Paneer (White Cheese) from Buffalo Milk

Masud, Tariq; Shehla, S.; Khurram, M. Faizan

doi:10.1080/13102818.2007.10817492

Cited by 17 publications

(10 citation statements)

References 3 publications

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“…This variation in fat content may be due to differing processing conditions and milk composition, coupled with the fat-to-protein ratio and type of milk used for cheesemaking. Similar views were expressed by Masud et al (2007).…”

Section: Fatsupporting

confidence: 67%

Effect of different storage conditions on coagulating properties and cheese quality of Withania coagulans extract

Qazalbash

Masud

Sammi

et al. 2017

Int J of Dairy Tech

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The effects of different storage conditions on the coagulating properties of extracts of Withania coagulans berries were investigated in terms of coagulation time, pH and quality attributes of cheese prepared from buffalo milk. The extracts were stored under different conditions, viz. room temperature (27 ± 3 °C), refrigerated storage (4 °C), frozen storage (−20 °C) and lyophilisation. The milk‐coagulating activity of the plant extracts was measured on a fortnightly basis for a period of 5 months. There was a nonsignificant change in pH and the milk coagulating properties of the lyophilised extract. Physiochemical analysis revealed that cheese prepared with lyophilised extract retained the highest content of ash (2.3%), fat (23.8%), total solids (48.7%) and crude protein (22.7%), and resulted in the highest cheese yield (17.6%) compared to other tested treatments. Thus, it is concluded that lyophilisation has good potential for storage of vegetable extract coagulants.

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Section: Fatsupporting

confidence: 67%

Effect of different storage conditions on coagulating properties and cheese quality of Withania coagulans extract

Qazalbash

Masud

Sammi

et al. 2017

Int J of Dairy Tech

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“…Paneer was formulated by following the proposed method [ 23 ]. Fresh raw buffalo milk was filtered and standardized at 6% fat and 9% SNF.…”

Section: Methodsmentioning

confidence: 99%

Potential of Gum Arabic Functionalized Iron Hydroxide Nanoparticles Embedded Cellulose Paper for Packaging of Paneer

et al. 2021

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Recently, the interest of scientists has turned towards eco-friendly metal nanoparticles due to their distinctive physicochemical properties that have been used in several biochemical and food applications, including drug and bioactive component delivery, sensing of food pathogenic bacteria, imaging techniques, and theranostics. Therefore, this study aimed to fabricate gum arabic stabilized iron hydroxide nanoparticles (IHNPs) using the co-precipitation process and to develop nanoparticles decorated antimicrobial cellulose paper. The agglomeration of IHNPs is a major concern, therefore, the varied concentration (0.25–2.0%) of gum arabic was used to functionalize and stabilize the nanoparticles, and based on UV-visible spectroscopy and particle size analysis, 1% gum arabic concentration was screened out. Scanning electron microscopy displayed polygonal disc shapes of IHNPs that had sides of approximately equal lengths. Energy dispersive spectroscopy was used to determine the purity of the IHNPs and results illustrated the elemental iron peak at 0.8 keV and 6.34 keV. For thermal stability, differential scanning calorimetry (DSC) was employed, and the glass transition temperature was observed at 138.50 °C with 138.31 °C onset and 147.14 °C endset temperature, respectively. Functionalized IHNPs showed a significantly (p < 0.05) higher zone of inhibition against S. aureus (29.63 mm) than that of E. coli and were found to be non-toxic to Caco-2 cells during cell viability assay. Time-kill kinetics showed that cellulose paper embedded with nanoparticles possessed excellent antibacterial activity against S. aureus. To explore the food application of developed cellulose paper, citric acid coagulated dairy product (Paneer), similar to cottage cheese was formulated, and it was evaluated for its microbial shelf life. The unwrapped sample showed higher microbial load during the fourth day of the storage. However, both wrapped samples were acceptable till the 10th of storage.

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“…The overall Singh and Kanawjia (1991) acceptability score was the highest at 10.0% incorporation of coriander and mint leaves. Paneer made from buffalo milk heated at 85°C yielded sensorily superior product then when heated at 80 or 90°C (Masud et al 2007). Kantha and Kanawjia (2007) reported that acceptable paneer could be obtained from milk having 3.0% fat and 0.25% soy fibre.…”

Section: Quality Characteristics Of Paneermentioning

confidence: 99%

Paneer production: A review

Khan

Pal

2011

J Food Sci Technol

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Paneer represents a South Asian variety of soft cheese prepared by acid and heat coagulation of milk. It is popular throughout South Asia and used in the preparation of a number of several culinary preparations and snacks. It is a rich source of high quality animal protein, fat, minerals and vitamins. Due to availability of different types of milk and variation in milk composition, various techniques have been developed for the production of paneer as per the requirements of the consumers with appreciable improvement in the yield and other quality characteristics. Some of the modifications recommended in the preparation of paneer are discussed in this review. Examples of some 'value-added' paneer have been dealt.

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Paneer (White Cheese) from Buffalo Milk

Cited by 17 publications

References 3 publications

Effect of different storage conditions on coagulating properties and cheese quality of Withania coagulans extract

Effect of different storage conditions on coagulating properties and cheese quality of Withania coagulans extract

Potential of Gum Arabic Functionalized Iron Hydroxide Nanoparticles Embedded Cellulose Paper for Packaging of Paneer

Paneer production: A review

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