Author(s):

SP Khobragade, PV Padghan and AP Deshmukh

Abstract: In the present investigation the attempt was made to study textural properties of paneer made from buffalo milk and raw turmeric extract. The textural properties include hardness, cohesiveness, elasticity, gumminess and chewiness for the raw turmeric extract added paneer. The paneer was prepared by considering treatment combination of buffalo milk and raw turmeric extract the turmeric extract as 95%, 90% and 85% of buffalo milk and 5%, 10% and 15% of raw turmeric extract in treatments T₂, T₃ and T₄ and treatment T₁ taken as a control prepared from buffalo milk only.

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