COMPARATIVE STUDIES ON PANEER PREPARED FROM COW AND SANGAMNERI GOAT MILK
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Date
2011
Authors
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Journal ISSN
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Mahatma Phule Krishi Vidyapeeth, Rahuri.
Abstract
The investigations were carried out to study the
sensory and chemical quality of paneer prepared from cow and
Sangamneri goat milk and its combinations.
Cow milk and goat milk blends were used in the
production of paneer. In all 5 treatments were selected and those
were T1 - 100 % cow milk paneer, T2 – 75 % cow milk + 25 %
goat milk paneer, T3 – 50 % cow milk + 50 % goat milk paneer, T4
– 25 % cow milk + 75 % goat milk paneer and T5 – 100 % goat
milk paneer. Citric acid (1 %) was used as a coagulant where as
the temperature of 72 0C was kept constant in all the treatments
as a coagulating temperature. Cow milk procured from Research Cum Development
Project on Cattle (RCDP) contained fat 4.10 %, acidity 0.14 %,
specific gravity 1.027, lactose 4.51 %, total solids 12.69 % and
protein 3.41 %, respectively, while the goat milk obtained from
centrally sponsored scheme on conservation of Threatened Breed of
Sangamneri Goat, M.P.K.V., Rahuri contained fat 4.90 %, acidity
0.16 %, specific gravity 1.027, lactose 4.07 %, total solids 13.70 %
and protein 3.62 %, respectively.
The samples of paneer were subjected to chemical and
organoleptic evaluation. The results of experimental trials were
statistically analysed by using Completely Randomized Block with 4
replications.
The type of milk had non-significant effect on recovery of
fat, total solids and protein implying thereby that addition of goat
milk in cow milk was advantageous in preparation of paneer.
The sensory scores for overall acceptability for the
treatment T2, T1 and T3 were 7.81, 7.76 and 7.67, respectively. It
means T2 gives good marks by judges for it’s qualities. Goat milk
alone makes inferior quality of paneer.
It is concluded that treatment T2 (75 % cow milk + 25 %
goat milk paneer) was superior with score of 7.81 over other types
with 24.00 % fat, closely followed by 100 % cow milk paneer
scoring 7.76 with 24.50 % fat. A good quality paneer was prepared
by using citric acid as a coagulant (1 %) at 72 0C coagulating
temperature.