Evaluating the influence of varying milk fat levels on paneer production efficiency

Abstract

The present investigation entitled “Study on the effect of fat levels on the quality of paneer” was carried out in the department of Animal Husbandry & Dairying, R.B.S. College, Bichpuri, Agra. The variables involved in this study viz. Fat levels (%) of Milk 3.0, 4.5 and 6.0), thus in all 9 sample were compared in Compleat Randomised Design (C.R.D.) with 3 replications. There were the following conclusions drawn from the study Milk with 6.0% fat produced best sensory quality paneer which also satisfied all legal requirements regarding chemical composition. Simultaneously, the highest yield of paneer was also obtained at the same fat content of milk. Although milk with other fat levels also produced paneer of acceptable sensory quality but they failed to fulfill the legal standard regarding fat content in paneer. So, milk of 6.0% fat is being finally recommended for commercial production of paneer.