Alternative coagulants for preparation of Paneer

-Parul Kamat Vishakha Mavani

Cottage Cheese (Paneer)

Cottage Cheese is consolidated curd of milk solids in which milk fat is entrapped by coagulated casein.

Objectives
Preparation of Paneer from cows milk using different coagulants Sensory analysis of different paneer products Testing the efficiency of coagulants Nutritive analysis of the chosen paneer product

Preparation of Paneer

Bring the milk to a temperature just below boiling

Add citric acid source 5 ml (one teaspoon) with continuous stirring the milk, until the milk separates; the solid curds will separate from the watery whey

Drain out water through cheese cloth

The cheese cloth containing coagulated curd is then wrapped on itself in order to squeeze out moisture from the curds

Shape the paneer by application of pressure

Conventional sources

Lemon

Vinegar

Curd

Potential sources
Orange

Tomato

Tamarind

Methods
Paneer preparation with all the different coagulants. Sensory analysis: By 60 volunteers

Product 1- Commercially available (Nilgiri) Product 2- Lemon juice Product 3- Curd Product 4- Vinegar

Product 5- Tomato juice Product 6- Orange juice Product 7- Tamarind pulp

Results
450 400 350 300 250 200 150 100 50 0

Sensory analysis mean Time taken for preparation (in sec) Amount of Whey obtained (in ml)

Nutritive Analysis
1. Protein estimation by Lowrys method

2. Lipid extraction and estimation using Soxhlets apparatus

Paneer Sample

Nutrient composition
Commercially available

Paneer (Nilgiri)

Paneer made from Tamarind

Protein (18.3%) Lipids (20.8%) Others (60.9%)

Protein (15.87%) Lipid (41.75%) Others (42.38%)

Conclusion
Tamarind was found to be a better and more potent source of coagulation of milk for paneer preparation

Bibliography
Fereidoon Shahidi, Current Protocols in Food Analytical Chemistry (2001) D1.1.1D1.1.11 Copyright 2001 by John Wiley & Sons, Inc., D1.1.1 A. Hara, N.S. Radin, Lipid extraction of tissue with a low toxicity solvent, Anal. Biochem., 90 (1978), pp. 420426 Gopalan C,Rama Shastri BV and Balasubramanium SC(1989). Nutritive value of Indian foods: National Institute of Nutrition, Indian council of Medical Research . pp:156-162.. Kan CA, Meijer GAL( 2007). The risk of contamination of food with toxic substances present in animal feed. Anim. Feed Sci. Technol.. 133:84-108. Wardlaw T and Gordon M. (1999). Perspectives in Nutrition, 4th edition Boston: WCB McGraw-Hill.pp:132-138. Whitney, Eleanor N, and Rolfes, Sharon R(1996). Understanding Nutrition,7th edition. New York: West Publishing. Wilson K and Walker J (2000). Practical Biochemistry: Principles and Techniques, Cambridge University Press.