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Development of low fat paneer

By: Chawla,A.K.
Publisher: Karnal NDRI 1981Subject(s): Dairy-TechnologyDissertation note: Kurukshetra University Thesis M.Sc. 1981 S.Singh Summary: The purpose of the present study was to develop an acceptable mality product from the low fat milk. The findings revealed that fat content of paneer contibuted to the soft and spongy body and rich flavour of the raw product though the paneer with high fat content was not significantly different from the low fat content in terms of flavow body and texture and appearance. The use of sodium chloside (0.5 and 1.0%) sodium citrate (0.1 and 0.2%) sodium bicasbonte (0.1%) and aminonium carbonate (0.05%) did not have any improving effect on the flavom body and texture and appearance of the product on fvying and cooking. The use of first two addition were found to have an increasing effect on the moisture retention capacity of paneer and then subsequent yield of the product. BZut the last two additions were found to have no apprecable effect on the moisture retention capcity of paneer. However the total solids recovery decreased with the addition of these additions in the product. The paneer made from homogenization of akim milk fallowed by its blending with unhomogenized cream resulted into a superior product to that of whole milk homogenization however it was in no way superor to the control. The homogenization of buffalo and skim milk was found to increase the mixture retention and subsequent yield of paneer. Fortification of low fat milk SMP resulted improvement in flavour body and texture of the product it was not superior to the control and comparatinety the total solids loss in whey was found highes. Low temparature of coagulation of paneer (65 degree C had difiuite improving effect on the flavous body and texture of the product. This heatment was found to increase the moisture retention and subsequent yield of paneer. There was no appreciable difference in the total solids recovery to that of high fat paneer (6.0%) resulted in slightly superior product in comparison to low fat paneer (3.5%). No addition could improve the quality of the low fat paneer and in the case of process modification low temparature of congulation resulted in superior product to that of control.
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Thesis/Dissertation Thesis/Dissertation NDRI Karnal
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Non-fiction M-730 (Browse shelf) Not for loan 48735

Kurukshetra University Thesis M.Sc. 1981 S.Singh

The purpose of the present study was to develop an acceptable mality product from the low fat milk. The findings revealed that fat content of paneer contibuted to the soft and spongy body and rich flavour of the raw product though the paneer with high fat content was not significantly different from the low fat content in terms of flavow body and texture and appearance. The use of sodium chloside (0.5 and 1.0%) sodium citrate (0.1 and 0.2%) sodium bicasbonte (0.1%) and aminonium carbonate (0.05%) did not have any improving effect on the flavom body and texture and appearance of the product on fvying and cooking. The use of first two addition were found to have an increasing effect on the moisture retention capacity of paneer and then subsequent yield of the product. BZut the last two additions were found to have no apprecable effect on the moisture retention capcity of paneer. However the total solids recovery decreased with the addition of these additions in the product. The paneer made from homogenization of akim milk fallowed by its blending with unhomogenized cream resulted into a superior product to that of whole milk homogenization however it was in no way superor to the control. The homogenization of buffalo and skim milk was found to increase the mixture retention and subsequent yield of paneer. Fortification of low fat milk SMP resulted improvement in flavour body and texture of the product it was not superior to the control and comparatinety the total solids loss in whey was found highes. Low temparature of coagulation of paneer (65 degree C had difiuite improving effect on the flavous body and texture of the product. This heatment was found to increase the moisture retention and subsequent yield of paneer. There was no appreciable difference in the total solids recovery to that of high fat paneer (6.0%) resulted in slightly superior product in comparison to low fat paneer (3.5%). No addition could improve the quality of the low fat paneer and in the case of process modification low temparature of congulation resulted in superior product to that of control.

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