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    Food Production - Cottage Cheese

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    Parul Khatav
    alternative coagulats for preparation of paneer and conparing with d tradition coagulants

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    Food Production - Cottage Cheese

    Uploaded by

    Parul Khatav
    138 views14 pages
    alternative coagulats for preparation of paneer and conparing with d tradition coagulants

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    food production- cottage cheese

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    alternative coagulats for preparation of paneer and conparing with d tradition coagulants

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    138 views14 pages

    Food Production - Cottage Cheese

    Uploaded by

    Parul Khatav
    alternative coagulats for preparation of paneer and conparing with d tradition coagulants

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    You are on page 1of 14

    Alternative coagulants for preparation of Paneer

    -Parul Kamat Vishakha Mavani

    Cottage Cheese (Paneer)


    Cottage Cheese is consolidated curd of milk solids in which milk fat is entrapped by coagulated casein.

    Objectives
    Preparation of Paneer from cows milk using different coagulants Sensory analysis of different paneer products Testing the efficiency of coagulants Nutritive analysis of the chosen paneer product

    Preparation of Paneer

    Bring the milk to a temperature just below boiling

    Add citric acid source 5 ml (one teaspoon) with continuous stirring the milk, until the milk separates; the solid curds will separate from the watery whey

    Drain out water through cheese cloth

    The cheese cloth containing coagulated curd is then wrapped on itself in order to squeeze out moisture from the curds

    Shape the paneer by application of pressure

    Conventional sources

    Lemon

    Vinegar

    Curd

    Potential sources
    Orange

    Tomato

    Tamarind

    Methods
    Paneer preparation with all the different coagulants. Sensory analysis: By 60 volunteers

    Product 1- Commercially available (Nilgiri) Product 2- Lemon juice Product 3- Curd Product 4- Vinegar

    Product 5- Tomato juice Product 6- Orange juice Product 7- Tamarind pulp

    Results
    450 400 350 300 250 200 150 100 50 0

    Sensory analysis mean Time taken for preparation (in sec) Amount of Whey obtained (in ml)

    Nutritive Analysis
    1. Protein estimation by Lowrys method

    2. Lipid extraction and estimation using Soxhlets apparatus

    Paneer Sample

    Nutrient composition
    Commercially available

    Paneer (Nilgiri)

    Paneer made from Tamarind

    Protein (18.3%) Lipids (20.8%) Others (60.9%)

    Protein (15.87%) Lipid (41.75%) Others (42.38%)

    Conclusion
    Tamarind was found to be a better and more potent source of coagulation of milk for paneer preparation

    Bibliography
    Fereidoon Shahidi, Current Protocols in Food Analytical Chemistry (2001) D1.1.1D1.1.11 Copyright 2001 by John Wiley & Sons, Inc., D1.1.1 A. Hara, N.S. Radin, Lipid extraction of tissue with a low toxicity solvent, Anal. Biochem., 90 (1978), pp. 420426 Gopalan C,Rama Shastri BV and Balasubramanium SC(1989). Nutritive value of Indian foods: National Institute of Nutrition, Indian council of Medical Research . pp:156-162.. Kan CA, Meijer GAL( 2007). The risk of contamination of food with toxic substances present in animal feed. Anim. Feed Sci. Technol.. 133:84-108. Wardlaw T and Gordon M. (1999). Perspectives in Nutrition, 4th edition Boston: WCB McGraw-Hill.pp:132-138. Whitney, Eleanor N, and Rolfes, Sharon R(1996). Understanding Nutrition,7th edition. New York: West Publishing. Wilson K and Walker J (2000). Practical Biochemistry: Principles and Techniques, Cambridge University Press.

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