Preparation of low-fat paneer using Glucono delta-lactone as an acidulant

Abstract

The study was aimed to develop a process to manufacture low-fat paneer using glucono delta-lactone as an acidulant. Carboxymethyl cellulose was used as a fat replacer. Low-fat paneer was prepared from 1.0 % fat mixed milk (Cow:Buffalo::55:45). Optimization of the manufacturing parameters was carried out by using Response Surface Methodology with central composite rotatable design using three independent variables viz. coagulation temperature, level of carboxymethyl cellulose and strength of glucono delta-lactone solution. The suggested solution from RSM analysis for low-fat paneer was coagulation temperature: 80°C, level of carboxymethyl cellulose: 600 mg/kg milk and strength of glucono delta-lactone solution: 2%. The developed product had 64.10±0.82% moisture, 6.53±0.16% fat and 18.21±1.01% FDM. The product had 27% higher protein and about 4 times less fat as compared to regular paneer. Results of the study revealed that an acceptable quality low-fat paneer can be manufactured by incorporating hydrocolloid and glucono delta-lactone.