Asian Journal of Dairy and Food Research, volume 32 issue 2 (june 2013) : 130-134

PROCESS OPTIMIZATION FOR THE MANUFACTURE OF FILLED MILK DIETETIC PANEER

Ruby Kumari, Alok Jha*, Amrita Poonia

Affiliations

¹Department of Animal Husbandry & Dairying Banaras Hindu University, Varanasi - 221 005, India

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Cite article:- Kumari Ruby, Jha* Alok, Poonia Amrita (2024). PROCESS OPTIMIZATION FOR THE MANUFACTURE OF FILLED MILK DIETETIC PANEER. Asian Journal of Dairy and Food Research. 32(2): 130-134. doi: .

ABSTRACT

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.

KEYWORDS

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Asian Journal of Dairy and Food Research

PROCESS OPTIMIZATION FOR THE MANUFACTURE OF FILLED MILK DIETETIC PANEER

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