International Journal of Scientific and Research Publications

Home
About Us
Editorial Board

Online Publication

Log In
New User?
       Register Now!
Forgot Password?
       Email Password!


Call For Papers

Call for Research Paper

Authors

Online Submission
Paper Submission Guidelines
Online Publication Charge
Print Publication Charge
How to publish research paper
Publication Certificate
Research Catalogue
Resources
FAQs

Reviewer

Join Reviewer Panel
Reviewer Guidelines

IJSRP Publications

E-Journal
Print Journal

Downloads

IJSRP Paper Format
Instructions

Contact Us

Feedback Form
Contact Us
Site Map

IJSRP, Volume 8, Issue 4, April 2018 Edition [ISSN 2250-3153]



      ASF Shanaziya, ULP Mangalika, WAD Nayananjalie

Abstract: 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.

[Reference this Paper]   [BACK]

Ooops! It appears you don't have a PDF plugin for this barrPostingser. you can click here to download the PDF file.

Reference this Research Paper (copy & paste below code):

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

IJSRP PUBLICATIONS

Home

About Us
Editorial Board
Call for Paper

Call for Research Paper
Paper Status
IJSRP Paper Format
Join Us

Download e-journal
Join Forum
Invite Friends
Subscribe
Get Social with Us!



Copyright © 2011-2016, IJSRP Inc., All rights reserved.