Impact of milk fat content on the physico-chemical, and sensory characteristics of paneer


  • Pravin Kumar U.P. Pandit Deen Dayal Upadhyaya pashu Chikitsa Vigyan Vishwavidyalaya Evam Go Anusandhan Sansthan (DUVASU), Mathura-281001 (Utta Pradesh), India
  • P.K. Singh Raja Balwant Singh College, Bichpuri-283105, Agra (Uttar Pradesh), India


cow milk, dairy milk, paneer, physico-chemical characteristics, sensory characteristics


The present investigation was conducted to find out the impact of milk fat content on the physico-chemical and sensory characteristics of paneer. Fresh cow and buffalo milk from nearby dairies was collected and separated in the laboratory. Cow and buffalo skim milk and creams were also used to standardize milk at various fat levels according to the needs of the experiments, i.e., buffalo milk testing 6.0 and cow milk testing 5.0, 4.5, 3.5, and 2.5% fat. As a coagulating agent, a 2.0% (w/v) concentration of synthetic citric acid was employed. The temperature of 80°C was reached after the coagulation process was finished. To make each batch of paneer, many three-liter batches of homogenized milk were prepared. The standard process was used to make the paneer, and yields were noted. Yield, moisture, titratable acidity, pH, fat, FDM, protein, lactose, ash, calcium, and phosphorus were among the chemical parameters examined for the paneer samples. Suitable methods of statistical analysis were applied to the data collected during the current study. The conclusion was that the decrease in the fat content of the milk used to prepare paneer declined in appearance, body and texture, color, taste, flavor, and overall acceptability; however, the variations in milk fat levels had no effect on the moisture absorption properties of paneer or the quantity of coagulants needed for milk coagulation.


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How to Cite

Kumar, P., & Singh, P. (2024). Impact of milk fat content on the physico-chemical, and sensory characteristics of paneer. The Journal of Rural Advancement, 12(1), 15–23. Retrieved from