Journal of Current Research in Food Science
2025, Vol. 6, Issue 1, Part F
Paneer Prepared from Standard Milk using Different Coagulants, and Its Effects on Sensory Quality (Acceptability)
Author(s): Pankaj Dwivedi, Hari Shanker and Swashankh Kumar
Abstract: Paneer, a fresh cheese widely consumed in India, is traditionally prepared by coagulating hot milk with food-grade acids such as lemon juice, vinegar, or curd. This study investigates the effects of different coagulants—specifically lactic acid and calcium lactate—at varying concentrations (1%, 2%) and coagulation temperatures (70 °C, 75 °C, 80 °C, 85 °C) on the sensory quality of paneer. Standardized milk with fat levels of 4.0% and 4.5% was used for paneer preparation. The samples were stored at 5 °C and evaluated over 0, 5, 10, and 15 days for overall acceptability.
DOI: 10.22271/foodsci.2025.v6.i1f.261
Pages: 490-492 | Views: 623 | Downloads: 188
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How to cite this article:
Pankaj Dwivedi, Hari Shanker, Swashankh Kumar. Paneer Prepared from Standard Milk using Different Coagulants, and Its Effects on Sensory Quality (Acceptability). J Curr Res Food Sci 2025;6(1):490-492. DOI: 10.22271/foodsci.2025.v6.i1f.261
