Vol. 10, Special Issue 1 (2021)

Author(s):
SP Khobragade, PV Padghan and AP Deshmukh

Abstract:
Paneer is an important nutritious and wholesome indigenous dairy product, which occupy a prominent place among traditional milk products. Turmeric became a very important spice to mankind when it was observed that the addition of turmeric in food preparation preserved its freshness and nutritive value. Curcumin is a bioactive substance of turmeric and posing as a very strong anti-bacterial, anti-septic, anti-spasmodic, antifungal, anti-allergic anti-oxidant properties. In present investigation bacterial count of paneer studied which includes. The paneer was prepared by considering treatment combination of buffalo milk and raw turmeric extract as 95%, 90% and 85% of buffalo milk and 5%, 10% and 15% of raw turmeric extract in treatments T₂, T₃ and T₄ and treatment T₁ taken as a control prepared from buffalo milk only. The fresh raw turmeric extract added paneer was blank for yeast and mould and the coli form was not found in all treatment.