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Utilization of sour buttermilk in the manufacture of paneer


Utilization of sour buttermilk in the manufacture of paneer



Indian Journal of Dairy Science 42(3): 589-594



ISSN/ISBN: 0019-5146

Buffalo milk was standardized to a fat:SNF ratio of 1:1.64 by adding sour buttermilk. Paneer made from this was compared with control paneer (CP) made from buffalo milk standardized with skim milk. Initially, certain problems such as coagulation of milk during heating, and development of acidic smell, sour taste and grainy texture occurred in buttermilk paneer (BP).

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Accession: 001998336

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