Vol. 11, Issue 12 (2022)

Background: Food and nutritive value of chhana or paneer is fairly high as it contains almost all the protein present in milk besides quantity of minerals and vitamins. It possesses a nutty flavour with slightly sour and sweet taste which makes it palatable to Indian palate. It is an ideal food for expectant and nursing mothers, infants, growing children, adolescents and adults. Being rich source of animal protein, it is a good source of all the essential amino acids to the vegetarian. Its fat content renders the fat soluble vitamins A and D, essential fatty acids (linoleic, linolenic and Arachedonic acid) and energy. With its high protein and low sugar content, it is highly recommended to the diabetic patients. It has also particular food value for those who possess the problem of milk intolerance.

Method: Paneer butter spread was manufactured using standardized cow milk (4.2% fat and 9% SNF). Standardized milk was taken in a jacketed vessel and heated to simmering temperature (85-90 °C) with continuous stirring by a wooden ladle in a circular motion with occasional scraping of the heating surface. After 10-15 minutes of boiling, 0.02 percent of citric acid (in the form of solution) was added to the milk for the purpose of formation of granules. Vigorous stirring was performed to obtain good quality product. The intensity of heating was reduced when semi-solid state was reached. Amul butter was added into paneer and was thoroughly mixed up. Then Garden cress seed @ 3% & salt @ 1% was added into the paneer& butter mixture at room temperature & was mixed up by using mixer grinder for 5 min. The samples were stored at refrigeration temperature (4 0C, 10 0C, 25 0C) for testing the physico-chemical qualities and its shelf-life quality.

Results: Different combinations of Paneer, butter and garden cress seed were taken to optimize the product.