Different variants of Paneer were prepared with cow milk (CM), buffalo milk (BM), skimmed milk powder (SMP) and blends (40:60, 50:50, 60:40) of SMP with CM/BM. The Paneer composition, texture, microstructure and spread of functional groups were correlated with the dielectric capacitance values. Results depicted a strong correlation (R2 > 0.95) between milk used for Paneer making and its proximate composition in terms of the capacitance value, and it was highest for CM followed by BM; 100% SMP Paneer recorded lowest values. Paneer made from blends of SMP and liquid milk had the lowest transmittance value, indicating higher total protein content.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.