Vol. 8, Issue 1 (2019)

Author(s):
Debarima Ghosh, Anindita Debnath and Alisha Chetri

Abstract:
Paneer is a very popular Traditional Indian Dairy Product. Paneer offers a profitable market for dairy industry. Viewing the urge of consumers for low fat products and at the same time the popularity of paneer, an attempt was taken to develop low fat paneer from cow skim milk with desirable quality attributes. Therefore the effects of some important processing parameters like milk coagulation temperature and brine concentration of dipping solution of paneer and the effect of addition of fat replacer-inulin into the cow skim milk on the sensorial quality of cow skim milk paneer were evaluated and compared with cow milk paneer. Based on sensorial appeal the amount of inulin to be added into the cow skim milk, coagulation temperature of milk and concentration of chilled brine solution for dipping of paneer were selected within the range of 1-2% of milk, 55-65 ËšC and 1-3%, respectively.