Article Id: ARCC344 | Page : 130-134
Citation :- PROCESS OPTIMIZATION FOR THE MANUFACTURE OF FILLED MILK DIETETIC PANEER.Asian Journal Of Dairy and Food Research.2013.(32):130-134
Ruby Kumari, Alok Jha* and Amrita Poonia
Address : Department of Animal Husbandry & Dairying Banaras Hindu University, Varanasi - 221 005, India


Filled milk dietetic paneer is a heat and acid coagulated dairy product prepared by blending of milk fat, vegetable fat and soymilk in contrast to paneer, which is made from milk fat only. It is rich in protein, vitamins and minerals low in saturated fat but rich in polyunsaturated fatty acids (PUFA. The  formulation with substitution of 3:2 (cow milk fat: vegetable fat) and 20% soy milk  was found to be the most appropriate for manufacture of filled milk detetic paneer Textural parameter of filled milk paneer on a texture analysis were 837.76 g for hardness, 681.87 for gumminess, 463.08 g for chewiness and 0.348 resilience.


dietetic paneer textural properties sensory attributes filled milk resilience


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