Vol. 11, Special Issue 7 (2022)

Author(s):
Lokendra Singh, Umesh S Suradkar, Gajendra Mathur and Karishma Rathore

Abstract:
The present study was conducted on goat milk paneer using CaCl₂ to estimate the effect of CaCl₂ in term of quantity of coagulant (1% citric acid solution) used and quantity of whey received during preparation of goat milk paneer and on sensory quality (General appearance, Taste and flavour, Body and texture and Overall acceptability) and yield of goat milk paneer. Different levels of calcium chloride in goat milk for preparation of paneer were used like C₀ (control), C₁ (0.08%), C₂ (0.10%) and C₃ (0.12%). The statistical analysis of data revealed significant (P<0.05) effect on quantity of coagulant used during preparation of paneer and sensory quality of paneer due to treatment in all group. Quantity of whey received during preparation of paneer and yield of paneer (P>0.05) were not affected by CaCl_2. A level of calcium chloride 0.10 percent was found to be best suited, because it resulted in good quality goat milk paneer.