Physico-chemical properties of Paneer prepared from cow milk blended with buffalo colostrum

Abstract

In the present investigation the attempt was made to study the Physico-chemical properties of Paneer prepared from cow milk blended with buffalo colostrum. The Paneer was prepared by considering treatment combination of cow milk and buffalo colostrum as 95%, 90% and 85% of cow milk and 5%, 10% and 15% of buffalo colostrum in treatments T2, T3 and T4 whereas treatment T1 was taken as control. The Physico-chemical properties (pH, acidity, fat, protein, ash, moisture and total solid) for the Paneer prepared from cow milk blended with buffalo colostrum were analyzed. The treatment T1, T2, T3 and T4 contained score for acidity 0.30, 0.37, 0.46 and 0.54 percent, pH 6.87, 6.68, 6.51 and 6.42 percent, fat 23.76, 24.38, 24.98 and 25.10 percent, protein 16.99, 17.13, 17.24 and 18.03 percent, moisture 55.61, 54.62, 53.97 and 52.65 percent, total solid 44.64, 44.78, 45.06 and 46.18 percent, ash 0.84, 1.66, 1.54 and 1.58 percent, respectively. On the basis of result it was revealed that as the concentration of buffalo colostrum in Paneer increased there was increase in acidity, protein, fat, ash, total solid, while pH and moisture percentage decreased.