Study of Continuous Ohmic Heating on Quality Attributes of Paneer and Its Shelf Life
Arpita Rathva,
Sunil Patel,
Suneeta Pinto
et al.
Abstract:The study was aimed to compare the quality attributes of paneer prepared by milk heated using a two-stage continuous ohmic heating system was compared with convectional method. The comparison was based on compositional and textural analysis of conventionally prepared paneer. The changes occurred in sensory, acidity and microbial profile during storage at refrigeration temperature was studied . Desired temperature of milk (80°C) was achieved by applying voltage of 137.7 V in stage-1 and 72.2 V in stage-2, where… Show more
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