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.

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In this study, paneer was prepared by conventional method as well as by employing an automated pressing equipment and microstructure of paneer samples was studied by scanning electron microscopy. Further, pneumatic pressing of the hot coagulum was carried out at different pressures (2.5, 3.0, and 3.5 kg cm−2) and time durations (10, 12.5, and 15 min) using a semi‐automated microprocessor based pneumatic pressing unit. It was found that the microstructure of paneer comprised mainly of continuous medium of casein matrix in which micro‐pores were distributed. However, differences were observed in the way the curd particles were fused during the pressing process of paneer manufacture. Paneer obtained from the automated press was found to possess more uniformity than the one prepared by conventional method. This was attributed to more uniform pressure applied by the automated technique. Further, porosity values were correlated with the openness observed in the microstructure of paneer. It was found that at an optimized pressure and time combination, paneer had a more uniform structure along with porosity than conventionally made one. The dependence of the paneer properties on the pressure and pressing time was well fitted to polynomial quadratic model which showed influence of pressure applied is greater than the time of pressing. Practical Applications The SEM imaging of paneer prepared by automated pneumatic pressing based technique could be very useful in analyzing the microstructure which influences the texture and amount of water retention. Small to medium scale paneer manufacturers could very well utilize the automated pneumatic pressing technique to produce paneer of optimum texture and adequate amount of moisture. Paneer manufacturers of small to medium scale could very well utilize this pressing technique to increase their income at farm level.

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Extrusion processing is a versatile process used for producing kind of food products. Raw material ideal for extrusion processing are ingredients rich in starch and protein. In extrusion processing, properties of extrudates change due to thermo-mechanical operation in which moisture, pressure, temperature and mechanical shear are applied to starchy and proteinous raw material. Other ingredients such as cereals, pulses and byproduct of the grain milling, protein rich components, dietary fibres, fruit and vegetables' extract, and dairy ingredients could be incorporated into extrudates for enhancing the nutritional properties of the product as well as for producing variety of food products. Fortification of these ingredients not only changes the nutritional profile but also alter the functional properties of the final extruded product. In this paper, effect of incorporation of these ingredients on the final characteristics of the extrudates has been reviewed.

Aqueous glycol solutions are widely used as coolant in secondary refrigeration systems. Freezing point is one of the crucial properties used to characterize the performance of coolant. Instrumental methods are often complex and require expensive equipment. For selection of right coolant mixture there was a need for systematic study of aqueous-glycol-salt solution over a wide range of composition. The research work in this paper presents a novel and rapid way for freezing point characterization of the ternary coolant mixture. The freezing behavior of ternary mixture was studied for different blends of ethylene glycol (EG), propylene glycol (PG), sodium chloride (NaCl) and water. Two sets of ternary mixture TM1 (EG-NaCl-water) and TM2 (PG-NaCl-water) were evaluated experimentally at various concentrations of glycol and NaCl. Effect of glycol and salt concentration on freezing point depression was analyzed. The results demonstrated that ternary mixtures required less EG/PG for cost effective formulation of secondary coolant for different cooling application in dairy and food processing industry.