PHYSICO-CHEMICAL CHARACTERISATION OF PANEER TO DETECT THE USE OF INORGANIC ACIDS AS COAGULANT
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Date
2022-02-15
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COLLEGE OF DAIRY SCIENCE AND TECHNOLOGY MANNUTHY, THRISSUR
Abstract
The main factors that affect the different sensory and physico-chemical
characteristics of paneer are type and concentration of coagulants used. Commonly
used coagulants are citric acid and lactic acid. As per the report published by Times of
India (22nd August,2018) the unscrupulous addition of inedible non food grade
coagulants like sulfuric acid, HCl etc. for paneer preparation is a matter of great
concern in recent times. The consumption of such spurious or synthetic Paneer is highly
lethal for health as it causes severe intestinal and stomach infection, which can also be
cancerous. The detection of such fraudulent practices adopted by the manufacturers is
very much important. Therefore, the current study aimed at accessing the effects of
inorganic coagulants on the physico -
chemical and sensory properties of Paneer that
determines the quality and consumer acceptance. The paneer was prepared from
buffalo milk by direct acidification process using 1 percentage citric acid, 1 percentage
lactic acid, 1 percentage H2 SO4, Concentrated H2SO4, 1 percentage HCl, Concentrated
HCl. The physico-chemical, compositional and coagulation characteristics of prepared
paneer samples and the resultant whey were analyzed using standard methods. The
coagulation time and amount of coagulant required varied significantly (5 percentage
level) between organic and inorganic coagulants. The yield was higher when
concentrated sulfuric acid was used. The texture analysis studies showed that the
hardness of paneer prepared using concentrated sulfuric acid was lesser compared to
other coagulants and this agreed with the higher fat content showed by the same
sample. The sensory properties of the prepared samples showed negligible difference
in between them. The storage studies of the paneer samples were conducted at
refrigerated temperature for 12 days with three days regular interval.
Description
Submitted in partial fulfillment of the requirement for the degree of
Master of Technology in DAIRY CHEMISTRY