PHYSICO-CHEMICAL CHARACTERISATION OF PANEER TO DETECT THE USE OF INORGANIC ACIDS AS COAGULANT

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dc.contributor.advisorDivya M P
dc.contributor.authorSHARATH S
dc.date.accessioned2023-06-17T06:11:16Z
dc.date.available2023-06-17T06:11:16Z
dc.date.issued2022-02-15
dc.descriptionSubmitted in partial fulfillment of the requirement for the degree of Master of Technology in DAIRY CHEMISTRYen_US
dc.description.abstractThe 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.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810197629
dc.keywordsPHYSICO-CHEMICAL CHARACTERISATION OF PANEER TO DETECT THE USE OF INORGANIC ACIDS AS COAGULANT, PHYSICO-CHEMICAL CHARACTERISATION OF PANEER, INORGANIC ACIDS AS COAGULANT, Production of paneer, Factors affecting quality of paneer, Yield of paneer, Effect of different coagulation temperature on . chemical and sensory qualities of paneer, Sensory attributes, Influence of different coagulants on chemical . and sensory qualities of paneer, Sensory and textural attributes, Shelf life of paneer, Microbiological changes, Tyrosine content, Adulteration of paneer, Coagulation properties of paneer, Proximate composition of paneer,en_US
dc.language.isoEnglishen_US
dc.pages102 p.en_US
dc.publisherCOLLEGE OF DAIRY SCIENCE AND TECHNOLOGY MANNUTHY, THRISSURen_US
dc.research.problemTo study the coagulation properties of Paneer using selected organic and inorganic coagulants, To compare the yield, physico-chemical and textural properties of paneer prepared using organic and inorganic coagulants on storage, To analyze the quality of whey obtained during manufacturing of paneeren_US
dc.subDairy Chemistryen_US
dc.themePHYSICO-CHEMICAL CHARACTERISATION OF PANEER TO DETECT THE USE OF INORGANIC ACIDS AS COAGULANTen_US
dc.these.typeM.Tech.en_US
dc.titlePHYSICO-CHEMICAL CHARACTERISATION OF PANEER TO DETECT THE USE OF INORGANIC ACIDS AS COAGULANTen_US
dc.typeThesisen_US
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