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Effect of milk protein standardisation using buffalo milk protein co-precipitates on the texture,composition and yield of paneer |
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| Authors: | Hemant Gawande Sumit Arora Vivek Sharma Ganga Sahay Meena Ashish Kumar Singh |
| Affiliation: | 1. Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, 132001 India
Contribution: Formal analysis, ?Investigation, Methodology, Writing - original draft;2. Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, 132001 India;3. Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, 132001 India Contribution: Resources, Supervision, Validation;4. Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, 132001 India Contribution: Supervision, Validation;5. Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, 132001 India |
| Abstract: | Buffalo milk was utilised for preparing paneer samples after standardisation of protein:fat ratio to 0.68 with the addition of buffalo milk protein co-precipitates (BMPC). These paneer samples along with control paneer (from buffalo milk) were analysed for yield, composition, microstructure, sensory, texture profile and protein loss in whey during manufacture. Paneer prepared using BMPC was considerably higher in yield and recovery of total solids, protein and calcium content than control paneer and could withstand the frying conditions in terms of retention of shape and integrity. Texture profile analysis and microstructure evaluation revealed the differences in textural properties of paneer samples prepared using BMPC with control paneer. |
| Keywords: | Paneer Milk protein co-precipitates Yield Buffalo milk |