Vol. 11, Special Issue 11 (2022)

Author(s):
Karande AA, Patil VN, Jadhav Sonali, Kadav VB, Joshi SV and Dandekar VS

Abstract:
India is the largest milk producing country in the world with 198.4 million tones milk production and per capital availability 406 gms/day (2019-20). There is scope for expanding and improving the indigenous confections by introducing a variety of products adopting improved methods and technology. Paneer is Heat-acid Coagulated and an important indigenous milk product, which is extensively used as base material or filler in preparation of large number of culinary dishes. Paneer is good source of animal protein to the vegetarian food. Present Study was undertaken with Effect of different coagulant i.e Citric acid (2%), Lactic acid (2%), Tartaric acid (2%) and Lemon juice (Fresh as such) on Chemical Quality of paneer prepared using Buffalo and Cow milk. The different chemical properties and sensory quality are determined. Present investigation, it may be concluded that lactic acid could be successfully utilized for preparation of paneer. The most acceptable quality paneer can be prepared from buffalo milk by using lactic acid as coagulant (T2C2) then It contained average 27.28, 49.18, 1.96 0.71 and 17.24 percent fat, total solid, ash, acidity and protein respectively. Utilization of lactic acid in paneer preparation improved sensory quality and acceptability of the product.