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Studies on utilization of sweet cream buttermilk in the manufacture of paneer


Studies on utilization of sweet cream buttermilk in the manufacture of paneer



Journal of Food Science and Technology (Mysore) 26(5): 259-264



ISSN/ISBN: 0022-1155

The possibilities of utilizing sweet cream buttermilk in the manufacture of paneer were studied. Buffalo milk was standardized to 5.9% fat by adding buttermilk and paneer prepared therefrom, referred to as buttermilk extended paneer (BEP), was compared with control paneer (CP). Addition of buttermilk significantly increased the moisture retention capacity of BEP, thereby increasing its yield by about 1% over CP. The texture of CP made at 80.degree.C was dry and hard which could be significantly improved by incorporating buttermilk solids. When coagulation of milk was done at 70.degree.C, the recovery of total solids was significantly higher in BEP as compared with its counterpart CP whereas the other properties and keeping quality of two types of paneer did not differ appreciably. It was also possible to prepare good quality paneer from low fat milk (5.1%) by incorporating about 30% buttermilk solids to buffalo milk.

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Accession: 001957884

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