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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 1
First page : (1096) Last page : (1101)
Article doi: http://dx.doi.org/10.18782/2320-7051.6125

Effect of Different Coagulant on Yield of Paneer

Karande A. A.1,  Patil V. N.2, Raskar A. B.3,  Joshi S. V., Dandekar V. S.4and Desai B. G.5
1,3Ex- M.Sc. Scholar, 2Junior Research Assistant 4Ex.-, Assistant Professor, 5Professor
Department of Animal Husbandry and Dairy Science, Dr. Balasheb Savant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri 415 712 Maharastra (India)
*Corresponding Author E-mail: karadearjun2@gmail.com
Received: 24.12.2017  |  Revised: 30.01.2018   |  Accepted: 5.02.2018  


India is the largest milk producing country in the world with 155.5 million tones milk production and per capital availability 337gms/day ( 2015-16) ). 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. Effect ofdifferent coagulanti.eCitric acid (2%),Lactic acid(2%),Tartaric acid(2%) and Lemon juice (Fresh as such) on yield and Total solid recovery of paneer prepared using Buffello and Cow milk. lactic acid and Buffello milk could be successfully utilized for preparation of paneer and give higher yield (Average 20.86%)   and total solid recovery(Average 66.39 %) as compared to using other Coagulant.

Key word:  Cow milk, Buffalo milk, Paneer, Coagulant, Statistical analysis

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Karande, A.A., Patil, V.N., Raskar, A.B., Joshi, S. V., Dandekar, V.S., Desai, B.G., Effect of Different Coagulant on Yield of Paneer, Int. J. Pure App. Biosci.6(1): 1096-1101 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6125