Effect of different herbal coagulants on the physico-chemical properties of paneer

Abstract

India’s status as the world’s largest milk producer underscores the importance of dairy in the country’s agricultural sector and food culture. There is scope for expanding and improving the indigenous confections by introducing a variety of products adopting improved methods and technology. Paneer is heat-acid coagulated and important indigenous milk product, which is extensively used as base material or filler in preparation of large number of culinary dishes. The present study was carried out in the Department of Animal Husbandry and Dairy Science at Dr. PDKV, Akola, to develop paneer with different herbal coagulants: citric acid (T1) control, lime juice (T2), tamarind extract (T3) and orange juice (T4) on physico-chemical properties of paneer using buffalo milk. It may be concluded that using different herbal coagulants there was a rise in fat, protein, total solids, solid-not-fat, and acidity, while moisture content showed a decreasing trend from treatment (T1) to treatment (T4).