Abstract
Paneer was prepared from cow's milk (4.5% fat and 8.5% SNF) using five coagulants, viz. citric acid (CA), malic acid (MA), alum (AL), calcium lactate (Ca‐L) and glucono‐delta‐lactone (GDL). Among these, GDL and MA exhibited similar effects on colour and appearance, flavour as well as overall acceptability. The yields of Paneer were 158.09, 183.71, 201.11, 206.34 and 188.83 g/L of milk for the above coagulants, respectively. All Paneer samples showed higher values of hardness, cohesiveness, springiness and chewiness as compared to CA sample. Malic acid coagulated Paneer, however, had relatively lower value of hardness but exhibited higher instrumental lightness.
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