysis of paneer showed that, fat and protein content in paneer decreased whereas ash and total solids content was increased and titratable acidity was minutely influenced with increase in level of curry leaves powder, cumin powder and their combinations.