Vol. 11, Special Issue 11 (2022)

The present investigation entitled “effect of herbal preservatives on quality of paneer prepared from cow milk” was carried out in the Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola. The study was planned to prepared herbal paneer the herbal preservatives viz; ginger, cardamom and turmeric powder were used in paneer. The herbal preservatives was incorporated in the product at the rate of 0.0 (control), 0.8%, 1%,1.5%, 2% ginger powder, 0.2%,0.4%,0.6%,0.8% cardamom powder and 0.2%, 0.4%, 0.6%, 0.8% turmeric powder by weight of yield of paneer. The chemical analysis was done to pre-storage on the day of preparation that the average moisture 53.27 to 54.03 and pH content 5.46 to 5.57 values of T1 to T8. The highest values of total solids (46.73), fat (24.00), protein (16.28), acidity (0.49), were found in T1 with control. While the lowest values of total solids (45.97), fat (23.60), protein (16.12), ash (0.64), and acidity (0.45) were found in T8 which indicated a decreasing trend with increase in the level of ginger, cardamom turmeric powder and their combinations.