Vol. 7, Issue 2 (2018)
Physicochemical and sensory properties of paneer prepared from buffalo milk
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.
How to cite this article:
Dongare SA, Syed HM. Physicochemical and sensory properties of paneer prepared from buffalo milk. J Pharmacogn Phytochem 2018;7(2):3852-3854.