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Alternative coagulants forpreparation of Paneer
-Parul Kamat
Vishakha Mavani
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Cottage Cheese is
consolidated curdof milk solids inwhich milk fat isentrapped by
coagulated casein.
Cottage Cheese(Paneer)
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Objectives
Preparation of Paneer from cowsmilk using different coagulants
Sensory analysis of different paneerproducts
Testing the efficiency of coagulants
Nutritive analysis of the chosenpaneer product
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Preparation ofPaneer
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Bring the milk to a temperature just below boiling
Add citric acid source 5 ml (one teaspoon) with
continuous stirring the milk, until the milk separates;
the solid curds will separate from the watery whey
Drain out water through cheese cloth
The cheese cloth containing coagulated curd is then
wrapped on itself in order to squeeze out moisture fromthe curds
Shape the paneer by application of pressure
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Conventional sources
Lemon Vinegar Curd
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Potential sources
Orange
Tomato
Tamarind
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Methods Paneer preparation with all the different coagulants.
Sensory analysis: By 60 volunteers
Product 1- Commercially available (Nilgiri) Product 5- Tomato juice
Product 2- Lemon juice Product 6- Orange juice
Product 3- Curd Product 7- Tamarind pulp
Product 4- Vinegar
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Results
0
50
100
150
200
250
300
350
400
450
Sensory analysis mean
Time taken for
preparation (in sec)
Amount of Whey obtained
(in ml)
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Nutritive Analysis
1. Protein estimation by Lowrys method
2. Lipid extraction and estimation using Soxhlets apparatus
Paneer Sample
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Nutrient composition
Commercially available
Paneer(Nilgiri)
Protein (18.3%)
Lipids (20.8%)
Others (60.9%)
Paneer made from Tamarind
Protein (15.87%)
Lipid (41.75%)
Others (42.38%)
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Conclusion
Tamarind was found to be abetter and more potent
source of coagulation of milk
for paneer preparation
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Bibliography
Fereidoon Shahidi, Current Protocols in Food Analytical Chemistry (2001) D1.1.1-
D1.1.11 Copyright 2001 by John Wiley & Sons, Inc., D1.1.1
A. Hara, N.S. Radin, Lipid extraction of tissue with a low toxicity solvent, Anal.
Biochem., 90 (1978), pp. 420426
Gopalan C,Rama Shastri BV and Balasubramanium SC(1989). Nutritive value of
Indian foods: National Institute of Nutrition, Indian council of Medical Research .pp:156-162..
Kan CA, Meijer GAL( 2007). The risk of contamination of food with toxic
substances present in animal feed. Anim. Feed Sci. Technol.. 133:84-108.
Wardlaw T and Gordon M. (1999). Perspectives in Nutrition, 4 th edition Boston:
WCB McGraw-Hill.pp:132-138. Whitney, Eleanor N, and Rolfes, Sharon R(1996). Understanding Nutrition,7th
edition. New York: West Publishing.
Wilson K and Walker J (2000). Practical Biochemistry: Principles and Techniques,
Cambridge University Press.
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