Vol. 7, Issue 5 (2019)
Effect of coagulation temperature, pressure and coagulant on the quality of cow milk paneer
Author(s): S Sivaranjani, N Karpoora Sundara Pandian, M Abdul Reiyas and G Sujatha
Abstract: A study was conducted to determine the influence of coagulation temperature viz., 70, 80 & 90 °C, pressure viz., 3, 4, 5 & 6 bar and coagulant (citric acid & vinegar) on the yield, moisture content and sensory characteristics of cow milk paneer. Study revealed that increase in the pressure brought about a highly significant (P≤0.01) difference in yield of paneer coagulated with vinegar and citric acid separately at 80 °C of coagulation temperature whereas there was insignificant change found in yield of paneer coagulated with vinegar at 90 °C and citric acid at 70 °C & 90 °C, respectively. On contrary, moisture content of paneer decreased with increase in the pressure values at all coagulation temperatures when coagulated with both vinegar and citric acid. Paneer samples prepared by vinegar and citric acid at various coagulation temperatures (70, 80 and 90 °C) showed highly significant (P≤0.01) difference in sensory attributes on applying pneumatic pressure (3, 4, 5 and 6 bar). Based on significantly (P≤0.01) higher yield and sensory scores, paneer made from 5 bar pressure coagulated with vinegar at the coagulation temperature of 80 °C was found to be good for the preparation of cow milk paneer.
Pages: 2193-2196 | 289 Views 65 Downloads
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How to cite this article:
S Sivaranjani, N Karpoora Sundara Pandian, M Abdul Reiyas, G Sujatha. Effect of coagulation temperature, pressure and coagulant on the quality of cow milk paneer. Int J Chem Stud 2019;7(5):2193-2196.
