Author(s):

Dongare SA and Syed HM

Abstract: In the present study, buffalo milk is standardized on the level of fat (6 percent milk fat, 9 percent SNF) using different coagulants, i.e. citric acid (T₁), tartaric acid (T₂), lactic acid (T₃) and ascorbic acid (T₄) was used in manufacturing of Paneer. Moreover, Physicochemical and sensory properties of prepared paneer was assessed. Physicochemical properties showed that smooth texture and white color of paneer was observed by using lactic acid. Significant variation among the different samples of paneer. Study Sensory evaluation found that the sample (T₃) i.e. lactic acid paneer obtained the highest sensory score for the each sensory attributes.

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