Abstract
The study was aimed to compare the quality attributes of paneer prepared by milk heated using a two-stage continuous ohmic heating system was compared with convectional method. The comparison was based on compositional and textural analysis of conventionally prepared paneer. The changes occurred in sensory, acidity and microbial profile during storage at refrigeration temperature was studied . Desired temperature of milk (80°C) was achieved by applying voltage of 137.7 V in stage-1 and 72.2 V in stage-2, whereas steam was used as a heating medium in conventional method. The composition of paneer was not affected significantly and showed similar values for moisture, fat, protein, lactose and ash content at par. Moreover, the values of hardness, cohesiveness, springiness and adhesiveness were slightly lower compared to samples heated using conventional methods, indicating better textural profile of ohmically prepared paneer.
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