Standardization and estimation of production cost of paneer incorporated with spinach powder

Abstract

The buffalo milk was used to prepare paneer incorporated with spinach powder which was collected from the local market of Latur. The chemical composition of such buffalo milk had fat 6 percent, solid not fat 9 percent and protein 3.50 percent. Addition of spinach powder was as per the treatments. For optimization of proper spinach powder level in paneer buffalo milk was heated above 90­ ºC for 5 min and then cooled to 80 ºC then recommended amount of spinach powder was weighed and added as per treatments to milk followed by continuous stirring to ensure uniform mixing of spinach powder into the milk as per treatment and procedure prescribed in methodology. The cost of paneer preparation under the treatments T1, T2, T3 and T4 were as Rs. 83.6, Rs. 85.1, Rs. 86.6 and Rs.88.1, respectively, for 250 gm of paneer obtained from 1000 ml of buffalo milk.