Effect of processing variables on the quality of low fat paneer spread
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Date
2004-07
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
The studies were conducted to optimize processing variables for the preparation of a good quality low fat paneer spread from cow milk. The fat replacers namely whey protein concentrate @ 50 per cent of the fat replaced and maltodextrin @100 per cent of the fat replaced were added to the 3 per cent fat cow milk. The milk was then homogenized at 3000 psi at 65°C. After heating the milk to 90°C, it was cooled to 60°C and coagulated by one per cent citric acid solution to obtain paneer. The paneer was milled and then its moisture content and pH was adjusted to 63 ± 1 per cent and 5, respectively. One per cent salt and 0.2 per cent emulsifier namely trisodium citrate or disodium hydrogen phosphate was dissolved in the calculated amount of water and added to the paneer. After proper mixing, the contents were processed at 82°C for 5 minutes to obtain paneer spread. The product was subjected to chemical, microbiological and sensory evaluation. The results of sensory evaluation revealed that the product prepared under these optimized conditions had a satisfactory sensory quality. The negative effect of lowering fat was nullified by the addition of fat replacers. The product prepared with maltodextrin as fat replacer and disodium hydrogen phosphate as emulsifying salt had significantly (P 0.01) higher sensory scores. The product had a good microbiological quality and no yeast and mold, and coliform could be detected. The total plate count ranged between 6×101 cfu/g to 7 x 101 cfu/g.
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