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Kerala Veterinary and Animal Science University, Mannuthy, Thrissur, INDIA

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EFFECT OF DIFFERENT LEVELS OF LACTIC ACID ON THE PHYSICO-CHEMICAL AND SENSORY ATTRIBUTES OF BUFFALO MILK PANEER

Sunil Kumar1, D.C. Rai2, D.N. Verma3

Affiliations

¹Department of Animal Husbandry and Dairying, Udai Pratap Autonomous College, Varanasi-221 002, U.P., India

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Cite article:- Kumar1 Sunil, Rai2 D.C., Verma3 D.N. (2025). EFFECT OF DIFFERENT LEVELS OF LACTIC ACID ON THE PHYSICO-CHEMICAL AND SENSORY ATTRIBUTES OF BUFFALO MILK PANEER. Indian Journal of Animal Research. 42(3): 205-208. doi: .

ABSTRACT

A study was conducted to determine the influence of different amount of lactic acid viz. 0.2, 0.4
and 0.6 per cent (w/v) on the physico-chemical and sensory attributes of buffalo milk paneer. Study
revealed that the incorporation of lactic acid at the rate of 0.2 per cent brought about a significant
(P005) improvement in yield, moisture and protein content, total solid recovery, flavour, body and
texture and overall acceptability of the product as compared to the product prepared with 0.6 per
cent coagulant. However, a significant decline in the former product was noticed with respect to fat,
ash, total solids and titratable acidity. Paneer samples prepared by the incorporation of lactic acid at
0.2 and 0.4 per cent were statistically at par for protein, total solid recovery, body and texture and
overall acceptability. No significant (P>0.05) differences were observed in lactose content, pH
value and colour and appearance among all the samples. Based on significantly (P

KEYWORDS

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