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Optimisation of the processing parameters for manufacture of paneer from filled milk

Optimisation of the processing parameters for manufacture of paneer from filled milk

Indian Journal of Dairy Science 52(6): 346-350

ISSN/ISBN: 0019-5146

Paneer was made using filled milk (buffalo skim milk + vegetable oils). Homogenization did not yield an acceptable product. The use of a domestic mixer as well as a centrifugal pump were satisfactory for proper blending of vegetable oils and skim milk. Out of the 3 oils used, hydrogenated vegetable oil and groundnut oil were equally good, while soya oil resulted in an unacceptable product.

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Accession: 003515626

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