GOLE, ROSHANI, RAMCHANDRAShelke, Dr. R. R.2020-03-062020-03-062019-08-16GOLE, ROSHANI RAMCHANDRA (2019). Preparation of flavoured paneer. Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2019. Print. xii, 77p. (Unpublished).http://krishikosh.egranth.ac.in/handle/1/5810144612The present investigation was undertaken during the year 2018-19. The purpose of present investigation was to standardize the optimum level of different spices on the basis of physico-chemical properties and sensory and organoleptic evaluation of flavoured paneer. An attempt has also been made to estimate the cost structure of finished product.The present investigation entitled ‘Preparation of flavoured paneer’ was undertaking in Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with a view to utilize valuable, nutritious, cumin and black pepper powder and their combinations with buffalo milk for preparation of paneer. The main objective of present investigation were to find out acceptable level of spices, to study sensory quality, to study the physico-chemical properties, and to work out the production cost of paneer prepared from addition of cumin, black pepper powder and their combination in buffalo milk. Some of the silent findings emerged from the present investigation as summarized as follows. The buffalo milk used for preparation of flavoured paneer contained 84.2 per cent moisture, 6.6 per cent fat, 3.82 per cent protein, 5.2 per cent lactose, 0.83 per cent ash, and 15.8 per cent total solid. While in cumin 8, 22, 18 and 8 percent water, fat, protein and ash respectively in 100 gm of seeds and black pepper contain 8.0 percent water,10.2 percent fat,10.0 percent protein and 4.6 percent ash in 100 gm of black pepper. The paneer was prepared from buffalo milk with addition of cumin, black pepper powder and their combination at the rate of 0% cumin, black pepper and there combination in T1. 0.2% and 0.4% cumin powder in T2 and T3 respectively. Black pepper powder at the rate of 0.2% and 0.4% in T4 and T5 respectively. In T6 combination of cumin and black pepper powder at the rate of 0.2% each and in T7 combination of cumin and black pepper powder at the rate of 0.4% each. Cumin and black pepper powder with 0.2 to 0.4 per cent level individually and in combination also was used as blending with buffalo milk for preparation of paneer, significantly affect the moisture, ash content of paneer. Protein, fat, and total solid content increased significantly as cumin and black pepper powder proportion increased individually and in their combination also from 0.2 to 0.4 per cent. The overall acceptability of paneer prepared from buffalo milk was acceptable in all respect but with addition of cumin and black pepper powder in their combinations in proportion of 0.4 percent (T7) each was good quality and acceptable for value addition. Also 0.4 percent black pepper powder (T5) and 0.4 percent cumin powder (T4) were also acceptable in quality and for value addition also. Regarding cost of production of paneer it was observed that the cost of production increased considerably due to blending of cumin and black pepper powder with buffalo milk for preparation of paneer which can be compensated with flavour. It can be concluded that blending of cumin and blackpepper powder in combination also individually was useful for manufacture of paneer having more acceptable quality.enAnimal Fats, Dairy Equipments, Dairy Hygiene, Milk, Milk production, Milk products,Thesis