Effect Of Fat Content Research Articles

Exploring the Potential of Nyonya Kuih Residues as the Substrate for Yeast Cell Protein Production

Nyonya kuih, a popular Malaysian traditional cuisine that have short shelf life due to their high moisture and fat contents. The unsold kuihs usually ended up as food residue. Thus, kuih talam(KT) and kuih lapis (KL), two varieties of Nyonya kuih were chosen as the investigative substrates to explore the recycling potential of this food residue. Initially, the effect of fat content on the enzymatic hydrolysability of the residues to release fermentable sugar was investigated. The efficiency of lipase-pretreatment (LP), polyvinylpyrrolidone-post-treatment (PVP) and their combination in lipid removal was determined. Then, the potential of the resulting glucose-rich hydrolysates for Saccharomyces cerevisiae yeast cell biomass production was assessed, with molasses as the positive control. Results indicated that combined LP and PVP (LP-PVP) significantly (p<0.05) reduced crude fat content, while increasing the total sugar content of KT and KL hydrolysates by approximately 3.4 and 26.3 times, respectively. Yeast cell biomass produced from KT and KL hydrolysates were increased by 23% and 39%, respectively after LP-PVP treatment. Despite the yeast cells’ yield (by dry cell weight) from molasses fermentation being 19% and 11% higher than those from KT and KL hydrolysates, respectively, KT and KL hydrolysates were proven superior due to the significantly higher (p<0.05) crude protein content in yeast cell produced from both hydrolysates. Further study is needed to enhance yeast cell yield from the fermentation of KT and KL hydrolysates, thereby improving the overall protein yield from the fermentation process. This study provides new insight into a novel food residue recycle strategy, promoting sustainable food production aligned with SDG 12.

Impact of fat content on lumbar spine DWI performance: A sex-based comparative study

PurposeSex-based differences in lumbar spine's fat content in adults are minimal, but significant variations exist in diffusion-weighted imaging (DWI) signal characteristics. This study aimed to investigate fat content’s impact on DWI performance in lumbar spine and potential sex differences. MethodsA retrospective analysis was conducted on upper abdominal MRI examinations in asymptomatic adult. The lumbar 1 vertebral apparent diffusion coefficient (ADC) values and fat fraction were measured. Using DWI images (b = 800 s/mm2), the lumbar 1 vertebral signal was categorized into high and iso-low signal groups. A univariate and multivariate analysis was conducted to investigate the influence of fat fraction on DWI performance. Finally, the participants were divided into three groups to analyze sex differences in the effect of fat content on DWI performance. Results202 subjects, 99 men were included. Fat content significantly influenced lumbar spine DWI signal in both sexes (p < 0.05). The effect on ADC values was significant only in women (p < 0.001). Women demonstrated a significantly higher proportion of high DWI signal than men in the low (p = 0.002) and middle (p = 0.012) fat content groups. Additionally, women had higher ADC values in the low fat group (p = 0.004) but lower values in the high fat group (p = 0.004). ConclusionFat content significantly impacts the DWI signal of lumbar spine, with a slight sex difference observed. These sex differences suggest that DWI signals may provide valuable information about the bone marrow beyond fat content.

Effect of Fat Content on Rice Taste Quality through Transcriptome Analysis.

Rice is an important crop in the word, and fat is one of the main important nutrient components of rice. The lipid content and fatty acid composition of grains significantly influences the quality of rice. In this study, 94 homozygous recombination inbred lines (RILs) were developed and the crude fat content of them displayed a normal distribution ranging from 0.44% to 2.62%. Based on their taste quality, a positive association between fat content and eating quality was revealed. Then, two lines (FH and FL) were selected with similar agronomic characteristics and different lipid content and taste quality for RNA sequencing analysis, and a total of 619 differentiable expressed genes were detected, primarily enriched in metabolic pathways such as starch and sucrose metabolism, fatty acid metabolism, and amino acid metabolism. The expression of two genes related to fatty acid synthesis and elongation was significantly up-regulated, while the expression of three genes related to fatty acid degradation was significantly down-regulated in FH grains. By using liquid chromatography, the relative levels of palmitic acid and oleic acid were discovered significantly higher in FH grains. Additionally, the comparative genomic analysis was conducted to visualize genomic differences of five genes. Ultimately, two genes (Os07g0417200 and Os12g0102100) were selected to be the key gene to affect the lipid metabolism, especially for the synthesis of unsaturated fatty acids, significantly changing the eating quality of rice. These results provide a theoretical basis for improving the taste quality of rice.

The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor

AbstractDark chocolate is a complex food defined by its unique flavor, taste, mouthfeel, and melting properties. The craft chocolate market is a new segment of the US confectionery industry that highlights cocoa bean origin by making two‐ingredient dark chocolate composed of cocoa liquor and sugar. To study the impact of natural variance in fat levels inherent to unblended cocoa liquor in two‐ingredient chocolate, we made 70% cacao dark chocolate from cocoa liquor reconstituted from cocoa powder and cocoa butter at total fat contents of 30%, 35%, and 40% (w/w), and collected sensory and acceptability data from 108 regular chocolate consumers. Increasing fat content did not significantly affect liking (p &gt; .05). However, with increasing fat levels, perceived intensities of bitter taste, cocoa flavor, and drying mouthfeel significantly decreased, and sweet taste perception significantly increased (p &lt; .05). Consumer chocolate preference (milk vs. dark) significantly affected perceived intensity of drying mouthfeel.Practical ApplicationsOur research suggests that liking of astringent stimuli may result in decreased perception of astringency in highly astringent foods. Further research is recommended to understand this mechanism as well as the physical and chemical underpinnings by which fat content impacts sensory perception of dark chocolate.

Effects of fat content and fatty acid composition of Nagara River ayu on its quality as a food ingredient

Effects of fat content and fatty acid composition of Nagara River ayu on its quality as a food ingredient

1359-P: Effect of Fat Content on Postprandial Gastric Retention and Glucose Absorption in Subjects with Type 1 Diabetes during Daily Life Conditions: Assessment through a Computational Model

Understanding the impact of dietary nutrients on postprandial gastric retention (GR) and glucose absorption (GA) is crucial for optimizing both open- and closed-loop therapy in type 1 diabetes (T1D) . Here, we aim to investigate the effect of fat (F) content of a meal on both GR and GA in real life conditions, using a recently developed minimally invasive oral minimal model (MI-OMM) . Data was collected during an outpatient 5-days clinical trial involving 1patients (age = 3-61 y; M/F = 60/50) wearing a sensor augmented insulin pump. At each meal, the medical staff recorded carbohydrate (C) and F intake. A total of 159 meals were analyzed that included &amp;gt;75% sensor data, C and F contents, no exercise sessions, or other meals/snacks within 2h before and 3h after the meal. Meals were grouped based on F content: high fat (HF, F≥30%) , and Low Fat (LF, F≤15%) . The model well fitted glucose sensor data and provided estimated GR and GA curves. Fig. 1 shows that model-derived GR was significantly lower from 0.5h onward, and GA was significantly faster from 0.5h to 2.3h after a LF meal compared to a HF. These findings proved that MI-OMM can be used to estimate GR and GA, using sensor data, in real life meals with different F content and, therefore, it is potentially applicable to optimize insulin therapy in T1D. Disclosure E.Faggionato: None. M.Schiavon: None. B.A.Buckingham: Advisory Panel; Arecor, Lilly Diabetes, Medtronic, Other Relationship; Insulet Corporation, Research Support; Insulet Corporation, Lilly Diabetes, Medtronic. L.Ekhlaspour: Consultant; Tandem Diabetes Care, Inc., Ypsomed AG. C.Dalla man: Research Support; Becton, Dickinson and Company, Sanofi-Aventis Deutschland GmbH. Funding This work was supported by MIUR (Italian Minister for Education) under the initiative “Departments of Excellence” (Law 232/2016) . Laya Ekhlaspour is funded by NIH (National Institutes of Health) 1K23DK121942.

Blow Flies (Diptera: Calliphoridae) and the American Diet: Effects of Fat Content on Blow Fly Development.

Forensic entomology is an important field of forensic science that utilizes insect evidence in criminal investigations. Blow flies (Diptera: Calliphoridae) are among the first colonizers of remains and are frequently used in determining the minimum postmortem interval (mPMI). Blow fly development is influenced by a variety of factors including temperature and feeding substrate. Unfortunately, dietary fat content remains an understudied factor in the development process, which is problematic given the high rates of obesity in the United States. To study the effects of fat content on blow flies we investigated survivorship, adult weight, and development time (overall and by sex) of Lucilia sericata (Meigen) and Phormia regina (Meigen) on ground beef with 10%, 20%, or 27% fat. As fat content increased, survivorship decreased across both species with significant impact to P. regina. While P. regina adults were generally larger than L. sericata across all fat levels, only L. sericata demonstrated a significant (P < 0.05) difference in weight by sex. Overall development times did not vary by fat content, excluding 27% for P. regina. Additionally, development times did not vary by sex for P. regina but did differ (P < 0.05) for L. sericata with females taking longer to develop. These findings provide insight into the effect of fat content on blow fly development, a factor that should be considered when estimating an mPMI. By understanding how fat levels affect the survivorship and development of the species studied here, we can begin improving the practice of insect evidence analysis in casework.

The Effects of Fat Content and Cooking Procedures on the PAH Content of Beef Doner Kebabs

This study aimed to determine the effect of different fat contents (low-fat/LF or high-fat/HF), cooking methods (gas, charcoal, or electric), and various degrees of doneness (medium and well-done) on polycyclic aromatic hydrocarbon (PAH) formation in beef doner kebabs. Liquid– liquid extraction and solid- phase extraction (SPE) were used to determine the PAH levels in doner kebabs. In addition, PAHs were determined and identified via HPLC/UV–Vis method. Among the 16 PAHs analyzed, only seven common PAHs were detected in doner samples (Benzo[c]fluorene (BcFE), Cyclopenta[cd]pyrene (CPcdP), Benzo[a]pyrene (B[a]P), Benzo[a]anthracene (B[a]A), Chrysene (Chry), Benzo [ghi] perylene (B[ghi]P) and Dibenzo(a,h)anthracene (DB[a,h]A). The two most abundant PAHs were BaA and CPcdP, with concentrations ranging from 43.05-143.10 μg/kg and 13.90-80.44 μg/kg, respectively. BaP, one of the main indicators for the presence of PAHs in food, was observed in all samples concentrations ranging from nd-7.38 μg/kg. Other PAHs were found in particularly well-done and high-fat doner samples. Additionally, the total PAH4 and total PAH8 concentrations were in the range of 43.05-150.40 μg/kg and 43.05-198.10 μg/kg, respectively. The results revealed that in both types of doner samples (low-fat/LF or high-fat/HF), the highest PAH concentration was noted when the charcoal cooking method was used, while the lowest PAH concentration was detected when the electric cooking method was employed. In addition, PAH compounds were found to be more abundant in high-fat doner samples (HF) than in low-fat groups (LF) (p < 0.05). In conclusion, the diversity and amount of each PAH compound in beef doner kebab samples varied depending on doneness degree, doner kebab type (low- fat/LF or high- fat/HF), and cooking methods (p < 0.05).

Study on curcumin encapsulated in whole nutritional food model milk: Effect of fat content, and partitioning situation

Curcumin was encapsulated within dairy milk products (skim, low-fat and whole) using a pH-driven method. The curcumin was incorporated into all milk products at a high encapsulation efficiency (>85%) and was shown to be in an amorphous state. Ultracentrifugation analysis showed that the curcumin was mainly associated with the milk fat globules in the whole and low-fat milk but with the casein micelles or whey proteins in the skimmed milk. The chemical stability of curcumin during storage and heat treatment was higher for the whole milk. Encapsulation of curcumin within milk using the pH-driven method led to a higher in vitro bioaccessibility (after simulated gastrointestinal digestion) and in vivo antioxidant activity (after oral administration to rats) than simply mixing powdered curcumin with milk. This study may lead to the production of nutraceutical-enriched dairy products that could be used as functional foods to improve human health and wellbeing.

The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein

High-fat diet can induce metabolic disorders, leading to metabolic diseases such as obesity, hyperlipidemia, and diabetes. The effects of high-fat diet on the body are related to the content and composition of fat, and to changes in the structure, digestion and utilization of food protein through molecular interactions as well. The purpose of this study is to explore the influence of fat content in food system on protein properties and bioavailability. The molecular structures, system status and digestion characteristics of four proteins (casein, pork, chicken, and soy proteins) in a standard diet and a high-fat diet were studied. The results showed that high fat affected the solubility, hydrophobicity, and secondary structures of the protein. Under high-fat conditions, the solubility of protein was reduced, and the α-helix and β-sheet contents increased. The microstructure of protein systems differed with protein type, of which casein had higher emulsification and uniform dispersion, making the droplets of the system smaller. The other three proteins appeared to be aggregated. Protein digestibility was affected by protein type and fat content. Casein showed the highest protein digestibility (about 95%), and followed by soy protein (about 89%). The increasing fat content significantly improved the digestibility of pork protein (from 80% to 86%) and chicken protein (from 69% to 87%), but had no effect on casein and soy protein. This finding could provide a new insight into the structural state and digestion properties of protein in a high-fat diet.

Effects of fat contents and particle size of cocoa nibs on alkaloid composition, antioxidant activities, and volatile compound of concentrated cocoa drink

There is an increase in cocoa utilization as an alternative to espresso coffee due to its lower caffeine content (17% less) than coffee. The polyphenol, theobromine, is a good source of antioxidant contributed to the flavor and aroma in cocoa products. Different fat contents and grinding levels were evaluated in producing a concentrated cocoa drink with a close resemblance to espresso coffee. Concentrated cocoa drink made of cocoa bean with 20% fat, grind at level 50 showed better caffeine content (3.31 µg/ml), theobromine content (34.26 µg/ml), antioxidant capacity (1726.3 μM TE), and TPC (193.57 mg/ml GAE). Five different classes of volatile compounds were detected from fresh-brewed concentrated cocoa drinks responsible for the unique aroma properties, including alcohols, aldehyde, ketones, esters, acids, and pyrazines. These findings are significant to the cocoa industries, where the concentrated cocoa drink may act as an alternative cocoa drink with improved nutritional content. Practical applications This study had promoted a better understanding of the role of fat and grinding levels in order to produce a newly developed concentrated cocoa drink, with improved and closer resemblance to regular espresso characteristics. The information obtained in this study is valuable for the cocoa beverage industry in producing good characteristics of concentrated cocoa drink with a high amount of bioactive compound and improved aroma profile, which enhances the cocoa flavor of the concentrated cocoa drink. Hence, the improved nutrition of concentrated cocoa drinks is also beneficial to consumers.

The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter.

The textural properties of butter are influenced by its fat content and implicitly by the fatty acids composition. The impact of butter’s chemical composition variation was studied in accordance with texture and color properties. From 37 fatty acids examined, only 18 were quantified in the analyzed butter fat samples, and approximately 69.120% were saturated, 25.482% were monounsaturated, and 5.301% were polyunsaturated. The butter samples’ viscosity ranged between 0.24 and 2.12 N, while the adhesiveness ranged between 0.286 to 18.19 N·mm. The principal component analysis (PCA) separated the butter samples based on texture parameters, fatty acids concentration, and fat content, which were in contrast with water content. Of the measured color parameters, the yellowness b* color parameter is a relevant indicator that differentiated the analyzed sample into seven statistical groups; the ANOVA statistics highlighted this difference at a level of p < 0.001.

Forward osmosis concentration of milk: Product quality and processing considerations

Concentration of milk in the dairy industry is typically achieved by thermal evaporation or reverse osmosis (RO). Heat concentration is energy intensive and leads to cooked flavor and color changes in the final product, and RO is affected by fouling, which limits the final achievable concentration of the product. The main objective of this work was to evaluate forward osmosis (FO) as an alternative method for concentrating milk. The effects of fat content and temperature on the process were evaluated, and the physicochemical properties and sensory qualities of the final product were assessed. Commercially pasteurized skim and whole milk samples were concentrated at 4, 15, and 25°C using a benchtop FO unit. The FO process was assessed by monitoring water flux and product concentration. The color of the milk concentrates was also evaluated. A sensory panel compared the FO concentrated and thermally concentrated milks, diluted to single strength, with high temperature, short time pasteurized milk. The FO experimental runs were conducted in triplicate, and data were analyzed by single-factor ANOVA. Water flux during FO decreased with time under all processing conditions. Higher temperatures led to faster concentration and higher concentration factors for both skim and whole milk. After 5.75 h of FO processing, the concentration factors achieved for skim milk were 2.68 ± 0.08 at 25°C, 2.68 ± 0.09 at 15°C, and 2.36 ± 0.08 at 4°C. For whole milk, after 5.75 h of FO processing, concentration factors of 2.32 ± 0.12 at 25°C, 2.12 ± 0.36 at 15°C, and 1.91 ± 0.15 at 4°C were obtained. Overall, maximum concentration levels of 40.15% total solids for skim milk and 40.94% total solids for whole milk were achieved. Additionally, a triangle sensory test showed no significant differences between regular milk and FO concentrated milk diluted to single strength. This work shows that FO is a viable nonthermal processing method for concentrating milk, but some technical challenges need to be overcome to facilitate commercial utilization.

Effect of Fat Content on Physicohemical Properties and Sensory Traits of Fermented-dry Sausage

Effect of Fat Content on Physicohemical Properties and Sensory Traits of Fermented-dry Sausage

Fabric Phase Sorptive Extraction of Selected Steroid Hormone Residues in Commercial Raw Milk Followed by Ultra-High-Performance Liquid Chromatography-Tandem Mass Spectrometry.

Hormones in edible matrices, such as milk, are a subject of concern because of their adverse effects on the endocrine system and cell signaling and the consequent disruption of homeostasis in human consumers. Therefore, the assessment of the presence of hormones in milk as potential endocrine-disrupting compounds is warranted. However, the complexity of milk as a sample matrix and the ultra-low concentration of hormones pose significant analytical challenges. Fabric phase sorptive extraction (FPSE) has emerged as a powerful analytical technique for the extraction of emerging pollutants from complex aqueous matrices. FPSE allows for substantially simplified sample handling and short extraction and desorption times, as well as the decreased use of organic solvents. It is considered a green alternative to traditional extraction methodologies. In this work, the FPSE technique was evaluated to perform the simultaneous extraction of 15 steroid hormones from raw milk without employing any sample pretreatment steps. Clean and preconcentrated hormone solutions obtained from FPSE of raw milk were analyzed using ultra-high-performance liquid chromatography–tandem mass spectrometry to achieve low detection limits, which ranged from 0.047 to 1.242 ng·mL−1. Because of the presence of many interferents in milk, such as proteins, lipids, and sugar, the effect of fat content on the extraction procedure was also thoroughly studied. Additionally, for the first time, the effect of lactose on the extraction of steroid hormones was evaluated, and the results showed that the extraction efficiencies were enhanced in lactose-free samples. Finally, the optimized methodology was applied to commercial samples of cow and goat milk, and no measurable concentrations of the studied hormones were detected in these samples.

Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk.

The effect of homogenization and fat reduction in combination with variable heating conditions of cow milk on the characteristics of Quark-type cheese were investigated. The mean composition of full-fat cheeses was 71.96% moisture, 13.95% fat, and 10.31% protein, and that of its reduced-fat counterparts was 73.08%, 10.39%, and 12.84%, respectively. The increase of heat treatment intensity increased moisture retention and improved the mean cheese protein-to-fat ratio from 0.92 to 1. Homogenization increased the moisture and protein retention in cheese, but the effect was less intense for milk treated at 90 °C for 5 min. The extended denaturation of whey proteins resulted in harder, springier, and less cohesive cheese (p < 0.05). Treatment of milk at 90 °C for 5 min resulted in higher residual lactose and citric acid and lower water-soluble nitrogen contents of cheese (p < 0.05); the latter was also true for homogenization (p < 0.05). Storage did not affect the composition and texture but decreased galactose and increased citric acid and soluble nitrogen fractions (p < 0.05). In conclusion, heat treatment conditions of milk that induced a considerable denaturation of β-lactoglobulin and left a considerable amount of native α-lactalbumin was adequate for the manufacture of a “clean-label” Quark-type cheese, whereas homogenization was more effective for full-fat cheese.

A Novel Dairy Fermented Frozen Dessert with Honey and Pomegranate Juice: Physicochemical, Rheological and Sensory Properties

The effect of fat content and added yoghurt, honey and pomegranate juice concentration on the overrun, and the physicochemical, rheological and sensory properties of frozen yoghurt samples was investigated, aiming in the production of a novel low-fat and functional dairy fermented frozen dessert. For this purpose, the methodology of mixture experiment was applied to twenty samples, while a control sample (without using honey and pomegranate juice) was also produced. According to the results, the increase in yoghurt concentration resulted in increasing pH, overrun, brightness, elastic modulus (G&amp;acute;) determined at -2 &amp;deg;C and sensory hardness of the samples, while it reduced color parameters a* and b*, creaminess, sweetness and fattiness. Increasing honey concentration reduced lactic acid concentration, G&amp;acute; at -2 &amp;deg;C, hardness, sensory acidity, and to a lesser extent pH, while increased color parameter b*, overrun, sensory color intensity, creaminess, sweetness, and fattiness of the samples. The increase in pomegranate juice concentration resulted in decreasing pH, brightness and b*, as well as increasing a*, color intensity, creaminess and sensory acidity. Finally, fat, by interacting with one or two of the three constituents (yoghurt, honey and pomegranate juice), decreased pH, creaminess and fattiness, while increased lactic acid concentration, b*, color intensity and to a lesser degree the overrun level of the samples. Overall acceptability of the samples indicated that it is possible to use honey and pomegranate juice in the production of low-fat frozen yoghurt with favorable sensory properties.

Determining the quality of milk fat dispersion in a jet-slot milk homogenizer

One of the urgent problems in the dairy industry is to reduce power input in the process of dispersing milk fat while ensuring a high degree of homogenization. This problem can be solved through the development and implementation of a virtually unexplored jet-slot milk homogenizer. The principle of its action implies the preliminary separation of cream from whole milk and its feed into the high-velocity flow of skim milk. The homogenization process occurs by creating a sufficient difference in velocities of the disperse and dispersing phases of the milk emulsion, which is mathematically described by Weber's criterion. Experimental studies of the effect of fat content in cream, cream feed rate, and width of the annular slot on dispersion indices during processing in the designed homogenizer have been carried out. The mathematical dependence which relates these parameters was found. It was proved that to obtain a milk emulsion with a dispersion level of 0.8 μm, the width of the annular slot should be 0.1–0.5 mm, fat content in cream 40–50 %, and the feed rate less than 40 m/s. The results of the evaluation of dispersion quality show a 7 % decrease in the average diameter of the fat globules compared to the most common values obtainable in the valve homogenizer. A refined critical value of the Weber criterion for dispersion of the fat phase of milk was determined (29 units) which indicates an increase in the intensity of the homogenization process in comparison with the jet milk homogenizer with a separate cream feed. The derived critical value of the criterion is necessary to create a theory of the process of dispersing milk fat and develop more efficient designs of milk homogenizers

Thermal inactivation of Listeria monocytogenes in the Shaka agitated reciprocal retort: Influence of food matrix rheology and fat content

The effect of food matrix rheology and fat content on thermal inactivation of Listeria monocytogenes in the Shaka agitated retort (final retort temperatures of 59, 64, and 69 °C) was investigated using four fish-based artificial food model systems: low-viscosity liquid (liquid), high-viscosity liquid (xanthan), and emulsions containing 10% and 20% fat (emulsion 10% and emulsion 20%). Model system rheology, quantified by the consistency index K and the flow behaviour index n, influenced the thermal load to which the systems were exposed during treatments. Thermal loads followed the order liquid ≥ emulsion 10% ≥ emulsion 20% ≥ xanthan, a trend which was also valid for the sublethal injury induced to the cells. Log reductions followed the order liquid ≥ emulsion 10% ≥ xanthan ≥ emulsion 20%, indicating a protective effect of an increased fat content, not related to heat transfer differences. Between approximately 59 and 62 °C, the temperature range over which the largest portion of the inactivation was achieved, the maximum specific inactivation rate kmax followed the same trend as the log reductions. Overall, the effect of food matrix rheology on inactivation efficacy could be linked to heat transfer dynamics, while the effect of fat content was more complex.

Effect of fat content and homogenization of milk on the recovery of milk constituents and quality characteristics of paneer

The study was carried out to assess the influence of varying milk fat content and milk homogenization pressure on the composition, recovery of milk constituents and the quality characteristics of paneer. In order to ameliorate the ill effects of milk homogenization on paneer texture, the homogenized milk was blended with unhomogenized milk in 4:6 proportion before preparing paneer. Milk was standardized to 4.1, 4.3 and 4.5 % milk fat and homogenized at two pressures (i.e. 5.88 and 0.98 MPa, 4.90 and 0.98 MPa); product was coded BMP4.1, BMP4.3 and BMP4.5 respectively. Control paneer was prepared from 4.5 % fat unhomogenized milk. Milk standardized to 4.1 % milk fat, using blend of homogenized (4.90 and 0.98 MPa pressure) and unhomogenized milk (4:6, w/w) led to paneer having significantly higher fat recovery (98.22 %), yield (16.84 %) and improved textural properties as compared to control product (unhomogenized, 4.5 % fat milk). The paneer obtained from blended milks (BMP4.3, BMP4.5) were softer, less springy, but having lower adhesiveness as compared to control (CP) and completely homogenized milk (CHP) paneer. There was an improvement in the fat recovery with concomitant decrease in protein recovery of paneer, when homogenization pressure was increased. The total sensory score of control paneer was superior over all of the blended milk paneer samples, but similar to the score obtained by CHP. Preparation of paneer BMP4.1 is beneficial with respect to minimal cost of milk in producing the product with attendant improved recovery of milk constituents and per cent yield, at the same time complying with the fat-on-dry matter requirements of FSSA. Preparation of paneer from exclusively homogenized milk (CHP) is not recommended since they had the least yield.