Study on sensory characteristics of paneer for process standardization from buffalomilk

Abstract

Buffalo milk was utilized with the process variables for standardization of processes of manufacturing of paneer. The sensory evaluation study was under taken to investigate the effects of treatments on sensory scores for standardizing the manufacturing process. Effect of treatments on flavour score, and body and texture score were significant at p<0.01 and p<0.05,however, the effect of replication of sensory evaluations by Judges was non-significant. Effect of treatments on colour and appearance score was significant at p<0.05.It meant that at 95%level of confidence only, the treatments of colour and appearance was significant i.e. different. It was observed that the paneer manufactured from buffalo milk of 6% milk fat and 9% SNF and chilled in 1% NaCl solution was most suitable in regard of good body and texture of paneer at the preheating temperature of milk at 80-82°C for 5 minutes.