Comparative study on the effect of citric acid and lactic acid coagulation on paneer quality

Abstract

Paneer, a staple in South Asian cuisine, is typically prepared through the coagulation of milk using various acids. This study focused on the comparative effects of citric acid and lactic acid as coagulants on the sensory and chemical qualities of paneer. This research was conducted by analyzing paneer samples prepared using milk with varying fat levels (3.0%, 4.5%, and 6.0%) and evaluating their texture, flavor, moisture content, nutritional profile, and chemical composition. The findings indicated that the choice of coagulant significantly impacts the overall quality of paneer, with notable differences observed in the sensory attributes and chemical composition. Citric acid was found to provide a consistent yield and characteristic texture, while lactic acid influenced the flavor and overall quality differently. This study aims to optimize paneer production methods and enhance product quality.