Study on preparation of paneer from goat milk with addition of calcium chloride

Abstract

Goat milk paneer has softer body than buffalo milk paneer since got milk is lower in calcium content. The present study was conducted on goat milk paneer using CaCl2 to increasing the yield and improves sensory quality (General appearance, Taste and flavour, Body and texture and Overall acceptability) of goat milk paneer. Different levels of calcium chloride in goat milk for preparation of paneer were used like C0 (control), C1 (0.08%), C2 (0.10%) and C3 (0.12%). The statistical analysis of data revealed significant (P0.05) were not affected by CaCl2. A level of calcium chloride 0.10 percent was found to be best suited, because it resulted in good quality goat milk paneer.