

Manufacturing Technology and Quality and Shelf Life of Low Fat Paneer

Copyright © 2019, The Authors

Published by: Smashwords, Inc.

ISBN: 9780463239483

All rights reserved

No part of this book/eBook may be reproduced in any form, by Photostat, microfilm, xerography, or any other means, or incorporated into any information retrieval system, electronic or mechanical, without the written permission of the author.

All inquiries should be emailed to aksidtra@gmail.com

Marketing:

Offline distribution: The author

Online distribution: https://www.smashwords.com/books/view/891694

Price: INR 3495.00 or $49.95

Printed, Cover design Composing and by:

Institute for Development of Technology for Rural Advancement,

Vrindavan-281101, Mathura, Uttar Pradesh, INDIA

Paneer, a highly popular product throughout the country, has many uses starting from its consumption in raw form to preparation of several varieties of culinary dishes and snacks. Paneer is a fresh cheese common in the Indian subcontinent. It is an un-aged, non-melting farmer cheese made by curdling milk. Paneer it is necessary to use buffalo milk having more than 5% fat which in turn produces Paneer of more than 50% fat on dry matter basis to comply the PFA requirements.

Consciousness to the harmful effect of high fat intake has become evident due to increasing occurrence of the coronary complications. Keeping above facts in view the present investigation entitled "Manufacturing Technology and Quality and Shelf Life of Low Fat Paneer" was under taken with following outstanding objectives.

1. To assess the acceptability and quality of low fat Paneer.

2. To standardize technological parameters for production of low fat Paneer.

3. To ascertain the mouth feeling characteristics of low fat paneer with a view to standardize technological parameters for acceptable quality product.

4. To examine the shelf life of low fat Paneer at ambient and refrigeration temperatures.

Present work was conducted in three stages-Production of Low Fat Paneer, Technology of Low Fat Paneer Production, and Shelf Life of Low Fat Paneer.

On the basis of present investigation, it can be concluded that cow milk testing 3.5% fat could be safely used to produce low fat Paneer using citric acid (2%) as coagulant, 80°C coagulation temperature with CaCl2 (0.5%W/V) as additive which satisfied most quality attributes to achieve desired characteristics of Paneer. Chemical, organoleptical, and economical properties proved that the quality of low fat Paneer was acceptable. Shelf life of low fat Paneer at ambient and refrigeration temperatures was recorded to be normal.

It is recommended that low fat Paneer of acceptable quality, may be manufactured using cow milk testing 3.5% fat. This milk may be coagulated using citric acid (2%) as coagulant, at 80°C coagulation temperature with CaCl2 (0.50%) as additive to produce low fat Paneer of most desired characteristics.

The Authors

Control + Click to go back

Forward

List of tables

List of figures

Abbreviation

1. Introduction

2. Materials and methods

3. Results and Discussion

4. Summary and Conclusion

5. Bibliography

Short summary

Summary

Control + Click to go back

1. Experimental Design during Experiment 1

2. Details of Experimental Design adopted in Stage II Experiment

3. Experimental Design of the investigation during stage III

4. Effect of Fat Levels in Milk on Physico-chemical Attributes of Paneer

5. Effect of Fat Levels in Milk on Recovery of Nutrients in Paneer

6. Effect of Fat Levels in Milk on Physico-Chemical Properties of Paneer

7. Sensory Characteristics of Paneer as Influenced by Varying Milk Fat Levels

8. Effect of Fat Levels in Milk on Whey Characteristics

9. Effect of Coagulants, Coagulation Temperature and Additives on Yield and Composition of Low Fat Paneer made from Cow Milk (3.50% fat)

10. Effect of Coagulants, Coagulation Temperature and Additives on Physico-Chemical Attributes of Low Fat Paneer made from Cow Milk (3.50% fat)

11. Effect of Coagulants, Coagulation Temperature and Additives on Ash, Calcium and Phosphorus of Low Fat Paneer made from Cow Milk (3.50% fat)

12. Effect of Coagulants, Coagulation Temperature and Additives on Nutrients Recovery in Low Fat Paneer made from Cow Milk

13. Effect of Coagulants, Coagulation Temperatures and Additives on Properties of Low Fat Paneer Made from Cow Milk

14. Effect of Coagulants, Coagulation Temperatures and Additives on Sensory Profiles of Low Fat Paneer Made from Cow Milk

15. Effect of Coagulants, Coagulation Temperatures and Additives on Whey characteristics

16. Effect of Technological Parameters on Mouth Feeling Profiles of Boiled Low Fat Paneer

17. Effect of Coagulants, Coagulation Temperatures and Additives on Mouth Feeling Characteristics of Fried of Low Fat Paneer

18. Cost of Production (Rs/Kg) of Low and Full Fat Paneer as Affected by Technological Parameters

19. Sensory Attributes of Low Fat Paneer Stored at Various Temperatures

20. Physico-chemical profiles of Low Fat Paneer Stored at Various Temperatures

21. Microbial quality of Low Fat Paneer Stored at Various Temperatures

Control + Click to go back

1. Flow Diagram for Preparation of Paneer

2. Effect of Fat Levels in Milk on Yield, Moisture, T.A, and pH of Paneer

3. Effect of Fat Levels in Milk on Fat, FDM, Protein and Lactose of Paneer

4. Effect of Fat Levels in Milk on Ash, Calcium and Phosphorus of Paneer

5. Effect of Fat Levels in Milk on Recovery of Nutrients in Paneer

6. Effect of Fat Levels in Milk on Properties of Paneer

7. Effect of Fat Levels in Milk on Sensory Attributes of Paneer

8. Effect of Fat Levels in Milk on Titratable Acidity (TA) Fat and Total solids of Whey.

9. Effect of Fat Levels in Milk on Total Solids and pH of Whey

10. Effect of Various Technological Parameters on Yield, Moisture and Titratable Acidity in Low Fat Paneer (3.5% cow milk)

11. Effect of Coagulants, Coagulation Temperature and Additives on pH, Fat and FDM value of Low Fat Paneer made from Cow Milk (3.50% fat)

12. Effect of Coagulants, Coagulation Temperature and Additives on Protein, Lactose and Ash values in low Fat Paneer made from Cow Milk (3.50% fat)

13. Effect of coagulants, coagulation Temperature and Additives on Calcium and Phosphorus Content in low Fat Paneer made from Cow Milk (3.50% fat)

14. Effect of Coagulants, Coagulation Temperatures and Additives on Nutrients Recovery in Low Fat Paneer made from Cow Milk

15. Effect of Coagulants, Coagulation Temperatures and Additives on Properties of Low Fat Paneer Made from Cow Milk

16. Effect of Various Technological Parameters on Appearance and Body and Texture Scores of Low Fat Paneer

17. Effect of Coagulants, Coagulation Temperature and Additives on Flavour and Overall Acceptability Scores of Low Fat Paneer

18. Effect of Coagulants, Coagulation Temperatures and Additives on T.S, Fats and pH of Whey

19. Effect of Technological Parameter on Mouth Feeling Profiles of Boiled Low Fat Paneer

20. Effect of Coagulants, Coagulation Temperatures and Additives on Mouth Feeling Characteristics of Fried Low Fat Paneer

21. Effect of coagulants, coagulation time and additives on cost of production (Rs per kg) of low and full fat Paneer made from cow milk (3.50 and 5.00% fat)

22. Sensory Attributes of Low Fat Paneer Stored at Various Temperatures (Appearance, Body and texture)

23. Sensory Attributes of Low Fat Paneer Stored at Various Temperatures (Taste, Flavour and Acceptability)

24. Physico-chemical profiles of Low Fat Paneer Stored at Various Temperatures

25. Microbial quality of Low Fat Paneer Stored at Various Temperatures

Control + Click to go back

@: At the rate of

%: Percentage

A.H.: Animal Husbandry

Anim: Animal

AOAC: Association of Official Analytical Chemists

Av.: Average

BIS: Bureau of Indian Standards

CaCl2: Calcium Chloride

CFU: Colony forming unit

CHD: Coronary Heart Disease

cm: Centimeter

e.g.: Example gratia

et al.: et alil – and thers.

etc.: et cetetra

FAA: Food Adulteration Act

FDM: Fat on dry matter basis

FFA: Free fatty acids

Fig.: Figure

g: Gram

h: hour

H.S.: Home Science

ICAR: Indian Council of Agricultural Research

i.e.: That is, In reference to

j: Journal

l.: Litre

Max: Maximum

mc: Moisture content

mg: Miligram

Min: Minimum

ml: Milliliter

NDRI: National Dairy Research Institute

PDA: Potato Dextrose Agar

PFA: Prevention of Food Adulteration Act

Ph.D.: Doctor of Philosophy

pp.: Plural pages

RBD: Randomized Block Design

R.B.S.: Raja Balwant Singh

Rum: Ruminant

SD: Standard Deviation

SEM: Standard Error of Mean

Sci: Science

Sp. Gr.: Specific gravity

TPC: Total plate count

W/V: Weight by volume

WTO: World Trade Organization

viz.: Namely

Vis-a -Vis: Directly Opposite, Face to face

YMC: Yeast and Mould Count

Control + Click to go back

Indian dairy industry has undergone globalization as a result of formation of World Trade Organization (WTO) and implementation of the WTO agreement. India has emerged as the highest milk producing nation in the world. Our higher growth rate of milk production now compares with that of major milk product exporting nations. At this juncture, we will be facing a great challenge of stiff competition particularly from the western countries in the international market. For overcoming this challenge, particularly in Far East and Middle East countries we must be in a position to offer novel dairy products, which are different from the western dairy products and having hygienic with longer shelf life.

Our indigenous dairy products are quite capable of becoming such novelty products provided we are able to improve the hygienic and keeping quality of these products. Amongst various indigenous milk products, Paneer occupies a significant position in Indian diet.

Paneer, a highly popular product throughout the country, has many uses starting from its consumption in raw form to preparation of several varieties of culinary dishes and snacks. Paneer refers to the milk product obtained by the acid coagulation of hot milk and subsequent drainage of whey. Paneer is an important indigenous nutritious and wholesome dairy product. It is of great value in diet because it is a rich source of high quality protein, fat, minerals and vitamins. Paneer is similar to an un-ripened variety of soft cheese (Kumar et al., 2011). It is considered as soft cheese and used throughout India for the preparation of various sweetmeats and vegetable dishes. Paneer is used as a base material for the preparation of large number of culinary dishes and it is a popular food product at the common household level as well as ever increasing organized food chains. About 5% of the total milk produced in the country is diverted towards Paneer manufacture mostly through unorganized sector.

Although it is commonly prepared from buffalo milk (Singh and Kanawjia, 1991) but various workers have also successfully utilized the cow and goat milk for the preparation of Paneer/Chhana (Sharma et al., 1998). Good quality Paneer has been prepared from goat milk using citric acid (0.15% w/w) and fermented Paneer whey as coagulants and packed in polypropylene bags could safely be preserved for three days under refrigeration (4+1°C) (ICAR, 2001).

The quality and quantity of the finished product depends on the quality and composition of raw material used. Good quality Paneer is characterized by a marble white color in appearance, sweetish, mildly acidic, nutty flavour, cohesive and spongy body and close knit texture. Buffalo milk Paneer has all these attributes, hence preferred over cow milk Paneer which is of inferior quality due to its very compact and fragile body and its pieces lose their identity in cooking (Sachdeva et al., 1985). Use of buffalo milk also provides higher yield of Paneer. Higher concentration of casein in the micelle state with bigger size, harder milk fat due to larger proportion of high melting triglycerides in it and higher content of total and colloidal calcium have been attributed for harder and chewy Chhana from buffalo milk (Sindhu and Singhal, 1988). According to the Prevention of Food Adulteration Act, 1954, Paneer shall contain no more than 70% moisture and the fat content should not be less than 50% on dry matter basis.

The technology of manufacturing Paneer from buffalo milk has been standardized so as to obtain the most acceptable and safe product with maximum recovery of solids (Sachdeva and Singh, 1988). Subsequently, process of preparing Paneer of acceptable quality from cow milk has also been developed (Sachdeva et al., 1991). Irrespective of the type, milk should be standardized to a fat and SNF ratio of 1:1.65 so that the final product conforms to PFA requirements. Good quality Paneer is obtained by heating milk to about 90°C, acidifying the hot milk by adding citric acid solution followed by removal of whey and pressing of the curd before cooling the pressed mass in chilled water. Chemical and physical changes in casein and whey proteins, brought about by the combined influence of heat and acid treatment, form the basis of Paneer making. Conventionally, citric acid is used for coagulating hot milk for Paneer making but certain non-conventional, low-cost coagulants have been suggested for manufacture of Paneer without any loss of its yield and quality. Normally, Paneer blocks of required size/weight are packaged in polyethylene pouches, heat sealed and stored under refrigeration conditions. Alternatively, they are vacuum packaged in laminated or co-extruded films.

It has been revealed through ultra microscopy that Paneer has granular structure consisting of protein particles having a core and lining irrespective of the types of milk used and a similar to any other milk product obtained by coagulating hot milk with acid to a pH in the vicinity of 5.5. Paneer contains approximately 53-55% moisture, 23-25% fat, 17-18% proteins, 2-2.5% lactose, and 1.5-2.0% minerals. It retains about 90% fat and proteins, 50% minerals and 10% lactose of original milk (Karadbhajne and Bhoyarkar, 2010).

Paneer is highly popular milk product and being used for preparation of various culinary dishes. Paneer consists of milk protein and usually nearly all fat, insoluble salt and colloidal materials together with part of the moisture of serum of original milk in which are contained lactose, whey proteins, soluble salts, vitamins and other milk components. Good quality Paneer is characterized by a typical acidic flavour with slightly sweet taste. It has firm, cohesive and spongy body and closely knit, smooth texture. Paneer is a highly nutritious wholesome food and is one of the best methods of conserving milk solids in highly concentrated form. The production of Paneer has many advantages over other dairy products. The technology of manufacturing and handling of Paneer is relatively simple. The equipment required is relatively less sophisticated, less costly and could easily be adapted to manufacture other allied product such as different kinds of cheese, Channa, Dahi, Yogurt etc. Moreover, the manufacturing process of Paneer is so less time consuming that considerable amount of milk could be handled in one day. The economics of Paneer manufacture work out to be more favorable as compared to fluid milk and other products (Sachdeva and Singh, 1990).

To meet the PFA requirement for Paneer a dairy product, a minimum of 5.8% fat in buffalo milk having 9.5% Solids not fat is essential. A ratio 1: 1.65, between fat: solids not fat, has been maintained in order to manufacture Paneer having good quality attributes. Buffalo milk testing more than 5% fat is being considered as a good raw material for Paneer manufacturing which can meet the PFA standards easily. On the other hand, Paneer made from cow milk is of inferior quality for the reason that it is too soft, fragile and its pieces lose their identity on cooking. It is claimed that milk fat in the range of 5.6% is required to ensure quality of Paneer because this levels of fat produces soft and mellow Paneer.

The shelf life of Paneer is reported to be only 6 days under refrigeration though its freshness is lost within 3 days (Bhattacharya et al., 1971). At room temperature Paneer does not keep good for more than one day. The spoilage in Paneer primarily occurs due to the surface growth of micro-organisms. Hence, serious attempts have been made to reduce the growth of micro-organism at the surface and thereby increase the shelf life of Paneer. Dipping of Paneer in 5% brine solution caused to increase the shelf life from 7 days to 20 days at refrigerated storage at a temperature of 6–8°C (Sachdeva, 1983). Singh and Rajorhia, (1989) reported a shelf life of 36 days at room temperature when sorbic acid at the rate of 0.15% was added to milk and the product was wrapped in sorbic acid-coated butter paper. Sachdeva and Singh, (1990) reported that a shelf life of 32 days under refrigeration could be achieved when Paneer was treated with a combination of delvocid and hydrogen peroxide. Sachdeva et al. (1991) reported that Paneer packaged in laminated pouches had a shelf life of about 30 days at refrigerated storage at a temperature of 6±1°C. Paneer packaged in high barrier film (EVA/EVA/PVDC/EVA) under vacuum and heat treated at 90°C for one min is reported to have a shelf life of 90 days under refrigeration temperature (Punjrath et al., 1990).

In India, Paneer production has been largely confined to the non-organized sector of the dairy industry. In developing countries, it is unfortunate that the domestic market for milk and milk products is limited to the low purchasing power of the people, particularly the large numbers of economically weaker sections that really need it most. Hence, the attention of research workers concerned has been drawn towards reducing the cost of milk products by blending skim milk with other fat rich foods which could be made available at low cost. Hence, the attention of research workers concerned has been drawn towards reducing the cost of milk products by blending skim milk which could be made available at low cost.

However, recent researcher workers and medical boards nowadays have considered milk fat as a possible risk factor in causing coronary heart disease (CHD). Keeping all these views in consideration, it has been contemplated to execute on investigations to explore the possibilities of development of low fat Paneer of desired quality which could prove beneficial for the cardiac proteins.

The low-fat Paneer will definitely be a weight-watchers delight as it provides a healthier alternative to commonly available high fat Paneer in the market. For dieters, it opens up a new world of exciting recipes. It has also been considered that low far Paneer has low risk of coronary heart disease (CHD) caused due to high fat diet.

Low fat Paneer is a great recipe for weight watchers who can easily incorporate it into their vegetables and snacks. This type of Paneer is made from cow milk incorporated with skim milk which has all the goodness of milk and only little amount of fat as compared to 23 grams in full fat Paneer. For milk fussy adults it is a superb way of increasing the intake of high quality milk protein i.e. casein which is very much necessary for maintenance of body cells and calcium required for healthy and stronger bones. As such, the present investigation will be undertaken with the following prime objectives:

1. To assess the acceptability and quality of low fat Paneer.

2. To standardize technological parameters for production of low fat Paneer.

3. To ascertain the mouth feeling characteristics of low fat Paneer with a view to standardize technological parameters for acceptable quality product.

4. To examine the shelf life of low fat Paneer at ambient and refrigeration temperatures.

Control + Click to go back

Present research work entitled "Manufacturing Technology and Quality and Shelf Life of Low Fat Paneer" has been undertaken and carried out in the Department of Animal Husbandry and Dairying, R.B.S. College, Bichpuri, Agra with the prime objective to produce low fat, low cost quality Paneer which in turn make it available to reach to common people hand vis-à-vis escape risk of coronary syndrome. The proposed plan of work was consist of technology of manufacturing low fat Paneer involving cow milk. The study was conducted in three stages. The details of materials used and methods followed during the course of the study are described hereunder:

2.1 Stage-I: Production of Low Fat Paneer

Stage first of the present investigation was envisaged to find out optimum level of fat in cow milk to be suitable for low fat Paneer production. The details of experimental plan are delineated hereunder as.

Collection of Milk

Cow milk used for pursuing this task was procured from village dairy farm maintained adjacent to college premises. A lot of three litre of milk on contractual basis was taken in a clean sterilized stainless steel cane every time in the morning (at 6:00 a.m.) at the time of milking in personal presence to ensure purity of milk. All efforts were exercised to ensure purity of milk. However, if any day, milk procured failed to analyze less than 3.5%fat, was steadfastly discarded immediately. Every time milk procured was sampled in the laboratory and subjected for analysis of various physico-chemical constants. The fat in milk used for Paneer making ranged from 3.5 to 4.7%.

Skim Milk

For the preparation of Paneer during current investigation fresh cow milk obtained from local dairies were skimmed in the laboratory and cow skim milk and cream both were used for standardization of cow milk at different levels of fat. The fat content, in skim milk used, ranged from 0.01 to 0.05%. Though, during standardization of milk, fat level in skim milk was considered as 0%.

Standardization of Milk

Cow milk containing fat content in the range of 3.5 to 4.7%was standardized to the predetermined levels of fat content varying from 2.5 – 6.0%, using cow skim milk and cream what so ever is in need during stage first in present research investigation. A lot of three litre of standardized milk was formulated every time to manufacture each batch of Paneer. A lot of three litre buffalo milk standardized 6.0% fat using buffalo skim milk was also used to prepare control samples.

Coagulant

Citric acid @ 2.0% (w/v) concentration was used as coagulating agent during stage first in present research investigation. For each lot of Paneer preparation fresh coagulating solution of stipulated strength was prepared. Synthetic coagulant was used for the purpose to maintain accuracy in the ratios as are desired while experimentation.

Coagulation Temperature

The coagulation process was completed at the temperature 800C while Paneer production during stage first in present research investigation. During preparation of Paneer, the temperature was maintained.

Experimental Design

This stage was only envisaged with prime objective to manufacture low fat Paneer of desired quality attributes from cow milk standardized at various fat levels. Cow milk, standardized at various desired fat levels were constituted as treatments. The experiment was replicated four times for each treatment. Citric acid was used as coagulant for preparation of Paneer during this stage. The details of experimental plan were as given below in Table 1.

Allocation of Treatments

This stage of investigation was designed using simple Randomized Block Design (RBD) involving five levels of fat. This involved milk standardized at various fat levels as T1 – (control) buffalo milk standardized at 6.0% fat; T2 – cow milk standardized at 5% fat; T3 – cow milk of 4.5% fat; T4 –cow milk maintained at 3.5% fat and T5 – cow milk having 2.5% fat.

Observations

In order to assess the quality attributes of Paneer samples prepared during the investigation of stage-I experiment, the following observations were recorded.

Physico-chemical Attributes

(i) Yield

(ii) The pH

(iii) Moisture

(iv) Titratable acidity

(v) Protein

(vi) Lactose

(vii) Fat

(viii) Fat on dry matter basis (FDM)

(ix) Ash

(x) Ca and P

(xi) Total solids recovery

(xii) Moisture absorption (%green wt)

(xiii) Coagulant amount (ml/lit)

Sensory Characteristics

Paneer samples prepared were subjected for evaluation of various sensory attributes viz.

(i) Appearance

(ii) Body & Texture

(iii) Flavour

(iv) Overall acceptability

Composition of whey

Whey collected during Paneer preparation in each treatments was also analyzed for following attributes-

(i) Total Solids

(ii) Fat

(iii) Protein

(iv) pH

2.2 Stage II: Technology of Low Fat Paneer Production

This stage of experiment was basically designed to execute an extensive and comprehensive technological study to manufacture low fat Paneer involving most suitable fat level in milk based on the results of stage I. During stage I of the present investigation 3.5% fat in cow milk appeared to be optimum to produce low fat Paneer of satisfactory quality attributes. In this stage the objective is to standardize technological parameters to manufacture low fat Paneer. in this stage various technological parameters viz. source of coagulant, milk coagulation temperature and additives were taken to optimize processing parameter to manufactured low fat Paneer of acceptable quality. The details are delineated hereunder as.

Milk

Cow milk testing 3.5%fat which was found optimum in stage I of experiment for low fat Paneer production was used in stage second. Collection and standardization of milk was similar as in stage first.

Coagulants

Besides citric acid, lactic acid, and tartaric acid at 2.0% concentration were also used as coagulating agent while low fat Paneer production during stage second. For each lot of low fat Paneer preparation fresh coagulating solution of stipulated strength was prepared. Synthetic coagulants were used for the purpose to maintain accuracy in the ratios as are desired while experimentation.

Coagulation Temperatures

The process of coagulation was completed at four different temperatures i.e. 700C, 800C, 900C and 950C while low fat Paneer production during this stage of present research work.

The Additives

Calcium chloride (CaCl2) @ 0.25, 0.50 and 1.00% (w/v), casein at 1.00% (w/v) and whey protein 0.50 and 1.00% were compared as additive while low fat Paneer production during stage second of present research work.

Experimental Design

On the basis of results obtained in the first stage, the most satisfactory level of treatment for production of low fat Paneer from cow milk was selected for Further, extensive and comprehensive study. In second stage of the investigation, various technological parameters viz. source of coagulants, milk coagulation temperatures and incorporation of additives in milk were taken to visualize associative effect exclusively on manufacturing low fat Paneer with satisfactory quality attributes. The details of experimental design used were elaborated in the Table 2 following Random Block Design (RBD) factorial.

Allocation of Treatments

Total treatments in this stage were seventy two (3 X 4 X 6 = 72) including three coagulants (citric acid; lactic acid; tataric acid), four Coagulation temperatures (70; 80; 90; 950C) and six additives (CaCl2 0.25%; CaCl2 0.50%; CaCl2 1.00%; Casein 0.50%; Casein 1.00%; Whey protein1.00%).

Observations

Yield and Composition

Paneer yield, contents of moisture, titratable acidity, pH, fat, Fat on dry matter basis (FDM), protein, lactose, ash, calcium and phosphorus in experimental milk and Paneer were determined using standard techniques.

Recovery of Nutrients

Recovery of fat, protein and total solids in low fat Paneer produced were determined using standard techniques during stage second of present research work.

Properties of Low Fat Paneer

Moisture absorption (%green weight), coagulant (ml) and appearance of Paneer were determined using standard techniques during stage second of present research work.

Sensory properties of Low Fat Paneer

Body and texture, colour, taste, acceptability and flavour were the parameters which were determined using standard techniques to evaluate sensory characteristics of low fat Paneer during stage second of present research work.

Composition of whey

Titratable acidity, contents of fat, total solid, protein, lactose and pH in whey produced while the process were determined using standard techniques during stage second.

Cost of Production of Low and Full Fat Paneer

Cost of low and full fat Paneer and difference between two were compared in low fat Paneer produced at stage second of present research work.

2.3 Stage III: Shelf Life of Low Fat Paneer

During stage III low fat Paneer was prepared through milk testing optimum level of fat (cow milk testing 3.5% fat) using standardized technology viz., citric acid @ 2.00% as coagulating agent; coagulation temperature 80°C and calcium chloride @ 0.50% level as additive. This stage of the investigation was construed to find out shelf life of low fat Paneer stored in different storage temperatures.

Experimental Design

On the basis of results obtained in the second stage of the research work the suitable technology was used in third stage. The observations were made to find out highest level of various acceptable shelf life parameters developed in different storage conditions and periods.

Allocation of Treatments

Three storage temperatures were decided at various storage periods including room temperature (days 1 and 7), 5°C (days I, 7, 14 and 21) and -10°C (days 1, 7, 14, 21, 28, 35 and 42). Averages of four samples were taken to form the basis of data (Table 3).

Observations

Duration of spoilage, unsuitability for consumption, changes in body and texture, colour, taste, acceptability and flavour, development of titratable acidity, pH, free fatty acids, soluble nitrogen and total viable counts (TVC), coli form and yeast and moulds were found out in low fat Paneer produced during stage second of present research work.

Economical analysis of Paneer

Economical analysis of prepared dairy products namely low fat Paneer, full fat Paneer and their differences were calculated on the basis of current prices at Agra market. Market were surveyed occasionally as per required to find out the prices of various material and services in at various places in Agra city.

Preparation of Paneer

Paneer was prepared from standardized cow milk using procedure of Bhattacharya et al., (1971) as modified by Sachdeva, (1983). The flow diagram for preparation of Paneer is given in Figure 1.

Coagulation of milk

Milk samples (3 litre each) were coagulated at 82°C by adding 2%solution of citric acid slowly to milk with stirring till complete coagulation occurred and transparent whey came out. Volume of coagulant required to coagulate 1 litre of milk was calculated.

Removal of whey

After coagulation of milk, the contents were kept undisturbed for 5 min. the whey was then removed by filtration through a double layered muslin cloth.

Pressing of Paneer

The hot coagulum was transferred into a rectangular wooden hoop (15×25 ×25 cm) and pressed for 25 min by applying one psi pressure.

Packaging and storage of Paneer

Paneer samples (about 50 g each) were packed in low density polyethylene (100 gauges) material and kept at room temperature (30°C) and in a refrigerator at 5 and -10°C temperature for self life studies.

2.4 Details of Analytical Technique

Yield

The yield of Paneer manufactured in the experiment was calculated on the basis of output of the product observed. The input was considered as the weight of milk used for the manufacture of Paneer. The %yield of Paneer was thus estimated by the following formula.

Moisture

The moisture content in Paneer was enumerated by a simple mathematical equation by subtracting T.S. content in Paneer from 100.

Titratable acidity

The titratable acidity of Paneer analyzed as per method described by AOAC (1980). One gram of well ground Paneer sample was taken in to a clean dry porcelain dish. 10 ml of warm distilled water was added to it and was stirred with glass rod. 1 ml of phenolphthalein indicator was added to it and then the content was titrated against 0.1N NaOH till a permanent faint pink colour appeared.

The pH

The pH is the measurement of the logarithm of inverse of hydrogen ions in the solution.

pH= - log (H+)

Where H+=hydrogen ion concentration (g/lit)

The pH values of Paneer samples were determined as per method of ISI with the help of electronic pH meter, as recommended by ISI, (1981). The electronic pH meter (Systronics µ pH system-361) was calibrated using 7 pH and 4 pH Standard buffer solutions. then the electrode was dipped in the test solution(prepared by dissolve 5g of Paneer mixed in 50 ml distilled water followed by filtration)and the temperature knob was adjusted to temperature of test solution the function selector switch was set to pH and reading of digital display was allowed to stabilize before it was noted.

Fat

Fat content in Paneer was estimated by the Gerber method using cream butyrometer as per procedure described by ISI, (1977). For the purpose 2.5 gm of finally ground Paneer was weighed in a cup of cream butyrometer to which 10 ml H2SO4 (sp. Gravity 1.825) and 1 ml amyl alcohol (sp. Gravity 0.82) were carefully added. Then 10 ml of warm water was added to it and contents were shacked vigorously until the curd particles were get dissolved completely. The butyrometer was then transferred in to a water bath maintained at a temperature of 70°C for 5 minutes. The butyrometer was then placed in the Gerber's centrifuge and rotated for 5 minutes at a speed of 1000 to 1200 rpm. After stipulated period butyrometer was again transferred in to the water bath maintained at a temperature of 70°C for 5 minutes. The reading was then noted on graduated stem of butyrometer as:

% Fat = upper level – lower level

Fat on Dry Matter Basis (FDM)

Estimation of fat on dry matter basis was done in accordance of TS content in Paneer by a simple calculation as narrated hereunder:

Protein

Protein contents in Paneer were determined by the Kjeldahl methods as proposed by AOAC (1980). The details of method followed are delineated hereunder.

Two gm of well ground Paneer sample was weighed accurately and transferred into a Kjeldahl flask with the help of two or three weighing each with about 10 ml distilled water taking care that all particles of the sample were washed down to Kjeldahl flask, 25 ml of conc. H2SO4 was added along the sides of the flask so that it could wash down any particle of material that may be sticking to the side of the flask. About 0.5 gm of powdered CuSO4 and 10 gm of K2SO4 or Na2SO4 were added. The flask was then placed in an inclined position on the digestion stand. It was heated on low flame until frothing ceased, the heating continued vigorously till the mixture become clear and the content of the flask assumed a place greenish colour. The contents in the flask were allowed to cool. Then contents of the flask were quantitatively transferred to a one litre volumetric flask and diluted to one litre with distilled water. 25 ml aliquot of this diluted solution was taken in a nitrogen distillation apparatus.

Ten ml of saturated boric and solution was pipette out into a clean 150 ml beaker, 4 or 5 drops of mixed indicator were added to it. The beaker was placed under the delivery tube of the condenser taking care that the end of the tube dipped about ¼th below the surface of the liquid in the beaker. About 45 ml of 45.0% NaOH was carefully added along the sides of the distillation apparatus so that it did not get mixed at once with the acid solution but formed a layer in to the bottom. The steam was turned on and about 50 ml of the distillate was collected. The steam was then shut off and the condenser was washed with a few ml of distilled water into the beaker and titrated against N/10 H2SO4 till the first appearance of a permanent bluish tint indicating the end point.

A blank experiment was also carried out periodically under similar condition to keep a check on the purity of the reagents used.

% Protein =%N x 6.38

Lactose

Lactose content in Paneer was determined volumetrically by Lane-Eynoon method as described by ISI, (1973). 10 gm of well mixed Paneer sample was taken with small amount of warm water in 100 ml volumetric flask followed by addition of 50 ml distilled water 10 ml of Mayer's reagent and 2 ml N H2SO4 to it. The volume was made up to the mark (100 ml) with distilled water. The contents of the flask were well shacked and filtered through a dry Whatman No. 1 filter paper. 25 ml of filtrate was taken in a 250 ml conical flask and neutralized with N/10 NaOH using a piece of litmus paper, 20 ml. 0.1N Iodine and 30 ml N/10 NaOH were added to it and the contents were mixed by rotator movement. The flask was then kept in the dark for 20 minutes to complete the oxidation of lactose.

The flask was then taken out and 4 ml of N H2SO4was added to it liberate the unused iodine in Free State. The excess of iodine was then titrated against 0.1 N sodium thiosulphate solution using starch indicator towards the end of the titration.

A blank determination was also carried out simultaneously under identical condition using 10 ml of water in lue of the Paneer samples. The lactose content was thus calculated as-

Ash

The method recommended by AOAC (1980) was employed for the determination of ash per centage in Paneer. 5 g of well mixed Paneer sample was weighed in a clean silica dish of constant weight. It was placed in an oven at 100 ±2°C for one hour. The dry residue was then charred on low flame of a burner till no more fumes were produced. The dish was then placed in muffle furnace at 550°C for about four hours. After this the dish was taken out and kept into desiccators for a little while to cool it at room temperature. The dish was then quickly and accurately weighed to calculate the ash content as given below.

Preparation of HClˉ Extract

The ash was moistened with few drops of distilled water and 10 ml HClˉ was added to silica dish. After stirring 20 ml of distilled water was added to the mixture, which was heated on a water bath for 10 m. After cooling to room temperature, the extract was filtered through Whatman No 40 filter paper. The volume of the extract was made up to 100 ml. It was used for the determination of calcium and phosphorus contents.

Determination of Calcium

The calcium content in Paneer was determined according to AOAC, (1980) as described below-

An amount of 25 ml HClˉ extract was pipetted into a 250 ml beaker. It was neutralized with dilute ammonium hydroxide (1+4) using a piece of litmus paper. A slight excess amount of ammonium hydroxide was added to the beaker. The beaker was placed over a heater and contents were brought to boil. During boiling, 10 ml of saturated ammonium oxalate was added and boiling continued over a low flame for 10 to 15 m., covering the beaker with watch glass to render the precipitate granular. The beaker was removed and left for 4 h. The supernatant liquid was decanted through Whatman No. 42 filter paper. The precipitate was washed a number of times with hot distilled water till it became free from oxalate (Test: An amount of 5 ml of filtrate was taken in a test-tube, few drops of dilute H2SO4 (1+4) and one drop of N/10 KMnO4 were added to the content. It was heated over a flame. If it gives the persisted pink colour of KMnO4, It indicated that the washing was completed.).

Beaker containing precipitate was placed under the funnel and the filter paper was pierced with the help of the tip of a glass rod. The precipitate on the filter paper was washed down with 40 ml hot water, followed by addition of 10 ml H2SO4 (1+4) to dissolve the precipitate. The content of the beaker were heated to about 90-95°C on the flame and titrated against N/10 KMnO4 on reaching end point, the filter paper was added into beaker and funnel was rinsed three times with distilled water. The titration continued till an end point a permanent faint pink colour. Calcium content in Paneer was calculated as 1 ml of N/10 KMnO4 is equal to 0.002 g calcium.

Phosphorus

A volume of 10 ml of HClˉ extract was taken in a 100 ml beaker followed by addition of 10 ml of 20% Ammonium molybdate solution and and added 10 ml of concentrated HNO3 at the same time in stir the contents immediately to generate energy or heat. The content was allowed to stand overnight. Canary yellow precipitate of ammonium phospho-molybdate was collected by filtration through Whatman filter paper 40. Precipitate with 3% KMnO4 solution was washed till it becomes free from acid (test with blue litmus paper). Precipitate along with the filter paper was transferred to the original beaker and dissolved the same in a measured volume of N/10 Na OH solution (10 ml). The content was titrated N/10 H2SO4 to find out excess NaOH using phenolphthalein as an indicator till the end point permanent faint pink colour. The phosphorus in Paneer was calculated using ratio 1 ml of 0.1 N NaOH is equal to 0.0001347 g phosphorus.

Total Solids Recovery

Total solids recovery in Paneer was calculated in terms of percentage of the basis of total solids in Paneer made from a known quantity of total solids input in milk. Total solids recovery in Paneer was thus calculated as:

Moisture Absorption (% green wt)

Moisture absorption (% green wt.) capacity of Paneer was measured by finding out the difference between green weight of Paneer and the weight of Paneer after immersion in chilled water. This attribute of Paneer was enumerated by a simple formula as given hereunder.

Green weight of Wt. of Paneer after

Coagulant Amount (ml/lit)

Volume of coagulant used for coagulation of each batch of Paneer was simply measured with the help of measuring cylinder and was interpreted in terms of ml./litre milk.

Free Fatty Acids

The method suggested by koniecko, (1979) was followed to measure the free fatty acids in Paneer samples. Five gm of Paneer sample was blended for 2 minutes with 30 mi chloroform in presence of about 5 g anhydrous sodium sulphate. The contents were filtered through Whatman filter paper no. 1 into 250 ml conical flask. The titration of the filtrate was carried out against 0.1 N alcoholic KOH using phenolphthalein as indicator. The quality of KOH consumed during titration was recorded and a FFA content, expressed as %oleic acid, was calculated as under.

% FFA=2.82×V/W

Where, V= Volume of 0.1N KOH required for titration (ml)

W= Weight of sample (g)

Soluble Nitrogen

Two g Paneer sample was weighed in a 100 ml beaker. It was thoroughly ground with the help of a glass rod by adding gradually distilled water at 40°C. The contents of the beaker were transferred to a 100 ml volumetric flask and the volume was made up with the distilled water. It was then filtered through Whatman No. 1 filter paper. Ten ml of filtrate was taken in a micro Kjeldahl flask. The rest of the procedure was same as for determination of total nitrogen referred to AOAC, (1980).

2.5 Chemical Analysis of Whey

Total Solids

Total solid in whey was determined according to the procedure laid down by ISI, (1961).

Fat

Fat in whey was determined by usual Gerber's method using skim milk butyrometer as proposed by ISI, (1977).

Protein

Protein in whey was determined by usual Kjeldahl method as proposed by AOAC (1980).

The pH

The pH in whey was determined using electronic pH meter as proposed by ISI, (1981).

2.6 Evaluation of Sensory Attributes

Sensory evaluation of Paneer prepared during current period of investigation was done by a semi trained panel consisting of five judges selected from animal husbandry and dairying department. Organoieptic evaluation of Paneer was performed on the basis of appearance. Body and texture, odour, taste and overall acceptability using 5 point hedonic scale as suggested by Chandan et al. (1979) was used for the purpose. On the basis of scores recorded the sensory profile of Paneer was then interpreted as –

Microbial Analysis of Paneer Samples

The samples were examined for the different type of micro-organisms as methods suggested by Chamler, (1955).which where culturally grown. The micro-organisms examined were as under.

Total plate count(CFU/g), Coli form count (CFU/g)

Yeast and mould count (CFU/g)

Preparation of saline Solution

The salt was properly dissolved in water. It was filled in a conical flask (250 ml) in lot of 99 ml each and plugged with cotton plug. The sterile blanks were stored in a cool and dust free places.

Sterilization of Glass Wares

All the glass wares which are used in microbiological studies i.e. petri plates, pipettes and test tubes etc. were properly cleaned washed and then sterilized at 120°C for 4-5 hours.

Total Plate Count

The total plate count of the Paneer samples was done in standard milk Agar medium for bacteria count as standard methods for the examination of dairy Media used – Standard milk Agar.

Composition

Preparation of Media

The required amount or Agar-Agar was dissolved in 600 ml distilled water and coked to the desired extent. Rests of the constituents were dissolved in 400 ml distilled water and after heating they were transferred to the cooked Agar-Agar solution. The volume of medium was adjusted 1000 ml and the pH of medium adjusted as desired. It was filtered and sterilized at 15 lbs pressure for 30 minutes after which media were kept in cool and dry place.

Adjusted of pH

5 ml of liquid media (40°C) were taken into two test tubes; 0.5 ml of bromo-thymol blue was added in each test tube and mixed well with help of palm. The ph was determined using a pH meter. If the pH was lower than the required pH, it was adjusted with N/10 NaOH. If the pH was higher, it was adjusted using tartaric acid (10%).

Preparation of Dilution

One g of well mixed Paneer sample was transferred to 99 ml sterilized saline blank (havening 1% Paneer in the content). Further, subsequent dilutions were made by transferring 1 ml of previously diluted solution to 99 ml saline water. Dilutions were made in such a way that the number of solution of colonies did not exceed 300 and also not less than 30 in a plate.

Preparation of Plates

One ml of desired dilution sample was transferred aseptically with the help of sterilized pipette in previously labeled plate. To protect the atmospheric contamination the flasks were flamed with the help of sprit lamp, after removal and before placing the plug of flasks.

Pouring of Plates

Required amount of medium was melted in boiling water in boiling water bath and then cooled to 40°C. The medium was poured into the petri-dish by gently lighting the cover of the dish. The perti-dish was rotated clock-wise and anti- clock-wise to set the medium.

Incubation

When the medium had properly set, the plates were inverted and incubated at 37±1°C in BOD incubator for 24-36 or 72 hours as required.

Counting

The pin head size colonies were counted with the help of colony counter and results were interpreted as total plate count CFU/g. The total plate count was determined as follows

Total Plate Count = No. of Colonies per Plate × No. of Serial Dilution

Coli form count

Media – Violet Red bile salt agar.

Composition

Note: 10 ml of 0.3% solution of natural red and 1 ml of 0.2% solution of crystal violet can be taken instead of 0.03 and 0.002 g respectively. (Chalmer, 1955):

The plating and incubation (37°C for 72 hours) was done in same way as for total plate count using violet red bile salt agar medium. The counted colonies were multiplied by number of serial dilution and presented as total coli form count. The composition of saline solution was as under-

The plating and incubation (37°C for 72 hours) was done in same way as for total plate count using violet red bile salt agar medium. The counted colonies were multiplied by number of serial dilution and presented as total coli form count.

Yeast and Mould Count

The medium was prepared by steaming pealed potato in 500 ml distilled water for 15 minute. The dextrose was then added in extracted slice of potato, agar was cooked in the remaining distilled water. After adding both the solution (potato extract and cooked potato agar solution). The volume was made up to 1 lit.

Similar method was followed for dilution and plating as in the determination of total plate count except that the medium used was potato dextrose. Agar and pH were adjusted to 3.5±0.1. The pH was adjusted by adding sterile tartaric acid to 10 ml of the medium just before plating. The plates were incubated at 37°C for different periods as required in the study.

2.7 Statistical Analysis

Data obtained during the present study was subjected to statistical analysis described by Snedecor and Cochran (1994) and employing Microsoft office Excel version 2007 (MS Office, 2006) for central tendency and deviation parameters, SPSS (SPSS, 1998) for randomized block design and Minitab computer package for 3x5x6 factorial design.

2.8 Presentation of data

The data recorded during study were presented in meaningful tabulation and graphical manner (MS Office, 2006) with the text interpretation to make the outcomes easy to explain and understand. ANOVA tables are annexed in appendices.

Control + Click to go back

Paneer is an important acid coagulated milk product, used primarily for a number of culinary dishes. It has a fairly high level of fat and protein content, low level of sugar and it also contains some minerals and vitamins. Its nutritive value is fairly high. Amongst indigenous dairy products Paneer quite enjoy utmost regard-able place among the Indians simply because of its highly nutritional value vis-à-vis simple manufacturing and handling techniques. Paneer has great potential both in domestic and overseas market. It may play a promising role in fabrication of our economy by the development of cottage dairy industry. About 5 per cent of the total milk produced in India is converted into Paneer and currently the country is producing 0.3 million tones Paneer annually worth Rs.1050 Crore.

In order to achieve all the desirable characters of Paneer such as firm cohesive and compact body and closely knit smooth texture and to meet the PFA requirements, it is necessary to use buffalo milk having more than 5% fat. It is claimed that this level of fat is required to produce Paneer soft and mellow and could easily comply PFA standard of 50 per cent fat on dry matter basis. This level of fat obviously escalate the price of this popular milk product which in turn make the product unsuited purse and taste of lower classes of consumers.

On the other hand due to change in food habits and sedentary style more and more Indian people are falling prey to coronary complications. Medical reports revealed that high dietary fat intake shortens clotting time of blood thereby increase the risk of heart attack. In view of the above facts of increasing occurrence of cardiac complication there is a considerable interest to reduce fat in Paneer. With this view in mind, an attempt was made to manufacture low fat Paneer of acceptable quality.

To achieve the objectives of stage I of present study cow milk was standardized with skim milk to various pre-determined fat levels viz. 6.0, 5.0, 4.5, 3.5 and 2.5% and used for Paneer production using standard prescribed techniques. Paneer thus prepared was analyzed for various physico-chemical and sensory characteristics. The data thus collected were categorized, scrutinized, statistically analyzed and finally tabulated employing standard statistical techniques. The results thus derived are interpreted through the forthcoming paragraphs under the following heads.

Stage I: Production of Low Fat Paneer

3.1 Effect of Fat Levels in Milk on Physic-Chemical Attributes of Paneer

Physico-chemical properties as assessed in Paneer manufactured from standardized cow milk having different fat levels (6.0 to 2.5%) include various attributes. Physico-chemical makeup of product is of indicative about wholesomeness, freshness, worthiness as well as usefulness hence it protects the consumers' interest. Quality of any dairy product is in all the way echoes with the raw milk used for its preparation. And as such during running experiment the Paneer prepared is no more exceptional but too was subjected for analysis of various physico-chemical attributes. The results that recorded with this regard are discussed hereunder in various heads. To make results more understandable, discernible and tangible, the data were also exhibited through graphical representation as and when become inevitable.

Yield of Paneer

Table 4 contained data pertaining to the effect of fat levels in milk on yield of Paneer. Yield of Paneer was recorded to the extent of 22.42±0.15% with standard deviation 0.25, variance 0.09 and range of 22.04 to 22.73% from milk testing 6.0% fat. It was 17.65±0.46% with standard deviation 0.8, variance 0.85 and range from 16.71 to 18.87 from milk testing 5% fat. Yield of Paneer was observed to be 17.77±0.18% with standard deviation 0.31, variance 0.13 and range from 17.31 to 18.14 from milk testing 4.5% fat. The same was found to be 16.8±0.07% with standard deviation 0.11, variance 0.02 and range from 16.63 to 16.93 from milk testing 3.5% fat. Yield of Paneer was registered to be 15.27±0.4% with standard deviation 0.7, variance 0.65 and range from 14.21 to 16.1 from milk testing 2.5% fat.

Statistical analysis of data revealed that level of fat in milk had significant (P<0.01)effect on yield parameter. Highest yield was obtained in Paneer that made from milk testing 6% fat whereas lowest from milk testing 2.5% fat. The yield of Paneer from milk testing 2.5 and 3.5% fat and 3.5, 4.5 and 5% fat remained non-significant to each other, the values when compared to then remain almost identical. This fact could be borne out by the Figure 2 that illustrates that Paneer yield was decreased with the decrease in level of fat in milk used for manufacturing this milk product.

Present findings with regard to yield of Paneer confirmed the findings related to Paneer samples made from buffalo milk (Torres and Chandan, 1981; Parmar et al., 1989; Tyagia et al., 2007; Kumar et al., 2008; Karadbhajne and Bhoyarkar, 2010), cow milk (Sharma et al., 2002; Jadhavar et al., 2009), goat milk (Agnihotri and Pal, 1996) and whole milk (Khan and Pal, 1997; Hydamaka et al., 2001; Nanda et al., 2004; Hydamaka et al., 2007; Nanda et al., 2008; Deshmukh et al., 2009, Jain and Mhatre, 2009; Mathare et al., 2009; Nalkar et al., 2009; Sahul and Das, 2009; Hirpara et al., 2011; Khan and Pal, 2011). As far as low fat Paneer is concerned, the outcomes of present study verified the outcomes of Pal et al., (1991); Sanyal and Yadav, (2000a); Sanyal and Yadav, (2000b); Kumar et al., (2007) and Kandeepan and Sangma, (2011).

Further, results reveal that reduction in fat level in milk exert a significant (P<0.01) effect on fresh yield of Paneer. The fresh mean yield of Paneer was recorded in the range of 15.27 to 22.42% being highest for 6% fat milk followed in decreasing order by 5.0, 4.5, 3.5 and 2.5% fat milk which in turn made it tangible that yield of Paneer has a direct testimony with fat level in milk. And as such it emerged that yield of Paneer is directly proportionate to milk fat level. During current investigation the higher yield of Paneer was recorded from cow milk standardized 6% fat level and this phenomenon could be attributed to its ability of retaining higher solids. The yield of Paneer is mainly characterized with its ability of retaining more moisture and solids as well.

Moisture

Table 4 describes effect of fat levels in milk on moisture content in Paneer. Moisture content in Paneer was recorded to be 49.33±0.43% with standard deviation 0.75, variance 0.75 and range from 48.19 to 50.22 from milk testing 6.0% fat. It was 50.06±0.21% with standard deviation 0.36, variance 0.17 and range from 49.64 to 50.60 from milk testing 5% fat. Moisture content in Paneer was observed to be 52.89±0.67% with standard deviation 1.16, variance 1.81 and range from 51.12 to 54.26 from milk testing 4.5% fat. The same was found to be 54.84±0.25% with standard deviation 0.43, variance 0.24 and range from 54.33 to 55.49 from milk testing 3.5% fat. Moisture content in Paneer was registered to be 56.12±0.93% with standard deviation 1.62, variance 3.48 and range from 53.66 to 58.03 from milk testing 2.5% fat.

ANOVA indicates that level of fat in milk differed moisture content in Paneer significantly (P<0.01). Highest moisture content in Paneer obtained in samples that made from milk testing 2.5% fat whereas lowest from milk testing 6% fat. The moisture content in Paneer made from milk testing 2.5 and 3.5% fat, 3.5 and 4.5, and 4.5, 5 and 6% fat remained non-significant to each other.

Figure 2 illustrates that moisture content in Paneer was increased with the decrease in level of fat in milk used for manufacturing. Further, it is explicit that moisture content did not increase beyond the level of 60 per cent in any samples as it is not good for Paneer. Present findings with regard to moisture content in Paneer confirmed the findings reported earlier (Parmar et al., 1989; Agnihotri and Pal, 1996; Sanyal and Yadav, 2000a; Kumar et al., 2008; Harjai et al., 2009; Nalkar et al., 2009; Sahul and Das, 2009; Torres and Chandan, 1981). As far as low fat Paneer is concerned, the outcomes of present study verified the outcomes of previously reported studies (Pal et al., 1991; Kumar et al., 2007; Kandeepan and Sangma, 2011; Sanyal and Yadav, 2000a; Sanyal and Yadav, 2000b).

The results of present finding make it discernible that reduction in milk fat level resulted in retention of moisture in resultant Paneer. This phenomenon could be attributed to decrease in Paneer fat level and consequent increase in the protein content in Paneer with decreasing fat levels in milk. Since fat is negatively associated with water and it is protein which has a direct relationship with moisture retention capacity of the product. As such the increasing moisture retention in Paneer due to lowering fat level in milk could be borne out by the fact that reduction in milk fat resulted in higher protein in Paneer which in turn induce higher moisture retention in product.

Titratable Acidity

Table 4 describes effect of fat levels in milk on titratable acidity content in Paneer. Titratable acidity of Paneer was recorded to be 0.17±0.01% with standard deviation 0.02, variance 0 and range from 0.14 to 0.19 from milk testing 6.0% fat. Titratable acidity content was 0.18±0% with standard deviation 0.01, variance 0 and range from 0.17 to 0.19 from milk testing 5% fat. Titratable acidity content of Paneer was observed to be 0.18±0.01% with standard deviation 0.02, variance 0 and range from 0.16 to 0.2 from milk testing 4.5% fat. The titratable acidity content in Paneer was found to be 0.21±0% with standard deviation 0, variance 0 and range from 0.2 to 0.22 made from milk testing 3.5% fat. Titratable acidity content of Paneer was registered to be 0.26±0.01% with standard deviation 0.01, variance 0 and range from 0.24 to 0.28 from milk testing 2.5% fat.

ANOVA elucidate that levels of fat in milk appeared to have differed titratable acidity in resultant Paneer significantly (P<0.01). Highest titratable acidity of Paneer obtained in that made from milk testing 2.5% fat whereas lowest from milk testing 6% fat. The titratable acidity of Paneer made from milk testing 2.5 and 3.5% fat; and 3.5, 4.5, 5 and 6% fat remained non-significant to each other.

Figure 2 illustrates that titratable acidity of Paneer increased with the decrease in level of fat in milk used for manufacturing this milk product.

Present findings with regard to titratable acidity content in Paneer confirmed the findings reported earlier (Kumar et al., 2008; Nanda et al., 2008; Harjai et al., 2009; Nalkar et al., 2009). As far as low fat Paneer is concerned, the outcomes of present study verified the outcomes of previously reported studies (Pal et al., 1991; Kumar et al., 2007).

High content lactose and casein in low fat milk used to manufacture Paneer could be associated as the reason for increased titratable acid content in the finished product i.e. low fat Paneer.

The pH

The results pertaining to pH of Paneer prepared during current investigation are narrated in Table 4. The results obtained show that the pH of Paneer was recorded to be 5.85±0.05 with standard deviation 0.09, variance 0.01 and range from 5.73 to 5.97 from milk testing 6.0% fat. It was 5.85±0.05 with standard deviation 0.09, variance 0.01 and range from 5.73 to 5.97 from milk testing 5% fat. The pH of Paneer was observed to be 5.93±0.05 with standard deviation 0.09, variance 0.01 and range from 5.81 to 6.05 from milk testing 4.5% fat. The same was found to be 5.94±0.05 with standard deviation 0.1, variance 0.01 and range from 5.82 to 6.06 from milk testing 3.5% fat. The pH of Paneer was registered to be 5.97±0.05 with standard deviation 0.09, variance 0.01 and range from 5.85 to 6.09 from milk testing 2.5% fat.

Further, ANOVA enunciated that levels of fat in raw cow milk did not have any significant influence on pH content in resultant Paneer. Figure 2 illustrates that pH of Paneer increased with the decrease in level of fat in milk used for manufacturing this milk product.

Present findings with regard to pH of Paneer confirmed the findings reported earlier (Agnihotri and Pal, 1996; Nanda et al., 2004; Kumar et al., 2008; Nanda et al., 2008; Harjai et al., 2009). As far as low fat Paneer is concerned, the outcomes of present study verified the outcomes of previously reported studies (Pal et al., 1991; Sanyal and Yadav, 2000a; Kumar et al., 2007). High buffering properties of low fat milk used to manufacture Paneer could be associated as the reason to maintain pH in the finished product.

Fat

Table 4 devoted to the data to show the effect of fat levels in milk on fat content in Paneer. The fat content in Paneer was recorded to be 24.69±1.08% with standard deviation 1.86, variance 4.63 and range from 21.86 to 26.9 from milk testing 6.0% fat. It was 21.17±0.32% with standard deviation 0.55, variance 0.4 and range from 20.33 to 21.82 from milk testing 5% fat. The fat content in Paneer was observed to be 17.4±0.55% with standard deviation 0.96, variance 1.23 and range from 15.93 to 18.53 from milk testing 4.5% fat. The same was found to be 16.66±0.86% with standard deviation 1.49, variance 2.96 and range from 14.39 to 18.42 from milk testing 3.5% fat. The fat content in Paneer was registered to be 15.27±0.61% with standard deviation 1.05, variance 1.47 and range from 13.67 to 16.51 from milk testing 2.5% fat.

ANOVA revealed that level of fat in raw milk differed fat content in Paneer significantly (P<0.01). Highest fat content in Paneer obtained in samples that made from milk testing 6% fat whereas lowest from milk testing 2.5% fat. The fat content in Paneer made from milk testing 2.5, 3.5 and 4.5% fat;, 4.5 and 5% fat; and 5 and 6% fat remained non-significant to each other. Figure 3 illustrates that fat content in Paneer decreased with the decrease in level of fat in milk used for manufacturing this milk product.

Present findings with regard to fat content in Paneer confirmed the findings reported earlier (Arora and Gupta, 1980; Vishweshwaiah and Ananta Krishnan 1986; Chawla et al., 1987; Mistry et al., 1990a; Gupta et al., 1992; Khan and Pal, 1997; Sharma et al., 2002; Uprit and Mishra, 2004; Topcua and Saldamlia, 2006; Kumar et al., 2008; Deshmukh et al., 2009; Harjai et al., 2009; Jadhavar et al., 2009; Verma and Khan, 2009; Pawar et al., 2011). As far as low fat Paneer is concerned, the outcomes of present study verified the outcomes of previously reported study (Chawla et al., 1985; Kanawjia et al., 1990; Desai et al., 1991; Pal et al., 1991; Kanawjia and Singh, 2000; Sanyal and Yadav, 2000a; Kumar et al., 2007). High fat content in full fat milk used to manufacture Paneer could be associated as the reason for increased fat content in the finished product.

Fat on Dry Matter Basis (FDM)

Table 4 describes effect of fat levels in milk on FDM of Paneer. The FDM of Paneer was recorded to be 48.7±1.8% with standard deviation 3.12, variance 13 and range from 43.91 to 51.92 from milk testing 6.0% fat. It was 42.4±0.79% with standard deviation 1.36, variance 2.48 and range from 40.37 to 44.17 from milk testing 5% fat. The FDM of Paneer was observed to be 37±1.69% with standard deviation 2.92, variance 11.4 and range from 32.6 to 40.52 from milk testing 4.5% fat. The same was found to be 36.86±1.71% with standard deviation 2.96, variance 11.72 and range from 32.33 to 40.34 from milk testing 3.5% fat. The FDM of Paneer was registered to be 34.84±1.6% with standard deviation 2.78, variance 10.28 and range from 31.74 to 39.34 from milk testing 2.5% fat.

ANOVA reports that level of fat in milk differed FDM of Paneer significantly (P<0.05). Highest FDM in Paneer was obtained in samples made from milk testing 6% fat whereas lowest from milk testing 2.5% fat. The FDM of Paneer made from milk testing 2.5, 3.5, 4.5 and 5% fat; and 5 and 6% fat remained non-significant to each other. Figure 3 illustrates that FDM of Paneer was decreased with the decrease in level of fat in milk used for manufacturing this milk product. Present findings with regard to content of fat on dry matter basis (FDM) in Paneer confirmed the findings reported earlier (Nalkar et al., 2009). As far as low fat Paneer is concerned, the outcomes of present study verified the outcomes of previously reported study (Pal et al., 1991).

High fat content in full fat milk used to manufacture Paneer could be associated as the reason for increased FDM content in the finished product.

Protein

Table 4 describes effect of fat levels in milk on protein content in Paneer. The protein content in Paneer was recorded to be 18.22±0.32% with standard deviation 0.55, variance 0.4 and range from 17.38 to 18.87 from milk testing 6.0% fat. It was 17.16±0.19% with standard deviation 0.32, variance 0.14 and range from 16.67 to 17.54 from milk testing 5% fat. The protein content in Paneer was observed to be 16.87±0.38% with standard deviation 0.65, variance 0.57 and range from 15.88 to 17.65 from milk testing 4.5% fat. The same was found to be 18.52±0.05% with standard deviation 0.09, variance 0.01 and range from 18.38 to 18.63 from milk testing 3.5% fat. The protein content in Paneer was registered to be 15.14±0.41% with standard deviation 0.7, variance 0.66 and range from 14.07 to 15.97 from milk testing 2.5% fat.

ANOVA reports that level of fat in milk differed protein content in Paneer significantly (P<0.05). Highest protein content in Paneer obtained in that made from milk testing 6% fat whereas lowest from milk testing 2.5% fat. The protein content in Paneer made from milk testing 2.5, 4.5, and 5% fat; and 3.5, 4.5, 5 and 6% fat remained non-significant to each other.

Figure 3 illustrates that protein content in Paneer did not show any specific trend with the level of fat in milk used for manufacturing this milk product. Present findings with regard to content of protein in Paneer confirmed the findings reported earlier (Arora and Gupta, 1980; Chawla et al., 1987; Mistry et al., 1990a; Gupta et al., 1992; Jindal et al., 1993; Agnihotri and Pal, 1996; Khan and Pal, 1997; Kanawjia and Singh, 2000; Pal and Kapoor, 2000; Bund and Pandit, 2007; Pandya and Ghodke, 2007; Farooquei et al., 2008; Kumar et al., 2008; Divya and Kumari, 2009; Harjai et al., 2009; Jadhavar et al., 2009; Verma and Khan, 2009; Khan and Pal, 2011; Pawar et al., 2011). As far as low fat Paneer is concerned, the outcomes of present study verified the outcomes of previously reported study (Kanawjia et al., 1990; Pal et al., 1991; Sanyal and Yadav, 2000a; Kumar et al., 2007).

Protein content in milk used to manufacture Paneer was variable and the fact could be associated as the reason for no specific trend of protein content in the finished product.

Lactose

Table 4 describes effect of fat levels in milk on lactose content in Paneer. The lactose content in Paneer was recorded to be 2.49±0.03% with standard deviation 0.05, variance 0 and range from 2.42 to 2.55 from milk testing 6.0% fat. It was 2.35±0% with standard deviation 0, variance 0 and range from 2.34 to 2.36 from milk testing 5% fat. The lactose content in Paneer was observed to be 2.2±0.05% with standard deviation 0.09, variance 0.01 and range from 2.06 to 2.31 from milk testing 4.5% fat. The same was found to be 2.03±0.01% with standard deviation 0.01, variance 0 and range from 2.02 to 2.05 from milk testing 3.5% fat. The lactose content in Paneer was registered to be 2.45±0.04% with standard deviation 0.07, variance 0.01 and range from 2.35 to 2.53 from milk testing 2.5% fat.

ANOVA reports that level of fat in milk affected lactose content in Paneer significantly (P<0.05). Highest lactose content in Paneer got hold of in that made from milk testing 3.5% fat whereas lowest from milk testing 6% fat. The lactose content in Paneer made from milk testing 4.50, and 5.00% fat; and 2.50, 5.00 and 6.00% fat remained non-significant to each other.

Figure 3 illustrates that lactose content in Paneer did not show any specific trend with the level of fat in milk used for manufacturing this milk product. Present findings with regard to content of lactose in Paneer established the findings those are reported earlier by Mistry et al., (1990a), Pal and Kapoor, (2000), Kumar et al., (2008) and Verma and Khan, (2009). As far as low fat Paneer is in question, the outcomes of present study verified the outcomes of previously reported studies i.e. Pal et al., (199)1, Sanyal and Yadav, (2000a) and Kumar et al., (2007).

No specific trend of lactose content in milk used to manufacture Paneer was pre-decided and the fact could be associated as the reason for no specific trend of lactose content in the finished product.

Ash

Table 4 describes effect of fat levels in milk on ash content in Paneer. The ash content in Paneer was recorded to be 1.84±0.09% with standard deviation 0.15, variance 0.03 and range from 1.61 to 2.02 from milk testing 6.0% fat. It was 1.75±0% with standard deviation 0.01, variance 0 and range from 1.74 to 1.76 from milk testing 5% fat. The ash content in Paneer was observed to be 1.54±0.02% with standard deviation 0.04, variance 0 and range from 1.48 to 1.59 from milk testing 4.5% fat. The same was found to be 2.04±0.01% with standard deviation 0.02, variance 0 and range from 2.02 to 2.06 from milk testing 3.5% fat. The ash content in Paneer was registered to be 2.13±0.04% with standard deviation 0.06, variance 0.01 and range from 2.04 to 2.2 from milk testing 2.5% fat.

ANOVA reports that level of fat in milk differed ash content in Paneer significantly (P<0.05). Highest ash content in Paneer obtained in that made from milk testing 2.5% fat whereas lowest from milk testing 4.5% fat. The ash content in Paneer made from milk testing 3.5, and 5% fat remained non-significant to each other. Figure 4 shows that ash content in Paneer did not show any specific trend with the level of fat in milk used for manufacturing this milk product.

Present findings with regard to ash content in Paneer confirmed the findings reported earlier (Mistry et al., 1990a; Pal and Kapoor, 2000; Farooquei et al., 2008; Jadhavar et al., 2009; Verma and Khan, 2009; Yadav and Grover, 2009). As far as low fat Paneer is concerned, the outcomes of present study verified the outcomes of previously reported study (Kandeepan and Sangma, 2011).

No specific trend of ash content in milk used to manufacture Paneer was pre-decided and the fact could be associated as the reason for no specific trend of ash content in the finished product.

Calcium

Table 4 describes effect of fat levels in milk on calcium content in Paneer. The calcium content in Paneer was recorded to be 0.49±0% with standard deviation 0.01, variance 0 and range from 0.48 to 0.5 from milk testing 6.0% fat. It was 0.5±0% with standard deviation 0.01, variance 0 and range from 0.49 to 0.51 from milk testing 5% fat. The calcium content in Paneer was observed to be 0.51±0% with standard deviation 0.01, variance 0 and range from 0.5 to 0.52 from milk testing 4.5% fat. The same was found to be 0.52±0.01% with standard deviation 0.01, variance 0 and range from 0.51 to 0.53 from milk testing 3.5% fat. The calcium content in Paneer was registered to be 0.53±0.01% with standard deviation 0.01, variance 0 and range from 0.52 to 0.54 from milk testing 2.5% fat.

ANOVA reveals that level of fat in milk differed calcium content in Paneer significantly (P<0.05). Highest calcium content in Paneer obtained in that manufactured from milk testing 6% fat whereas lowest from milk testing 2.5% fat. The calcium content in Paneer manufactured from milk testing 2.5, 3.5, 4.5 and 5% and 3.5, 4.5, 5 and 6% fat remained non-significant to each other.

Figure 4 describes that calcium content in Paneer increased with the decrease in level of fat in milk used for manufacturing this milk product. Present findings with regard to calcium in Paneer confirmed the findings reported earlier (Singh and Kanwaji, 1988; Parmar et al., 1989; Mistry et al., 1990a; Mistry et al., 1990b; Gupta et al., 1992; Goyal and Gandhi, 2009; Mathare et al., 2009). As far as low fat Paneer is concerned, the outcomes of present study verified the outcomes of previously reported study (Sanyal and Yadav, 2000a).

Interaction of coagulant with the calcium is discouraged by the fat in milk used to manufacture Paneer. The fact could be associated as the reason for increase in content of calcium in the finished product with decreased level of fat in milk used to manufacture Paneer.

Phosphorus

Table 4 elucidates the effect of fat levels in milk on phosphorus content in Paneer. The phosphorus in Paneer was recorded to be 0.54±0% with SD 0.01, variance 0 and range from 0.53 to 0.55 from milk testing 6.0% fat. It was 0.55±0.01% with SD 0.01, variance 0 and range from 0.54 to 0.56 from milk testing 5% fat. The phosphorus in Paneer was observed to be 0.56±0.01% with SD 0.01, variance 0 and range from 0.55 to 0.57 from milk testing 4.5% fat. The same was found to be 0.57±0.01% with SD 0.01, variance 0 and range from 0.56 to 0.58 from milk testing 3.5% fat. The phosphorus in Paneer was registered to be 0.58±0.01% with SD 0.01, variance 0 and range from 0.57 to 0.59 from milk testing 2.5% fat.

ANOVA reports that level of fat in milk differed phosphorus in Paneer significantly (P<0.05). Highest phosphorus content in Paneer obtained in that made from milk testing 2.5% fat whereas lowest from milk testing 6% fat. The phosphorus in Paneer made from milk testing 2.5, 3.5, 4.5 and 5% ; and 3.5, 4.5, 5 and 6% fat remained non-significant to each other.

Figure 4 clearly points out that phosphorus content in Paneer increased with the decrease in level of fat in milk used for manufacturing this milk product. Present findings with regard to content of phosphorus Paneer confirmed the observations reported previous (Mistry et al., 1990a; Pal and Kapoor, 2000). As far as low fat Paneer is concerned, the outcomes of present study verified the outcomes of previously reported study conducted by Sanyal and Yadav, (2000a).

Interaction of coagulant with the phosphorus is discouraged by the fat in milk used to manufacture Paneer. The fact could be associated as the reason for increase in content of phosphorus in the finished product with decreased level of fat in milk used to manufacture Paneer.

3.2 Effect of Fat Levels in Milk on Nutrients Recovery in Paneer

Fat

Data pertaining to fat recovery in Paneer samples manufactured from cow milk having various fat levels are described in Table 5. The same was also depicted through vide Figure 5.

The results indicate that fat recovery in Paneer made from cow milk with 6.0% fat was recorded 92.22±3.55% with standard deviation 6.14, variance 50.29 and range 82.79 to 98.79. It was 90.76±2.25% with standard deviation 3.89, variance 20.19 and range from 85.45 to 96.32 from milk testing 5% fat. The fat recovery in Paneer was observed to be 80.01±4.43% with standard deviation 7.68, variance 78.59 and range from 68.37 to 89.14 from milk testing 4.5% fat. The same was found to be 74.81±2.95% with standard deviation 5.11, variance 34.8 and range from 67.95 to 82.33 from milk testing 3.5% fat. The fat recovery in Paneer was registered to be 68.77±2.86% with standard deviation 4.95, variance 32.69 and range from 61.28 to 74.69 from milk testing 2.5% fat.

Statistical analyses of data revealed that fat recovery in Paneer significantly (P<0.01) influenced by the level of fat in raw milk. High fat recovery was obtained in samples made from cow milk standardizing at 6% fat whereas lowest from milk having 2.5% fat. The fat recovery in Paneer made from milk testing 2.5, 3.5, 4.5 and 5%; and 3.5, 4.5, 5.0 and 6% fat remained non-significant to each other when compared with C.D. at 5% within treatment means.

In sight into data further, enunciate that fat recovery in Paneer positively associated with fat level in milk. As it could be seen from the Fig. 4.2, which vividly indicated that fat recovery in Paneer decreased with the decrease in fat level in milk. Present findings with regard to fat recovery in Paneer confirmed the findings reported earlier (Agnihotri and Pal, 1996; Deshmukh et al., 2009; Verma and Khan, 2009). As far as low fat Paneer is concerned, the outcomes of present study verified the outcomes of previously reported studies (Pal et al., 1991; Sanyal and Yadav, 2000a). High fat content in full fat milk used to manufacture Paneer could be associated as the reason for decreased fat recovery in the finished product.

Protein

Table 5 describes effect of fat levels in milk on protein recovery in Paneer. The protein recovery in Paneer was recorded to be 92.88±2.21% with standard deviation 4.42, variance 19.58 and range from 87.07 to 97.44 from milk testing 6.0% fat. It was 68.85±1.97% with standard deviation 3.94, variance 15.55 and range from 65.35 to 74.27 from milk testing 5% fat. The protein recovery in Paneer was observed to be 68.2±2.19% with standard deviation 4.38, variance 19.22 and range from 62.45 to 72.73 from milk testing 4.5% fat. The same was found to be 70.72±0.48% with standard deviation 0.96, variance 0.92 and range from 69.45 to 71.7 from milk testing 3.5% fat. The protein recovery in Paneer was registered to be 52.45±0.86% with standard deviation 1.71, variance 2.93 and range from 51.48 to 55.01 from milk testing 2.5% fat.

ANOVA reports that level of fat in milk differed calcium content in Paneer significantly (P<0.01). Highest protein recovery in Paneer was obtained in that made from milk testing 6% fat whereas lowest from milk testing 2.5% fat. The calcium content in Paneer made from milk testing 2.5, 3.5, 4.5 and 5%; and 3.5, 4.5, 5 and 6% fat remained non-significant to each other.

Figure 5 depicts that protein recovery in Paneer was decreased with the decrease in level of fat in milk used for manufacturing this milk product. Present findings with regard to protein recovery in Paneer confirmed the findings reported earlier (Agnihotri and Pal, 1996; Bund and Pandit, 2007; Pandya and Ghodke, 2007; Kumar et al., 2008; Verma and Khan, 2009). As far as low fat Paneer is concerned, the outcomes of present study verified the outcomes of previously reported study (Sanyal and Yadav, 2000a).

High content of protein in milk used to manufacture Paneer is responsible for high loss and low recovery of the nutrient. The fact could be associated as the reason for decrease of protein recovery in the finished product.

Total Solids Recovery

Table 5 contains data that describes effect of fat levels in milk on total solids (TS) recovery in Paneer. The TS recovery in Paneer was recorded to be 94.67±0.18% with SD 0.32, variance 0.14 and range from 94.28 to 95.14 from milk testing 6.0% fat. It was 76.64±1.68% with SD 2.9, variance 11.25 and range from 73.18 to 81.04 from milk testing 5% fat. The total solids recovery in Paneer was observed to be 76.09±0.32% with SD 0.55, variance 0.41 and range from 75.4 to 76.91 from milk testing 4.5% fat. The same was found to be 72.26±0.68% with SD 1.17, variance 1.83 and range from 70.48 to 73.65 from milk testing 3.5% fat. The totals solid recovery in Paneer was registered to be 66.91±0.38% with SD 0.65, variance 0.57 and range from 65.85 to 67.57 from milk testing 2.5% fat.

ANOVA reports that level of fat in milk differed total solids recovery in Paneer significantly (P<0.01). Highest total solids recovery in Paneer obtained in that made from milk testing 6% fat whereas lowest from milk testing 2.5% fat. The total solids recovery in Paneer made from milk testing 2.5 and 3.5; and 3.5 4.5 and 5% fat remained non-significant to each other.

Figure 5 illustrates that total solids recovery in Paneer was decreased with the decrease in level of fat in milk used for manufacturing this milk product. Present findings with regard to recovery of total solids in Paneer confirmed the findings reported earlier (Vishweshwaiah and Ananta Krishnan 1986; Singh and Kanwaji, 1988; Agnihotri and Pal, 1996; Sharma et al., 2002; Farooquei et al., 2008; Kumar et al., 2008; Deshmukh et al., 2009; Harjai et al., 2009; Jadhavar et al., 2009; Nalkar et al., 2009; Verma and Khan, 2009). As far as low fat Paneer is concerned, the outcomes of present study could not be verified because the literatures are scanty in this respect.

High content of total solids in milk used to manufacture Paneer is responsible for high loss of the nutrients. This fact could be attributed for decrease total solids recovery in the finished product.

3.3 Effect of Fat Levels in Milk on Properties of Paneer

Moisture Absorption (% green wt)

Table 6 describes the effect of fat levels in milk on moisture absorption (%green weight) in Paneer. The moisture absorption (%green weight) in Paneer was recorded to be 11.91±0.97% with standard deviation 1.69, variance 3.8 and range from 10 to 13.94 from milk testing 6.0% fat. It was 11.98±0.63% with SD 1.1, variance 1.6 and range from 10.89 to 13.75 from milk testing 5% fat. The moisture absorption (%green weight) in Paneer was observed to be 11.9±0.27% with SD 0.47, variance 0.29 and range from 11.2 to 12.46 from milk testing 4.5% fat. The same was found to be 11.66±0.01% with SD 0.01, variance 0 and range from 11.65 to 11.68 from milk testing 3.5% fat. The moisture absorption (%green weight) in Paneer was registered to be 11.81±0.59% with SD 1.02, variance 1.39 and range from 10.71 to 13.44 from milk testing 2.5% fat.

Analysis of variance of data related to this very aspect of Paneer attributes clearly elucidate that absorption of moisture (% green wt.) did not differ significantly in resultant product made from milk having varying levels of milk fat. This phenomenon might be due to the saturation of Paneer with water in all samples, hence identical moisture absorption value recorded. This became more discernible with Figure 6 which shows that moisture absorption (%green weight) in Paneer has no specific trend with the decrease in level of fat in milk used for manufacturing this milk product.

Present findings with regard to moisture absorption in Paneer confirmed the findings reported earlier (Arora and Gupta, 1980; Parmar et al., 1989; Gupta et al., 1992; Agnihotri and Pal, 1996; Pal and Kapoor, 2000; Farooquei et al., 2008; Kumar et al., 2008; Das and Das, 2009; Harjai et al., 2009; Nalkar et al., 2009; Sahul and Das, 2009; Pawar et al., 2011). As far as low fat Paneer is concerned, the outcomes of present study verified the findings reported earlier (Pal et al., 1991; Sanyal and Yadav, 2000a; Kumar et al., 2007; Kandeepan and Sangma, 2011) in this respect.

Coagulation temperature and time were kept similar for all the types of milk used to manufacture Paneer and the same was might be responsible for almost similar moisture absorption in finished product.

Coagulant

The results with regard to amount of coagulant (ml) used are depicted through Table 6. The coagulant in Paneer was recorded to be 70.00±0.17 ml with standard deviation 0.06, variance 0.01 and range from 69.00 to 72.00 milk testing 6.0% fat. It was 73.00±0.41 ml with standard deviation 0.01, variance 0 and range from 71.00 to 74.00 from milk testing 5% fat. The coagulant amount was observed to be 75.00±0.71 ml with standard deviation 0.07, variance 0.01 and range from 73.00 to 76.00 from milk testing 4.5% fat. The same was found to be 78.00±0.76 ml with standard deviation 0.03, variance 0 and range from 75.00 to 80.00 from milk testing 3.5% fat. The coagulant was registered to be 80.00±0.69 ml with standard deviation 0.06, variance 0 and range from 78.00 to 81.00 from milk testing 2.5% fat.

ANOVA revealed that levels of fat in milk did not witness to exert any significant influence on amount of coagulant required to coagulate the milk. But the trend of results to this very parameter recorded a negative relationship with fat level in milk during current investigation as such it was noticed that there was an apparent increase in the coagulant (ml) requirement with the decreasing level of fat in raw milk. This become more explicit when data where presented through Figure 6, which illustrated a negative relationship between milk fat level and amount of coagulant required to coagulate it. Milk natural acidity is said to be the function of casein, acid phosphate, citrates and other minerals and is probably higher in milk standardized up to 3.5% fat as compared to milk having lower fat levels. This might be the possible reason for higher coagulant (ml) requirement in treatments standardized at low fat levels. Though literatures are scanty to explain and validate this explanation. These findings are in accordance with those of Pal and Yadav, (1991) who also recorded a relatively higher amount of coagulant requirement with decreasing in milk fat levels. Nature and extent of coagulant and coagulation temperature and time were kept similar for all the types of milk used to manufacture Paneer and the same was responsible for almost similar figures in present study.

Appearance of Paneer

Table 6 describes effect of fat levels in milk on appearance scores of Paneer. The appearance scores of Paneer was recorded to be 4.89±0.13 with SD 0.22, variance 0.07 and range from 4.55 to 5.16 from milk testing 6.0% fat. It was 4.29±0.08 with SD 0.13, variance 0.02 and range from 4.09 to 4.45 from milk testing 5% fat. The appearance scores of Paneer was observed to be 4.05±0.12 with SD 0.21, variance 0.06 and range from 3.72 to 4.3 from milk testing 4.5% fat. The same was found to be 2.38±0.03 with SD 0.06, variance 0 and range from 2.3 to 2.45 from milk testing 3.5% fat. The appearance scores of Paneer was registered to be 2.46±0.09 with SD 0.15, variance 0.03 and range from 2.23 to 2.63 from milk testing 2.5% fat.

ANOVA revealed that level of fat in milk differed appearance of Paneer significantly (P<0.01). Highest appearance scores of Paneer obtained in samples that made from milk testing 6% fat whereas lowest from milk testing 2.5% fat. The appearance of Paneer made from milk testing 2.5 and 3.5%; 4.5 and 5%; and 5 and 6% fat remained non-significant to each other.

Figure 6 illustrates that appearance of Paneer has no specific trend with the decrease in level of fat in milk used for manufacturing this milk product. Present findings with regard to appearance of Paneer confirmed the findings reported earlier (Arora and Gupta, 1980; Agnihotri and Pal, 1996; Bhadekar et al., 2008; Kumar et al., 2008; Rupnar et al., 2009). As far as low fat Paneer is concerned, the outcomes of present study verified the findings reported earlier (Sanyal and Yadav, (2000a); Kumar et al., (2007) in this respect. Appearance scores were decreased in Paneer manufactured from low fat milk. It could be due to low content of this nutrient in the finished product.

3.4 Effect of Fat Levels in Milk on Sensory Attributes of Paneer

The sensory attributes of a product is of paramount significance, as it attract the consumers towards the product and to some extent protect the consumer's interest. Consumers have a general tendency to examine the quality of a product on the basis of its various physical attributes like appearance, odour, body and texture and taste. Good quality Paneer is characterized by a white colour typical acidic flavour with slightly sweet taste, firm, cohesive and spongy body and closely knit smooth texture. Paneer manufactured during present investigation from milk of varying fat levels was no more exceptional but too subjected for sensory evaluation using 5 point hedonic scale ranging from excellent (score-5) to fair (score-1). The results so far enumerated with this regard are narrated in the following heads.

Body and Texture

Table 7 contained data that describes the effect of fat levels in milk on body and texture scores of Paneer. The score in Paneer was recorded to be 4.02±0.11 with SD 0.18, variance 0.04 and range from 3.75 to 4.24 from milk testing 6.0% fat. It was 3.66±0.07 with SD 0.11, variance 0.02 and range from 3.48 to 3.79 from milk testing 5% fat. The parameter was observed to be 3.29±0.1 with SD 0.17, variance 0.04 and range from 3.03 to 3.5 from milk testing 4.5% fat. The same was found to be 2±0.03 with SD 0.05, variance 0 and range from 1.93 to 2.06 from milk testing 3.5% fat. This was registered to be 2.31±0.08 with SD 0.14, variance 0.03 and range from 2.1 to 2.47 from milk testing 2.5% fat.

ANOVA of data pertaining to body and texture scores of Paneer exhibited a significant (P<0.05) mean differences among treatments owing to varying fat levels in raw milk. Highest body and texture scores was obtained in Paneer that made from milk standardized 6% fat whereas lowest scores was noticed in samples prepared from 2.5% milk fat. The body and texture of Paneer made from milk testing 2.5 and 3.5%; 4.5 and 5%; and 5 and 6% fat remained non-significant to each other.

The results with this regard made it discernible that levels of fat in milk does imparted a significant (P<0.05) influence on body and texture attributes in resulting Paneer. Further, it may be seen that increasing fat levels in milk considerably improve the body & texture of Paneer. Though, reduction in fat levels in milk upto 3.5% appeared to produce a product of quite good body and texture. The Further, reduction in milk fat however, made Paneer of fair body and texture. This established that fat levels in raw milk contributed to the richness of the resultant Paneer.

Figure 7 illustrates that body and texture scores of Paneer follow a negative trend with the decrease in levels of fat in milk used for manufacturing this milk product. Present findings with regard to body and texture scores of Paneer confirmed the findings reported earlier (Arora and Gupta, 1980; Mistry et al., 1990a; Gupta et al., 1992; Sharma et al., 1998; Sharma et al., 1999; Uprit and Mishra, 2004; Jayaraj Rao and Patil, 2006; Bhadekar et al., 2008; Kumar et al., 2008; Deshmukh et al., 2009; Mathare et al., 2009; Karadbhajne and Bhoyarkar, 2010; Pawar et al., 2011). As far as low fat Paneer is concerned, the outcomes of present study verified the findings reported earlier (Chawla et al., 1985; Desai et al., 1991; Pal et al., 1991; Sanyal and Yadav, 2000a; Sanyal and Yadav, 2000b; Kandeepan and Sangma, 2011) in this respect.

Colour

Table 7 describes effect of fat levels in milk on colour scores of Paneer. The score in Paneer was recorded to be 4.25±0.11 with SD 0.18, variance 0.04 and range from 4.06 to 4.49 from milk testing 6.0% fat. It was 3.53±0.06 with SD 0.11, variance 0.02 and range from 3.36 to 3.66 from milk testing 5% fat. The colour scores of Paneer was observed to be 3.5±0.11 with SD 0.18, variance 0.05 and range from 3.21 to 3.71 from milk testing 4.5% fat. The same was found to be 2.73±0.04 with SD 0.06, variance 0.01 and range from 2.63 to 2.81 from milk testing 3.5% fat. The colour scores of Paneer were registered to be 2.24±0.08 with SD 0.13, variance 0.02 and range from 2.04 to 2.4 from milk testing 2.5% fat.

ANOVA elucidates that levels of fat in milk differed colour scores of Paneer significantly (P<0.05). Highest score of colour of Paneer was obtained in that made from milk testing 6% fat whereas lowest from milk testing 2.5% fat. Figure 7 illustrates that colour scores of Paneer decreased with the decrease in level of fat in milk used to manufacture this milk product.

Present findings with regard to colour scores of Paneer confirmed the findings reported earlier (Agnihotri and Pal, 1996; Bhadekar et al., 2008; Kumar et al., 2008). As far as low fat Paneer is concerned, the outcomes of present study verified the findings reported earlier (Rupnar et al., 2009) in this respect.

Normal freshly prepared Paneer colour made from full fat milk is creamy white. The colour scores were decreased as the content of fat in milk used to manufacture Paneer was reduced and became much nearer to white. The reason could be that milk fat gives Paneer creamy white colour because of presence of vitamin A precursor which is fat soluble. Calcium caseinate gives milk white colour. Reduced content of fat in Paneer could make the finished product more whitish.

Taste

Table 7 devoted to data reflecting the effect of fat levels in milk on taste scores of Paneer. The score in Paneer was recorded to be 4.61±0.12 with SD 0.21, variance 0.06 and range from 4.29 to 4.85 from milk testing 6.0% fat. It was 4.4±0.08 with SD 0.14, variance 0.02 and range from 4.19 to 4.56 from milk testing 5% fat. The taste scores of Paneer was observed to be 3.87±0.12 with SD 0.2, variance 0.06 and range from 3.56 to 4.11 from milk testing 4.5% fat. The same was found to be 2.62±0.04 with SD 0.06, variance 0.01 and range from 2.53 to 2.7 from milk testing 3.5% fat. The taste of Paneer was registered to be 1.81±0.06 with SD 0.11, variance 0.02 and range from 1.65 to 1.94 from milk testing 2.5% fat.

ANOVA reports that level of fat in milk differed taste of Paneer significantly (P<0.05). Highest taste scores of Paneer was obtained in that made from milk testing 6% fat whereas lowest was associated with sample made from milk testing 2.5% fat. The taste of Paneer made from milk testing 5 and 6% fat remained non-significant to each other. Figure 7 illustrates that taste scores of Paneer decreased with the decrease in level of fat in milk used for manufacturing this milk product.

Present findings with regard to taste of Paneer confirmed the findings reported earlier (Agnihotri and Pal, 1996; Bhadekar et al., 2008; Karadbhajne and Bhoyarkar, 2010; Nawaz et al., 2011). As far as low fat Paneer is concerned, the outcomes of present study verified the findings reported earlier (Pal et al., 1991) in this respect.

Usual taste of freshly prepared Paneer made from full fat milk is less sour and slightly sweetish. The scores were decreased as the content of fat in milk used to made Paneer was reduced. The reason could be that milk fat and lactose gives Paneer a pleasant sweetish mouth feel which was reduced in Paneer manufactured from low fat milk and could make the finished product fetch low scores.

Flavour

Table 7 describes effect of fat levels in milk on flavour of Paneer. The score in Paneer was recorded to be 4.75±0.25 with SD 0.43, variance 0.25 and range from 4 to 5 from milk testing 6.0% fat. It was 4.75±0.25 with SD 0.43, variance 0.25 and range from 4 to 5 from milk testing 5% fat. The flavour of Paneer was observed to be 4.25±0.48 with SD 0.83, variance 0.92 and range from 3 to 5 from milk testing 4.5% fat. The same was found to be 3±0.58 with SD 1, variance 1.33 and range from 2 to 4 from milk testing 3.5% fat. The flavour of Paneer was registered to be 2.5±0.65 with SD 1.12, variance 1.67 and range from 1 to 4 from milk testing 2.5% fat.

ANOVA reports that level of fat in milk differed flavour of Paneer significantly (P<0.05). Highest flavour of Paneer obtained in that made from milk testing 6% fat whereas lowest from milk testing 2.5% fat. The flavour of Paneer made from milk testing 2.5, 3.5 and 4.5%; and 5%; and 4.5, 5 and 6% fat remained non-significant to each other.

Figure 7 illustrates that flavour of Paneer decreased with the decrease in level of fat in milk used for making this milk product. Present findings with regard to flavour of Paneer confirmed the findings reported earlier (Arora and Gupta, 1980; Mistry et al., 1990a; Pandya and Ghodke, 2007; Kumar et al., 2008; Yadav and Grover, 2009; Karadbhajne and Bhoyarkar, 2010; Nawaz et al., 2011) in this regard. As far as low fat Paneer is concerned, the outcomes of present study verified the findings reported earlier (Chawla et al., 1985; Sanyal and Yadav, 2000a; Sanyal and Yadav, 2000b) in this respect.

Normal flavour of freshly prepared Paneer made from full fat milk is pleasant because of diacetyl. The flavour scores were decreased as the content of fat in milk used to manufacture Paneer was reduced. The reason could be that diacetyl was reduced in Paneer manufactured from low fat milk and could make the finished product low scores.

Overall Acceptability

Table 7 describes effect of fat levels in milk on overall acceptability scores of Paneer. The score in Paneer was recorded to be 4.57±0.12 with SD 0.21, variance 0.06 and range from 4.26 to 4.82 from milk testing 6.0% fat. It was 4.07±0.07 with SD 0.13, variance 0.02 and range from 3.88 to 4.22 from milk testing 5% fat. The overall acceptability of Paneer was observed to be 3.76±0.11 with SD 0.2, variance 0.05 and range from 3.46 to 4.00 from milk testing 4.5% fat. The same was found to be 2.49±0.03 with SD 0.06, variance 0 and range from 2.4 to 2.56 from milk testing 3.5% fat. The scores of Paneer were registered to be 2.26±0.08 with SD 0.13, variance 0.02 and range from 2.06 to 2.42 from milk testing 2.5% fat.

ANOVA depicts that level of fat in milk differed overall acceptability scores of Paneer significantly (P<0.05). Highest overall acceptability scores of Paneer obtained in that made from milk testing 6% fat whereas lowest from milk testing 2.5% fat. The overall acceptability scores of Paneer made from milk testing 2.5 and 3.5%; 4.5 and 5%; and 6% fat remained non-significant to each other.

Figure 7 illustrates that overall acceptability scores of Paneer was decreased with the decrease in level of fat in milk used to manufacture this milk product. Present findings with regard to overall acceptability scores of Paneer confirmed the findings reported earlier (Kumar et al., 2008; Rupnar et al., 2009). As far as low fat Paneer is concerned, the outcomes of present study verified the findings reported earlier (Pal et al., 1991) in this respect.

Freshly prepared Paneer from full fat milk is acceptable because of cumulative effect of taste, flavour, colour and body and texture. The overall acceptability scores of Paneer were decreased as the content of fat in milk used to manufacture Paneer was reduced. The reason could be that milk fat reduced in Paneer manufactured from low fat milk and could make the finished product i.e. low fat Paneer with low scores.

3.5 Whey Characteristics

Whey drained out as a consequent of Paneer preparation during present investigation was also subjected for analysis of various attributes viz., titratable acidity (TA), pH, total solids, fat and protein. The data thus obtained are given in Table 4.5 and depicted through vide Fig. 4.5.01. The results are discussed in the following heads.

Titratable Acidity

Table 8 describes the effect of fat levels in milk on titratable acidity (TA) of whey. The TA of whey was recorded to be 0.26±0.01% with SD 0.01, variance 0 and range from 0.24 to 0.27 from milk testing 6.0% fat. It was 0.3±0.01% with SD 0.01, variance 0 and range from 0.28 to 0.31 from milk testing 5% fat. The TA of whey was observed to be 0.27±0.01% with SD 0.02, variance 0 and range from 0.25 to 0.29 from milk testing 4.5% fat. The same was found to be 0.37±0% with SD 0.01, variance 0 and range from 0.36 to 0.38 from milk testing 3.5% fat. The TA of whey was registered to be 0.25±0.01% with SD 0.02, variance 0 and range from 0.23 to 0.27 from milk testing 2.5% fat.

ANOVA revealed that level of fat in milk had significant (P<0.05) effect on TA of whey. The results Further, enunciate that higher TA in whey was obtained in samples that made from milk standardizing 3.5% fat whereas lowest from milk testing 2.5% fat. The TA of whey made from milk testing 2.5 and 6%; and 4.5 and 6% fat remained non-significant to each other.

Figure 8 illustrates that acidity of whey has no specific trend with the decrease in level of fat in milk used for manufacturing this milk product. Present findings with regard to titratable acidity of whey confirmed the findings reported earlier (Jindal et al., 1993; Divya and Kumari, 2009). As far as low fat Paneer is concerned, the outcomes of present study verified the findings reported earlier (Pal et al., 1991) in this respect.

Nature and extent of coagulant, coagulation temperature and time and the strength of coagulant used to manufacture Paneer were almost similar. These facts could be responsible for no specific trend of titratable acidity in drained whey from finished product.

Fat

Table 8 describes effect of fat levels in milk on fat content of whey. The fat content in whey was recorded to be 0.77±0.02% with SD 0.03, variance 0 and range from 0.71 to 0.81 from milk testing 6.0% fat. It was 0.69±0.01% with SD 0.02, variance 0 and range from 0.66 to 0.71 from milk testing 5% fat. The fat content in whey was observed to be 0.66±0.02% with SD 0.03, variance 0 and range from 0.61 to 0.7 from milk testing 4.5% fat. The same was found to be 0.59±0.01% with SD 0.01, variance 0 and range from 0.57 to 0.61 from milk testing 3.5% fat. The fat content in whey was registered to be 0.27±0.01% with SD 0.02, variance 0 and range from 0.24 to 0.29 from milk testing 2.5% fat.

ANOVA reports that level of fat in milk differed fat content in whey significantly (P<0.05). Highest fat content in whey was obtained in samples that made from milk having 6% fat whereas lowest from milk testing 2.5% fat. The fat content in whey made from milk testing 4.5 and 5% fat remained non-significant to each other.

Figure 8 illustrates that fat content in whey was decreased with the decrease in levels of fat in milk used to manufacture this milk product. Present findings with regard to content of fat in whey confirmed the findings reported earlier (Chawla et al., 1987; Deshmukh et al., 2009; Jadhavar et al., 2009). As far as low fat Paneer is concerned, the outcomes of present study verified the outcomes of previously reported study (Pal et al., 1991).

High fat loss at higher levels of fat in milk used to manufacture Paneer could be associated as the reason for decrease content of this nutrient in drained whey from samples prepared with low fat level milk.

Total Solids

Table 8 describes effect of fat levels in milk on TS (TS) in whey. The TS in whey were recorded to be 9.30±0.24% with SD 0.42, variance 0.24 and range from 8.65 to 9.80 from milk testing 6.00% fat. It was 9.40±0.17% with SD 0.29, variance 0.11 and range from 8.96 to 9.75 from milk testing 5.00% fat. The TS in whey were observed to be 9.35±0.28% with SD 0.49, variance 0.32 and range from 8.59 to 9.93 from milk testing 4.50% fat. The same was found to be 7.18±0.10% with SD 0.17, variance 0.04 and range from 6.92 to 7.38 from milk testing 3.50% fat. The TS in whey were registered to be 8.09±0.28% with SD 0.49, variance 0.32 and range from 7.35 to 8.67 from milk testing 2.5% fat.

ANOVA depicts that level of fat in milk differed TS content in whey significantly (P<0.05). Highest TS in whey obtained in that whey which was made from milk testing 5.00% fat whereas lowest from milk testing 3.50% fat. The TS in whey made from milk testing 2.50 and 3.50%; 2.50, 4.50, 5.00 and 6.00% fat was not significant and remained non-significant to each other.

Figure 8 illustrates that TS in whey has no specific trend with the decrease in level of fat in milk used for manufacturing this milk product. Present findings with regard to content of TS in drained whey confirmed the findings reported earlier (Deshmukh et al., 2009; Jadhavar et al., 2009). As far as low fat Paneer is concerned, the outcomes of present study could not be verified because of scanty literatures in this respect.

Nature and extent of coagulant, coagulation temperature and time and the content of TS in milk used to manufacture Paneer were almost similar. These facts could be responsible for no specific trend of TS drained in whey during present investigation.

Protein

Table 8 contains data reflecting the effect of fat levels in milk on protein content in whey. The protein content in whey was recorded to the extent of 0.16±01% with a range of 0.15 to 0.17 per cent in sample prepared from milk standardizing at 6.0% fat. Similarly the protein content in whey obtained from other remaining treatments averaged as 0.15 ± 0.01, 0.15±0.01, 0.16±0.01 and 0.15±0.01 in samples prepared from cow milk standardizing at 5.0, 4.5, 3.5 and 2.5 per cent fat levels, respectively.

Perusal of data related to this very aspect vividly indicate that residual effect of protein in drained whey in various samples did not have any definite trend which in turn reflects that levels of fat in raw milk does not influence trapping of protein during coagulation process of Paneer making. As such it is evident from the results that protein in whey bears almost identical figures despite of variation in fat levels in raw milk. Analysis of variance of data further, validate the contention as it shows no significant variation in mean protein content in drained whey in present investigation.

Figure 9 shows that protein content in whey has no specific trend with the decrease in level of fat in milk used for making this product. Present findings on this aspect confirmed the findings reported earlier (Chawla et al., 1987; Jindal et al., 1993; Bund and Pandit, 2007; Pandya and Ghodke, 2007; Divya and Kumari, 2009; Jadhavar et al., 2009). As far as low fat Paneer is concerned, the results of present study verified the results of previously reported study (Pal et al., 1991). Protein content in milk used to make Paneer was not much variable and the fact could be associated as the reason for no specific trend of protein content drained in whey.

The pH

Table 8 describes effect of fat levels in milk on pH of whey. The pH of whey was recorded to be 4.36±0.03 with SD 0.06, variance 0 and range from 4.01 to 5.01 from milk testing 6.0% fat. It was 4.07±0.03 with SD 0.06, variance 0 and range from 4.02 to 4.16 from milk testing 5% fat. The pH of whey was observed to be 4.23±0.03 with SD 0.06, variance 0 and range from 4.18 to 4.58 from milk testing 4.5% fat. The same was found to be 4.38±0.03with SD 0.06, variance 0 and range from 4.33 to 4.43 from milk testing 3.5% fat. The pH of whey was registered to be 4.41±0.04 with SD 0.07, variance 0.01 and range from 4.33 to 4.47 from milk testing 2.5% fat.

Statistical analysis of data pertaining to this characteristic of whey revealed that levels of fat in raw milk did not exert any significant impact on mean pH values amongst various treatments. This trend of results shows that irrespective of variation of fat levels in initial raw milk, pH values in drained whey remains almost identical. This could be borne out by the fact that amount of coagulant required to coagulate milk also during present investigation was also almost at par, this probably might be responsible for not any discernible change in pH values in whey.

Figure 9 illustrates that pH of whey has no specific trend with the decrease in level of fat in milk used for manufacturing this milk product. Present findings with regard to pH of whey confirmed the findings reported earlier (Mathur et al., 1989; Jindal et al., 1993; Bund and Pandit, 2007). As far as low fat Paneer is concerned, the outcomes of present study could not be verified the findings reported earlier (Pal et al., 1991; Sanyal and Yadav, 2000a) in this respect.

Nature and extent of coagulant, coagulation temperature and time and the concentration of coagulant used to manufacture Paneer were almost similar. But buffering action in whey was low. These facts could be responsible for uncertain trend of pH in whey during present investigation.

Stage II: Technology of Low Fat Paneer Production

Stage 1st of present investigation involving cow milk having varying fat levels to produce Paneer of desirable attributes viz., physico-chemical and sensory characteristics was a preliminary stage with prime objectives to manufacture low fat Paneer of acceptable qualities for Further, investigation. Having gone through the results of stage 1st of current investigation as recorded earlier it may be concluded that reduction in milk fat level up to 3.5 per cent has no detrimental effect on the quality of Paneer as this level of milk fat appeared to manufacture Paneer of quite acceptable characteristics, while reduction in milk fat below 3.5% produced Paneer of inferior quality. The point that emerged suggests that Paneer made from cow milk having 3.5% fat had qualified for their most of physico-chemical and sensory attributes. Further, the results suggest that in order to make low fat Paneer, manufactured from 3.5% cow milk , more popular economic and acceptable, Further, comprehensive investigation is ought to be carried out. With this very view the stage II of current investigation was envisaged to study the optimization of processing parameters (technology) for production of low fat Paneer involving cow milk having 3.5 per cent fat. In this stage various technological parameters viz. type of coagulants, coagulation temperatures and incorporation of additives were taken into accounts to visualize the associative effect of these on manufacturing low fat Paneer with satisfactory quality attributes. The results thus obtained during this stage were interpreted in the following heads as delineated here under.

3.6 Effect of Coagulants, Coagulation Temperature and Additives on Physico-Chemical Properties of Low Fat Paneer

Yield

Data pertaining to yield parameter of Paneer contained in Table 9 revealed that Paneer yield as affected by type of coagulants was recorded to be 19.17±0.32% with standard deviation 1.41 and variance 1.99 along-with range from 16.27 to 22.92% when citric acid was used as coagulant, 17.15±0.38% with standard deviation 1.56 and variance 2.44 along-with range from 15.1 to 20.32% when lactic acid was used as coagulant and 17.32±0.35% with standard deviation 1.47 and variance 2.17 along-with range from 14.21 to 21.9% when tartaric acid was used as coagulant respectively.

Similarly at four coagulation temperatures, Paneer yield affected by coagulation temperature, was observed. It was 17.33±0.39% with standard deviation 1.61 and variance 2.58 along-with range from 14.21 to 21.06% for 70°C, 19.48±0.33% with SD 1.44 and variance 2.08 along-with range from 17.22to22.92% for 80°C, 17.42±0.33% with SD 1.4 and variance 1.95 along-with range from 15.11 to 20.92% for 90°C and 17.3±0.35% with SD 1.47 and variance 2.16 along-with range from 15.03 to 19.99% for 95°C respectively.

As far as additives are concerned Paneer yield (%) as affected by additives, was registered to be 17.58±0.4% with SD 1.66 and variance 2.75 along-with range from 15.14 to 20.98% when CaCl2 was used as additives at the rate of 0.25% (W/V); 19.52±0.33% with SD 1.44 and variance 2.07 along-with range from 17.2 to 22.92% when CaCl2 was used as additives at the rate of 0.50% (W/V); 17.5±0.41% with SD 1.73 and variance 3.01 along-with range from to 21.84% when CaCl2 was used as additives at the rate of 1.00% (W/V), 17.75±0.38% with SD 1.62 and variance 2.61 along-with range from 15.15 to 21.84% when casein was used as additive at the rate of 1.00% (W/V); 17.53±0.41 with SD 1.71 and variance 2.92 along-with range from 15.15% to 21.06% when whey protein was used as additive at the rate of 0.50% (W/V) and 17.4±0.31% with SD 1.31 and variance 1.72 along-with range from 15.03 to 20.33% when whey protein was used as additives at the rate of 1.00% (W/V) in samples, respectively.

ANOVA reports that yield was differed significantly (P<0.05) as affected by various coagulants; coagulation temperature and additives used while the process of coagulation. Interaction between coagulation temperature and additives; and coagulants, coagulation temperature and additives used while the process of coagulation were found significant (P<0.01) whereas between coagulants and coagulation temperature and coagulation temperature and additives used in the process of coagulation it remained non-significant.

Figure 10 illustrates that yield (quantitative attribute) was highest as affected by citric acid as coagulant; 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive while the process of coagulation.

Karadbhajne and Bhoyarkar, (2010) found non-significant difference in terms of yield in Paneer made from buffalo milk (6 per cent milk fat, 9% SNF) using citric acid, lactic acid and tartaric acid as coagulants. While Parmar et al., (1989) reported similar results with regard to yield of Paneer prepared using citric acid as coagulant have also been documented in the literature. Agnihotri and Pal, 1996; Sharma et al., 2002.and Kumar et al., (2008) prepared Paneer using lactic acid as coagulant and reported more or less similar yield of the Paneer as recorded in present study using same coagulants.

Moisture

Table 9 contained data regarding moisture revealed that moisture content in Paneer as affected by coagulants was recorded to be 54.52±0.23% with SD 1.66 and variance 2.77 along-with range from 51.12 to 58.03% when citric acid was used as coagulant; 54.39±0.24 with SD 1.78 and variance 3.16 along-with range from 51.12 to 58.03% when lactic acid was used as coagulant and 54.34±0.25 with SD 1.87 and variance 3.5 along-with range from 51.12 to 58.03% when tartaric acid was used as coagulant in present investigation in Paneer making respectively.

Similarly when four coagulation temperatures were examined moisture content in Paneer as affected by this parameter was observed to be 54.46±0.23% with SD 1.73 and variance 3 along-with range from 51.12 to 58.03% for 70°C; 54.42±0.24% with SD 1.8 and variance 3.23 along-with range from 51.12 to 58.03% for 80°C; 8 54.44±0.24% with SD 1.8 and variance 3.23 along-with range from 51.12 to 58.03% for 90°C and 54.34±0.24% with SD 1.78 and variance 3.17 along-with range from 51.12 to 58.03% for 95°C respectively.

So far as additives are concerned the moisture content in Paneer was registered to be 54.01±0.24% with SD 1.74 and variance 3.04 along-with range from 51.12 to 58.03% when CaCl2 was used as additives @ 0.25% (W/V); 54.49±0.23% with SD 1.7 and variance 2.88 along-with range from 51.12 to 58.03% when CaCl2 was used as additives @ 0.50% (W/V); 54.58±0.23% with SD 1.7 and variance 2.9 along-with range from 51.12 to 58.03% when CaCl2 was used as additives @ 1.00% (W/V); 54.51±0.27% with SD 2.01 and variance 4.04 along-with range from 51.12 to 58.03% when casein was used as additive @ 1.00% (W/V); similarly the moisture content was recorded as 54.1±0.23% with SD 1.66 and variance 2.77 along-with range from 51.12 to 58.03% when whey protein was used as additive @ 0.50% (W/V) and 54.79±0.23% with SD 1.74 and variance 3.02 along-with range from 51.12 to 58.03% when whey protein was used as additives @ 1.00% (W/V) respectively.

ANOVA of data elucidated that moisture content in Paneer did not differ significantly as affected by various coagulants; coagulation temperature and additives when used in the process of coagulation. Interaction between coagulants and additives; and temperature of coagulation and additives were found significant (P<0.05) whereas between coagulants and additives; and coagulants, temperature of coagulation and additives also remained non-significant (P>0.05). Figure 10 demonstrate that moisture content in Paneer sample was highest when citric acid as coagulant, 80°C as coagulation temperature and CaCl2 (0.50%W/V) as additive were taken into account for Paneer production using cow milk of 3.5% fat.

Similar results as reported in present study with regard to moisture content in Paneer prepared using citric acid as coagulant are reported by various workers (Parmar et al., 1989; Agnihotri and Pal, 1996) and using lactic acid as coagulant (Kumar et al., 2008).

Titratable Acidity

Results with respect to titratable acidity in terms of% lactic acid (TA) in low fat Paneer samples as influenced by the types of coagulant are presented in Table 9. The observations revealed that TA (%) in samples was 0.23±0.07% with range from 0.17 to 0.3% when citric acid was used as coagulant; 0.22±0.07% with range of 0.16 to 0.28% when coagulated with lactic acid and 0.22±0.07% with range of 0.16 to 0.29% when tartaric acid as coagulant was used respectively.

Similarly TA (%) in Paneer samples affected by coagulation temperature was recorded to the extent of 0.22±0.07, 0.23±0.06, 0.23±0.08 and 0.023±0.08 per cent at coagulation temperature of 70, 80, 90 and 95°C respectively. The results make it vividly explicit that variation in coagulation temperature do have significant (P<0.05) impact on TA values in resultant Paneer samples made from 3.5% cow milk. Further, observations with regard to additives indicate that TA was registered to be 0.22±0.07% with SD 0.03 and variance 0 along-with range from 0.16 to 0.3% when CaCl2 was used as additives @0.25% (W/V); 0.24±0.07% with SD 0.03 and variance 0 along-with range from 0.18 to 0.3% when CaCl2 was used as additives at@ 0.50% (W/V); 0.22±0.07% with SD 0.03 and variance 0 along-with range from 0.16 to 0.29% when CaCl2 was incorporated @ 1.00% (W/V); 0.22±0.06% with SD 0.03 and variance 0 along-with range from 0.16 to 0.27% when casein was used as added @ 1.00% (W/V); 0.24±0.06% with SD 0.03 and variance 0 along-with range from 0.18 to 0.29% when milk was fortified with whey protein @0.50% (W/V) and 0.22±0.08% with range from 0.16 to 0.3% when whey protein was used as additives @ 1.00% (W/V) respectively.

ANOVA revealed that TA in resultant low fat Paneer samples differed significantly (P<0.05) when subjected to various coagulants; coagulation temperature and additives used, during the process of coagulation. Interactions between coagulants and coagulation temperature; coagulants and additives; temperature of coagulation and additives and coagulants, temperature of coagulation and additives were found significant (P<0.05).

Results with this regard also demonstrated through vide Figure 10 which illustrates that TA in Paneer was highest as affected by citric acid (2%) as coagulant; 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive when used in the process of coagulation.

Kumar et al., (2008) prepared Paneer using lactic acid as coagulant and Parmar et al., (1989) using citric acid reported almost more or less similar TA in Paneer samples as recorded during current investigation while using the same organic and as coagulants.

The pH

Data in Table 9 indicate that pH in low fat Paneer prepared from cow milk of 3.5% fat was recorded to 4.03±0.31 with SD 0.62 and variance 0.39 along-with range from 3.03 to 5.45; 4.1±0.27 with SD 0.55 and variance 0.31 along-with range from 3.23 to 5.77and 4.13±0.31 with SD 0.64 and variance 0.41 along-with range from 3.13 to 5.77 when coagulated using citric acid, lactic acid and tartaric acid as coagulant respectively.

The pH as affected by coagulation temperature was observed to be 4.15±0.29 with SD 0.59 and variance 0.35 along-with range from 3.13 to 5.77 at coagulation temperature 70°C; 4.01±0.24 with SD 0.49 and variance 0.24 along-with range from 3.03 to 4.91 at coagulation temperature 80°C; 4.09±0.32 with SD 0.65 and variance 0.43 along-with range from 3.03 to 5.77 when coagulation temperature was 90°C and 4.09±0.33 with SD 0.67 and variance 0.45 along-with range from 3.03 to 5.77 when coagulation temperature was held 95°C respectively.

So far as additives are concerned pH was registered to be 4.19±0.29 with SD 0.6 and variance 0.36 along-with range from 3.03 to 5.77 for CaCl2 @ 0.25% (W/V); 3.77±0.29 with SD 0.56 and variance 0.31 along-with range from 3.03 to 4.91 when CaCl2 was used as additives @ 0.50% (W/V); 4.23±0.3 with SD 0.62 and variance 0.38 along-with range from 3.13 to 5.77 when CaCl2 was used as additives @1.00% (W/V); 4.21±0.27 with SD 0.55 and variance 0.3 along-with range from 3.4 to 5.77 when casein was used as additive @ 1.00% (W/V); 3.9±0.25 with SD 0.5 and variance 0.25 along-with range from 3.13 to 4.93 when whey protein was used as additive@ 0.50% (W/V) and 4.2±0.32 with SD 0.66 and variance 0.43 along-with range from 3.03 to 5.77 when whey protein was used as additives @ 1.00% (W/V) respectively.

ANOVA of data indicate that pH in Paneer samples differed significantly (P<0.05) for coagulants, coagulation temperature and additives used in the process of coagulation. Interaction between coagulants and temperature of coagulation; coagulants and additives; temperature of coagulation and additives and coagulants, temperature of coagulation and additives were found significant (P<0.05). Figure 11 illustrates that pH in Paneer was lowest in samples prepared using citric acid as coagulant; 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive while the process of coagulation.

The comparative studies to show the impact of various coagulants on pH of Paneer are scanty in the literature. However, pH value of finished product made using citric acid, and lactic acid in present study confirmed the findings of Agnihotri and Pal, (1996); Jayaraj Rao and Patil, (2006) and Kumar et al., (2008).

Fat

A cursory glance at data contained in Table 10 indicates that fat content in Paneer samples was recorded to be 16.5±0.28% with SD 1.13 and variance 1.28 along-with range from 14.39 to 18.53% for citric acid, 16.48±0.23% with SD 0.94 and variance 0.88 along-with range from 14.39 to 18.53% for lactic acid and 16.47±0.23% with SD 0.92 and variance 0.85 along-with range from 14.47 to 18.42% for tartaric acid when used as coagulant respectively.

Similarly fat content as affected by coagulation temperature, was observed to be 16.56±0.24% with SD 0.99 and variance 0.97 along-with range from 14.39 to 18.53%for 70°C; 16.45±0.25% with SD 1.03 and variance 1.06 along-with range from 14.39 to 18.42% for 80°C; 16.52±0.26% with SD 1.05 and variance 1.1 along-with range from 14.39 to 18.53%for 90°C and 16.4±0.23% with SD 0.94 and variance 0.89 along-with range from 14.39 to 17.64% for 95°C as coagulation temperature respectively.

Further, observations revealed that fat content in Paneer samples as affected by additives was analyzed as 16.61±0.23% with SD 0.92 and variance 0.84 along-with range from 14.39 to 18.53%; 16.34±0.26% with SD 1.05 and variance 1.11 along-with range from 14.39 to 18.42%; 16.77±0.19% with SD 0.78 and variance 0.61 along-with range from 15.09 to 18.42%, respectively when milk was fortified with CaCl2 @ 0.25, 0.50 and 1.00% (W/V) as additives. Similarly fat content in samples recorded to the extent of 16.23±0.29% with SD 1.15 and variance 1.33 along-with range from 14.39 to 18.42% when casein was added @ 1.00% (W/V); 16.47±0.22% with SD 0.9 and variance 0.82 along-with range from 14.39 to 18.53% when whey protein was used as additive @ 0.50% (W/V) and 16.46±0.27% with SD 1.1 and variance 1.21 along-with range from 14.39 to 18.42% when whey protein was incorporated as additives @ 1.00% (W/V) respectively.

ANOVA reports that fat content in Paneer differed significantly (P<0.05) for various additives used while the process of coagulation, whereas effect of various coagulants, and coagulation temperatures remained non-significant (P>0.05). Interaction between coagulants and additives; temperature of coagulation and additives and coagulants, temperature of coagulation and additives were found significant (P<0.05), whereas between coagulants and additives remained non-significant (P>0.05). Figure 11 illustrates that fat content in low fat Paneer samples was highly affected by citric acid as coagulant; 80°C as coagulation temperature and CaCl2 (@1.00% W/V) as additive in the process of coagulation, of cow milk testing 3.5% fat.

Fat on Dry Matter Basis (FDM)

Table 10 elucidates that fat on dry matter basis in Paneer samples (FDM) was recorded to be 32.31±0.38% with SD 2.19 and variance 4.78 along-with range from 28.17 to 36.27% when citric acid was used as coagulant; 32.25±0.32% with SD 1.84 and variance 3.37 along-with range from 28.17 to 36.27% when lactic acid was used as coagulant and 32.23±0.32% with SD 1.81 and variance 3.27 along-with range from 28.31 to 36.06% when tartaric acid was used as coagulant respectively.

Similarly fat on dry matter basis (FDM) as affected by coagulation temperature was observed to be 32.43±0.33 per cent with SD 1.91 and variance 3.63 along-with range from 28.17 to 36.27% when coagulation temperature was 70°C; 32.19±0.36% with SD 2.01 and variance 4.06 along-with range from 28.17 to 36.06% when coagulation temperature was 80°C; 32.34±0.36% with SD 2.03 and variance 4.11 along-with range from 28.17 to 36.27% when coagulation temperature was 90°C and 32.09±0.33% with SD 1.85 and variance 3.42 along-with range from 28.17 to 34.52% when coagulation temperature was kept at 95°C respectively.

So far as additives are concerned fat on dry matter basis (FDM) was registered to be 32.51±0.32% with SD 1.8 and variance 3.23 along-with range from 28.17 to 36.27% when CaCl2 was used as additives @ 0.25% (W/V); 31.98±0.36% with SD 2.06 and variance 4.24 along-with range from 28.17 to 36.06% when CaCl2 was used as additives @ 0.50% (W/V); 32.83±0.27% with SD 1.52 and variance 2.32 along-with range from 29.53 to 36.06% when CaCl2 was used as additives@ 1.00% (W/V); 31.79±0.4% with SD 2.23 and variance 4.98 along-with range from 28.17 to 36.06% when casein was used as additive @ 1.00% (W/V); 32.23±0.31% with SD 1.77 and variance 3.12 along-with range from 28.17 to 36.27% when whey protein was used as additive @ 0.50% (W/V) and 32.24±0.37% with SD 2.12 and variance 4.5 along-with range from 28.17 to 36.06% when whey protein was used as additives @ 1.00% (W/V) respectively.

Analysis of variance of data postulate that fat on dry matter basis (FDM) in Paneer differed significantly (P<0.05) as affected by various additives used while the process of coagulation, whereas coagulants and coagulation temperatures remained non-significant (P>0.05). Interaction between coagulants and temperature of coagulation, temperature of coagulation and additives and coagulants, temperature of coagulation and additives were found significant (P<0.05), whereas interaction between coagulants and additives remained non-significant (P>0.05).

Graphical presentation of data (Figure 11) make it lucid that FDM in Paneer was highest in samples prepared from cow milk having 3.5% fat using citric acid (2%) as coagulant, 70°C as coagulation temperature and CaCl2 (1.00% W/V) as additive during present investigation.

The effect of citric acid as coagulant on fat content in low fat Paneer observed in present study confirmed the findings of Vishweshwaiah and Ananta Krishnan (1986); Parmar et al., (1989); Mistry et al., (1990a); Mistry et al., (1990b); Agnihotri and Pal, (1996); Hydamaka et al., (2001); Sharma et al., (2002) and Karadbhajne and Bhoyarkar, (2010). Paneer prepared by coagulating milk at 800C was found to be the best in terms of fat content (Deshmukh et al., 2009; Mathare et al., 2009; Verma and Khan, 2009; Pawar et al., 2011). Present observations in this regard are in line with the above studies. As far as the additives are concerned CaCl2 was recorded to have better effect on fat content in low fat Paneer, though the literatures are scanty to confirm the results in this regard.

Protein

Table 10 reports that protein content as affected by coagulants was recorded to be 18.07±0.34% with SD 1.45 and variance 2.1 along-with range from 14.99 to 20.47% when citric acid was used as coagulant; 17.24±0.29% with SD 1.21 and variance 1.46 along-with range from 14.07 to 19.55% when lactic acid was used as coagulant and 17.13±0.31% with SD 1.29 and variance 1.68 along-with range from 14.07 to 19.55% when tartaric acid was used as coagulant respectively.

Similarly protein values in low Paneer samples as affected by coagulation temperature was observed to be 17.4±0.33% with SD 1.36 and variance 1.84 along-with range from 14.07 to 20.47% when milk was coagulated at 70°C; 18.01±0.32% with SD 1.37 and variance 1.88 along-with range from 14.99 to 20.47% when coagulation temperature was kept 80°C; 17.28±0.3% with SD 1.27 and variance 1.61 along-with range from 14.07 to 19.55% when coagulation temperature was 90°C and 17.23±0.34% with SD 1.41 and variance 1.98 along-with range from 14.07 to 20.47% when coagulation process was done at 95°C respectively.

Protein content as affected by various additives(W/V), was registered to be 17.21±0.2% with SD 0.81 and variance 0.66 along-with range from 14.99 to 18.63% when CaCl2 was used as added @ 0.25% 18.51±0.3% with SD 1.29 and variance 1.66 along-with range from 14.99 to 20.47% when CaCl2 was used as additives @ 0.50%; 17.53±0.29% with SD 1.23 and variance 1.51 along-with range from 14.99 to 19.55% when CaCl2 was incorporated @ 1.00%; 17.34±0.39% with SD 1.64 and variance 2.7 along-with range from 14.07 to 19.55% when casein was used as additive @ 1.00%; 17.23±0.36% with SD 1.48 and variance 2.19 along-with range from 14.07 to 20.47% when whey protein was used as additive @ 0.50% and 17.07±0.3% with SD 1.23 and variance 1.5 along-with range from 14.07 to 19.55% when whey protein was used as additives @ 1.00% respectively.

ANOVA exhibits that protein content in low fat Paneer samples differed significantly (P<0.05) by various coagulants; coagulation temperature and additives used during the process of coagulation. Interactions between coagulants and coagulation temperature was found significant (P<0.05), whereas between coagulants and additives; temperature of coagulation and additives and coagulants, temperature of coagulation and additives it remained non-significant (P>0.05). Figure 12 illustrates that protein content in Paneer was highly affected by citric acid as coagulant; 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive in present investigation of optimizing processing parameters to produce low fat Paneer.

The effect of citric acid as coagulant on protein content in low fat Paneer observed to be better in present study. Paneer prepared by coagulating milk at 800C was found to be the best in terms of protein content. The literatures are scanty to confirm the results in this regard. As far as the additives are concerned, CaCl2 was recorded to have better effect on protein content in low fat Paneer and confirmed the findings of Sanyal and Yadav, (2000a).

Lactose

Table 10 reports about lactose content in low fat Paneer samples prepared from 3.5% cow milk. The same, was recorded to be 2.24±0.09% with SD 0.13 and variance 0.02 along-with range from 2.01 to 2.55% when citric acid was used as coagulant; 2.23±0.09% with SD 0.13 and variance 0.02 along-with range from 2.01 to 2.56% when lactic acid was used as coagulant and 2.22±0.07% with SD 0.10 and variance 0.01 along-with range from 2.01 to 2.51% when tartaric acid was used as coagulant respectively.

Similarly for four coagulation temperatures, lactose content as affected was observed to be 2.22±0.08% with SD 0.12 and variance 0.01 along-with range from 2.01 to 2.55% when coagulation temperature was 70°C; 2.22±0.08% with SD 0.13 and variance 0.02 along-with range from 2.01 to 2.56% when coagulation temperature was 80°C; 2.23±0.08% with SD 0.12 and variance 0.01 along-with range from 2.02 to 2.53% when coagulation temperature was 90°C and 2.24±0.09% with SD 0.13 and variance 0.02 along-with range from 2.01 to 2.55% when coagulation temperature was kept 95°C respectively.

So far as additives are concerned lactose content as affected was registered to be 2.26±0.09% with SD 0.14 and variance 0.02 along-with range from 2.04 to 2.53% when CaCl2 was used as additives @ 0.25% (W/V); 2.21±0.07% with SD 0.10 and variance 0.01 along-with range from 2.01 to 2.45% when CaCl2 was used as additive @ 0.50% ( W/V ); 2.24±0.08% with SD 0.12 and variance 0.01 along-with range from 2.05 to 2.55% when CaCl2 was used as additives @ 1.00% (W/V) 2.20±0.08% with SD 0.11 and variance 0.01 along-with range from 2.01 to 2.55% when casein was used as additive @1.00% (W/V); 2.25±0.08% with SD 0.12 and variance 0.01 along-with range from 2.04 to 2.53% when whey protein@0.50% (W/V) was used as additive and 2.20±0.09% with SD 0.13 and variance 0.02 along-with range from 2.02 to 2.56%when whey protein was used as additives @1.00% (W/V ) respectively.

ANOVA indicate that lactose content in Paneer did not differed significantly (P>0.05) due to various coagulants, coagulation temperature and additives used in the process of coagulation. Interaction between coagulants and temperature of coagulation; coagulants and additives; temperature of coagulation and additives and coagulants, temperature of coagulation and additives was remained non-significant (P>0.05).

Figure 12 illustrates that lactose content in Paneer was almost similar as affected by three coagulants; four coagulation temperatures and six additives during the process of coagulation of milk in present study.

The effect of citric acid as coagulant on lactose content in low fat Paneer observed in present study confirmed the findings of Mistry et al., (1990a). Paneer prepared by coagulating milk at 800C was found to be the best in terms of this nutrient (Bund and Pandit, 2007; Verma and Khan, 2009). Present observations in this regard are in line with the above studies. Pal and Kapoor, (2000); Sanyal and Yadav, (2000a) and Kumar et al., (2007) reported that CaCl2 was recorded to have better effect on lactose content in low fat Paneer. The results of present investigation verified above contention in this regard.

Ash

Table 11 reflects that ash content in Paneer samples as affected by type of coagulants was enumerated to be 1.95±0.15% with SD 0.21 and variance 0.04 along-with range from 1.52 to 2.45% when citric acid was used as coagulant; 1.96±0.14% with SD 0.2 and variance 0.04 along-with range from 1.53 to 2.45% when lactic acid was used as coagulant and 1.95±0.13% with SD 0.18 and variance 0.03 along-with range from 1.48 to 2.39% when tartaric acid was used as coagulant respectively.

Similarly ash content in low fat Paneer samples for four coagulation temperatures was observed as 1.96±0.14% with SD 0.2 and variance 0.04 along-with range from 1.52 to 2.45%; 1.95±0.14% with SD 0.2 and variance 0.04 along-with range from 1.48 to 2.45%; 1.94±0.14% with SD 0.19 and variance 0.04 along-with range from 1.54 to 2.44% and 1.96±0.14% with SD 0.2 and variance 0.04 along-with range from 1.48 to 2.44% when coagulation temperature was kept at 70, 80, 90 and 95°C respectively.

As far as six additives are concerned the ash content in Paneer samples of Paneer prepared from 3.5%cow milk was registered as 1.94±0.18% with SD 0.25 and variance 0.06 along-with range from 1.48 to 2.44% for CaCl2 as additives @ 0.25% (W/V); 2±0.13% with SD 0.18 and variance 0.03 along-with range from 1.48 to 2.44% when calcium chloride was used as additives @ 0.50% (W/V); 1.91±0.11% with SD 0.15 and variance 0.02 along-with range from 1.77 to 2.4% when CaCl2 was added in milk @1.00% (W/V); 1.95±0.19% with SD 0.27 and variance 0.07 along-with range from 1.54 to 2.45% when casein was used as additive @1.00% (W/V); 2.01±0.1% with SD 0.14 and variance 0.02 along-with range from 1.52 to 2.16% when whey protein was incorporated as additive @50% (W/V) and 1.9±0.09% with SD 0.12 and variance 0.01 along-with range from 1.79 to 2.39% when whey protein was used as additives@ 1.00% (W/V) respectively.

Statistical analysis of data pertaining to this very parameter elucidates that ash content in Paneer did not differ significantly (P>0.05) owing to subject of various coagulants; coagulation temperatures and additives during the process of coagulation. Interaction between coagulants and temperature of coagulation; coagulants and additives; temperature of coagulation and additives and coagulants, temperature of coagulation and additives remained non-significant (P>0.05).

Figure 12 shows that ash content in Paneer was almost identical for three coagulants; four coagulation temperatures and six additives used in the process of coagulation during current investigation.

Calcium

Results related to calcium in Paneer samples (Table 11) recorded as 0.52±0.02% with SD 0.01 and variance 0 along-with range from 0.5 to 0.54% when citric acid was used as coagulant; 0.52±0.02% with SD 0.01 and variance 0 along-with range from 0.5 to 0.54% when lactic acid was used as coagulant and 0.52±0.02% with SD 0.01 and variance 0 along-with range from 0.5 to 0.54% when tartaric acid was used as coagulant respectively.

Similarly calcium content as affected by coagulation temperatures was observed as 0.51±0.02% with SD 0.01 and variance 0 along-with range from 0.5 to 0.54% when coagulated at 70°C; 0.52±0.02% with SD 0.01 and variance 0 along-with range from 0.5 to 0.54% when coagulation temperature was 80°C; 0.52±0.02% with SD 0.01 and variance 0 along-with range from 0.5 to 0.54% when coagulation temperature was 90°C and 0.52±0.02% with SD 0.01 and variance 0 along-with range from 0.5 to 0.54% when coagulation temperature was 95°C respectively.

The calcium content as affected by additives was registered to be 0.52±0.02% with SD 0.01 and variance 0 along-with range from 0.5 to 0.54% when CaCl2 was used as additives @ 0.25% (W/V); 0.52±0.01% with SD 0.01 and variance 0 along-with range from 0.5 to 0.54% when CaCl2 was used as additives @ 0.50% (W/V); 0.52±0.02% with SD 0.01 and variance 0 along-with range from 0.5 to 0.54% when CaCl2 was used as additives @ 1.00% (W/V); 0.51±0.01% with SD 0.01 and variance 0 along-with range from 0.5 to 0.54% when casein was used as additive @ 1.00% (W/V); 0.52±0.02% with SD 0.01 and variance 0 along-with range from 0.5 to 0.54% when whey protein was used as additive @ 0.50% (W/V) and 0.51±0.01% with SD 0.01 and variance 0 along-with range from 0.5 to 0.54% when whey protein was used as additives @ 1.00% (W/V) respectively.

ANOVA revealed that calcium content in Paneer did not differ significantly (P>0.05) as affected by various coagulants; coagulation temperatures and additives used while the process of coagulation. Interaction between temperature of coagulation and additives was found significant (P<0.05), whereas interaction between coagulants and temperature of coagulation; coagulants and additives and coagulants, temperature of coagulation and additives remained non-significant (P>0.05).

Figure 13 demonstrates that calcium content in Paneer was almost similar because it did not affect by three coagulants; four coagulation temperatures and additives while the process of coagulation.

Phosphorus

Table 11 indicates that phosphorus content in low fat Paneer samples was recorded to be 0.57±0.01% with SD 0.01 and variance 0 along-with range from 0.55 to 0.59% when citric acid was used as coagulant; 0.57±0.01% with SD 0.01 and variance 0 along-with range from 0.54 to 0.59% when lactic acid was used as coagulant and 0.57±0.01% with SD 0.01 and variance 0 along-with range from 0.54 to 0.59% when tartaric acid was used as coagulant respectively.

Similarly for four coagulation temperatures, phosphorus content was observed to be 0.57±0.01% with standard deviation 0.01 and variance 0 along-with range from 0.54 to 0.59% when coagulation temperature was 70°C; 0.57±0.01% with standard deviation 0.01 and variance 0 along-with range from 0.55 to 0.59% when coagulation temperature was 80°C; 0.57±0.01% with standard deviation 0.01 and variance 0 along-with range from 0.55 to 0.59% when coagulation temperature was 90°C and 0.57±0.01% with standard deviation 0.01 and variance 0 along-with range from 0.54 to 0.59% when coagulation temperature was 95°C respectively.

So far as six additives are concerned phosphorus content as affected by additives was registered to be 0.57±0.01% with standard deviation 0.01 and variance 0 along-with range from 0.54 to 0.59% when calcium chloride was used as additives @ 0.25% (W/V); 0.57±0.01% with SD 0.01 and variance 0 along-with range from 0.55 to 0.59% when calcium chloride was used as additives @0.50% (W/V); 0.57±0.01% with standard deviation 0.01 and variance 0 along-with range from 0.55 to 0.59% when calcium chloride was used as additives @1.00% (W/V); 0.57±0.01% with standard deviation 0.01 and variance 0 along-with range from 0.55 to 0.59% when casein was used as additive @1.00% (W/V); 0.57±0.01% with standard deviation 0.01 and variance 0 along-with range from 0.54 to 0.59% when whey protein was used as additive@ 0.50% (W/V) and 0.57±0.01% with standard deviation 0.01 and variance 0 along-with range from 0.55 to 0.59% when whey protein was used as additives at the rate of 1.00% (W/V) respectively.

ANOVA discovered that phosphorus content in low fat Paneer also did not differ significantly (P>0.05) as subjected to various coagulants; coagulation temperatures and additives while the process of coagulation. Interaction between coagulants and temperatures of coagulation; coagulants and additives; temperatures of coagulation and additives and coagulants, temperature of coagulation and additives remained non-significant (P>0.05). Figure 13 illustrates that phosphorus content in low fat Paneer was almost comparable as exaggerated by three coagulants; four coagulation temperatures and six additives while the process of coagulation.

The performance of citric acid as coagulant on ash content in low fat Paneer observed in present study confirmed the observations of Mistry et al., (1990a) and Agnihotri and Pal, (1996). Paneer manufactured by coagulating milk at 800C was established to be the best in terms of this nutrient (Mistry et al., 1990a; Verma and Khan, 2009). Present observations in this regard were found similar with the above studies. Pal and Kapoor, (2000); Sanyal and Yadav, (2000a) and Kumar et al., (2007) reported CaCl2 was recorded to have better performance on this content in low fat Paneer. The results of present investigation verified above conclusion in this regard.

3.7 Effect of Coagulants, Coagulation Temperatures and Additives on Nutrients Recovery in Low Fat Paneer made from Cow Milk (3.50% fat)

Fat Recovery

Table 12 indicates that fat recovery as affected by coagulants was recorded to be 84±0.53% with SD 4.87 and variance 23.74 along-with range from 76.3 to 96.28% when citric acid was used as coagulant; 79.69±0.53% with SD 4.73 and variance 22.37 along-with range from 71.84 to 91.93% when lactic acid was used as coagulant and 79.58±0.52% with SD 4.66 and variance 21.69 along-with range from 71.84 to 91% when tartaric acid was used as coagulant, respectively.

Similarly fat recovery in low fat Paneer samples as affected by coagulation temperature was observed to be 79.94±0.54% with SD 4.82 and variance 23.2 along-with range from 71.84 to 91.93% for was 70°C; 84.91±0.5% with S D 4.7 and variance 22.07 along-with range from 76.3 to 96.28% for 80°C; 79.95±0.53% with SD 4.72 and variance 22.26 along-with range from 71.84 to 91.82% for 90°C and 79.56±0.51% with SD 4.53 and variance 20.5 along-with range from 72.9 to 91.82% for 95°C respectively.

So far as additives are concerned fat recovery in samples was registered to be 79.71±0.51% with SD 4.54 and variance 20.62 along-with range from 71.95 to 87.77% when CaCl2 was used as additives @ 0.25% (W/V); 85.06±0.54% with SD 5.02 and variance 25.17 along-with range from 76.41 to 96.28% when CaCl2 was used as additives @ 0.50% (W/V); 80.51±0.49% with SD 4.42 and variance 19.57 along-with range from 71.84 to 87.47% when CaCl2 was used as additives @ 1.00% (W/V); 80.32±0.52% with SD 4.69 and variance 21.99 along-with range from 71.95 to 91.82% when casein was used as additive @1.00% (W/V); 80.44% ±0.66 with SD 5.9 and variance 34.81 along-with range from 71.84 to 91.93%when whey protein was used as additive @ 0.50% (W/V) and 80.52±0.51 with SD 4.59 and variance 21.03 along-with range from 71.84 to 91.93% when whey protein was used as additives @1.00% (W/V) respectively.

ANOVA indicates that fat recovery in low fat Paneer made from 3.5% cow milk was differed significantly (P<0.05) as affected by various coagulants, coagulation temperature and additives during the process of coagulation. Interaction between coagulants and coagulation temperature; temperature of coagulation and additives was also found significant (P<0.05), whereas between coagulants and additives and coagulants, temperature of coagulation and additives it remained non-significant (P>0.05).

Figure 14 illustrates that fat recovery in Paneer was highest when citric acid as coagulant, 80°C as coagulation temperature and CaCl2@ 0.50% (W/V) as additive used during current investigation of low fat Paneer production using cow milk of 3.5% fat.

The effect of citric acid as coagulant on recovery of fat in low fat Paneer as observed in present study confirmed the findings of Agnihotri and Pal, (1996). Paneer prepared by coagulating milk at 800C was found to be the best in terms fat recovery as advocated by Deshmukh et al., (2009) and Verma and Khan, (2009). Present observations in this regard were in the tune with the above studies. Sanyal and Yadav, (2000a) reported that CaCl2 was recorded to have better effect on this content in low fat Paneer.

Protein Recovery

Table 12 indicates that protein recovery as affected by types of coagulant was recorded to be 72.74±0.57% with SD 4.87 and variance 23.74 along-with range from 65.04 to 85.02% when citric acid was used as coagulant; 68.43±0.57% with SD 4.73 and variance 22.37 along-with range from 60.58 to 80.67% when lactic acid was used as coagulant and 68.32±0.56% with SD 4.66 and variance 21.69 along-with range from 60.58 to 79.74% when tartaric acid was used as coagulant, respectively.

Similarly protein recovery as affected by coagulation temperatures was observed to be 68.68±0.58% with SD 4.82 and variance 23.2 along-with range from 60.58 to 80.67% for 70°C; 73.65±0.55% with SD 4.7 and variance 22.07 along-with range from 65.04 to 85.02% for 80°C; 68.69±0.57% with SD 4.72 and variance 22.26 along-with range from 60.58 to 80.56% for 90°C and 68.3±0.55% with SD4.53 and variance 20.5 along-with range from 61.64 to 80.56% for 95°C respectively.

So far as additives are concerned the protein recovery was registered to be 68.45±0.55% with SD 4.54 and variance 20.62 along-with range from 60.69 to 76.51% when CaCl2 was used as additives @ 0.25% (W/V); 73.8±0.58% with SD 5.02 and variance 25.17 along-with range from 65.15 to 85.02% when CaCl2 was used as additives @ 0.50% (W/V); 69.25±0.53% with SD 4.42 and variance 19.57 along-with range from 60.58 to 76.21% when CaCl2 was used as additives @ 1.00% (W/V); 69.06±0.56% with SD4.69 and variance 21.99 along-with range from 60.69 to 80.56% when casein was used as additive @ 1.00% (W/V); 69.18±0.71% with SD 5.9 and variance 34.81 along-with range from 60.58 to 80.67% when whey protein was used as additive @ 0.50% (W/V) and 69.26±0.55% with SD 4.59 and variance 21.03 along-with range from 60.58 to 80.67% when whey protein was used as additives @ 1.00% (W/V) respectively.

ANOVA indicates that protein recovery in Paneer differed significantly (P<0.05) by various coagulants, coagulation temperatures and additives when used in present investigation during the process of coagulation. Interaction between coagulants and temperatures of coagulation; temperature of coagulation and additives were found significant (P<0.05), whereas interaction between coagulants and additives and coagulants, temperature of coagulation and additives remained non-significant (P>0.05). Figure 14 also reflects that protein recovery in Paneer was highest as affected by citric acid as coagulant; 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive while the process of coagulation in present study.

The effect of citric acid as coagulant on recovery of protein in low fat Paneer observed in present study confirms the findings of Agnihotri and Pal, (1996). Paneer prepared by coagulating milk at 800C was found to be the best in terms of this nutrient (Bund and Pandit, 2007; Verma and Khan, 2009). Present observations in this regard were in line with the above studies. Sanyal and Yadav, (2000a) reported that CaCl2 was recorded to have better effect on this content in low fat Paneer.

Total solids Recovery

Total solids (TS) recovery as affected by types of coagulants was recorded as 78.01±0.55% with SD 4.87 and variance 23.74 along-with range from 70.31 to 90.29% when citric acid was used as coagulant, 73.7±0.55% with 4.73 and variance 22.37 along-with range from 65.85 to 85.94% when lactic acid was used as coagulant and 73.59±0.54% with SD 4.66 and variance 21.69 along-with range from 65.85 to 85.01% when tartaric acid was used as coagulant, respectively (Table 12).

TS recovery as affected by coagulation temperatures was observed as 73.95±0.56% with SD 4.82 and variance 23.2 along-with range from 65.85 to 85.94% for 70°C; 78.92±0.53% with SD 4.7 and variance 22.07 along-with range from 70.31 to 90.29% for 80°C; 73.96±0.55% with SD 4.72 and variance 22.26 along-with range from 65.85 to 85.83% for 90°C and 73.57±0.53% with SD 4.53 and variance 20.5 along-with range from 66.91 to 85.83% for 95°C respectively.

So far as additives are concerned the TS recovery as affected by additives, was registered to be 73.72±0.53% with SD 4.54 and variance 20.62 along-with range from 65.96 to 81.78% when CaCl2 was used as additives at the rate of 0.25% (W/V); 79.07±0.56% with SD 5.02 and variance 25.17 along-with range from 70.42 to 90.29% when CaCl2 was used as additives at the rate of 0.50% (W/V); 74.52±0.51% with SD 4.42 and variance 19.57 along-with range from 65.85 to 81.48% when CaCl2 was used as additives at the rate of 1.00% (W/V), 74.33±0.54% with SD 4.69 and variance 21.99 along-with range from 65.96 to 85.83% when casein was used as additive at the rate of 1.00% (W/V) 74.45±0.68% with SD5.9 and variance 34.81 along-with range from 65.85 to 85.94% when whey protein was used as additive at the rate of 0.50% (W/V) and 74.53±0.53% with SD 4.59 and variance 21.03 along-with range from 65.85 to 85.94% when whey protein was used as additives at the rate of 1.00% (W/V) respectively.

ANOVA reveals that TS recovery in Paneer differed significantly (P<0.05) by various coagulants; coagulation temperature and additives used while the process of coagulation. Interactions between coagulants and temperature of coagulation; temperature of coagulation and additives was also found significant (P<0.05), whereas between coagulants and additives and coagulants, temperature of coagulation and additives it remained non-significant (P>0.05). Figure 14 illustrates that TS recovery in Paneer was highest when citric acid as coagulant; 80°C as coagulation temperature and CaCl2 (@ 0.50% W/V) as additive used during the process of coagulation in current study.

The effect of citric acid as coagulant on recovery of TS in low fat Paneer as observed in present study confirmed the findings of Agnihotri and Pal, (1996). Paneer prepared by coagulating milk at 800C was found to be the best in terms of this nutrient (Singh and Kanawajia, 1988; Deshmukh et al., 2009; Verma and Khan, 2009). Present observations in this regard were in the same line with the above studies. Singh and Kanawjia, (1988) reported that CaCl2 was recorded to have better effect on this content in low fat Paneer.

3.8 Effect of Coagulants, Coagulation Temperature and Additives on Properties of Low Fat Paneer made from Cow Milk (3.50% fat)

Moisture Absorption (% green wt)

Table 13 reports that moisture absorption (% green weight) as affected by coagulants was recorded to be 11.79±0.16% with SD 0.56 and variance 0.32 along-with range from 10.63 to 13.44% when citric acid was used as coagulant; 11.76±0.13% with SD 0.44 and variance 0.2 along-with range from 10.71 to 13.44% when lactic acid was used as coagulant and 11.76±0.12% with SD 0.43 and variance 0.18 along-with range from 10.71 to 13.44% when tartaric acid was used as coagulant respectively.

Similarly moisture absorption (% green wt) as affected by coagulation temperature was observed to be 11.82±0.17% with SD 0.58 and variance 0.34 along-with range from 10.63 to 13.44% for 70°C; 11.83±0.13% with SD 0.46 and variance 0.21 along-with range from 10.71 to 13.44% for 80°C; 11.7 ± 0.13% with SD 0.45 and variance 0.2 along-with range from 10.71 to 13.44% for 90°C and 11.73±0.12% with SD 0.41 and variance 0.17 along-with range from 10.71 to 13.44% for 95°C respectively.

Moisture absorption (% green wt) as affected by additives was registered to be 11.76±0.12% with SD 0.43 and variance 0.18 along-with range from 10.71 to 13.44% when CaCl2 was used as additives at the rate of 0.25% (W/V); 11.71±0.14% with SD 0.48 and variance 0.23 along-with range from 10.71 to 13.44% when CaCl2 was used as additives at the rate of 0.50% (W/V); 11.8±0.16% with SD 0.56 and variance 0.32 along-with range from 10.71 to 13.44% when CaCl2 was used as additives at the rate of 1.00% (W/V); 11.8±0.11% with standard deviation 0.36 and variance 0.13 along-with range from 11.2 to 13.44% when casein was used as additive at the rate of 1.00% (W/V); 11.76±0.13% with standard deviation 0.45 and variance 0.2 along-with range from 10.71 to 13.08% when whey protein was used as additive at the rate of 0.50% (W/V) and 11.79±0.17% with standard deviation 0.58 and variance 0.34 along-with range from 10.63 to 13.44% when whey protein was used as additives at the rate of 1.00% (W/V) respectively.

ANOVA reports that moisture absorption in Paneer did not differ significantly as affected by various coagulants; coagulation temperature and additives used while the process of coagulation. Interactions between coagulants and temperature of coagulation; coagulants and additives; temperature of coagulation and additives and coagulants, temperature of coagulation and additives remained non-significant (P>0.05). Figure 15 illustrates that moisture absorption in Paneer was almost similar as affected by three coagulants; four coagulation temperatures and six additives while the process of coagulation.

The effect of citric acid as coagulant on moisture absorption (% green wt) in low fat Paneer observed in present study confirmed the findings of Parmar et al., (1989) and Agnihotri and Pal, (1996). Paneer prepared by coagulating milk at 800C was found to be the best in terms of this phenomenon (Pawar et al., 2011; Ahuja and Goyal, 2012). Present observations in this regard were in line with the above studies. Singh and Kanowajia, (1988); Gupta et al., (1992); Pal and Kapoor, (2000); Sanyal and Yadav, (2000a) and Kumar et al., (2007) reported that CaCl2 was recorded to have better effect on this content in low fat Paneer.

Coagulant Amount (ml/lit)

Results with respect to amount of coagulants (ml/lit) required to coagulate milk during current investigation of low fat Paneer manufacturing technology are narrated in Table 13. The observations revealed that amount of coagulant required to coagulate milk was 75.57, 73.67 and 72.58 ml, respectively for citric acid , lactic acid and tartaric acid when used as coagulants. The results evinced that variation in types of coagulants had not appeared to exhibit any substantial impact on amount of coagulant (ml/lit.) requirement to coagulate milk. The concentration of coagulant used in present investigation was kept at par i.e. at the rate of 2% (W/V) in all treatment combination that is probable the reason for exhibiting no substantial differences in amount of coagulant requirement during the study. Similarly amount of coagulants requirement (ml/lit) as affected by coagulation temperatures was observed as 73.63 ± 0.04 along-with range from 75.51 to 77.69 when coagulation temperature was 70°C; 73.54±0.02 with range from 72.50 to 74.63% when coagulation temperature was 80°C; 72.37±0.09 along-with range from 71.09 to 73.69 when coagulation temperature was 90°C and 70.57±0.05 with range from 69.50 to 71.63 when coagulation temperature was 95°C respectively.

Coagulant amount (ml/lit.) requirements as affected by additives, was registered 71.58 ± 0.05 with standard deviation 0.03 and variance 0 along-with range from 70.52 to 72.69 when CaCl2 was used as additives at the rate of 0.25% (W/V); 70.63 ± 0.04 with standard deviation 0.03 and variance 0 along-with range from 70.5 to 72.64 when CaCl2 was used as additives at the rate of 0.50% (W/V); 73.56 ± 0.11 with standard deviation 0.08 and variance 0.01 along-with range from 72.05 to 74.68 when CaCl2 was used as additives at the rate of 1.00% (W/V); 70,30 ± 0.03 with standard deviation 0.02 and variance 0 along-with rang from 70.52 to 71.66 when casein was used as additive at the rate of 1.00% (W/V); 73.57 ± 0.03 with standard deviation 0.02 and variance 0 along-with range from 71.5 to 74.6 when whey protein was used as additive at the rate of 0.50% (W/V) and 72.43 ± 0.04 with standard deviation 0.03 and variance 0 along-with range from 71.75 to 73.60 when whey protein was used as additives at the rate of 1.00% (W/V) respectively.

ANOVA reflects that coagulant amount requirements to manufacture Paneer did not differ significantly (P>0.05) as affected by various coagulants, coagulation temperatures and additives used in the process of coagulation. Interactions between coagulants and temperature of coagulation; coagulants and additives; temperature of coagulation and additives and coagulants, temperature of coagulation and additives also remained non-significant (P>0.05).

Figure 15 demonstrates that coagulant amount required for Paneer production was almost identical for types of coagulants, coagulation temperatures and additives in the process of coagulation during present investigation.

3.9 Effect of Coagulants, Coagulation Temperature and Additives on Sensory Characteristics of Low Fat Paneer Made from Cow Milk (3.50% fat)

Appearance

Table 14 reports that appearance scores as affected by coagulants was recorded to be 3.35±0.29 with SD 0.53 and variance 0.28 along-with range from 2.48 to 4.05 when citric acid was used as coagulant, 3.07±0.33 with SD 0.58 and variance 0.33 along-with range from 2.16 to 4.66 when lactic acid was used as coagulant and 3.1±0.28 with SD 0.5 and variance 0.25 along-with range from 2.23 to 4.55 when tartaric acid was used as coagulant, respectively.

Similarly appearance scores as affected by coagulation temperature was observed to the extent of 3.14±0.31 with SD 0.55 and variance 0.3 along-with range from 2.23 to 4.73 for 70°C coagulation temperature; 3.4±0.32 with SD 0.58 and variance 0.34 along-with range from 2.59 to 5.05 for 80°C coagulation temperature; 3.13±0.28 with SD 0.5 and variance 0.25 along-with range from 2.16 to 4.55 when coagulation temperature was 90°C and 3.01±0.29 with SD 0.5 and variance 0.25 along-with range from 2.23 to 4.22 when milk was coagulated at temperature of 95°C respectively.

Further, the results revealed that appearance scores of low fat Paneer samples when subjected to various additives was registered to be 3.22±0.35 with SD 0.63 and variance 0.4 along-with range from 2.37 to 4.67 for calcium chloride @ 0.25% (W/V); 3.4±0.33 with SD 0.61 and variance 0.37 along-with range from 2.48 to 4.05 for calcium chloride used as additives at the rate of 0.50% (W/V); 3.14±0.31 with SD 0.55 and variance 0.3 along-with range from 2.16 to 4.37 when calcium chloride was used @ 1.00% (W/V); 3.15±0.22 with SD 0.39 and variance 0.15 along-with range from 2.23 to 4.09 for casein used as additive @ 1.00% (W/V); 3.03±0.27 with SD 0.47 and variance 0.22 along-with range from 2.23 to 4.3 when whey protein was used as additive at the rate of 0.50% (W/V) and 3.08±0.31 with SD 0.55 and variance 0.3 along-with range from 2.23 to 4.67 when whey protein was used @ 1.00% (W/V) respectively.

ANOVA indicates that appearance scores of Paneer samples differ significantly (P<0.05) due to use of various coagulants, coagulation temperatures and additives in the process of coagulation. Interaction between coagulants and temperature of coagulation; coagulants and additives, temperature of coagulation and additives and coagulants, temperature of coagulation and additives remained non-significant (P>0.05).Graphical representation of data through Figure 16 illustrates that appearance scores of Paneer was obtained highest when citric acid as coagulant; 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive used during the process of milk coagulation to produce low fat Paneer in present investigation.

The effect of various coagulants on appearance of low fat Paneer as observed in present study confirmed the findings of Agnihotri and Pal, (1996). Paneer prepared by coagulating milk at 800C was found to be the best in terms of this property (Luceya et al., 1996). Present observations in this regard fall in line with the above studies. Luceya et al., (1996) and Kumar et al., (2007) reported that CaCl2 was recorded to have better effect on this physical properties of low fat Paneer.

Body and Texture

Body and texture scores in low fat Paneer are given in Table 14 as affected by coagulants was recorded as 3.09±0.24 with standard deviation 0.42 and variance 0.18 along-with range from 2.13 to 4.1 when citric acid was used as coagulant; 2.8±0.23 with standard deviation 0.38 and variance 0.14 along-with range from 1.98 to 3.62 when lactic acid was used as coagulant and 2.92±0.22 with standard deviation 0.38 and variance 0.14 along-with range from 2.14 to 3.61 when tartaric acid was used as coagulant respectively.

Similarly results with regard to four coagulation temperatures were observed as 2.84±0.24 with SD 0.4 and variance 0.16 along-with range from 2.14 to 3.88 when coagulation temperature was 70°C; 3.12±0.23 with SD 0.41 and variance 0.17 along-with range from 2.19 to 4.1 when coagulation temperature was 80°C; 2.89±0.21 with SD 0.36 and variance 0.13 along-with range from 1.98 to 3.58 when coagulation temperature was 90°C and 2.9±0.25 with SD 0.42 and variance 0.17 along-with range from 2.14 to 3.6 when coagulation temperature was 95°C respectively.

So far as six additives are concerned body and texture scores was registered as 2.86±0.27 with SD 0.45 and variance 0.21 along-with range from 2.16 to 3.75 when calcium chloride was used as additives at the rate of 0.25% (W/V); 3.06±0.25 with SD 0.44 and variance 0.19 along-with range from 2.14 to 4.1 when calcium chloride was used as additives at the rate of 0.50% (W/V); 2.91±0.24 with standard deviation 0.41 and variance 0.17 along-with range from 2.16 to 3.67 when calcium chloride was used as additives at the rate of 1.00% (W/V); 2.97±0.22 with standard deviation 0.38 and variance 0.15 along-with range from 1.98 to 3.49 when casein was used as additive at the rate of 1.00% (W/V); 2.93±0.21 with SD 0.37 and variance 0.14 along-with range from 2.23 to 3.56 when whey protein was used as additive at the rate of 0.50% (W/V) and 2.9±0.23 with SD 0.4 and variance 0.16 along-with range from 2.13 to 3.88 when whey protein was used as additives at the rate of 1.00% (W/V) respectively.

ANOVA revealed that Body and texture of Paneer differed significantly (P<0.05) as affected by various coagulants, whereas coagulation temperature, and additives used in the process of coagulation remained non-significant (P>0.05). Interactions between coagulants and temperature of coagulation; coagulants and additives; temperature of coagulation and additives and coagulants, temperature of coagulation and additives were found to be non-significant (P>0.05).

Figure 16 illustrates that body and texture scores of Paneer was highest for citric acid as coagulant, 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive while the process of coagulation in present investigation. The effect of various coagulants, coagulation temperatures and use of different additives during coagulation on body and texture of low fat Paneer, as observed in present study did not find support because of scanty literatures.

Flavour

Table 14 reports that flavour as affected by coagulants, was recorded to be 3.71±0.49 with standard deviation 0.94 and variance 0.88 along-with range from 1.2 to 5.39 when citric acid was used as coagulant; 3.31±0.55 with standard deviation 1 and variance 0.99 along-with range from 1 to 4.2 when lactic acid was used as coagulant and 3.33±0.57 with standard deviation 1.03 and variance 1.07 along-with range from 3.1 to 4.2 when tartaric acid was used as coagulant respectively.

Similarly for four coagulation temperatures, flavour scores was observed to be 3.38±0.55 with SD 1 and variance 1.01 along-with range from 3.11 to 4.2 for 70°C; 3.54±0.53 with SD 1 and variance 0.99 along-with range from 1.2 to 4.39% for 80°C; 3.4±0.55 with SD 1.02 and variance 1.04 along-with range from 2.32 to 4.63 for 90°C and 3.48±0.54 with SD 1.01 and variance 1.02 along-with range from 3.11 to 4.62 for 95°C respectively.

So far as additives are concerned the flavour scores as affected by additives, was registered to be 3.61±0.54 with SD 1.03 and variance 1.06 along-with range from 3.32 to 4.69 when calcium chloride was used as additives at the rate of 0.25% (W/V); 3.63±0.51 with SD 0.97 and variance 0.94 along-with range from 1.95 to 4.39 when calcium chloride was used as additives at the rate of 0.50% (W/V); 3.43±0.57 with SD 1.05 and variance 1.1 along-with range from 2.00 to 4.39 when calcium chloride was used as additives at the rate of 1.00% (W/V); 3.42±0.56 with SD 1.03 and variance 1.06 along-with range from 2.02 to 4.22 when casein was used as additive at the rate of 1.00% (W/V); 3.28±0.59 when whey protein was used as additive at the rate of 0.50% (W/V) and 3.33±0.48 when whey protein was used as additives at the rate of 1.00% (W/V) respectively.

ANOVA reports that flavour scores of Paneer sample differed significantly (P<0.05) as affected by various coagulants, whereas coagulation temperature and additives used in the process of coagulation it remained non-significant (P>0.05). Interactions between coagulants and temperature of coagulation; coagulants and additives; temperature of coagulation and additives and coagulants, temperature of coagulation and additives were found non-significant (P>0.05).

Figure 17 illustrates that flavour score of Paneer were highest as affected by citric acid as coagulant, 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive while the process of coagulation.

The effect of citric acid as coagulant on flavour of low fat Paneer observed in present study authenticated the findings of Mistry et al., (1990a) and Karadbhajne and Bhoyarkar, (2010). Paneer manufactured by coagulating milk at 80°C was originated to be the best in terms of this property (Nawaz et al., 2011). Present observations in this regard are in line with the above mentioned studies. Mistry et al., (1990a); Sanyal and Yadav, (2000a) and Kumar et al., (2007) reported that calcium chloride was recorded to have better effect on this physical property of low fat Paneer. The results of present investigation verified above conclusion in this regard.

Overall Acceptability

Table 14 revealed that overall acceptability scores of low fat Paneer samples as affected by coagulants was recorded to be 3.44±0.42 with SD 0.77 and variance 0.59 along-with range from 2.2 to 4.59 when citric acid was used as coagulant; 3.13±0.38 with SD 0.68 and variance 0.46 along-with range from 2.0 to 4.2 when lactic acid was used as coagulant and 3.12±0.43 with SD 0.76 and variance 0.58 along-with range from 2.10 to 4.39 when tartaric acid was used as coagulant respectively.

Similarly overall acceptability (scores out of 5) as affected by coagulation temperature, was observed to be 3.06±0.41 with SD 0.72 and variance 0.52 along-with range from 2.03 to 4.39 for 70°C;3.35±0.41 with SD 0.75 and variance 0.56 along-with range from 2.2 to 4.59 for 80°C; 3.26±0.45 with SD 0.81 and variance 0.66 along-with range from 2.31 to 4.39 for 90°C and 3.24±0.38 with SD 0.69 and variance 0.47 along-with range from 2.17 to 3.99 for 95°C respectively.

So far as additives are concerned the overall acceptability scores was registered to be 3.27±0.43 with SD 0.78 and variance 0.6 along-with range from 2.33 to 4.37 when calcium chloride was used as additives at the rate of 0.25% (W/V); 3.48±0.4 with SD 0.74 and variance 0.55 along-with range from 2.2 to 4.59 when calcium chloride was used as additives at the rate of 0.50% (W/V); 3.13±0.39 with SD 0.69 and variance 0.47 along-with range from 2.11 to 4.20 when calcium chloride was used as additives at the rate of 1.00% (W/V); 3.26±0.42 with SD 0.75 and variance 0.57 along-with range from 2.33 to 4.46 when casein was used as additive at the rate of 1.00% (W/V); 3.18±0.44 with SD 0.79 and variance 0.63 along-with range from 2.35 to 4.39 when whey protein was used as additive at the rate of 0.50% (W/V) and 3.07±0.4 with SD 0.7 and variance 0.49 along-with range from 2.22 to 4.23 when whey protein was used as additives at the rate of 1.00% (W/V) respectively.

Statistical analysis of data elucidates that overall acceptability scores of low fat Paneer differ significantly (P<0.05) as influenced by type of coagulants. Whereas coagulation temperature and additives used in the process of coagulation it remained non-significant (P>0.05). Interactions between coagulants and temperature of coagulation; coagulants and additives; temperature of coagulation and additives and coagulants, temperature of coagulation and additives were also found non-significant (P>0.05). Figure 17 illustrates that overall acceptability scores of Paneer were highest for citric acid as coagulant; 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive in the process of coagulation in current investigation.

The effect of citric acid as coagulant on overall acceptability scores of low fat Paneer as encountered in present study confirmed the findings of Thippeswamy et al., (2011). Paneer prepared by coagulating milk at 800C was found to be the best in terms of this property (Rao et al., 2009). Present observations in this regard are in tune with the above studies. So far as the effect of various additives is concerned, the same could not be compared with the literature because of insufficient availability of information in this regards.

3.10 Effect of Coagulants, Coagulation Temperatures and Additives on Whey Characteristics of Low Fat Paneer

Total Solids

Table 15 indicates that total solids content in whey as affected by types of coagulants was recorded as 7.61±0.27% with range from 5.49 to 9.45% for citric acid; 8.07±0.28% with range from 6.44 to 9.93% for lactic acid and 8.08±0.35% with range from 6.18 to 9.93% for tartaric acid when used as coagulants, respectively. Similarly total solids content in whey as affected by coagulation temperatures was observed as 8.04±0.27% with range from 6.37 to 9.93% when coagulation temperature was 70°C; 7.55±0.29% with range from 5.49 to 9.45% when coagulation temperature was 80°C; 8.01±0.28% with range from 6.37 to 9.93% when coagulation temperature was 90°C and 8.08±0.29% with range from 6.19 to 9.93% when coagulation temperature was 95°C respectively. So far as additives are concerned total solids content in whey was registered as 8.02±0.23% with range from 7 to 9.91% when calcium chloride was used as additives at the rate of 0.25% (W/V); 7.54±0.3% with range from 5.49 to 8.98% when calcium chloride was used as additives at the rate of 0.50% (W/V); 7.96±0.3% with range from 6.52 to 9.66% when calcium chloride was used as additives at the rate of 1.00% (W/V); 8±0.32% with range from 6.38 to 9.93% when casein was used as additive at the rate of 1.00% (W/V); 8±0.3% with range from 6.44 to 9.93% when whey protein was used as additive at the rate of 0.50% (W/V) and 7.99±0.27% with range from 6.66 to 9.93% when whey protein was used as additives at the rate of 1.00% (W/V) respectively, during the process of coagulation.

Analysis of data revealed that total solids content in whey differ significantly (P<0.05) as affected by various coagulants, coagulation temperatures and additives when used in the process of coagulation. Interactions between coagulants and temperature of coagulation, coagulants and additives; temperature of coagulation and additives and coagulants, temperature of coagulation and additives found non-significant (P>0.05). Figure 18 illustrates that total solids content in whey were lowest as affected by citric acid as coagulant, 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive while the process of coagulation.

The effect of citric acid as coagulant on total solids content in whey of low fat Paneer as observed in present study needs confirmation as the literature is scanty in this regard. Paneer prepared by coagulating milk at 800C was found to be the best in terms of this content in whey of low fat Paneer (Deshmukh et al., 2009). Present observations in this regard were in line with the above studies.

Fat

Table 15 contained data with respect to fat content in whey as affected by coagulants. The observations recorded that fat content in whey was 0.58±0.19% along-with range from 0.26 to 0.79% when citric acid was used as coagulant; 0.58±0.21% along-with range from 0.26 to 0.79% when lactic acid was used as coagulant and 0.53±0.24% along-with range from 0.06 to 0.93% when tartaric acid was used as coagulant, respectively. Similarly fat content in whey as affected by coagulation temperature was observed to be 0.59±0.2% along-with range from 0.26 to 0.82% when coagulation temperature was 70°C; 0.56±0.2% along-with range from 0.26 to 0.77% when coagulation temperature was 80°C; 0.55±0.21% along-with range from 0.26 to 0.77% when coagulation temperature was 90°C and 0.55±0.25% along-with range from 0.06 to 0.93% when coagulation temperature was 95°C respectively.

Fat content in whey (%) as affected by additives was registered to be 0.59±0.21% along-with range from 0.26 to 0.78% when calcium chloride was used as additives at the rate of 0.25% (W/V); 0.52±0.22% along-with range from 0.21 to 0.78% when calcium chloride was used as additives at the rate of 0.50% (W/V); 0.59±0.23%along -with range from 0.26 to 0.93% when calcium chloride was used as additives at the rate of 1.00% (W/V); 0.55±0.22% along-with range from 0.06 to 0.79% when casein was used as additive at the rate of 1.00% (W/V); 0.55±0.23% along-with range from 0.26 to 0.82% when whey protein was used as additive at the rate of 0.50% (W/V) and 0.59±0.18% along-with range from 0.26 to 0.78% when whey protein was used as additives at the rate of 1.00% (W/V) respectively.

ANOVA reports that technological parameters viz., types of coagulants, coagulation temperatures and incorporation of additives did not exert any significant impact on fat content in drained whey during current investigation to envisaged to manufacture low fat Paneer involving cow milk of 3.5% fat. Further, interaction if any between coagulants and temperature of coagulation; coagulants and additives; temperature of coagulation and additives and coagulants, temperature of coagulation and additives also remained non-significant (P>0.05). Graphical representation of data (Figure 18) illustrates that fat content in drained whey was almost similar as affected by three coagulants; four coagulation temperatures and six additives while the process of coagulation.

The effect of citric acid as coagulant on fat content in whey of low fat Paneer observed in present study confirmed the findings of Parmar et al., (1989). Paneer prepared by coagulating milk at 800C was found to be the best in terms of this content in whey of low fat Paneer (Deshmukh et al., 2009). Present observations in this regard were in the line with above studies. Parmar et al., (1989) and Sanyal and Yadav, (2000a) reported that CaCl2 was recorded to have better effect on this content in whey of low fat Paneer.

The pH

Table 15 indicates that pH as affected by coagulants was recorded to be 5.27±0.04 with SD 0.1 and variance 0.01 along-with range from 5.11 to 5.5 when citric acid was used as coagulant; 5.27±0.04 with SD 0.1 and variance 0.01 along-with range from 5.11 to 5.5 when lactic acid was used as coagulant and 5.28±0.05 with SD 0.1 and variance 0.01 along-with range from 5.11 to 5.5 when tartaric acid was used as coagulant, respectively.

Similarly pH as affected by coagulation temperature was observed to be 5.26±0.04 with SD 0.1 and variance 0.01 along-with range from 5.11 to 5.47 for 70°C; 5.28±0.05 with SD 0.1 and variance 0.01 along-with range from 5.11 to 5.5 for 80°C; 5.27±0.05 with SD 0.11 and variance 0.01 along-with range from 5.11 to 5.5 for 90°C and 5.28±0.04 with SD 0.1 and variance 0.01 along-with range from 5.15 to 5.5 for 95°C respectively.

So far as additives are concerned pH values in drained whey was registered to be 5.28±0.04 with SD 0.1 and variance 0.01 along-with range from 5.14 to 5.47 when calcium chloride was used as additives at the rate of 0.25% (W/V); 5.27±0.05 with SD 0.1 and variance 0.01 along-with range from 5.11 to 5.5 when calcium chloride was used as additives at the rate of 0.50% (W/V); 5.27±0.05 with SD 0.11 and variance 0.01 along-with range from 5.11 to 5.5 when calcium chloride was used as additives at the rate of 1.00% (W/V); 5.26±0.04 with SD 0.1 and variance 0.01 along-with range 0.39 from 5.11 to 5.5 when casein was used as additive at the rate of 1.00% (W/V); 5.28±0.04 with SD 0.1 and variance 0.01 along-with range from 5.14 to 5.45 when whey protein was used as additive at the rate of 0.50% (W/V)and 5.28±0.04 with SD 0.1 and variance 0.01 along-with range from 5.14 to 5.47 when whey protein was used as additives at the rate of 1.00% (W/V), respectively.

ANOVA revealed that pH of whey did not differ significantly (P>0.05) as affected by various coagulants; coagulation temperature and additives used for the process of coagulation. Interactions between coagulants and temperature of coagulation; coagulants and additives; temperature of coagulation and additives and coagulants, temperature of coagulation and additives remained non-significant (P>0.05). Figure 18 illustrates that pH in whey was almost similar as affected by three coagulants; four coagulation temperatures and six additives used while the process of coagulation.

3.11 Effect of Coagulants, Coagulation Temperature and Additives on Mouth Feeling Characteristics of Boiled and Fried of Low Fat Paneer

Mouth Feeling Characteristics of Boiled Low Fat Paneer

Mouth feeling characteristics of low fat Paneer boiled in hot water added with 2.0% salts was analyzed by a panel of 5 judges selected from the Department of A.H & Dairying, R.B.S. College, Bichpuri, Agra. The mouth feeling characteristics of low fat boiled Paneer was analyzed in terms of gumminess, springiness and chewiness using 5 points hedonic scale as in the case of sensory evaluation. The result thus recorded described in the following heads:

Gumminess

Table 16 indicates that gumminess properties scores of boiled low fat Paneer as affected by coagulants was recorded 3.97±0.11 along-with range from 3.63 to 4.49 when citric acid was used as coagulant; 3.77±0.13 along-with range from 3.41 to 4.6 when lactic acid was used as coagulant and 3.8±0.17 along-with range from 3.41 to 4.89 when tartaric acid used as coagulant, respectively. Similarly gumminess properties as affected by coagulation temperature was 3.77±0.12 along-with rang from 3.41 to 4.36 when coagulation temperature was 70°C; 4±0.12 along-with range from 3.67 to 4.89 when coagulation temperature was 80°C; 3.79±0.14 along-with range from 3.44 to 4.49 when coagulation temperature was 90°C and 3.82±0.15 along-with range from 3.41 to 4.69 when coagulation temperature was 95°C respectively.

The mouth feeling properties in terms of gumminess scores of boiled low fat Paneer as affected by additives was registered as 3.82±0.13 along-with range from 3.44 to 4.4 when calcium chloride was used as additives at the rate of 0.25% (W/V); 4.01±0.12 along-with range from 3.65 to 4.89 when calcium chloride was used as additives at the rate of 0.50% (W/V); 3.8±0.14 along-with range from 3.45 to 4.45 when calcium chloride was used as additives at the rate of 1.00% (W/V); 3.82±0.16 along-with range from 3.41 to 4.6 when casein was used as additive at the rate of 1.00% (W/V);3.78±0.14 along-with range from 3.41 to 4.47 when whey protein was used as additive at the rate of 0.50% (W/V) and 3.83±0.14 along-with range from 3.46 to 4.49 when whey protein was used as additives at the rate of 1.00% (W/V) respectively.

ANOVA of data indicates that gumminess properties of boiled low fat Paneer differed significantly (P<0.05) by various coagulants, coagulation temperatures and additives. Interactions between coagulants and temperature of coagulation; coagulants and additives; temperature of coagulation and additives and coagulants, temperature of coagulation and additives were found non-significant (P>0.05).

Figure 19 illustrates that gumminess property of boiled Paneer was highest as affected by citric acid as coagulant; 80°C as coagulation temperature and calcium chloride (@ 0.50% W/V) as additive while the process of coagulation. The effect of citric acid as coagulant on gumminess properties of low fat Paneer as observed in present study confirmed the findings of Mistry et al., (1990a); Jayaraj Rao and Patil, (2006) and Karadbhajne and Bhoyarkar, (2010). Paneer prepared by coagulating milk at 800C was found to be the best in terms of this property (Deshmukh et al., 2009; Mathare et al., 2009 and Pawar et al., 2011). Present observations in this regard are in line with the above studies. Mistry et al., (1990a); Gupta et al., (1992); Sanyal and Yadav, (2000a) and Mathare et al., (2009) reported that Calcium chloride was recorded to have better effect on this physical property of low fat Paneer.

Springiness

The springiness properties of boiled low fat Paneer samples are given in Table 16. The results recorded in this regard indicates that springiness scores as affected by coagulants was 3.95±0.1 along-with range from 3.65 to 4.6 when citric acid was used as coagulant; 3.74±0.13 along-with range from 3.45 to 4.41 when lactic acid was used as coagulant and 3.78±0.12 along-with range from 3.44 to 4.5 when tartaric acid was used as coagulant respectively. Further, the springiness scores for low fat boiled Paneer as affected by coagulation temperature was observed as 3.77±0.11 along-with range from 3.44 to 4.22 when coagulation temperature was 70°C; 4±0.12 along with range from 3.6 to 4. when coagulation temperature was 80°C; 3.76±0.12 along-with range from 3.45 to 4.41 when coagulation temperature was 90°C and 3.76±0.1 along-with range from 3.45 to 4.18 when coagulation temperature was 95°C respectively.

So far as additives are concerned the springiness scores as affected by additives was registered to be 3.77±0.13 along-with range from 3.45 to 4.6 when calcium chloride was used as additives at the rate of 0.25% (W/V); 3.97±0.11 along-with range from 3.63 to 4.5 when calcium chloride was used as additives at the rate of 0.50% (W/V); 3.81±0.13 along-with range from 3.45 to 4.59 when calcium chloride was used as additives at the rate of 1.00% (W/V);3.83±0.12 along-with range from 3.45 to 4.39 when casein was used as additive at the rate of 1.00% (W/V);3.79±0.12 along-with range from 3.44 to 4.34 when whey protein was used as additive at the rate of 0.50% (W/V) and 3.76±0.11 along-with range from 3.45 to 4.34 when whey protein was used as additives at the rate of 1.00% (W/V) respectively.

ANOVA reflect that springiness scores of boiled low fat Paneer differed significantly (P<0.05) by various coagulants, coagulation temperatures and additives when used during the process of coagulation. While the interactions between coagulants and temperature of coagulation; coagulants and additives; temperature of coagulation and additives and coagulants, temperature of coagulation and additives did not differ significantly. Figure 19 shows that springiness scores of low fat boiled Paneer were highest when citric acid as coagulant; 80°C as coagulation temperature and calcium chloride (0.50% W/V) used in the process of coagulation.

Chewiness

Table 16 reports that chewiness scores of low fat boiled Paneer was recorded to be 3.63±0.07 along-with range from 3.44 to 3.91 when citric acid was used as coagulant; 3.61±0.07 along-with range from 3.41 to 4.15 when lactic acid was used as coagulant and 3.66±0.09 along-with range from 3.41 to 4.15 when tartaric acid was used as coagulant, respectively, during present investigation.

Similarly chewiness scores as affected by coagulation temperature was3.65±0.07 along-with range from 3.44 to 4.08 when coagulation temperature was 70°C; 3.65±0.09 along-with range from 3.41 to 4.15 when coagulation temperature was 80°C; 3.61±0.07 along-with range from 3.44 to 4.07 when coagulation temperature was 90°C and 3.63±0.08 along-with range from 3.41 to 4.15 when coagulation temperature was 95°C, respectively.

So far as additives are concerned the chewiness scores in boiled low fat Paneer was registered to be 3.64±0.07 along-with range from 3.44 to 4.07 when calcium chloride was used as additives at the rate of 0.25% (W/V); 3.63±0.08 along-with range from 3.41 to 4.07 when calcium chloride was used as additives at the rate of 0.50% (W/V); 3.62±0.08 along-with range from 3.44 to 4.15 when calcium chloride was used as additives at the rate of 1.00% (W/V);3.64±0.08 along-with range from 3.45 to 4.15 when casein was used as additive at the rate of 1.00% (W/V); 3.61±0.08 along-with range from 3.44 to 4.01 when whey protein was used as additive at the rate of 0.50% (W/V) and 3.64±0.08 along-with range from 3.41 to 4.08 when whey protein was used as additives at the rate of 1.00% (W/V) respectively.

ANOVA indicates that springiness scores of low fat boiled Paneer did not differ significantly (P>0.05) by various coagulants, coagulation temperature and additives used while the process of coagulation. Figure 19 illustrates that springiness of Paneer was almost similar for three coagulants, four coagulation temperatures and six additives in the process of coagulation. In present investigation the effect of use of various coagulants on springiness scores of low fat boiled Paneer as observed in present study could not be substantiated because of scanty literatures.

Mouth Feeling Characteristics of Fried Low Fat Paneer

Gumminess

Table 17 reports that gumminess scores of fried low fat Paneer as affected by coagulants was recorded to be 3.63±0.07 along-with range from 3.44 to 3.91 when citric acid was used as coagulant; 3.6±0.07 along-with range from 3.41 to 3.96 when lactic acid was used as coagulant and 3.64±0.08 along-with range from 3.41 to 3.98 when tartaric acid was used as coagulant respectively. Similarly gumminess scores as affected by coagulation temperature was observed to be 3.64±0.07 along-with range from 3.44 to 3.93 when coagulation temperature was 70°C; 3.64±0.07 along-with range from to 3.98 when coagulation temperature was 80°C; 3.61±0.07 along-with range from 3.44 to 3.97 when coagulation temperature was 90°C and 3.61±0.07 along-with range from 3.41 to 3.95 when coagulation temperature was 95°C respectively.

So far as additives are concerned gumminess scores of fried Paneer as affected by additives was registered as 3.65±0.07 along-with range from 3.44 to 3.97 when calcium chloride was used as additives at the rate of 0.25% (W/V); 3.63±0.08 along-with range from 3.41 to 3.98 when calcium chloride was used as additives at the rate of 0.50% (W/V); 3.61±0.07 along-with range from 3.44 to 3.91 when calcium chloride was used as additives at the rate of 1.00% (W/V); 3.62±0.06 along-with range from 3.45 to 3.89 when casein was used as additive at the rate of 1.00% (W/V); 3.61±0.07 along with range from 3.44 to 3.96 when whey protein was used as additive at the rate of 0.50% (W/V)and 3.64±0.07 along-with range from 3.41 to 3.93 when whey protein was used as additives at the rate of 1.00% (W/V) respectively.

ANOVA reports that gumminess scores of Paneer did not differ significantly (P>0.05) as affected by various coagulants, coagulation temperature and additives used in the process of coagulation. Figure 20 illustrates that gumminess of Paneer was almost similar as affected by three coagulants, four coagulation temperatures and six additives while the process of coagulation.

The effect of citric acid as coagulant on gumminess properties of low fat Paneer as observed in present study confirmed the findings of Shukla et al., (1984). Paneer prepared by coagulating milk at 800C was found to be the best in terms of content this property is still need to be explained. Gupta et al., (1992) and Kumar et al., (2007) reported that calcium chloride as additive was recorded to have better effect on this physical property of low fat Paneer.

Springiness

Table 17 indicates that springiness scores as affected by coagulants was recorded to be 3.61±0.07 and variance 0.02 along-with range from 3.3 to 3.9 when citric acid was used as coagulant; 3.58±0.06 along-with range from 3.33 to 3.88 when lactic acid was used as coagulant and 3.6±0.07 along-with range from 3.31 to 3.87 when tartaric acid was used as coagulant, respectively.

Similarly springiness scores as affected by coagulation temperature was observed to be 3.6±0.07 with standard deviation 0.12 and variance 0.02 along-with range from 3.31 to 3.9 when coagulation temperature was 70°C; 3.6±0.07 with standard deviation 0.14 and variance 0.02 along-with range from 3.31 to 3.89 when coagulation temperature was 80°C; 3.58±0.07 with standard deviation 0.13 and variance 0.02 along-with range from 3.3 to 3.9 when coagulation temperature was 90°C and 3.6±0.07 with standard deviation 0.13 and variance 0.02 along-with range from 3.31 to 3.9 when coagulation temperature was 95°C respectively.

The springiness scores as affected by additives was registered to be 3.61±0.08 with standard deviation 0.16 and variance 0.02 along-with range from 3.31 to 3.9 when calcium chloride was used as additives at the rate of 0.25% (W/V); 3.58±0.06 with standard deviation 0.11 and variance 0.01 along-with range from 3.37 to 3.8 when calcium chloride was used as additives at the rate of 0.50% (W/V); 3.6±0.07 with standard deviation 0.14 and variance 0.02 along-with range from 3.31 to 3.9 when calcium chloride was used as additives at the rate of 1.00% (W/V); 3.6±0.07 with standard deviation 0.14 and variance 0.02 along-with range from 3.36 to 3.88 when casein was used as additive at the rate of 1.00% (W/V); 3.6±0.07 with standard deviation 0.13 and variance 0.02 along-with range 0.5 from 3.3 to 3.8 when whey protein was used as additive at the rate of 0.50% (W/V) and 3.58±0.06 with standard deviation 0.12 and variance 0.01 along-with range 0.58 from 3.31 to 3.89 when whey protein was used as additives at the rate of 1.00% (W/V) respectively.

ANOVA reflect that springiness of Paneer did not differ significantly (P>0.05) as affected by various coagulants, coagulation temperatures and additives used while the process of coagulation. Figure 20 illustrates that springiness of Paneer was almost similar as affected by three coagulants, four coagulation temperatures and six additives while the process of coagulation.

Chewiness

Table 17 reports that chewiness scores as affected by coagulants was recorded to be 2.9±0.09 along-with range from 2.51 to 3.19 when citric acid was used as coagulant; 2.9±0.07 along-with range from 2.5 to 3.14 when lactic acid was used as coagulant and 2.92±0.08 along-with range from 2.63 to 3.19 when tartaric acid was used as coagulant respectively. Similarly chewiness scores as affected by coagulation temperatures was observed to be 2.91±0.07 along-with range from 2.52 to 3.12 when coagulation temperature was 70°C; 2.91±0.08 along-with range from 2.63 to 3.19 when coagulation temperature was 80°C; 2.89±0.09 along-with range from 2.5 to 3.19 when coagulation temperature was 90°C and 2.9±0.08 along-with range from 2.52 to 3.19 when coagulation temperature was 95°C respectively.

So far as additives are concerned chewiness score of fried low fat Paneer as affected by additives was registered to be 2.88±0.08 along-with range from 2.5 to 3.12 when calcium chloride was used as additives at the rate of 0.25% (W/V); 2.91±0.08 along-with range from 2.51 to 3.12 when calcium chloride was used as additives at the rate of 0.50% (W/V); 2.9±0.08 along-with range from 2.52 to 3.19 when calcium chloride was used as additives at the rate of 1.00% (W/V); 2.9±0.07 along-with range from 2.63 to 3.11 when casein was used as additive at the rate of 1.00% (W/V); 2.92±0.07 along-with range from 2.62 to 3.19 when whey protein was used as additive at the rate of 0.50% (W/V) and 2.92±0.09 along-with range from 2.52 to 3.19 when whey protein was used as additives at the rate of 1.00% (W/V) respectively.

ANOVA reflect that chewiness of Paneer did not differ significantly (P>0.05) as affected by various coagulants, coagulation temperatures and additives used while the process of coagulation.

Figure 20 illustrates that chewiness properties of fried low fat Paneer was almost similar and did not affected significantly by three coagulants, four coagulation temperatures and six additives while the process of coagulation. The effect of citric acid as coagulant on chewiness of low fat fried Paneer as observed in present study confirmed the findings of Shukla et al., (1984) and Jayaraj Rao and Patil, (2006). Paneer prepared by coagulating milk at 800C was found to be the best in terms of this property (Jain and Mhatre, 2009; Mathare et al., 2009). Present observations in this regard are fully corroborated with the above studies. Gupta et al., (1992); Kumar et al., (2007) and Mathare et al., (2009) reported that calcium chloride was recorded to have better effect on this physical property of low fat Paneer.

3.12 Effect of Coagulants, Coagulation Temperatures and Additives on Cost of Production (Rs per kg) of Low and Full Fat Paneer Made from Cow Milk (3.50 and 5.00% fat)

Low fat Paneer

Table 18 reports the cost of production of low fat Paneer. Results elucidate that cost (Rs per kg) as affected by coagulants was recorded to be 85.08±0.68 along-with range from 71.19 to 95.89 when citric acid was used as coagulant; 91.11±0.73 along-with range from 75.44 to 103.9 when lactic acid was used as coagulant and 91.26±0.73 along-with range from 76.42 to 103.9 when tartaric acid was used as coagulant respectively. Similarly cost of low fats Paneer (Rs per kg) as affected by coagulation temperatures was observed to be 90.75±0.75 along-with range from 75.44 to 103.9 when coagulation temperatures was 70°C; 83.87±0.65 along-with range from 71.19 to 95.89 when coagulation temperatures was 80°C; 90.72±0.74 along-with range from 75.56 to 103.9 when coagulation temperatures was 90°C and 91.26±0.7 along-with range from 75.56 to 101.9 when coagulation temperatures was 95°C, respectively. So far as additives are concerned the cost of production per kg as affected by additives was registered to be 91.05±0.72 along-with range from 80.01 to 103.6 when calcium chloride was used as additives at the rate of 0.25% (W/V); 83.73±0.69 along-with range from 71.19to 95.71 when calcium chloride was used as additives at the rate of 0.50% (W/V); 89.85±0.69 along-with range from 80.35 to 103.9 when calcium chloride was used as additives at the rate of 1.00% (W/V); 90.15±0.7 along-with range from 75.56 to 103.6 when casein was used as additive at the rate of 1.00% (W/V); 90.27±0.9 along-with range from 75.44 to 103.9 when whey protein was used as additive at the rate of 0.50% (W/V) and 89.85±0.71 along-with range from 75.44 to 103.9 when whey protein was used as additives at the rate of 1.00% (W/V) respectively.

ANOVA indicates that cost of low fat Paneer differed significantly (P<0.05) as affected by various coagulants, coagulation temperatures and additives as used while the process of coagulation. Figure 21 illustrates that cost of low fat Paneer was lowered when citric acid (2.0% W/V) as a coagulant, 80°C as coagulation temperature and calcium chloride (0.50% W/V) as additive were used to manufacture low fat Paneer from cow milk (3.50% fat).

Full Fat Paneer

Table 18 reports the cost of production of full fat Paneer as affected by coagulants, was recorded to be 84.68±0.6 along-with range from 72.36 to 94.03 when citric acid was used as coagulant; 89.89±0.64 along-with range from 76.2 to 100.7 when lactic acid was used as coagulant and 90.03±0.63 along-with range from 77.07 to 100.7 when tartaric acid was used as coagulant, respectively. Similarly, the per kg cost of full fat Paneer as affected by coagulation temperatures was observed to be 89.59±0.65 along-with range from 76.2 to 100.7 when coagulation temperatures was 70°C; 83.62±0.57 along-with range from 72.36 to 94.03 when coagulation temperatures was 80°C; 89.56±0.64 along-with range from 76.3 to 100.7 when coagulation temperatures was 90°C and 90.03±0.6 along-with range from 76.3 to 99.06 when coagulation temperature was 95°C, respectively.

So far as additives are concerned the cost of full fat Paneer production as affected by additives was registered to be 89.84±0.62 along-with range from 80.27 to 100.6 when calcium chloride was used as additives at the rate of 0.25% (W/V); 83.5±0.6 along-with range from 72.36 to 93.88 when calcium chloride was used as additives at the rate of 0.50% (W/V); 88.82±0.6 along-with range from 80.57 to 100.7 when calcium chloride was used as additives at the rate of 1.00% (W/V); 89.08±0.61 along-with range from 76.3 to 100.6 when casein was used as additive at the rate of 1.00% (W/V); 89.15 ± 0.78 along-with range from 76.2 to 100.7 when whey protein was used as additive at the rate of 0.50% (W/V) and 88.82±0.61 along-with range from 76.2 to 100.7 when whey protein was used as additives at the rate of 1.00% (W/V) respectively.

ANOVA elucidates that cost of full fat Paneer differed significantly (P<0.05) as affected by various coagulants, coagulation temperatures and additives used while the process of coagulation. Figure 21 illustrates that cost of Paneer was lowered when citric acid (2.0% W/V) as a coagulant, 80°C as coagulation temperatures and calcium chloride (0.50% W/V) as additive were used to manufacture full fat Paneer from cow milk (5.00% fat).

Stage III: Shelf Life Studies of Low Fat Paneer

This stage of studies involve evaluation of acceptability and shelf life characteristics of most suitable low fat Paneer obtained from amongst various combination of stage II. Having gone through the results of stage II studies of technological parameters, it was emerged that low fat Paneer produced from a combination of citric acid (2% w/v)as coagulant, 800C as coagulation temperature and CaCl2 @ 0.50% (w/v) as additive was most suitable as it qualified for most of the quality attributes. So the shelf life studies was done on Paneer samples prepared from 3.5% cow milk using citric acid as coagulant @ 2.0% coagulated at 800C temperature after addition of CaCl2 @ 0.50% (w/v) as additive. The Paneer samples were packed in polyethylene beg and stored at three different storage temperature viz. ambient, 50C and -100C to assess its shelf life. The samples from each were analyzed weekly to check its pace of deterioration. To assess the shelf life of Paneer, samples were analyzed for various sensory, chemical and microbial attributes. The results thus obtained were tabulated in respective tables and explained in the following heads:

3.13 Effect of Storage Conditions on Sensory Attributes

Appearance

Table 19 describes shelf life of low fat Paneer in terms of appearance. Appearance scores of low fat Paneer stored at ambient temperature was 3.61±0.03 with range from 3.52 to 3.67 on day 1. After having stored on the same temperature on day 7, the scores for this parameter declined to 1.86±0.03. Scores of appearance of low fat Paneer at low temperature i.e. 5°C, was recorded to be 3.25±0.04 with range from 3.15 to 3.32 on the day 7. After having stored on the same temperature on day 21, scores for this parameter became 1.99±0.03 with range from 1.92 to 2.06. Scores of appearance of low fat Paneer at very low temperature i.e. -10°C, was recorded to be 3.58±0.03 with range from 3.5 to 3.65 on day 7. After having stored on the same temperature on day 42, scores for this parameter became 1.59±0.03 with range from 1.5 to 1.67.

Figure 22 describes shelf life of low fat Paneer in terms of appearance. The scores of appearance of low fat Paneer were decreasing with the increase in shelf life periods. It was also noted that the rate of deterioration in the scores was reduced with the reduction in storage temperature.

The observations in present investigation with regard to appearance score in low fat Paneer was very much identical to those reported by Kandeepan and Sangma, 2010 and Biradar et al., 2012. As far as the decrement in the scores of appearance is concerned, it was because of deterioration in the quality of low fat Paneer stored at various temperatures for various periods.

Body and Texture

Table 19 describes shelf life of low fat Paneer in terms of body and texture. Scores for body and texture of low fat Paneer at ambient temperature was recorded to be 3.46±0.03 with and range from 3.37 to 3.52 on day 1 and reduced to 1.89±0.03 with range from 1.81 to 1.96 on day 7 of storage. Similarly body and texture scores of low fat Paneer when stored at low temperature i.e. 50C was 3.49±0.04 on day 1 (fresh); 3.07 on day 7; 2.52 on day 14 and 1.88 on day 21 of storage. Further, body and texture scores of samples when stored at -100C were observed as 3.36±0.04, 3.39±0.03, 3.16±0.04, 2.88±0.04, 2.43±0.04, 1.93±0.03 and 1.36±0.03 for days 1, 7, 14, 21, 35 and 42 respectively. The results clearly indicates that samples stored at room temperature get exposed vary rapid spoilage and become unsuitable to used after 7 days. This very short shelf life at ambient may be due to higher room temperature which leads rapid deterioration in samples. While the samples stored at 50C and -100C refrigeration temperatures the samples were kept for quite longer periods safely and are acceptable upto 14 days when stored at 50C and up to 28 days when stored at -100C of storage temperature.

Figure 22 describes shelf life of low fat Paneer in terms of body and texture scores. The scores of body and texture of low fat Paneer were decreasing with the increase in shelf life duration. It was also noted that pace of deterioration in the scores was slow with the reduction in storage temperature.

Odour

Table 19 describes shelf life of low fat Paneer in terms of odour. Odour scores of low fat Paneer stored at ambient temperature was 3.52±0.03 with standard deviation 0.06, variance 0.00 and range from 3.43 to 3.58 on day 1. After having stored on the same temperature, scores for this parameter became 1.81±0.03 with standard deviation 0.06, variance 0.00 and range from 1.73 to 1.88 on days 7 scores. Scores of odour of low fat Paneer at low temperature (5°C), was recorded to be 3.13±0.04 with standard deviation 0.07, variance 0.01 and range from 3.03 to 3.20 on the day 7. After having stored on the same temperature on day 21, scores of this parameter became 1.813±0.03 with standard deviation 0.06, variance 0.00 and range from 1.74 to 1.88. Scores of odor of low fat Paneer at very low temperature i.e. -10°C, were recorded to be 3.42±0.03 with standard deviation 0.06, variance 0.00 and range from 3.34 to 3.49 on the day 7. After having stored on the same temperature on day 42, scores of this parameter became 1.46±0.03 with standard deviation 0.07, variance 0.00 and range from 1.37 to 1.54.

Figure 22 describes shelf life of low fat Paneer in terms of odour. The scores of odor of low fat Paneer were decreasing with the increase in storage periods. It was also noted that the rate of deterioration in the scores was reduced with the reduction in storage temperature.

Taste

Table 19 denotes shelf life of low fat Paneer in terms of taste. Taste score for odour of low fat Paneer stored at ambient temperature, was recorded to be 3.73±0.03 with standard deviation 0.06, variance 0.00 and range from 3.43 to 3.58 on day 1 and after having stored on the same temperature on day 7, this scores became 1.90±0.03 with standard deviation 0.06, variance 0.00 and range from 1.73 to 2.11. Scores of taste of low fat Paneer at low temperature i.e. 5°C, were recorded 3.31±0.04 with standard deviation 0.07, variance 0.01 and range from 3.03 to 3.40 on the day 7. After having stored on the same temperature on day 21, scores of this parameter became 1.91±0.03 with standard deviation 0.06, variance 0.00 and range from 1.74 to 1.88. Scores of taste of low fat Paneer stored at very low temperature i.e. -10°C were recorded to be 3.63±0.03 with standard deviation 0.06, variance 0.00 and range from 3.34 to 3.69 on the day 7. After having stored on the same temperature on day 42, scores for this parameter became 1.28±0.03 with standard deviation 0.07, variance 0.00 and range from 1.07 to 1.54.

Figure 23 describes shelf life of low fat Paneer in terms of taste. The scores of taste of low fat Paneer were decreasing with the increase in shelf life. It was also noted that the rate of deterioration in the scores was reduced with the reduction in storage temperature.

The observations in present investigation with regard in low fat Paneer were very much identical to those reported by Kandeepan and Sangma, (2010) and Biradar et al., (2012). As far as the declension in the scores of taste is concerned, it was because of deterioration in the quality of low fat Paneer stored at various temperatures for various periods.

Flavour

Table 19 describes shelf life of low fat Paneer in terms of flavour. Scores of flavour for low fat Paneer at ambient temperature was recorded to be 3.95±0.03 with standard deviation 0.06 and range from 3.86 to 4.01 on day 1. After having stored on the same temperature on day 7, the scores of this parameter became 1.81±0.03 with standard deviation 0.06 and range from 1.73 to 1.88. Scores of flavour of low fat Paneer at low temperature i.e. 5°C, was recorded to be 3.55±0.04 with standard deviation 0.07 and range from 3.45 to 3.62 on the day 7. After having stored on the same temperature on day 21, scores of this parameter became 2.07±0.03 with standard deviation 0.06 and range from 2.00 to 2.14. Flavour scores of low fat Paneer at very low temperature i.e. -10°C, was recorded to be 3.85±0.03 with standard deviation 0.06 and range from 3.77 to 3.92 on the day 7. After having stored on the same temperature on day 42, scores of this parameter became 1.32±0.03 with range from 1.23 to 1.40.

Figure 23 describes shelf life of low fat Paneer in terms of flavour. The scores of flavour of low fat Paneer decreased with the increase in storage periods. It was also noted that the rate of deterioration in the scores was reduced with the reduction in storage temperature.

The observations in present investigation with regard to flavour scores in low fat Paneer stored at various temperature were very much identical to those reported by Karadbhajne and Bhoyarkar, 2010; Kandeepan and Sangma, (2010) and Biradar et al., (2012). So far as the declension in the scores of flavour is concerned, it was because of deterioration in the quality of low fat Paneer stored at various temperatures for various periods.

Overall Acceptability

Table 19 describes shelf life of low fat Paneer in terms of overall acceptability. Scores of overall acceptability of low fat Paneer at room temperature was recorded to be 3.33±0.03 with standard deviation 0.06 and range from 3.24 to 3.39 on day 1. After having stored on the same temperature on day 7, scores of this parameter became 1.83±0.03 with standard deviation 0.06 and range from 1.75 to 1.90. Scores of overall acceptability of low fat Paneer at low temperature i.e. 5°C, was recorded to be 2.935±0.04 with standard deviation 0.07 and range from 2.84 to 3.01 on the day 7. After having stored on the same temperature on day 21, scores of this parameter became 1.75±0.03 with standard deviation 0.06 and range from 1.68 to 1.82. Scores of overall acceptability of low fat Paneer at very low temperature i.e. -10°C, was recorded to be 3.21±0.03 with standard deviation 0.06 and range from 3.13 to 3.28 on the day 7. After having stored on the same temperature on day 42, scores of this parameter became 1.23±0.04 with standard deviation 0.07 and range from 1.14 to 1.31.

Figure 23 describes shelf life of low fat Paneer in terms of acceptability. The scores of acceptability of low fat Paneer were decreasing with the increase in shelf life period. It was also noted that the rate of deterioration in the scores was reduced with the reduction in storage temperature. The observations in present investigation with regard to scores of acceptability in low fat Paneer are very much identical to those reported by Biradar et al., (2012). As far as the declension in the scores of acceptability is concerned, it was because of deterioration in the quality of low fat Paneer stored at various temperatures for various periods.

3.14 Effect of Storage Conditions on Chemical Attributes

Titratable Acidity

Table 20 describes shelf life of low fat Paneer in terms of titratable acidity. Content of titratable acidity of low fat Paneer stored at normal temperature was recorded to be 0.34±0.05% with SD 0.09, variance 0.01 and range from 0.22 to 0.44 on day 1. After having stored on the same temperature on day 7, titratable acidity in samples noted as 0.61±0.04% with standard deviation 0.08, variance 0.01 and range from 0.50 to 0.68. Content of titratable acidity of low fat Paneer at low temperature i.e. 5°C, was recorded to be 0.49±0.05% with standard deviation 0.10, variance 0.01 and range from 0.37 to 0.59 on the day 7. After having stored on the same temperature on day 21, this parameter became 0.70±0.03% with standard deviation 0.07, variance 0.00 and range from 0.62 to 0.76. Content of titratable acidity of low fat Paneer at very low temperature i.e. -10°C, were recorded to be 0.44±0.04% with standard deviation 0.08, variance 0.01 and range from 0.34 to 0.51 on the day 7. After having stored on the same temperature on day 42, this parameter became 0.66±0.05% with standard deviation 0.10, variance 0.01 and range from 0.53 to 0.74.

Figure 24 describes shelf life of low fat Paneer in terms of titratable acidity. The content of titratable acidity in samples of low fat Paneer was increasing with the increase in shelf life period. It was also noted that the rate of increment of this component was reduced with the reduction in storage temperature.

The observations of present investigation with regard to titratable acidity in low fat Paneer are very much identical to those reported in the literature by Rai et al., (2008). As far as the increment in titratable acidity is concerned, it was because of continuous synthesis of lactic acid and glycolytic, lipolytic and proteolytic activities in low fat Paneer while storage at different temperatures for different periods.

The pH

Table 20 describes shelf life of low fat Paneer in terms of pH. The value of pH of low fat Paneer at normal temperature was recorded to be 4.83±0.05 with SD 0.09, variance 0.01 and range from 4.71 to 4.93 on day 1. After having stored on the same temperature on day 7, this parameter became 4.41±0.04 with SD 0.08, variance 0.01 and range from 4.30 to 4.48. The value of pH of low fat Paneer at low temperature i.e. 5°C, was recorded to be 4.63±0.05 with standard deviation 0.10, variance 0.01 and range from 4.51 to 4.73 on the day 7. After having stored on the same temperature on day 21, pH of samples became 4.32±0.03 with standard deviation 0.07, variance 0.00 and range from 4.24 to 4.38. The value of pH of low fat Paneer at very low temperature i.e. -10°C, was recorded to be 4.73±0.04 with standard deviation 0.08, variance 0.01 and range from 4.63 to 4.80 on the day 7. After having stored on the same temperature on day 42, scores of this parameter became 4.34±0.05 with standard deviation 0.10, variance 0.01 and range from 4.21 to 4.42.

Figure 24 describes shelf life of low fat Paneer in terms of pH. The content of pH in low fat Paneer was decreasing with the increase in shelf life. It was also noted that the rate of declension of this component was reduced with the reduction in storage temperature.

The observations in present investigation with regard to pH in low fat Paneer were very much identical to those reported in the literature by Rai et al., (2008). As far as the fall in pH is concerned, it was because of continuous synthesis of lactic acid and lipolytic activities in low fat Paneer while storage at different temperature for different periods.

Free Fatty Acids

Table 20 describes shelf life of low fat Paneer in terms of free fatty acids. The content of free fatty acids of low fat Paneer at normal temperature was recorded to be 0.21±0.05% with standard deviation 0.09, variance 0.01 and range from 0.09 to 0.31 on day 1. After having stored on the same temperature on day 7, this parameter became 0.27±0.04% with standard deviation 0.08, variance 0.01 and range from 0.16 to 0.34. The content of free fatty acids of low fat Paneer at low temperature i.e. 5°C, was recorded to be 0.25±0.05 with standard deviation 0.10, variance 0.01 and range from 0.13 to 0.35 on the day 7. After having stored on the same temperature on day 21, this parameter became 0.29±0.03% with standard deviation 0.07, variance 0.00 and range from 0.21 to 0.35. The content of free fatty acids of low fat Paneer at very low temperature i.e. -10°C, was recorded to be 0.23±0.04% with standard deviation 0.08, variance 0.01 and range from 0.13 to 0.30 on the day 7. After having stored on the same temperature on day 42, parameter became 0.30±0.05% with standard deviation 0.10, variance 0.01 and range from 0.17 to 0.38.

Figure 24 describes shelf life of low fat Paneer in terms of free fatty acid. The content of free fatty acid of low fat Paneer was increasing with the increase in shelf life. It was also noted that the rate of increment of this component was reduced with the reduction in storage temperature.

The observations in present investigation with regard to free fatty acid in low fat Paneer were very much identical to those reported in the literature by Rai et al., (2008). As far as the increment in free fatty acid is concerned, it was because of continuous lipolytic activities in low fat Paneer while storage at different temperatures for different periods.

Soluble Nitrogen

Table 20 describes shelf life of low fat Paneer in terms of total soluble nitrogen. The content of total soluble nitrogen in low fat Paneer at normal temperature was recorded to be 0.54±0.05% with standard deviation 0.09, variance 0.01 and range from 0.42 to 0.64 on day 1. After having stored on the same temperature on day 7, soluble nitrogen content became 0.67±0.04% with standard deviation 0.08, variance 0.01 and range from 0.56 to 0.74. The content of total soluble nitrogen of low fat Paneer at low temperature i.e. 5°C, was recorded to be 0.58±0.05% with standard deviation 0.10, variance 0.01 and range from 0.46 to 0.68 on the day 7. After having stored on the same temperature on day 21, this parameter became 0.68±0.03% with standard deviation 0.07, variance 0.00 and range from 0.60 to 0.74. The content of total soluble nitrogen of low fat Paneer at very low temperature i.e. -10°C, was recorded to be 0.56±0.04% with standard deviation 0.08, variance 0.01 and range from 0.46 to 0.63 on the day 7. After having stored on the same temperature on day 42, this parameter became 0.73±0.05% with standard deviation 0.10, variance 0.01 and range from 0.60 to 0.81.

Figure 24 describes shelf life of low fat Paneer in terms of soluble nitrogen. The content of soluble nitrogen in low fat Paneer was increasing with the increase in shelf life. It was also noted that the rate of increment of this component was reduced with the reduction in storage temperature.

The observations in present investigation with regard to soluble nitrogen in low fat Paneer were very much identical to those reported in the literature by Rai et al., (2008). As far as the increment in soluble nitrogen is concerned, it was because of continuous proteolytic activities in low fat Paneer while storage at different temperatures for different periods.

3.15 Effect of Storage Conditions on Microbial Profiles

Total viable Counts (TVC)

Table 21 describes shelf life of low fat Paneer in terms of total viable counts. The total viable counts in low fat Paneer at room temperature was recorded to be 3.48±0.08×103 cfu/g with SD 0.09, variance 0.01 and range from 3.36 to 3.58 on day 1. After having stored on the same temperature on day 7, counts of this parameter became 11.69±0.04×103 CFU/g with SD 0.08, variance 0.01 and range from 11.58 to 11.76. The counts of total viable in low fat Paneer at low temperature i.e. 5°C, was recorded to be 4.26±0.05×103 CFU/g with SD 0.10, variance 0.01 and range from 4.14 to 4.36 on the day 7. After having stored on the same temperature on day 21, scores of this parameter became 6.39±0.03×103 CFU/g with SD 0.07, variance 0.00 and range from 6.31 to 6.45. The counts of total viable in low fat Paneer at very low temperature i.e. -10°C, were recorded to be 3.85±0.04×103 CFU/g with SD 0.08, variance 0.01 and range from 3.75 to 3.92 on the day 7. After having stored on the same temperature on day 42, scores of this parameter became 6.46±0.05×103 CFU/g with SD 0.10, variance 0.01 and range from 6.33 to 6.54.

Figure 25 describes shelf life of low fat Paneer in terms of total viable counts. The counts of total viable in low fat Paneer increased with the increase in storage period. It was also noted that the rate of increment of this count was reduced with the reduction in storage temperature. The observations in present investigation with regard to total viable count in low fat Paneer are very much identical to those reported by Sayedatunnesha et al., (2008). So far as the storage or shelf life of this product is concerned Pandya and Ghodke, (2007) reviewed that the shelf life of dairy products is increased if the storage temperature is decreased.

Coli Form

Table 21 describes shelf life of low fat Paneer in terms of coli form counts. The counts of coli form in low fat Paneer at room temperature were recorded to be 2.34±0.05×102 CFU/g with standard deviation 0.09, variance 0.01 and range from 2.22 to 2.44 on day 1. After having stored on the same temperature on day 7, this parameter became 16.65±0.04×102 CFU/g with standard deviation 0.08, variance 0.01 and range from 16.54 to 16.72. The counts of coli form count of low fat Paneer at low temperature i.e. 5°C, were recorded to be 3.29±0.05×102 cfu/g with standard deviation 0.10, variance 0.01 and range from 3.17 to 3.39 on the day 7. After having stored on the same temperature on day 21, coli form counts in samples enumerated as 6.49±0.03×102 CFU/g with standard deviation 0.07, variance 0.00 and range from 6.41 to 6.55. The count of coli form in low fat Paneer at very low temperature i.e. -10°C, were recorded to be 2.77±0.04×102 CFU/g with standard deviation 0.08, variance 0.01 and range from 2.67 to 2.84 on the day 7. After having stored on the same temperature on day 42, this parameter became 6.58±0.05×102 CFU/g with standard deviation 0.10, variance 0.01 and range from 6.45 to 6.66.

Figure 25 describes shelf life of low fat Paneer in terms of coli form counts. The counts of coli form in low fat Paneer were increasing with the increase in shelf life period. It was also noted that the rate of increment of this count was reduced with the reduction in storage temperature.

The observations in present investigation with regard to coli form counts in low fat Paneer were very much identical to those reported by Agnihotri and Pal, (1996); Wahi et al., (2006); Farooquei et al., (2008); Sayedatunnesha et al., (2008); Pawar et al., (2011). As far as the storage or shelf life of this product is concerned Pandya and Ghodke, (2007) reviewed that the shelf life of dairy products is increased if the storage temperature is decreased.

Yeast and Moulds

Table 21 describes shelf life of low fat Paneer in terms of yeast and moulds. The count of yeast and moulds of low fat Paneer at normal temperature were recorded to be 1.11±0.05cfu/g with standard deviation 0.09, variance 0.01 and range from 0.99 to 1.21 on day 1. After having stored on the same temperature on day 7, this parameter became 10.26±0.04cfu/g with standard deviation 0.08, variance 0.01 and range from 10.15 to 10.33. The count of yeast and moulds of low fat Paneer at low temperature i.e. 5°C, were recorded to be 1.52±0.05cfu/g with standard deviation 0.10, variance 0.01 and range from 1.40 to 1.62 on the day 7. After having stored on the same temperature on day 21, this parameter became 2.84±0.03cfu/g with standard deviation 0.07, variance 0.00 and range from 2.76 to 2.90. The count of yeast and moulds of low fat Paneer at very low temperature i.e. -10°C were recorded to be 1.28±0.04cfu/g with standard deviation 0.08, variance 0.01 and range from 1.18 to 1.35 on the day 7. After having stored on the same temperature on day 42, this parameter became 2.68±0.05 CFU/g with standard deviation 0.10, variance 0.01 and range from 2.55 to 2.76.

Figure 25 describes shelf life of low fat Paneer in terms of yeast and moulds count. The counts of yeast and moulds in low fat Paneer were increasing with the increase in shelf life. It was also noted that the rate of increment of this count was reduced with the reduction in storage temperature.

The observations in present investigation with regard to yeast and mould counts in low fat Paneer were very much identical to those reported by Agnihotri and Pal, (1996). So far as the storage or shelf life of this product is concerned Pandya and Ghodke, (2007) reviewed that the shelf life of dairy products is increased if the storage temperature is decreased.

Control + Click to go back

In order to achieve all the desirable characteristics of Paneer it is necessary to use buffalo milk having more than 5% fat which in turn produce Paneer of more than 50% fat on dry matter basis to comply the PFA requirements. Nevertheless large segment of the population does not use higher fat in their regular diet because of the fear of cardiac problem. Consciousness to the harmful effect of high fat intake has become evident due to increasing occurrence of the coronary complications. Normally, the segment of population which uses Paneer does not require more fat in its diets. On the contrary, they require a product which is low in fat. Under such circumstances there is a strong case for manufacturing Paneer from relatively low fat milk. Above-all, since Paneer is mostly used for cooking purposes, the relatively high level of fat may not be an absolute requirement for an acceptable product. So, present work is fully justifiable to produce low fat Paneer which is the demand of the day for majority of people wary to health. Review available on the line also supported the concept of use of low fat Paneer. Keeping above facts in view the present investigation entitled "Manufacturing Technology and Quality and Shelf Life of Low Fat Paneer" was under taken with following outstanding objectives.

Objectives

1. To assess the acceptability and quality of low fat Paneer.

2. To standardize technological parameters for production of low fat Paneer.

3. To ascertain the mouth feeling characteristics of low fat Paneer with a view to standardize technological parameters for acceptable quality product.

4. To examine the shelf life of low fat Paneer at ambient and refrigeration temperatures.

Present work was conducted in three stages. Paneer was prepared in the laboratory of the Department of A.H. and Dairying, R.B.S. College, Bichpuri, Agra, using standard techniques.

Stage-I: Production of Low Fat Paneer

Stage first of the present investigation was an effort to find out optimum level of fat in milk for low fat Paneer production. Cow milk used for pursuing this task was procured from village dairy farm maintained adjacent to college premises. Skim milk was prepared in the laboratory using procured milk. Cow milk was standardized to predetermined levels of fat, viz. 5.0, 4.5, 3.5 and 2.5 per cent fat while buffalo milk having 6.0% fat Citric acid (2.0%) was used as coagulant. The coagulation temperature was held at 800C.Each lot of Paneer was prepared from 3 litres of standardized milk employing standard procedures under laboratory conditions. All possible efforts were exercised to maintain purity with each lot of Paneer to minimized the experimental error. The samples of Paneer and whey taken for analysis were sampled using standard sampling techniques. Paneer and whey were subjected for evaluation of various physico-chemicals and sensory attributes following prescribed standard tools and techniques. The data thus collected were categorized logically and thoughtfully analyzed and tabulated for interpretation of results.

Stage II: Technology of Low Fat Paneer Production

This stage of experiment was envisaged to optimize processing parameters for production of low fat Paneer. During stage second low fat Paneer was prepared through milk testing optimum level of fat i.e. 3.5% on the basis of the findings during stage first to prepare low fat Paneer. Besides citric acid, lactic acid, and tartaric acid at 2.0% concentration were also used as coagulating agents. The process of coagulation was completed at four different temperatures i.e. 700C, 800C, 900C and 950C. Calcium chloride @ 0.25, 0.50 and 1.00% casein @ 1% and whey protein @ 0.50 and 1% (W/V) were used as additives. As such total treatments in this stage were seventy two (3 X 4 X 6 = 72) including three coagulants, four coagulation temperatures and six additives. The experiment was replicated four times. Yield, composition, recovery of nutrients, organoleptic properties and cost of production of low fat Paneer and composition of whey were observed using standard techniques and compared using suitable statistical models.

Stage III: Shelf Life of Low Fat Paneer

During this stage of experiment low fat Paneer was made using cow milk testing 3.5% fat adopting standardized technology i.e. citric acid (2%) as coagulant, 80°C as coagulating temperature and calcium chloride (0.5%) as additive on the basis of results obtained in the second stage. Three storage temperatures were decided for various storage periods include room temperature (days 1 and 7); 5°C (days I, 7, 14 and 21) and -10°C (days 1, 7, 14, 21, 28, 35 and 42). The experiment was replicated four times. Duration of spoilage, unsuitability for consumption, changes in body and texture, colour, taste, acceptability and flavour, development of titratable acidity, pH, free fatty acids, soluble nitrogen and counts of total viable count (TVC), coli form and yeast and moulds were observed using standard techniques to assess the shelf life of low fat Paneer. The results thus obtained during various stage of current investigation were summarized hereunder.

Stage-I: Production of Low Fat Paneer

Effect of Fat Levels in Milk on Physico-chemical Profiles of Paneer

Paneer yield decreased with the decrease in level of fat in milk used for manufacturing this milk product.

Moisture content in Paneer increased with the decrease in level of fat in milk used for manufacturing this milk product.

Titratable acidity in Paneer increased with the decrease in level of fat in milk used for manufacturing this milk product.

The pH of Paneer increased with the decrease in level of fat in milk used for manufacturing this milk product.

Fat content in Paneer decreased with the decrease in level of fat in milk used for manufacturing this milk product.

FDM of Paneer decreased with the decrease in level of fat in milk used for manufacturing this milk product.

Protein content in Paneer did not show any specific trend with the level of fat in milk used for manufacturing this milk product.

Lactose content in Paneer did not show any specific trend with the level of fat in milk used for manufacturing this milk product.

Ash content in Paneer did not show any specific trend with the level of fat in milk used for manufacturing this milk product.

Calcium content in Paneer increased with the decrease in level of fat in milk used for manufacturing this milk product.

Phosphorus content in Paneer increased with the decrease in level of fat in milk used for manufacturing this milk product.

Effect of Fat Levels in Milk on Recovery of Nutrients in Paneer

Fat recovery in Paneer decreased with the decrease in level of fat in milk used for manufacturing this milk product.

Protein recovery in Paneer decreased with the decrease in level of fat in milk used for manufacturing this milk product.

Total solids recovery in Paneer decreased with the decrease in level of fat in milk used for manufacturing this milk product.

Effect of Fat Levels in Milk on Properties of Paneer

Moisture absorption (%green weight) in Paneer has no specific trend with the decrease in level of fat in milk used for manufacturing this milk product.

Coagulant requirement (ml/lit.) for production of Paneer has no specific trend with the decrease in level of fat in milk used for manufacturing this milk product.

Appearance of Paneer has no specific trend with the decrease in level of fat in milk used for manufacturing this milk product.

Effect of Fat Levels in Milk on Sensory Characteristics of Paneer

Body and texture of Paneer has no specific trend with the decrease in level of fat in milk used for manufacturing this milk product.

Colour scores of Paneer decreased with the decrease in level of fat in milk used for manufacturing this milk product.

Taste of Paneer decreased with the decrease in level of fat in milk used for manufacturing this milk product.

Acceptability of Paneer decreased with the decrease in level of fat in milk used for manufacturing this milk product.

Flavour of Paneer decreased with the decrease in level of fat in milk used for manufacturing this milk product.

Effect of Fat Levels in Milk on Composition of Whey

Titratable acidity of whey has no specific trend with the decrease in level of fat in milk used for manufacturing this milk product.

Fat content in whey decreased with the decrease in level of fat in milk used for manufacturing this milk product.

Total solid in whey has no specific trend with the decrease in level of fat in milk used for manufacturing this milk product.

Protein content in whey has no specific trend with the decrease in level of fat in milk used for manufacturing this milk product.

The pH of whey has no specific trend with the decrease in level of fat in milk used for manufacturing this milk product.

Stage II: Technology of Low Fat Production

Effect of Coagulants, Coagulation Temperatures and Additives on of Low Fat Paneer Made from Cow Milk (3.50% fat)

Yield (quantitative attribute) was highest as affected by citric acid as coagulant, 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive while the process of coagulation.

Moisture content in Paneer was observed to be highest as affected by citric acid as coagulant, 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive while the process of coagulation.

Titratable acidity in Paneer was observed to be highest as affected by citric acid as coagulant, 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive while the process of coagulation.

The pH of Paneer was lowest as affected by citric acid @2% as coagulant, 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive while the process of coagulation.

Fat content in Paneer was highest as affected by citric acid as coagulant, 80°C as coagulation temperature and CaCl2 (1.00% W/V) as additive while the process of coagulation.

FDM of Paneer was highest as affected by citric acid as coagulant, 70°C as coagulation temperature and CaCl2 (1.00% W/V) as additive while the process of coagulation.

Protein content in Paneer was highest as affected by citric acid as coagulant, 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive while the process of coagulation.

Lactose content in Paneer was almost similar as affected by three coagulants, four coagulation temperatures and six additives while the process of coagulation.

Ash content in Paneer was almost similar as affected by three coagulants, four coagulation temperatures and six additives while the process of coagulation.

Calcium content in Paneer was almost similar as affected by three coagulants, four coagulation temperatures and six additives while the process of coagulation.

Phosphorus content in Paneer was almost similar as affected by three coagulants, four coagulation temperatures and six additives while the process of coagulation.

Effect of Coagulants, Coagulation Temperatures and Additives on Nutrients Recovery in Low Fat Paneer Made from Cow Milk (3.50% fat)

Fat recovery in Paneer was highest as affected by citric acid as coagulant, 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive while the process of coagulation.

Protein recovery in Paneer was highest as affected by citric acid as coagulant, 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive while the process of coagulation.

Total solids recovery in Paneer was highest as affected by citric acid as coagulant, 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive while the process of coagulation.

Effect of Coagulants, Coagulation Temperatures and Additives on Properties of Low Fat Paneer Made from Cow Milk (3.50% fat)

Moisture absorption in Paneer was almost similar as affected by three coagulants, four coagulation temperatures and six additives while the process of coagulation.

Coagulant amount requirement (ml/lit) was almost similar as affected by three coagulants, four coagulation temperatures and six additives while the process of coagulation.

Effect of Coagulants, Coagulation Temperatures and Additives on Sensory Characteristics of Low Fat Paneer Made from Cow Milk (3.50% fat)

Appearance of Paneer was highest for citric acid as coagulant, 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive when used during the process of coagulation.

Body & texture of Paneer was highest as affected by citric acid as coagulant, 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive while the process of coagulation.

Odour scores of Paneer were highest as affected by citric acid as coagulant, 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive while the process of coagulation.

Taste scores of Paneer were highest as affected by citric acid as coagulant, 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive while the process of coagulation.

Flavour scores Paneer were highest as affected by citric acid as coagulant, 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive while the process of coagulation.

Overall acceptability scores of Paneer were highest as affected by citric acid as coagulant, 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive while the process of coagulation.

Effect of Coagulants, Coagulation Temperatures and Additives on Nutrients in Whey

Total solids content in whey were lowest as affected by citric acid as coagulant, 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive while the process of coagulation.

Fat content in whey was almost similar as affected by three coagulants; at four coagulation temperatures and six additives while the process of coagulation.

The pH of whey was almost similar as affected by three coagulants, four coagulation temperatures and six additives while the process of coagulation.

Effect of Coagulants, Coagulation Temperatures and Additives on Mouth Feeling Characteristics of Boiled Low Fat Paneer

Gumminess properties of boiled Paneer was highest for citric acid (2.0%) as coagulant, 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive while the process of coagulation.

Springiness scores of Paneer samples boiled in salted water were highest as affected by citric acid as coagulant, at 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive while the process of coagulation.

Chewiness scores of Paneer was almost similar as affected by three coagulants, four coagulation temperatures and six additives while the process of coagulation.

Mouth Feeling Properties of Fried Low Fat Paneer

Gumminess scores of Paneer were almost similar as affected by three coagulants, four coagulation temperatures and six additives while the process of coagulation.

Springiness scores of Paneer were almost similar as affected by three coagulants, four coagulation temperatures and six additives while the process of coagulation.

Chewiness of Paneer was almost similar as affected by three coagulants, four coagulation temperatures and six additives while the process of coagulation.

Cost of Production (Rs per kg) of Low and Full Fat Paneer Made from Cow Milk (3.50 and 5.00% fat)

Cost of Paneer was lowered when citric acid (2.0% W/V) as a coagulant, 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive were used to manufacture low fat Paneer from milk having 3.50% fat.

Cost of Paneer was lowest when citric Acid (2.0% W/V) as a coagulant, 80°C as coagulation temperature and CaCl2 (0.50% W/V) as additive were used to manufacture full fat Paneer from milk having 5.00% fat.

Stage III: Shelf Life Studies of Low Fat Paneer

Sensory Attributes

The scores of appearance of low fat Paneer were decreasing with the increase in shelf life periods. It was also noted that the rate of deterioration in the scores was reduced with the reduction in storage temperature.

The scores of body and texture of low fat Paneer were decreasing with the increase in storage temperature vis-à-vis periods. It was also noted that the rate of deterioration enhanced with increase storage temperature.

The scores of odour of low fat Paneer were decreasing with the increase in shelf life. It was also noted that the rate of deterioration in the scores was reduced with the reduction in storage temperature.

The taste scores low fat Paneer were decreasing with the increase in shelf life. It was also noted that the rate of deterioration in the scores was reduced with the reduction in storage temperature.

The scores of flavour of low fat Paneer were decreasing with the increase in shelf life. It was also noted that the rate of deterioration in the scores was reduced with the reduction in storage temperature.

The scores of acceptability of low fat Paneer were decreasing with the increase in storage periods. It was also noted that the rate of deterioration in the scores was reduced with the reduction in storage temperature.

Physico-chemical Attributes

The content of titratable acidity of low fat Paneer was increasing with the increase in storage periods. It was also noted that the rate of increment of this component was reduced with the reduction in storage temperature.

The content of pH of low fat Paneer was decreasing with the increase in shelf life. It was also noted that the rate of declension of this component was reduced with the reduction in storage temperature.

The content of free fatty acid of low fat Paneer was increasing with the increase in shelf life. It was also noted that the rate of increment of this component was reduced with the reduction in storage temperature.

The content of soluble nitrogen of low fat Paneer was increasing with the increase in shelf life. It was also noted that the rate of increment of this component was reduced with the reduction in storage temperature.

Microbial Profiles

The total viable counts in low fat Paneer were increasing with the increase in shelf life. It was also noted that the rate of increment of this count was reduced with the reduction in storage temperature.

The coli form counts in low fat Paneer were increasing with the increase in shelf life. It was also noted that the rate of increment of this count was reduced with the reduction in storage temperature.

The yeast and moulds counts in low fat Paneer were increasing with the increase in shelf life. It was also noted that the rate of increment of this count was reduced with the reduction in storage temperature.

CONCLUSIONS

On the basis of present investigation following conclusion can be drawn:

Cow milk testing 3.5% fat could be safely used to produce low fat Paneer using citric acid (2%) as coagulant, 80°C coagulation temperature with CaCl2 (0.5%W/V) as additive which satisfied most quality attributes to achieve desired characteristics of Paneer.

Chemical, organoleptical, and economical properties proved that the quality of low fat Paneer was acceptable.

Shelf life of low fat Paneer at ambient and refrigeration temperatures was recorded to be normal.

RECOMMENDATIONS

On the basis of present investigation it can be recommended that low fat Paneer of acceptable quality, may be manufactured using cow milk testing 3.5% fat. This milk may be coagulated using citric acid (2%) as coagulant, at 80°C coagulation temperature with CaCl2 (0.50%) as additive to produce low fat Paneer of most desired characteristics.

Control + Click to go back

Agnihotri, M.K. and Pal, U.K. 1996. Quality and shelf-life of goat milk Paneer in refrigerated storage. Small Rum. Res., 20, 1, 75–81.

Ahuja, K.K. and Goyal, G.K. 2012. Combined effect of vacuum packaging and refrigerated storage on the chemical quality of Paneer Tikka. J. Food Sci. & Tech., Retrieved on March 28,  http://www.springerlink.com/content/v04432j383875121/.

AOAC, 1980. official Mehods of Analysis. 13th Ed. Association of Offi. Anal. Chem., Washington, DC.

Arora, V.K. and Gupta, S.K. 1980. Effect of low-temperature storage on Paneer. Indian J. Dairy Sci., 33, 3, 374-380.

Bhadekar, S.V.; Deshmukh, B.R.; Baswade, S.V.; Mule, R.S. and Gatchearle, P.L. 2008. Sensory evaluation and overall acceptability of Paneer from buffalo milk added with sago powder. J. Dairying, Foods & H.S., 27, 2, 99-103.

Bhattacharya, D.C.; Mathur, O.N.; Srinivasan, M.R. and Samlik, O.L. 1971. Studies on the method of production and shelf life of Paneer. J. Food Sci. & Tech., 8, 5, 117.

Biradar G.S., Gujar S.K., Dande K.G. and Gaikwad S.M. 2012. Studies on Physico-chemical quality of Paneer (Indian Cheese) Prepared from blends of Soymilk and Buffalo Milk. J. Anim. Prod. Adv., 2, 3, 142-145.

Bund, R,K, and Pandit, A.B. 2007. Rapid lactose recovery from Paneer whey using sonocrystallization: A process optimization. European Process Intensification Conference (Epic), Copenhagen, September 19-20, 46, 9, 846–850.

Chalmer, C.W. 1955. Bacteria in Relation to Milk Supply. 4th ed. London, Edwards Arnold Publishers.

Chandan, R.C.; Mann, H.; Nakrani, K.R. and Zehmer, M.D. 1979. Production and consumer acceptance of Latin American white cheese. J. Dairy Sci., 62, 691-696.

Chawla, A.K.; Singh, S. and Kanawajia, S.K. 1985. Development of low fat Paneer. Indian J. Dairy Sci., 38, 4, 280-283.

Chawla, A.K.; Singh, S. and Kanawajia, S.K. 1987. Effect of fat levels and process modifications on composition and quality of Paneer and whey. Asian J. Dairy Res., 6, 2, 87-92.

Das, S. and Das, H. 2009. Performance of an impact type device for continuous production of Paneer. J. Food Engg., 95, 4, 579–587.

Desai, H.K.; Gupta, S.K.; Patil G. R. and Patel, P. A. A. 1991. Texture of Paneer as affected by the manufacturing method. Lebensmittel Wissenschaft Technologie, 24, 6, 542-548.

Deshmukh, D.S.; Zanjad, N.; Pawar, V.D. and Machewad, G.M. 2009. Studies on the use of acidified and cultured whey as coagulant in the manufacture of Paneer. International J. Dairy Tech., 62, 2, 174–181.

Divya and Kumari, A. 2009, Effect of different temperatures, timings and storage periods on the physico-chemical and nutritional characteristics of whey-guava beverage. World J. Dairy & Food Sci., 4, 2, 118-122.

Farooquei, Z.A.; Yadav, M.P.S.; Yadav, S.P. and Singh, O. 2008. Quality assessment of Paneer pickle prepared from Sahiwal cow milk of various fat levels. Progress. Res., 3, 1, 99-100.

Goyal, N. and Gandhi, D.N. 2009. Comparative Analysis of Indian Paneer and Cheese Whey for Electrolyte Whey Drink. World J. Dairy & Food Sci., 4, 1, 70-72.

Gupta, S.K.; Patel, A.A. and Patil, G.R. 1992. Texture studies on selected Indian dairy products: composition-texture relationships. Proceedings: Protein and Fat Globule Modifications by Heat Treatment, Homogenization and Other Technological Means For High Quality Dairy Products. H.K. Desai,; B.C. Ghosh (Eds), IDF seminar, Munich, Aug, 25-28.

Harjai, N. and Singh, G. 2009. Effect of soybean varieties on physico-chemical, textural and sensory properties of soy Paneer. J. Food Sci. & Tech., 46, 4, 331-334.

Hirpara, K.; Jana Atanu, H. and Patel, H. G. 2011. Synergy of dairy with non-dairy Ingredients or product: A review. African J. Food Sci., 5, 16, 817-832.

Hydamaka, A.W.; Wilbey, R.A. and Lewis, M.J. 2007. Manufacture of direct acidified cheese from ultrafiltration and reverse osmosis retentates. International J. Dairy Tech., 53, 3, 120–124.

Hydamaka, A.W.; Wilbeyb, R.A.; Lewisb, M.J. and Kuoa, A.W. 2001. Manufacture of heat and acid coagulated cheese from ultrafiltered milk retentates. Food Res. International, 34, 2–3, 197–205.

ICAR, 2001. Goats in India: Status and Technological Possibilities for Improvement. In: Technology Options for Sustainable Livestock Production in India, P.S. Birthal and P.P. Rao (Editors). Proceedings of the Workshop on Documentation, Adoption, and Impact of Livestock Technologies in India ICRISAT-Patancheru, India, Jan 18–19. pp. 104-112.

ISI, 1961. Chemical analysis of milk. IS: 1479; Part II. Indian Standards Institute, Manak Bhawan, New Delhi.

ISI, 1963. Specification of condensed milk. IS: 1166. Indian Standards Institute, Manak Bhawan, New Delhi.

ISI, 1977. Method of determination of fat by the Gerber Method. IS: 1234; Part I. Indian Standards Institute, Manak Bhawan, New Delhi.

ISI, 1981. Handbook of Food Analysis. Part –XI Dairy Products. Indian Standard Institute, Manak Bhawan, New Delhi, p. 175.

Jadhavar, V.V.; Paul, B.D.; Pawar, B.K. and Jagtap, D.Z. 2009. Studies on yield and chemical composition of Paneer prepared from cow and soy mix milk. J. of Maharashtra Agric. Univ., 34, 1, 74-76.

Jain, S.K. and Mhatre, S.S. 2009. The textural properties of soy Paneer. International J. Dairy Tech., 62, 4, 584–591.

Jayaraj Rao, K. and Patil, G.R. 2006. Changes in textural characteristics of Paneer in ready-to-eat canned Paneer curry during storage. J. Texture Stu., 37, 2, 156–164.

Jindal, A.R.; Grandison, A.S. and Campbell-Platt, G. 1993. Electrophoretic studies of Chhana whey and effect of temperature and time of storage on its quality. J. Sci. Food & Agric., 61, 4, 449–456, 1993.

Kanawjia, S. K.; Roy, S. K. and Singh, S. 1990. Paneer technology and its diversification. Indian Dairyman, 42, 9, 390-393.

Kanawjia, S.K. and Singh, S. 2000. Technological advances in Paneer making. Indian Dairyman, 52, 10, 45-50.

Kandeepan, G. and Sangma, S. 2010. Optimization of the level of guar gum in low fat yak milk Paneer. J. Stored Products and Postharvest Res., 1, 1, 9-12.

Kandeepan, G. and Sangma, S. 2011. Comparison of quality characteristics of full fat and low fat Paneer developed from yak milk. International J. Dairy Tech., 64, 1, 117–120.

Karadbhajne, S.V. and Bhoyarkar, P. 2010. Studies on effect of different coagulant on Paneer texture prepared from buffalo milk. International J. Pharm. Tech Res., 2, 3, 1916-1923.

Khan, S.U. and Pal, M.A. 1997. Paneer production: A review. J. Food Sci. & Tech., 48, 6, 645-660.

Koniecko, E.S. 1979. Handbook of Meat Chemists. Avery Publishing group. Inc; Wayne,New Jersey U.S.A., p. 20-45.

Kumar, S.; Rai, D.C. and Verma, D.N. 2008. Effect of different levels of lactic acid on the physico-chemical and sensory attributes of buffalo milk Paneer. Indian J. Anim. Res., 42, 3, 205-208.

Kumar, S.; Rai, D.C.; Niranjan, K. and Bhat, Z.F. 2011. Paneer—An Indian soft cheese variant: a review. J. Food Sci. & Tech., 10, 1007/ s13197 – 011 – 0567 - x. http://www.springerlink.com/content/j4p0782772223030/.

Kumar, S.S.; Balasubramanian, S.; Biswas, A.K.; Chatli, M.K.; Devatkal, S.K.and Sahoo, J. 2007. Efficacy of soy protein isolate as a fat replacer on physico-chemical and sensory characteristics of low-fat Paneer. J. Food Sci. & Tech., 48, 4, 498-501.

Luceya, J.A.; Gorrya, C.; O'kennedya, B.; Kalabb, M.; Tan-Kinitac, R. and Foxc, P.F. 1996. Effect of acidification and neutralization of milk on some physico-chemical properties of casein micelles. International Dairy J., 6, 3, 257–272.

Masud, T.; Shehla, S. and Khurram, M. 2007. Paneer (white cheese) from buffalo milk. Biotechnology and Biotechnological Equipments, 21, 4, 451-452.

Mathare, S.S.; Bakal, S.B.; Dissanayake, T.M.R. and Jain, S.K. 2009. Effects of coagulation temperature on the texture and yield of soy Paneer (tofu). J. National Sci. Found. Sri Lanka, 37, 4, 263-267.

Mathur, B.N.; Kumar, A and Ladkani, B.G. 1989. Clarification of whey for the preparation of beverages. Indian J. Dairy Sci., 39, 3, 340-342.

Mistry, C. D.; Singh, S. and Sharma, R. S. 1990a. Physico-chemical characteristics of Paneer prepared from cow milk by altering salt balance of milk. In Proceedings: Conference Paper Brief Communications of the XXIII International Dairy Congress, Montreal, October 8-12.

Mistry, C.D.; Singh, S. and Sharma, R.S. 1990b. Status of some minerals of Paneer made from cow milk with altered salt balance. In Proceedings: Brief Communications of The XXIII International Dairy Congress, Montreal, October 8-12, , Vol. II, pp. 519.

MS Office, 2006. Microsoft office 2007: Microsoft Excel, New York, Microsoft Inc.

Nalkar, S.D.; Bhambure, C.V.; Patil, M.R. and Padghan, P.V. 2009a. Studies on utilization of bhendi (Abelmoschus esculanta) gum as stabilizer in Paneer making. J. Dairying, Foods & Home Sci., 28, 3-4, 170-175.

Nalkar, S.D.; Bhambure, C.V.; Patil, M.R. and Padghan, P.V. 2009b. Utilization of lesser yam (Discorea esculanta Lour) burk powder as stabilizer in Paneer making. J. Dairying, Foods & Home Sci., 28, 3-4, 157-163.

Nanda, V.; Singh, S.; Raina, C.S.; Jindal, N. Singh, K. and Saxena, D.C. 2008. Optimization of the process variables for the preparation of processed Paneer using response surface methodology. European Food Res. & Tech., 218, 6, 529-534.

Nanda, V.; Singh, S.; Raina, C.S.; Jindal, N.; Singh, K. and Saxena D.C. 2004. Optimization of the process variables for the preparation of processed Paneer using response surface methodology. European Food Res. Tech., 218, 6, 529-534.

Navajeevan, B. and Jayaraj Rao, K. 2008. Changes in rheological, microbiological and sensory quality of retort processed kunda during storage. J. Dairying, Foods & H.S., 27, 2, 79 – 86.

Nawaz, M.A.; Masud, T. and Sammi, S. 2011. Quality evaluation of mozzarella cheese made from buffalo milk by using Paneer booti (Withania coagulans) and calf rennet. International J. Dairy Tech., 64, 2, 218–226.

Pal, D and Garg F.C. 1989. Studies on utilization of sweet cream buttermilk in the manufacture of Paneer. J. Food Sci. & Tech., 26, 5, 259-264.

Pal, M.A. and Kapoor, C.M. 2000. Effect of emulsifying salts on the chemical constitution of processed Paneer. Indian J. Dairy & Biosci., 11, 42-46.

Pal, M.A.; Yadav, P.L. and Sanyal, M.K. 1991. Physico-chemical and sensory characteristics of low fat Paneer from high heated milk. Indian J. Dairy Sci., 44, 437.

Pandya, A.J. and Ghodke, K.M. 2007. Goat and sheep milk products other than cheese and yoghurt. Small Rum. Res., 68, 1–2, 193–206.

Parmar, S.S.; Singh, S. and Sharma, R.S. 1989. Compositional and quality characteristics of Paneer made from soya beans and buffalo milk under different heat treatments. J. Sci. Food & Agric., 47, 4, 463–473.

Pawar, D.P.; Das, R.M. and Modi, V.K. 2011. Quality characteristics of dehydrated egg yolk Paneer and changes during storage. J. Food Sci. & Tech.. Retrieved on Feb. 07. http://www.springerlink.com/content/563024p2624568k1/

Prince, G., Prasad, F.M. and Chandra, R. 2007. Effect of Fat Levels on Physico-Chemical Properties of Filled Masala Paneer. The Allahabad Farmer, 63, 1, 10-16.

Punjrath, J.S., Veeranjamlyala, B., Mathunni, M.I., Samal, S.K. and Aneja, R.P. 1990. Inclined scraped surface heat exchanger for continuous khoa making. Indian J. Dairy Sci., 43, 2, 225 – 230.

Rai, S.; Goyal, G.K. and Rai, G.K. 2008. Effect of modified atmosphere packaging (MAP) and storage on the chemical quality of Paneer. J. Dairying, Foods & H.S., 27, 1, 33 – 37.

Rao, K.J. and Patil, G.R. 2009. Influence of water activity, pH, heat treatment and preservative on chemical changes in canned Indian cottage cheese (Paneer) during storage. J. Food Quality, 32, 5, 607–626.

Rao, K.V.S.S.; Zanjad, P.N. and Mathur, B.N. 1992. Paneer technology: A Review. Indian J. Dairy Sci., 45, 6, 281-291.

Rupnar, P.S.; Chavan, K.D.; Pawar, B.K. and Bhosale, D.N. 2009. Sensory quality of Paneer whey beverage prepared with kokum juice. J. Dairying, Foods & H.S., 28, 2, 111-114.

Sachdeva, S. 1983. Production, packaging and storage of Paneer. Ph.D. Thesis, Kurukshetra University, Kurukshetra (Haryana). Sachdeva, S. and Singh, S. 1987. Use of non-conventional coagulants in the manufacture of Paneer. J. Food Sci. & Tech., 26, 4, 142 – 144.

Sachdeva, S. and Singh, S. 1988. Optimization of processing parameters in the manufacture of Paneer. J. Food Sci. & Tech., 25, 3, 317 – 321.

Sachdeva, S. and Singh, S. 1990. Shelf life of Paneer as affected by antimicrobial agents. Part 1. Effect on sensory characteristics. Indian J. Dairy Sci., 43, 1, 60 – 63.

Sachdeva, S., Prokopek, D. and Reuter, H. 1991. Technology of Paneer from cow milk. Japanese J. Dairy and Food Sci., 40, 2, A 85 – 88.

Sachdeva, S., Singh, S. and Kanawjia, S. K. 1985. Recent developments in Paneer technology. Indian Dairyman, 37, 11, 501 – 505.

Sahu, J. K. and Das, H. 2007. Chhana Manufacturing. Monograph of the IDA (003/TE/2007). Indian Dairy Assoc., New Delhi, pp: 4 – 20.

Sahu, J.K. and Das, H. 2009. A continuous heat-acid coagulation unit for continuous production of Chhana. Assam Univ. J. Science & Tech., 4, 2.

Sanyal, M.K. and Yadav, P.L. 2000a. Effect of fermented skimmed milk incorporation into buffalo milk on quality of reduced-fat Paneer. Indian J. Anim. Sci., 70, 6, 628-631.

Sanyal, M.K. and Yadav, P.L. 2000b. Improvement in quality of reduced-fat Paneer from buffalo milk through sodium chloride incorporation. Buffalo J., 16, 2, 153-162.

Sayedatunnesha, M.; Wadud, A.; Islam, M.N. and Islam, M.A. 2008. Comparative study of the quality of rasomalai manufactured from cow and buffalo milk. Bangladesh J. Anim. Sci.e, 37, 1, 57-62.

Sharma, H.K.; Singhal, R.S. and Kulkarni P.R. 1998. Characteristics of fried Paneer prepared from mixtures of buffalo milk, skimmed milk, soy milk and buttermilk. International J. Dairy Tech., 51, 4, 105–107.

Sharma, H.K.; singhal, R.S.; Kulkarni, P.R. and Gholap, A.S. 1999. Carboxymethyl cellulose (CMC) as an additive for oil reduction in deep-fat fried Paneer. International J. Dairy Tech., 52, 3, 92–94.

Sharma, R.B., Gupta, M.P. and Ogra, J.L. 1998. Factors affecting yield and chemical quality of goat milk Chhana. Small Rum. Res., 27, 257-262.

Sharma, R.B.; Kumar, M. and Pathak V. 2002. Effect of different seasons on cross-bred cow milk composition and Paneer yield in Sub-Himalayan region. Asian-Australian J. Anim. Sci., 15, 4, 528-530.

Shukla, F.C.; Madhu, B. and Jain, S.C. 1984. Technology of processing and preservation of Paneer. Dairy Guide, 8, 9, 32.

Sindhu, J. S. and Singhal, O. P. 1988. Qualitative Aspects of Buffalo Milk Constituents for Products Technology. In: "Buffalo Production and health (http://www.drugswell.com).

Singh, S. and Kanawjia, S. K. 1991. Manufacturing technique for Paneer from skim milk powder and butter oil. Indian J. Dairy Sci., 44, 1, 76 – 79.

Singh, S. K. and Rajorhia, G. S. 1989. Production of khoa using roller dryer. Indian J. Dairy Sci., 42, 2, 321 – 325.

Singh, S.M. and Kanawjaia, S.K. 1988. Development of manufacturing technique for Paneer from cow milk. Indian J. Dairy Sci., 41, 322.

Snedecor, G.W. and Cochran, W.G. 1994. Statistical Methods, 8th Ed., Ames, Iowa State University Press.

SPSS, (1998). SPSS for Windows. Standard Version. New Yok, SPSS Inc., released on 18 December.

Thippeswamy, L.; Venkateshaiah, B. V. and Patil, S.B. 2011. Effect of modified atmospheric packaging on the shelf stability of Paneer prepared by adopting hurdle technology. J. Food Sci. & Tech., 48, 2, 230-235.

Topcua, A. and Saldamlia, I. 2006. Proteolytical, chemical, textural and sensorial changes during the ripening of Turkish white cheese made of pasteurized cows' milk. International J. Food Prop., 9, 4.

Torres, N. and Chandan, R.C. 1981. Latin American White Cheese – A Review. J. Dairy Sci., 64, 3, 552–557.

Tyagia, A.K.; Kewalramania, N.; Dhimana, T.R.; Kaura, B.H.; Singhala, K.K. and Kanwajia, S.K. 2007. Enhancement of the conjugated linoleic acid content of buffalo milk and milk products through green fodder feeding. Anim. Feed Sci. & Tech., 133, 3–4, 351–358.

Uprit, S. and Mishra, H.N. 2004. Instrumental textural profile analysis of soy fortified pressed chilled acid coagulated curd (Paneer). International J. Food Prop., 7, 3.

Verma, A. and Khan, B.L. 2009. Effect of coagulants and their concentration, coagulation temperature, packaging materials and storage periods on chemical composition of soy substituted buffalo milk Paneer. Progres. Agric., 9, 2, 282-285.

Vishwesshwariah, L. and Anantakrishnnan, C.P. 1986. Production of Paneer from cow milk. Indian J. Dairy Sci., 39, 1 36-38.

Wahi, S.; Bansal, S.; Ghosh, M. and Ganguli, A. 2006. Growth and survival of Escherichia coli O157: H7 during manufacture and storage of Indian cheese (Paneer). Food Borne Pathogens and Disease, Summer, 3, 2, 184-189.

Yadav, P.K. and Grover, I. 2009. Dairy cooperatives a sustainable agriculture system: logistic and management analysis from Haryana, India. CIGR Proceedings, Technology and Management to Increase the Efficiency in Sustainable Agricultural Systems, Rosario.

Control + Click to go back
Short summary

"Manufacturing Technology and Quality and Shelf Life of Low Fat Paneer" is a research report. The findings recommended that low fat Paneer of acceptable quality, may be manufactured using cow milk testing 3.5% fat. This milk may be coagulated using citric acid (2%) as coagulant, at 80°C coagulation temperature with CaCl2 (0.50%) as additive to produce low fat paneer of most desired characteristics.

Control + Click to go back

Summary

"Manufacturing Technology and Quality and Shelf Life of Low Fat Paneer" is a research report. Cow milk testing 3.5% fat could be safely used to produce low fat Paneer using citric acid (2%) as coagulant, 80°C coagulation temperature with CaCl2 (0.5%W/V) as additive which satisfied most quality attributes to achieve desired characteristics of Paneer. Chemical, organoleptical, and economical properties proved that the quality of low fat Paneer was acceptable. Shelf life of low fat Paneer at ambient and refrigeration temperatures was recorded to be normal.

On the basis of present investigation it can be recommended that low fat Paneer of acceptable quality, may be manufactured using cow milk testing 3.5% fat. This milk may be coagulated using citric acid (2%) as coagulant, at 80°C coagulation temperature with CaCl2 (0.50%) as additive to produce low fat Paneer of most desired characteristics.

Control + Click to go back

Control + Click to go back
