EFFECT OF FAT CONTENT AND HEATING TEMPERATURE OF MILK IN THE SENSORY QUALITY AND YIELD OF PANEER

Abstract

The study is focused to prepare the product (paneer) using buffalo milk, taking fat (%) and heating temperature (ºC) as variable parameters. A Central Composite Rotatable Design (CCRD) for two variables at three levels was designed for experimental combinations. Fat percentage was varied in the range of 3-5% and pasteurization temperature in the range of 80-90ºC according to the sample formulation prepared using Response Surface Methodology (RSM). Five different formulations were prepared. The maximum yield of product was found to be 14.15%. The composition of the product were determined where the moisture content, protein content, fat content, lactose content and ash content were 54.6%, 18.8%, 22.5%, 2.0% and 2.1% respectively. The best result according to the findings of GenStat and considering the yield (%) came out to be sample-E i.e. formulation of 5% fat content and heated at 90ºC. The fat and heating temperature had not significant effect in the color and appearance of the product but had significant effect in the flavor, taste, texture and overall acceptance of the product. As the fat content in raw milk was decreased, quality of product declined. As the heating temperature was increased, considerable increase in the yield of product was observed. Oil uptake had a direct relation with the initial fat content and moisture content of the product. More moisture and less fat showed greater oil uptake and vice-versa. The oil uptake by the paneer samples was found in between 26-32% (dry basis). The cost of paneer was calculated to be Rs.632.86 per kg.