PHYSICO-CHEMICAL AND STORAGE CHARACTERISTICS OF PANEER PREPARED FROM COW MILK BY ALTERING SALT BALANCE OF MILK
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Date
1988
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AAU, Anand
Abstract
Calcium sulphate and disodium hydrogen phosphate were added to milk with the ohjective of altering its salt balance and to study their influence on paneer making. Five replications of each set of treatments were done using cow milk for paneer making. Paneer was prepared from standardized raw cow milk (3.50 per cent fat) to which either calcium sulphate or disodiun hydrogen phosphate had been added before heating at 0.02 and 0.05 per cent (w/v) concentrations, Ccoiparative assessment of test samples of paneer and control sample of paneer (prepared without added salt) was done to evaluate, if any, advantage in terms of yield and quality of paneer were served by adding small amounts of salts to milk. The raw standardized milk used for paneer making had on an average 13.43, 3.30, 3.20, 4.49, 0.69 and 0.178 per cent of total solids, fat, protein, lactose, ash and acidity (as lactic acid) respectively. The average pH of milk was 6.61. Average values of calcium, magnesium, phosphorus and citric acid in standardized eow mlXk were 139.81, 18.62, 80.83 and 289.46 mg per 100 ml, respectively.
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DAIRY CHEMISTRY, A STUDY