Effect of milk protein standardization using high milk protein ingredients on texture, composition and yield of paneer

Abstract

The study was aimed to prepare good quality paneer in sensory and textural attributes with greater yield by inclusion of high protein powders to the milk. Paneer samples were prepared from buffalo milk, after standardization of protein:fat ratio (w/w) to 0.68 with addition of skimmed milk powder (SMP), milk protein concentrate 60 (MPC60) and sodium caseinate (NaCas). These paneer samples along with control paneer were analysed for yield, protein loss in whey, composition, microstructure, sensory and texture profile. All the paneer samples reported a significant increase in yield, the order being MPC60 (28%) > SMP (26 %) ≈ NaCas (26 %) > Control (18 %). Paneer manufactured using SMP and NaCas had hardest and softest body due to lowest and highest moisture retention, respectively. Paneer samples manufactured with MPC60 had highest protein content (33 %) due to lowest protein loss in whey. Sensory analysis revealed that paneer manufactured with MPC60 was best amongst all the samples with superior sensory attributes and highest overall acceptability. Texture profile analysis and microstructure evaluation revealed the differences in textural properties of paneer samples prepared using protein powders with control paneer. Good quality paneer with higher yield comparable to conventional can be prepared by standardization of protein:fat ratio to 0.68 with addition of MPC60.