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Effect of different coagulants at varying strengths on the quality of paneer made from reconstituted milk.

Journal of food science and technology·2014

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Paneer production: A review.

Shahnawaz Umer Khan¹, Mohammad Ashraf Pal

¹Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, SKUAST-K, Alusteng, Ganderbal 190006 (J&K) India.

Journal of Food Science and Technology

|April 11, 2013

Summary

This summary is machine-generated.

Paneer, a popular South Asian soft cheese, is a nutrient-rich food. This review discusses modifications in its production to improve yield and quality, including value-added varieties.

Keywords:

Chemical composition Coagulants Heat treatment Paneer Preservatives Sensory quality

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Area of Science:

Food Science
Dairy Technology
Nutritional Science

Background:

Paneer is a traditional soft cheese popular in South Asia.
It is a rich source of protein, fat, minerals, and vitamins.
Paneer is versatile, used in various culinary preparations and snacks.

Purpose of the Study:

To review modifications in paneer production techniques.
To discuss improvements in paneer yield and quality characteristics.
To explore the development of value-added paneer products.

Main Methods:

Review of existing literature on paneer production.
Analysis of different milk types and their impact on paneer quality.
Examination of various coagulation and processing techniques.

Main Results:

Different techniques can optimize paneer yield and quality based on milk composition.
Modifications lead to appreciable improvements in product characteristics.
Value-added paneer varieties offer enhanced nutritional and sensory profiles.

Conclusions:

Optimized paneer production methods cater to consumer needs.
Technological advancements enhance the nutritional and economic value of paneer.
Further research into value-added paneer can expand its market.