Vol. 11, Issue 9 (2022)

Author(s):
Khandagale SG, Patil SP and Kapgate RM

Abstract:
India has progressed from a dairy-deficient country to the world's biggest milk producer. As a result, the dairy business has emerged as one of the most important option available to Indian farmers. Paneer is an indigenous dairy product prepared by the heat and acid coagulation. Herbal paneer was prepared by incorporating the black pepper and turmeric powder as per treatment combination as T₀ (Control), T₁ (0.1% black pepper and 0.1% turmeric powder), T₂ (0.2% black pepper and 0.1% turmeric powder) and T₃ (0.3% black pepper and 0.1% turmeric powder. On an average black pepper and turmeric powder treated paneer of treatments T₀, T₁, T₂ and T₃ contained moisture 51.63, 51.38,51.12 and 50.74%, fat 27.45, 27.36, 27.23 and 27.09%, protein 17.18, 17.41, 17.59 and 17.90%, ash 1.73, 1.79, 1.82 and1.89%, total solids 48.37, 48.65, 48.88 and 49.26%, titratable acidity 0.50, 0.48, 0.46 and 0.45% L.A., pH 5.59, 5.87, 5.96 and 6.17, respectively. Paneer sample was evaluated for textural qualities viz., hardness, cohesiveness, adhesiveness, springiness, and chewiness for treatments T₀, T₁, T₂ and T₃. Hardness ranged from 3.290, 3.321, 3.043 and 2.746 kg for treatments T₀, T₁, T₂ and T_3, respectively. Cohesiveness observed for treatments T₀, T₁, T₂ and T₃ were 1.021, 1.019, 1.024 and 1.026, respectively. Adhesiveness ranged from 0.005, 0.0072, 0.002 and 0.0016 kg for treatments T₀, T₁, T₂ and T_3, respectively. Springiness observed for treatments T₀, T₁, T₂ and T₃ were 1.037, 1.013, 1.043 and 1.020, respectively and Chewiness 3.502, 3.419, 3.236 and 2.874 for treatments T₀, T₁, T₂ and T_3, respectively