Influence of various coagulants on quality of paneer prepared from milk (Buffalo and Soy milk) and their blends

Abstract

The present study was undertaken with various proportion (0:100, 70:30, 55:45 and 100:0) of buffalo milk and soy milk (grinded soybean) soaking with 0.1 Soda bicarb (9 hours). After draining and washing the soybean cooked at 1200C for 5 minutes, grinding with water followed by filtration were done for preparation of soy milk. Buffalo milk and soy milk after blinding (P1-0:100,P2-70:30, P3-55:45 and P4-100:00) the heating (800C and 950C) and cooling followed by CaCl2 (2% and 5%),lactic acid (2% and 5%) and citric acid (2% and 5%). Cagulants were used for paneer making. The highest quality paneer production (219.7 g/L) was obtained P4 proportion (100:0) using 2% CaCl2 as coagulant at 950C temperature followed by (213.0 g/L) using 2% CaCl2& 5% lactic acid at 800C temperature, (210.5 g/L) using 5% citric acid at 800C & 950C temperature. Lowest (133.0 g/L) production was obtained using 5% CaCl2 as coagulant at 950C temperature.