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Use of non-conventional coagulants in the manufacture of paneer


Use of non-conventional coagulants in the manufacture of paneer



Journal of Food Science and Technology (Mysore) 24(6): 317-319



ISSN/ISBN: 0022-1155

Buffalo milk paneer was coagulated with (i) 1.0% citric acid (control), (ii) 1.0% tartaric or (iii) lactic acid, (iv) 0.6% phosphoric or (v) hydrochloric acid, (vi) 0.6% citric acid in naturally-soured whey or (vii) whey cultured with Lactobacillus acidophilus.

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Accession: 001726108

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