This study was carried out to develop paneer with four different coagulants (Lime juice, Vinegar, Curd and Citric acid) using cow milk. Developed paneer were stored at 4 0C for 5 days and titratable acidity and pH were tested during the storage. Nutritional composition and microbial counts of paneer were analysed. Sensory evaluation was done for fresh paneer samples using five point hedonic scale. Titratable acidity and pH of paneer became significantly different (p<0.05) with storage time and they were in acceptable range, up to 4 days of storage at 40C. Moisture, total solids, fat and ash contents of paneer did not significantly differ (p>0.05) with different coagulants. However, yield of paneer was significantly affected (p<0.05) by the coagulant and paneer prepared with curd reported the highest yield. Developed paneer was negative for pathogenic micro-organisms. According to the sensory evaluation, coagulants significantly influenced (p<0.05) the sensory attributes and paneer produced from citric acid received a higher rank for overall acceptability. Results of this study indicated that, paneer produced from cow milk with citric acid can be recommended as the best product.
ASF Shanaziya, ULP Mangalika, WAD Nayananjalie (2018); Effect of Different Coagulants on the Quality of Paneer Made from Cow Milk; International Journal of Scientific and Research Publications (IJSRP)
8(4) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.8.4.2018.p7627