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EFFECT OF OHMIC HEATING OF BUFFALO MILK ON MICROBIAL QUALITY AND TESURE OF PANEER

Manish Kumar*, Jyoti and Aabid Hausain
Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125 004 India
gjumanish@gmail.com

Page Range:
9-13
Article ID:
DR-792
Online Published:
Abstract
The aim of this study was to compare the inactivation effects of ohmic heating and conventional heating on total plate count, yeasts and molds, Coliforms, E.coli and salmonella, in buffalo milk under identical temperature conditions. Samples of milk were heated conventionally and ohmically to target end point temperatures and then paneer was prepared from those milk samples. It was found that microbial counts resulting from ohmic heating were significantly lower than those resulting from conventional heating. Salmonella were completely killed by ohmic heating. Texture analysis of ohmic and conventional heated paneer showed significant difference as ohmic heated paneer exhibited less hardness. Based on the results, ohmic heating can be proposed an effective technique for pasteurization of buffalo milk.
Keywords
Buffalo milk, Color, Ohmic heating, Sensory analysis, Texture.
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