: Consumers growing preference for convenient, fresh-like, healthy, palatable, additive-free, high quality and micro-biologically safe food products creates the need to explore beyond the conventional thermal processing techniques. Consequently, a number of non-thermal approaches to food processing have evolved, of which High Pressure Processing (HPP) technology has proven to be very valuable. Attention in HPP applications on milk and dairy products has recently increased. Studies in this arena have shown that pressures between 300 and 600 MPa are effective to inactivate milk -borne pathogens. In addition to microbial destruction in milk, it has been reported that HPP improves rennet or acid coagulation of milk, ripening of cheese, syneresis and firmness in fermented milk product, ageing of ice cream mix, ripening and fat crystallization of dairy cream, without damaging important natural quality characteristics, such as taste, flavour, vitamins, and nutrients. Present paper highlights the research findings and effects of HPP technology in milk processing.
Study was conducted to assess the effect of substitution of water with paneer whey in bread making on the dough characteristics and organoleptic attributes of milk bread. Water was substituted with paneer whey in four different percentages .i.e. 25%, 50%, 75% and 100%. The dough development time and dough stiffness were increased with increase in the level of incorporation of paneer whey. The means of sensory scores of milk breads ranged between 84.18 ± 2.09 and 86.83 ± 2.57. Sensory scores of milk bread sample supplemented with paneer whey and control sample were statistically nonsignificant at 5% level of significance indicating that paneer whey can be used effectively for replacing water in the production of milk bread.
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