Effect of different coagulants on the yield, sensory, instrumental colour and textural characteristics of cow's milk Paneer

Kumar, Ripusudan; Mishra, Diwakar; Sutariya, Harinkumar; Chaudhary, M. B.; Rao, K. Jayaraj

doi:10.1111/1471-0307.12615

Cited by 15 publications

(19 citation statements)

References 24 publications

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“…The recorded results are in concord with the findings of Dwivedi et al (2010) in paneer spread, Raj (2013) in chhana spread, Sharma and Jaseja (2016) in paneer spread, Yadav and Wadehra (2016) in paneer, Kumar (2017) in cow milk paneer, Kaur (2019) for paneer spread, Prajapat (2019) in paneer, Wanjari et al (2019) in garlic treated paneer, Singh et al (2020) in khoa burfi and Devi et al (2021) in milk nuggets who reported that the similar trend of significant increase (P<0.01) in the standard plate count with increase of storage period. The findings of study are in contradiction with Tak et al (2018) in yoghurt who observed the significant decrease (P<0.01) in the standard plate count with increase of storage period.…”

Section: Standard Plate Count (Spc) Of Paneer Spreadsupporting

confidence: 88%

“…The statistical analysis revealed that a highly significant difference (P<0.01) between treatment, between period and interaction between treatment and period. The results are in agreement with Raj (2013) in chhana spread, Yadav and Wadehra (2016) in paneer, Kumar (2017) in cow milk paneer, Kaur (2019) in paneer spread, Wanjari et al (2019) in garlic treated paneer, Prajapat (2019) in paneer, Singh et al (2020) in khoa burfi and Devi et al (2021) in milk nuggets who reported increase in yeast and mould count during storage.…”

Section: Yeast and Mould Count Of Paneer Spreadsupporting

confidence: 87%

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Microbial Storage Stability of Paneer Spread Incorporated with Ginger and Garlic

Kumari

Bais

Kanwar

et al. 2022

AJDFR

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Background: Paneer spread is a perishable item and requires innovative technologies to extend its shelf life. The use of spices to improve sensory and storage life is traditionally used. The milk products and byproducts may be contaminated intentionally/unintentionally at different level at the time of production, processing and storage. Therefore, the present study was aimed to estimate the microbial analysis of ginger and garlic incorporated paneer spread prepared from cow milk. Methods: The control and treatment paneer spread samples were examined for the standard plate count (SPC), coliform count, yeast and mould count during storage for 12 days at refrigeration temperature for interval of 0, 3, 6, 9 and 12 days. Result: The microbial load of standard plate count, increased significantly high (P less than 0.01) in all the samples whereas the initial yeast and mould count was nil up to 6th day of storage, After that, only a few colonies were seen on the 9th day, which was significantly lower than the prescribed standard, but then increased significantly high (P less than 0.01). No coliform counts were observed during storage. Therefore, it is concluded that the ginger and garlic incorporated paneer spread were microbiologically safe upto 9th days of storage period. After nine days of storage, it should not be recommended for consumption due to visible yeast and mould growth.

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Section: Standard Plate Count (Spc) Of Paneer Spreadsupporting

confidence: 88%

Section: Yeast and Mould Count Of Paneer Spreadsupporting

confidence: 87%

Microbial Storage Stability of Paneer Spread Incorporated with Ginger and Garlic

Kumari

Bais

Kanwar

et al. 2022

AJDFR

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“…Paneer, as a very popular heat‐acid coagulated product of milk in India and in many other parts of the world, is a highly rich source of nutrition for good quality protein, fat, vitamins and minerals like calcium and phosphorus (Dey et al, 2020; Kumar, Mishra, Sutariya, Chaudhary, & Rao, 2019). It is used in various culinary dishes and snack items throughout the Indian subcontinent.…”

Section: Introductionmentioning

confidence: 99%

Microstructure of paneer prepared by automated pressing technique

Sinha

Manjunatha

Rao

et al. 2021

J Food Process Engineering

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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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“…The hardness and chewiness of Paneer samples were determined by the two‐bite linear compression method (Kumar et al . 2019) using a texture analyser (TA‐XT plus; Stable Microsystems, Godalming, UK) fitted with a 50 kg load cell. A circular disc probe of 75 mm (P/75) diameter was attached to the cross‐head of the machine.…”

Section: Methodsmentioning

confidence: 99%

Effect of ionic silver solution on Paneer (Indian cottage cheese) quality and shelf life

Prajapati¹,

Chikkathimmaiah

et al. 2022

Int J of Dairy Tech

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The aim of this study was to extend the shelf life of Paneer using ionic silver solution (ISS). ISS was prepared using the electrochemical method and characterised. ISS with 17 mg/L was selected, based on colour stability and added along with coagulant during Paneer preparation. Its effect on the quality parameters and shelf life of Paneer was evaluated. ISS significantly (P ˂ 0.05) delayed acidity development, free fatty acid production and microbial growth during storage of Paneer, while it had no significant effect on the textural quality of Paneer. ISS treatment extended the shelf life of Paneer from 12 to 18 days at 6 ± 1°C.

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Effect of different coagulants on the yield, sensory, instrumental colour and textural characteristics of cow's milk Paneer

Cited by 15 publications

References 24 publications

Microbial Storage Stability of Paneer Spread Incorporated with Ginger and Garlic

Microbial Storage Stability of Paneer Spread Incorporated with Ginger and Garlic

Microstructure of paneer prepared by automated pressing technique

Effect of ionic silver solution on Paneer (Indian cottage cheese) quality and shelf life

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