Dabur, R.S.Ankita Kashyap2016-11-172016-11-172009http://krishikosh.egranth.ac.in/handle/1/86120The present investigation entitled “Studies on the ready to serve low cholesterol masala paneer” was carried out to standardize the technology of RTS low cholesterol masala paneer and monitor the sensory, physico-chemical and microbiological changes during storage. Fresh skim milk fat was standardized at 6 per cent with milk fat (fresh cream) and vegetable oil (soyabean oil) in the different ratios. Various levels of coriander & mint leaves were added to hot milk before coagulation; coagulum was pressed by adding different levels of grounded roasted cumin seeds and black pepper and dipped in cold water. Ready to serve low cholesterol masala paneer was given dry salting as well as brine dipping treatment. Paneer cubes were packed in polystyrene cups and stored at refrigeration temperature. The samples were analysed at 5 days intervals till spoiled for their sensory attributes, physico chemical properties and microbiological count. Results revealed that ready to serve low cholesterol masala paneer with 1% each coriander and mint leaves, 0.1% cumin seeds, 0.3% black pepper, 0.3% green chillies and 100% vegetable oil was found most appropriate. FFA, tyrosine value, fat, acidity, microbial count of ready to serve low cholesterol masala paneer had shown increasing trend whereas moisture content, pH, had shown decreasing trend during the storage. On the basis of sensory attributes 15 minutes brine dipped samples had a shelf life of 15 day and 3% dry salted samples had shelf life of 20 day at refrigerated temperature.enVegetable impregnated paneer, Masala paneer, Low cholesterol paneer, Ready to serve low cholesterol masala paneerThesis