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Manufacture of goat milk paneer using sour paneer whey


Manufacture of goat milk paneer using sour paneer whey



Indian Journal of Small Ruminants 2(1): 17-22



ISSN/ISBN: 0973-9718

Fresh paneer whey was cultured with dahi culture to about pH 4 then pressure heat-treated at 1.01 kg/cmsuperscript 2 for 10 min and used as a coagulant for goat milk heated to 87-88 degrees C. Optimum results were obtained when sour whey coagulant (SWC) at pH 3.7 to 4.3 was added at a level of 19.78+or-2.93%.

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Accession: 002890432

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