COMPARATIVE STUDIES ON PANEER PREPARED FROM COW AND SANGAMNERI GOAT MILK

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dc.contributor.advisorDesale, R.J.
dc.contributor.authorVishal Keshavrao Varpe
dc.date.accessioned2017-10-03T04:54:09Z
dc.date.available2017-10-03T04:54:09Z
dc.date.issued2011
dc.description.abstractThe 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810032028
dc.keywordsGoat Milken_US
dc.language.isoenen_US
dc.pages67ppen_US
dc.publisherMahatma Phule Krishi Vidyapeeth, Rahuri.en_US
dc.subAnimal Genetics and Breedingen_US
dc.these.typeM.Sc
dc.titleCOMPARATIVE STUDIES ON PANEER PREPARED FROM COW AND SANGAMNERI GOAT MILKen_US
dc.typeThesisen_US
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