Review of Paneer and Cheese in context of Kilat and Kurchika

Deshmukh, S. G.; Vyas, Mahesh

doi:10.21760/jaims.v1i4.6922

Cited by 3 publications

(3 citation statements)

References 1 publication

(1 reference statement)

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“…Cheese has many types, and the composition of the cheeses varies according to its type. The most utilised cheddar cheese composition is 1.3% carbohydrates, 33.1% fat, 24.9% protein, and 36% water (Deshmukh and Vyas 2016). Almost a third of the world's milk is used in cheese manufacturing.…”

Section: Dairy Productsmentioning

confidence: 99%

“…The literature has shown that cheese contains more protein than milk or yoghurt. The percentage of protein in different milk or milk products is milk 3.3%, cheese 24.9%, and yoghurt 9% (Jost 2000;Lee and Lucey 2010;Deshmukh and Vyas 2016). The protein in milk or its products plays several crucial roles in maintaining good health and preventing several diseases.…”

Section: Reviewmentioning

confidence: 99%

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Comparison of extraction methods and nutritional benefits of proteins of milk and dairy products: A review

Javed¹,

Arshad²,

Arif³

et al. 2022

Czech J. Food Sci.

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Proteins are the second most essential macromolecules after nucleic acids. This article aimed at the comparative analysis of extraction methods and nutritional benefits of milk and dairy products. Proteins form the body mass and perform several crucial tasks that include acting as a catalyst and carrying out different metabolic reactions in the body. Furthermore, protein acts as a transporter, transmits nerve impulses, provides mechanical support or immune protection, and controls growth. Several sources of proteins are present, but milk holds an important place due to its biological activities. The considerable health benefits of milk and its products are due to proteins. Yoghurt and cheese have significant importance among milk products. Proteins of milk and its products can be extracted by pH adjustment through homogenisation, centrifugation, and deproteinisation. There are several techniques for identifying and quantifying milk and product proteins. The Kjeldahl and spectrophotometric methods are the most widely used methods for quantifying proteins in milk and its products. Furthermore, these techniques include electrophoresis and chromatographic methods, including native gel electrophoresis, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), urea-PAGE, capillary electrophoresis, and isoelectric focusing. A few are chromatographic methods like reverse-phase high-performance liquid chromatography (RP-HPLC), size exclusion chromatography, and ion-exchange chromatography. Each technique has its advantages as well as disadvantages. The selection of the process depends upon the type of protein. The extracted proteins from milk and its products have many health or therapeutic effects that exhibit antimicrobial, antiproliferative, antioxidant, antihypertensive, anticancer, antiviral, and immunomodulatory effects. Yoghurt has prime importance among milk products because of its therapeutic effects and more protein.

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Section: Dairy Productsmentioning

confidence: 99%

Section: Reviewmentioning

confidence: 99%

Comparison of extraction methods and nutritional benefits of proteins of milk and dairy products: A review

Javed¹,

Arshad²,

Arif³

et al. 2022

Czech J. Food Sci.

View full text Add to dashboard Cite

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“…Journal of Agriculture and Natural Resources (2021) 4(2): 284-294 ISSN: 2661-6270 (Print), ISSN: 2661-6289 (Online) DOI: https://doi.org/10.3126/janr.v4i2.33924 Paneer/Chhena Paneer which is also called Chhana or Chhena is a non-fermented cheese made from milkis fresh milk cheese, where the milk is coagulated with an acidic agent (like lemon juice, vinegar, or curd) (Deshmukh & Vyas, 2017). The whey is removed and the coagulated Paneer sets in some time.…”

Section: Creamsmentioning

confidence: 99%

Nepalese legal standard of milk and common milk products and its implications

Upadhyay

Khanal

Acharya

et al. 2021

J. Agric. Nat. Res.

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The milk and milk products are diversified and there is increasing awareness about the quality standards of products among the consumers.Therefore this study reviewed the legal standard of milk and common milk Products in Nepal and its implications using desk review and exploratory research.In Nepal, the department of food technology and quality control has developed several legal standards for the quality assurance of milk and milk products. National Dairy Development Board has established the Code of Practice for Dairy Industry 2004 which directs six criteria for the standardization of milk and milk products like Organoleptic test, Clot On Boiling (COB) test, Alcohol Test,Fat test and Solids-Not-Fat (SNF)test, Adulteration test, phosphate test, and microbial and coliform test. The review identified the quality standards of milk products like ghee, butter, paneer, milk powders but some quality parameters for ice-creams and cheese are still missing. The research identifies the quality non-compliance rate of milk and milk products that is about 19% which is in a decreasing trend. To the effective implementation of the legal standards, maintenance of health and hygiene of livestock at the production site, lab and infrastructure support at the distribution site, and creating consumer awareness to the consumer site is imperative.

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