Suitability of different levels of citric acid on yield and quality of paneer made from milk of cross-bred cow

Abstract

The experiment was conducted to study the suitability of different level of citric acid (1, 1.5 and 2 per cent) on the physico-chemical and sensory attributes of paneer made from milk of cross-bred cow. Result evaluated that yield, moisture and lactose content of paneer decreased significantly (P 0.01) with increasing level of citric acid while protein, fat, ash, TS and SNF of paneer decreased significantly (P 0.01) with decreasing level of citric acid and temperature. Acidity of paneer increased significantly (P 0.01) with increasing level of citric acid and temperature. The over all organoleptic scores of paneer was higher (91.00) at 2 per cent level of citric acid.