food production- cottage cheese

7/28/2019 food production- cottage cheese

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Alternative coagulants forpreparation of Paneer

-Parul Kamat

Vishakha Mavani


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Cottage Cheese is

consolidated curdof milk solids inwhich milk fat isentrapped by

coagulated casein.

Cottage Cheese(Paneer)


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Objectives

Preparation of Paneer from cowsmilk using different coagulants

Sensory analysis of different paneerproducts

Testing the efficiency of coagulants

Nutritive analysis of the chosenpaneer product


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Preparation ofPaneer


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Bring the milk to a temperature just below boiling

Add citric acid source 5 ml (one teaspoon) with

continuous stirring the milk, until the milk separates;

the solid curds will separate from the watery whey

Drain out water through cheese cloth

The cheese cloth containing coagulated curd is then

wrapped on itself in order to squeeze out moisture fromthe curds

Shape the paneer by application of pressure


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Conventional sources

Lemon Vinegar Curd


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Potential sources

Orange

Tomato

Tamarind


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Methods Paneer preparation with all the different coagulants.

Sensory analysis: By 60 volunteers

Product 1- Commercially available (Nilgiri) Product 5- Tomato juice

Product 2- Lemon juice Product 6- Orange juice

Product 3- Curd Product 7- Tamarind pulp

Product 4- Vinegar


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Results

0

50

100

150

200

250

300

350

400

450

Sensory analysis mean

Time taken for

preparation (in sec)

Amount of Whey obtained

(in ml)


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Nutritive Analysis

1. Protein estimation by Lowrys method

2. Lipid extraction and estimation using Soxhlets apparatus

Paneer Sample


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Nutrient composition

Commercially available

Paneer(Nilgiri)

Protein (18.3%)

Lipids (20.8%)

Others (60.9%)

Paneer made from Tamarind

Protein (15.87%)

Lipid (41.75%)

Others (42.38%)


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Conclusion

Tamarind was found to be abetter and more potent

source of coagulation of milk

for paneer preparation


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Bibliography

Fereidoon Shahidi, Current Protocols in Food Analytical Chemistry (2001) D1.1.1-

D1.1.11 Copyright 2001 by John Wiley & Sons, Inc., D1.1.1

A. Hara, N.S. Radin, Lipid extraction of tissue with a low toxicity solvent, Anal.

Biochem., 90 (1978), pp. 420426

Gopalan C,Rama Shastri BV and Balasubramanium SC(1989). Nutritive value of

Indian foods: National Institute of Nutrition, Indian council of Medical Research .pp:156-162..

Kan CA, Meijer GAL( 2007). The risk of contamination of food with toxic

substances present in animal feed. Anim. Feed Sci. Technol.. 133:84-108.

Wardlaw T and Gordon M. (1999). Perspectives in Nutrition, 4 th edition Boston:

WCB McGraw-Hill.pp:132-138. Whitney, Eleanor N, and Rolfes, Sharon R(1996). Understanding Nutrition,7th

edition. New York: West Publishing.

Wilson K and Walker J (2000). Practical Biochemistry: Principles and Techniques,

Cambridge University Press.


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