Effect of fat levels in milk on physicochemical attributes of paneer
Fat levels in milk on physicochemical attributes of paneer
##semicolon##
Buffalo milk paneer, Composition of paneer, Cow milk paneer, Fat levels, Paneer, Recovery of paneerसार
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.
##submission.citations##
Agnihotri M K and Pal U K. 1996. Quality and shelf-life of goat milk paneer in refrigerated storage. Small Ruminant Res. 20 (1): 75– 81.
AOAC, 1980. Official Methods of Analysis. 13th Ed. Association of Official Analytical Chemists, Washington, DC.
Arora V K and Gupta S K. 1980. Effect of low-temperature storage on paneer. Indian J. Dairy Sci. 33 (3): 374-380.
Bhattacharya D C, Mathur O N, Srinivasan M R and Samlik O L. 1971. Studies on the method of production and shelf life of paneer. J. Food Sci. Techn. 8 (5): 117.
Bund R K, and Pandit A B. 2007. Rapid lactose recovery from paneer whey using sonocrystallization: A process optimization. European Process Intensification Conference, Copenhagen, September 19-20, pp. 846–850.
Chawla A K, Singh S and Kanawajia S K. 1985. Development of low fat paneer. Indian J. Dairy Sci. 38 (4): 280-283.
Chawla A K, Singh S and Kanawajia S K. 1987. Effect of fat levels and process modifications on composition and quality of paneer and whey. Asian J. Dairy Res. 6 (2): 87-92.
Desai H K, Gupta S K, Patil G. R. and Patel P A A. 1991. Texture of paneer as affected by the manufacturing method. Lebensmittel Wissenschaft Technologie 24 (6): 542-548.
Deshmukh D S, Zanjad N, Pawar V D and Machewad G M. 2009. Studies on the use of acidified and cultured whey as coagulant in the manufacture of paneer. Int. J. Dairy Techn. 62 (2): 174–181.
Divya and Kumari A. 2009, Effect of different temperatures, timings and storage periods on the physico-chemical and nutritional characteristics of whey-guava beverage. World J Dairy Food Sci. 4 (2): 118-122.
Farooquei Z A, Yadav M P S, Yadav S P and Singh O. 2008. Quality assessment of paneer pickle prepared from Sahiwal cow milk of various fat travels. Progressive Res. 3 (1): 99-100.
Goyal N and Gandhi D N. 2009. Comparative Analysis of Indian Paneer and Cheese Whey for Electrolyte Whey Drink. World J. Dairy Food Sci. 4 (1): 70-72.
Gupta S K, Patel A A and Patil G R. 1992. Texture studies on selected Indian dairy products: composition-texture relationships. Proceedings: Protein and Fat Globule Modifications by Heat Treatment, Homogenization and Other Technological Means For High Quality Dairy Products. H K Desai and B C Ghosh (Eds), IDF seminar, Munich, Aug, 25-28.
Harjai N and Singh G. 2009. Effect of soybean varieties on physicochemical, textural and sensory properties of soy paneer. J. Food Sci. Techn. 46 (4): 331-334.
ICAR 2001. Goats in India: Status and Technological Possibilities for Improvement. In: Technology Options for Sustainable Livestock Production in India, P.S. Birthal and P.P. Rao (Editors). Proceedings of the Workshop on Documentation, Adoption, and Impact of Livestock Technologies in India ICRISAT- Patancheru, India, Jan 18–19, pp. 104-112.
ISI 1973. Specification of condensed milk. IS: 1166. Indian Standard Institute, Manak Bhawan, New Delhi.
ISI 1977. Method of determination of fat by the Gerber Method. IS: 1234; Part I. Indian Standard Institute, Manak Bhawan, New Delhi.
ISI 1981. Handbook of Food Analysis. Part –XI Dairy Products. Indian Standard Institute, Manak Bhawan, New Delhi, p. 175.
Jadhavar V V, Paul B D, Pawar B K and Jagtap D Z. 2009. Studies on yield and chemical composition of paneer prepared from cow and soy mix milk. J. Maharashtra Agric. Univ. 34 (1): 74-76.
Jindal A R, Grandison A S and Campbell-Platt G. 1993. Electrophoretic studies of chhana whey and effect of temperature and time of storage on its quality. J. Sci. Food Agric. 61 (4): 449– 456.
Kanawjia S K, Roy S K and Singh S. 1990. Paneer technology and its diversification. Indian Dairyman 42 (9): 390-393.
Kanawjia S K and Singh S. 2000. Technological advances in paneer making. Indian Dairyman, 52, 10, 45-50.
Kandeepan G and Sangma S. 2011. Comparison of quality characteristics of full fat and low fat paneer developed from yak milk. Int. J. Dairy Techn. 64 (1): 117–120.
Khan S U and Pal M A. 1997. Paneer production: A review. J. Food Sci. Techn. 48 (6): 645-660.
Kumar S, Rai D C and Verma D N. 2008. Effect of different levels of lactic acid on the physico-chemical and sensory attributes of buffalo milk paneer. Indian J. Anim. Res. 42 (3): 205-208.
Kumar S S, Balasubramanian S. Biswas A K. Chatli M K, Devatkal S K and Sahoo J. 2007. Efficacy of soy protein isolate as a fat replacer on physico-chemical and sensory characteristics of low-fat paneer. J. Food Sci. Techn. 48 (4): 498501.
Mathare S S, Bakal S B, Dissanayake T M R. and Jain S K. 2009. Effects of coagulation temperature on the texture and yield of soy paneer (tofu). J. National Sci. Found. Sri Lanka 37 (4): 263267.
Mistry C D, Singh S and Sharma R S. 1990a. Physico-chemical characteristics of paneer prepared from cow milk by altering salt balance of milk. In Proceedings: Conference Paper Brief Communications of the XXIII International Dairy Congress, Montreal, Oct. 8-12.
Mistry C D, Singh S and Sharma R S. 1990b. Status of some minerals of paneer made from cow milk with altered salt balance. In Proceedings: Brief Communications of The XXIII International Dairy Congress, Montreal, October 8-12, pp. 519.
Nalkar S D, Bhambure C V, Patil M R and Padghan P V. 2009. Studies on utilization of bhendi (Abelmoschus esculanta) gum as stabilizer in paneer making. J. Dairying Foods Health Sci. 28 (34): 170-175.
Nanda V, Singh S, Raina C S, Jindal N, Singh K and Saxena D C. 2008. Optimization of the process variables for the preparation of processed paneer using response surface methodology. Euro. Food Res. Techn. 218 (6): 529-534.
Nanda V, Singh S, Raina C S, Jindal N, Singh K and Saxena D C. 2004. Optimization of the process variables for the preparation of processed paneer using response surface methodology. Euro. Food Res.Techn. 218 (6): 529-534.
Pal M A and Kapoor C M. 2000. Effect of emulsifying salts on the chemical constitution of processed paneer. Indian J. Dairy and Biosci. 11: 42-46.
Pal M A, Yadav P L and Sanyal M K. 1991. Physico-chemical and sensory characteristics of low fat paneer from high heated milk. Indian J. Dairy Sci. 44: 437.
Pandya A J and Ghodke K M. 2007. Goat and sheep milk products other than cheeses and yoghurt. Small Ruminant Res. 68 (1–2): 193–206.
Parmar S S, Singh S and Sharma R S. 1989. Compositional and quality characteristics of paneer made from soya beans and buffalo milk under different heat treatments. J. Sci. Food Agric. 47 (4): 463–473.
Pawar D P, Das R M and Modi V K. 2011. Quality characteristics of dehydrated egg yolk paneer and changes during storage. Journal of Food Science and Technology. Retrieved from http://www.springerlink.com/content/563024p2624568k1/
Sachdeva S. 1983. Production, packaging and storage of paneer. Ph.D. Thesis, Kurukshetra University, Kurukshetra.
Sachdeva S and Singh S. 1987. Use of non-conventional coagulants in the manufacture of paneer. J. Food Sci. Techn. 26 (4): 142 – 144.
Sachdeva S and Singh S. 1988. Optimization of processing parameters in the manufacture of paneer. J. Food Sci. Techn. 25 (3): 317 – 321.
Sachdeva S and Singh S. 1990. Shelf life of paneer as affected by antimicrobial agents. Part 1. Effect on sensory characteristics. Indian J. Dairy Sci. 43 (1): 60 – 63.
Sachdeva S, Prokopek D and Reuter H. 1991. Technology of paneer from cow milk. Japanese J. Dairy Food Sci. 40 (2): A85 – 88.
Sachdeva S, Singh S and Kanawjia S K. 1985. Recent developments in paneer technology. Indian Dairyman. 37 (11): 501 – 505.
Sahul J K and Das H. 2009. A continuous heat-acid coagulation unit for continuous production of chhana. Assam University Journal of Science and Technology, 4, 2.
Sanyal M K and Yadav P L 2000a. Effect of fermented skimmed milk incorporation into buffalo milk on quality of reduced-fat paneer. Indian J.Anim. Sci.70(6): 628-631.
Sanyal M K and Yadav P L. 2000b. Improvement in quality of reducedfat paneer from buffalo milk through sodium chloride incorporation. Buffalo J. 16 (2): 153-162.
Sharma R B, Gupta M P and Ogra J L. 1998. Factors affecting yield and chemical quality of goat milk chhana. Small Ruminant Res. 27: 257-262.
Sharma R B, Kumar M and Pathak V. 2002. Effect of Different Seasons on Cross-Bred Cow Milk Composition and Paneer Yield in Sub-Himalayan Region. Asian-Australian J. Anim. Sci.15 (4): 528-530.
Singh S and Kanawjia S K. 1991. Manufacturing technique for paneer from skim milk powder and butter oil. Indian J. Dairy Sci. 44 (1): 76 – 79.
Singh S K and Rajorhia G S. 1989. Production of khoa using roller dryer. Indian J. Dairy Sci. 42 (2): 321 – 325.
Snedecor G W and Cochran W G. 1994. Statistical Methods, 8th Ed., Ames, Iowa State University Press.
Topcua A and Saldamlia I. 2006. Proteolytical, chemical, textural and sensorial changes during the ripening of Turkish white cheese made of pasteurized cows' milk. Int. J. Food Properties, 9:4.
Torres N and Chandan R C. 1981. Latin American White Cheese – A Review. J. Dairy Sci. 64 (3): 552–557.
Uprit S and Mishra H N. 2004. Instrumental textural profile analysis of soy fortified pressed chilled acid coagulated curd (paneer). Int. J. Food Properties, 7: 3.
Verma A and Khan B L. 2009. Effect of coagulants and their concentration, coagulation temperature, packaging materials and storage periods on chemical composition of soy substituted buffalo milk paneer. Progressive Agric. 9 (2): 282-285.
Vishwesshwariah L and Anantakrishnnan C P. 1986. Production of paneer from cow milk. Indian Journal of Dairy Science, 39 (1): 3638.
Yadav P K and Grover I. 2009. Dairy cooperatives a sustainable agriculture system: logistic and management analysis from Haryana, India. CIGR Proceedings, Technology and Management to Increase the Efficiency in Sustainable Agricultural Systems, Rosario.
