Effect of fat levels in milk on physicochemical attributes of paneer
Fat levels in milk on physicochemical attributes of paneer
Keywords:
Buffalo milk paneer, Composition of paneer, Cow milk paneer, Fat levels, Paneer, Recovery of paneerAbstract
The present investigation was undertaken to study the effect of Fat Levels in Milk on Physico-Chemical Attributes of Paneer. For the preparation of paneer during the current investigation fresh buffalo milk was standardized for 6% fat (control) and cow milk for 5.0 (T1), 4.5 (T2), 3.5 (T3), and 2.5% fat (T4). Synthetic citric acid (2.0% w/v) was used as a coagulating agent. The coagulation process was completed at the temperature of 80°C. Paneer was prepared from standardized milk using standardized procedures and yield, nutrient recovery, and composition of paneer were determined. Data obtained were subjected to statistical analysis using suitable models. The level of fat in milk had a significant (P<0.01) effect on yield, and nutrients recovered. Paneer yield and recovery of fat, protein, and total solids decreased with the decrease in the level of fat in milk used for preparing paneer. A decrease in the level of fat in milk increased the contents of moisture, fat, calcium, and phosphorus; decreased FDM, and could not affect pH, protein lactose, and ash in manufactured paneer.
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