The technique for the production of chhana from buffalo milk so as to obtain a product which will be highly suitable for the preparation of rossogolla may be summarized as follows: fresh (sweet) buffalo milk is filtered, standardized to 5 per cent fat, pre-heated to 60°C and then homogenized at 176 kg./sq. The phenomenon of coagulation involves the formation of large structural aggregates of proteins in which milk fat and other colloidal and soluble solids are entrained with whey. Paneer whey based beverages showed consumer acceptability up to 20 % level of addition while in cheese whey addition was acceptable only up to 10 % level of blending. It is being increasingly realized that mechanization of chhana-making for large-scale production is a prerequisite to its adoption in organized dairies. cm. In certain parts of India (such as Punjab, Haryana. Broadly speaking, there are two methods for making chhana which are adopted by commercial manufacturers, viz., the batch and the bulk methods. There are several factors affecting the quality of paneer and chhana, such as type and quality of milk, heat treatment given to milk, type and concentration of acidulants, coagulation temperature, pH of coagulation, and straining of whey. As chhana has a fairly high fat and protein content, and also contains some minerals, especially calcium and phosphorus, its food and nutritive value is fairly high. From the manufacturer/producer, it goes to the nearest railway station, to be carried to that city by an early morning train called the ‘Chhana Special’. Paneer is a highly nutritious and wholesome food. Food and Nutritive Value 4. In the present study is an attempt to formulate higher nutritional value of paneer with added health benefit by addition of buffalo milk and The buffalo milk has many advantages regarding nutritional qualities and chemical composition as characterized by higher fat, total solids, proteins, caseins, lactose and ash contents than that of cow milk and mint has been used as a medicine. Although, control sample did not differ significantly from TSC-containing samples. In general, market chhana, which is normally made from cow milk, should have an uniform light-yellow colour, a slightly moist surface, a soft body and smooth texture and a mildly-acid flavour. A satisfactory strength of the coagulating acid solution is 1-2 per cent. The reverse is the case with hard chhana, which is hard to the touch because it has a lower moisture content. Traditionally paneer has been a variety of pressed chhana, used mainly tor preparing cooked vegetable dishes. Whey is the major by-product obtained during the manufacture of cheese, casein, paneer and chhana. The literature on chemical composition of paneer indicates that the moisture, fat, protein, lactose and ash content of paneer vary from 47.68 to 59.70, 22.90 to 27.00, 16.81 to 33.27, 2.07 to 2.61 and 1.30 to 2.18 % respectively (Bhattacharya et al. Milk is a good source of vitamins, which are present in varying amounts. The physical quality of chhana will depend primarily on the type of milk used, viz., cow, and buffalo or mixed, the method of coagulation, and the straining technique adopted. The keeping quality of chhana/paneer is mainly influenced by: (d) Sanitary conditions observed during manufacture. Modern packaging materials and forms, which can be profitably used, include- plastic (polythene) film bags/pouches, laminated pouches, etc. This is at present generally done soon after production in an unpacked or crudely packed condition, depending on the distance of the market. Coagulation is simultaneously effected by adding the requisite amount of coagulant in a thin stream within 0.5 to 1 minute and mixing it into the milk with the stirrer. It is also a good source of fat-soluble vitamins A and D. (With its high protein and low sugar content, chhana is highly recommended for diabetic patients.). Paneer is used as a base material for the preparation of large number of culinary dishes. (c) Requirements of High-Grade (Cow) Chhara: This should have an uniform light-yellow colour, soft body and smooth texture, a mildly-acid flavour, and should be free from any off-flavour and surface dryness. soft and hard. 2009). The delayed straining process consists, essentially, of leaving the coagulated mass in the whey, either as such or loosely enclosed in a piece of cloth, so as to cool it to ambient temperatures; at this stage or later, the whey may be removed. It is then standardized with fresh, sweet, clean skim milk to 3.5-4.0 per cent fat; the standardized milk should have an acidity of 0.20-0.23 per cent. Vitamins are designated by capital letters, sometimes followed by numerical subscripts, e.g. Methods of Production 5. The chemical composition of leaf fibers of abaca (Musa textilis), which are commonly used for high-quality paper pulp production, was thoroughly studied.The results revealed that the lignin content was 13.2% of the total fiber. These could be placed in bamboo baskets for protection. • Cheese and paneer whey was blended with pineapple juice and beverages were studied for physico-chemical, antioxidant properties and storage stability for a period of 60 days. After removing the final wash water, the curd is collected and pressed as before. Eucalyptus leaves were picked from trees growing in different arboretums in Tunisia. Studies on physico-chemical quality of peanut paneer prepared from the admixture of peanut (Arachis hypogaea L.) milk and skimmed milk. Copyright 10. Developed paneer were stored at 4 0C for 5 days Whey is a valuable by-product obtained during manufacture of and titratable acidity and pH were tested during the storage. The adulteration of milk with starch results in a gelatinous mass on coagulation, which is unfit for sweet preparation. The mixture of milk and whey is stirred with the ladle; and when it has completely coagulated, the contents are poured over a piece of clean muslin cloth stretched over another vessel (for receiving the whey). Successful attempts have been made to enhance the shelf life of paneer. The milk is coagulated by the addition of the requisite amount of acid solution sour whey. During this period the temperature of the whey is not allowed to fall below 63°C. pressure. The vessels containing chhana, to which some whey is also added to prevent surface drying, are rushed from the city railway stations to the chhana markets for immediate sale. The milk fat content of the product should not exceed 13.0 per cent of the dry matter. In this study, fermented rice milk was used as a novel coagulant for a type of soft cheese named as paneer. Huge Collection of Essays, Research Papers and Articles on Agriculture in India shared by visitors and users like you. The chilled pieces are then removed from the water and placed on wooden planks to remove the free water. Content Guidelines 2. Commercial manufacturers generally use sour-whey, as it is cheap. Purpose and Definition We know that liquid milk sold in the market is of different types with regard to its composition. Disclaimer 8. is brought to boil as above in the karahi, which is then removed from the fire. Immediate straining is carried out by promptly gathering the coagulated mass and tying it up in a piece of clothâwithout applying pressureâin the form of a bundle which is then hung up for draining out the whey and cooling the chhana. Prohibited Content 3. The average composition of paneer (made from milk with 6 per cent fat) is given in Table 11.18. Chhana, also called paneer in certain parts of the country, constitutes one of the two chief bases (the other being khoa) for the preparation of indigenous sweetmeats. Thus the citric acid group consists of chemical citric acid and lime-juice, whereas the lactic acid group consists of chemical lactic acid and sour-whey. With acid-milk, the higher the initial acidity, the lower the amount (if (coagulating) acid required to be added for effecting coagulation (pH 5.4). Later, they are wiped with a clean cloth and packaged in polythene bags for refrigerated storage (5-10°C) or marketing. of fresh, sweet milk. The use of acid milks with an initial titratable acidity of more than 0.28 per cent produces an undesirable sour flavour in the finished product, while acidities lower than this in the milk produce an acceptable product. The former is classified as soft because it is soft to the touch on account of its higher moisture content. Judging and Grading 10. The coagulated mass is collected and filled in hoops with cloth linings and then pressed (with a weight of 45 kg. (ii) Compared to Cheddar cheese, there is a greater recovery of protein in chhana. Uploader Agreement. Since the m... After studying the different electrician tools, we will study about the different electrical accessories, which are being used in domestic... Lassi (stirred dahi) is a ready-to-serve fermented milk beverage popular in India particularly in summer months. Contents: Paneer whey. Chemical composition of paneer Selection of rate of addition of spices The data obtained for changes in sensory attributes of paneer with increasing rate of addition of cardamom, cinnamon, clove and black pepper are presented in Table 1. The acids commonly used are lactic or citric, in both natural and chemical forms. The keeping quality of chhana under ordinary packing is on average 2, 3 and 12 days at 37°C, 24°C and 7°C, respectively. According to the PFA Rules (1976), chhana or paneer is the product obtained from cow or buffalo milk or a combination thereof by precipitation with sour milk, lactic acid or citric acid. Among soymilk proteins, 60% are comprised of glycinin and β-conglycinin, and they exist in an emulsion with soymilk lipids. The pressed paneer is now removed from the hoop, cut into the required sizes for sale and immersed in chilled water (4-6°C) for 2-3 hours to make it firm. J.A. (ii) The supply of chhana for the Calcutta market from neighbouring areas is usually transported in shoulder slings carrying freshly prepared ‘wet’ chhana placed in tiers of earthenware vessels by the producer. Image Guidelines 4. 2015). With acid milk, less coagulating acid will be needed. Paneeris non-fermentative, non-rennet, non- melting and unripened type of cheese similar to the white cheese (Chandan, 2007). It was estimated in 1966 that nearly 1.2 per cent of India’s total milk production and 2.2 per cent of the quantity converted into milk products was utilized for the production of about 35 million kg of chhana. Organic portion consisting of cellulose, hemi-cellulose, lignin and or various compound of lignin (Na-lignate etc.) Chemical composition The fresh and stored lactoferrin treated paneer at different levels were subjected to chemical analysis and the results obtained during the process are shown in Table 3. Hardly any chhana sold in the market is satisfactorily packaged at present. The milk is heated to 85–90 °C, cooled slightly (e.g., to 72 °C), and lemon juice, citric acid, or sour whey is added to coagulate the milk (which usually takes only a few minutes). (iii) The higher the fat level in milk, the higher the fat level in channa-whey. into a separate coagulation vessel, either already containing, or to which is promptly added the required quantity of the coagulant. Paneer prepared at 95°C required minimum amount of coagulant, contributing low cost of production and paneer prepared at 85°C got maximum sensory score. Expectorate the sample and note the after-taste. This hot milk is ladled out in batches of 0.5 to 1 kg. Subsequently, the chhana should be separated from whey by the delayed straining technique. The chemical composition of paneer depends mainly on the type of milk, composition of milk, the conditions of coagulation, the technique of straining/ pressing and the losses of milk solids in the whey. The spoilage of paneer is mainly due to bacterial action. Paneer is a good choice for proteins, especially in a vegetarian diet.With a biological value of protein being 80-86%, it contains all the nine essential amino acids. The presence of colostrum in milk tends to produce a pasty texture in the coagulated mass, which jeopardizes its suitability for sweet-making. Composition of Chhana 3. placed over wooden planks measuring 35 x 28 x 10 cm. (c) Losses of milk solids in whey. It is usually served for breakfast or used in culinary dishes [1]. The nutrient composition of whey is based on the nutrient composition of milk from which it is derived, which in turn is affected by many factors including how the milk was processed. The latter is normally cleansed sour chhana-whey, which is maintained in a large earthen vessel from day to day. Paneer contains low amounts of lactose (approximately 2%), and has a high percentage of fat (25%), ash (1.8%), and protein (20… (Occasionally, sour buttermilk/curd can be used instead.). While lactic acid tends to produce a granular texture (suitable for rossogolla), citric acid tends to produce a pasty one (suitable for sandesh). In the former, the coagulated mass is subjected to immediate straining for the removal of whey and the cooling of chhana, while in the latter this straining operation takes place at a later stage. Making paneer at home. It contains precious nutrients like lactose, whey protein, Nutritional composition and … The chemical composition of vitamins is usually very complex, but that of most vitamins is now known. The homogenization of milk for chhana-making was observed to give not only a higher yield but also a higher percentage recovery of milk-solids in chhana, without affecting it quality. These have been presented for cow and buffalo chhana in Table 11.20. If the initial acidity is sufficiently high, the milk may coagulate on boiling without the addition of any acid; obviously this coagulated mass should not be called chhana. The paneer prepared from cow milk had significantly (P<0.05) higher yield, total solids, fat and ash (14.15, 44.34, 24.23 and 2.03% respectively) than those prepared from cow milk and soymilk blend and sole soy milk. A minimum fat level of 4 per cent in cow milk and 5 per cent in buffalo milk is necessary for producing a desirable body and texture in chhana for sweet-making. It should not contain more than 70 per cent moisture. Before uploading and sharing your knowledge on this site, please read the following pages: 1. The paneeer whey can be successfully incorporated up to 50 % by following the standardized method. Delayed straining causes the chhana to retain more moisture than immediate straining. (ii) Normally 2-2.5 g. citric/lactic acid is required to coagulate 1 kg. This is why it is better to make paneer at home. Chhana refers to the milk-solids obtained by the acid coagulation of boiled hot whole milk and subsequent drainage of whey. The chemical composition of paper will depends on the type or grade of paper. etc. The amount of wash water used each time is about one-third of the standardized milk with the curd remaining in the wash water for 10-15 minutes. Paneer, a popular indigenous dairy product of India, is similar to an unripened variety of soft cheese which is used in the preparation of a variety of culinary dishes and snacks. The investigation studied the effect of sour fruit juices as coagulants on the physico-chemical properties, phytonutrients, sensory scores, texture profile analysis (TPA) and microstructure using scanning electron microscopy (SEM) of paneer.Paneer was coagulated using citric acid solution (control), lemon or amla juice. The salted and chilled paneer pieces are then removed, drained, wiped with a clean cloth, and packaged for cold storage or marketing. Market Quality 6. Plagiarism Prevention 5. Since chhana stored at room temperature has a very low keeping quality, refrigerated storage (5-10°C) is preferable. After clear coagulation, the curd is allowed to remain in the whey for about 5 minutes. 3.1 Lactose ... Table2: Chemical composition of paneer and cheese whey. It is obtained by heat and acid coagulation of milk, entrapping almost all the fat, casein complexed with denatured whey proteins and a portion of salts and lactose. Keeping Quality 9. Content Filtration 6. Yield 7. (i) The acids commonly used for effecting coagulation are lactic or citric, either in their chemical or natural forms. When the milk reaches first boil, the steam-intake is stopped, the condensate removed and cold water circulated in the-jacket. Importance Milk leaves the udder at body temperature containing only a few microorganisms.The number increases rapidly at this tempe... i. After bringing it to first boil, it is promptly cooled to 70°C and then coagulated in the normal manner to a pH of 5.7. This explains the reason for the low recovery of fat in chhana from buffalo milk in the above table. A, B 1 and B 2. Terms of Service 7. Background: In this paper, we have studied the essential oils chemical composition of the leaves of seven Eucalyptus species developed in Tunisia. Paneer contains on an average approximately 54.0 per cent moisture 27% milk fat, 17.5 per cent protiens, 1.5 per cent minerals and lactose. E. Production of Paneer from High-Acid Milk: The standardized method of production of paneer of an acceptable quality from high-acid milk may be described as follows: the milk, with a titratable acidity of up to 0.28 per cent, is filtered and received in a cheese vat. The chemical composition of chhana depends mainly on the initial composition of milk; the conditions of coagulation, the technique of straining (which, in turn, determines the percentage moisture retained) and the losses of milk-solids in the whey. Introduction to Chhana 2. Observe the body and texture: note hardness/softness of the body and coarseness/smoothness of texture. The keeping quality of paneer made from fresh, sweet milk has been reported to be 5-6 days at 5-10°C; while that made from acid-milk seems to have a storage life of 3-4 days at the same temperature. paneer. Fat is present as globules whereas the ... i. Note: Only a member of this blog may post a comment. (i) The physical quality of ‘wet’ chhana can be accurately judged only after pressing out the excess whey. The lipid component is a triacylglyceride composed of linoleic acid, oleic acid, and phospholipids (Kanauchi et al. The type of emulsifying salts (ES) were found to have no influence on the chemical composition of processed paneer, except for trisodium citrate (TSC)-containing samples in which the phosphorus level was found to be significantly lower than all other tested samples. All the milk (5-15 kg.) The preparation and use of chhana are confined mainly to the eastern region of the country, notably West Bengal, which produces the maximum quantity. Thus, the development of a continuous method for the manufacture of chhana is needed, especially if it is to be dehydrated into powder. The channa from buffalo milk (without any pre-treatment) has a slightly hard body and a greasy and coarse texture, and does not produce good quality chhana sweets. This review deals with the history, method of manufacture, factors affecting the quality, physico-chemical changes during manufacture, chemical composition and nutritional profile, packaging and shelf life of paneer. may be 70 to 100%. Fresh, sweet milk produces the best chhana; any developed acidity tends to produce an undesirably sour smell and a bitter taste, which makes it unsuitable for sweet preparation. The straining may be of two types, viz., immediate or delayed. Paneer, another acid/heat-coagulated cheese, is popular in India and the Middle East.It is made from cows’ or buffaloes’ milk. The standardized method for its large-scale production may be described as follows: fresh, sweet, buffalo milk is filtered and standardized to 6 per cent fat. Good quality paneer is characterized by a typical mild acidic flavour with a slightly sweet taste. The yield or output of chhana is rather variable, being influenced by: (a) The total solids content in milk, especially chhana-solids, viz., fat and casein; (b) The amount of moisture retained in the chhana, which in turn depends on the method of production and the straining technique followed, and. Packaging, Storage and Marketing 8. Skim milk chhana or skim milk paneer is the product obtained from cow or buffalo skim milk by precipitation with sour milk, lactic acid or citric acid. Lucey, in Encyclopedia of Dairy Sciences (Second Edition), 2011. Normally the yield of chhana containing 49 to 54 per cent moisture ranges from 16 to 18 per cent for cow milk and from 22 to 24 per cent for buffalo milk. Chew until melted and then roll the melted mass inside the mouth. Paneer is one of the most popular traditional heat-acid coagulated milk products in India used for the preparation of a variety of culinary dishes and snacks. Chemical Composition of Milk and Milk Products. However, both are moderately liked by the judges according to 9-point hedonic scale. 1971; Pal and Yadav 1991; Singh et al. (i) As a base and filler for the preparation of a large number of indigenous milk-sweets such as rossogolla, sandesh, chhana-kheer (kheer-paneer), pantooa. Typically most grades of paper consist of organic and inorganic material. It may be pointed out that, broadly speaking, two types of chhana are available in the market, viz. Studies on yield and chemical composition of paneer prepared from cow and soy mix milk. Obtain a representative sample with the help of a spoon. Note the flavour (smell and taste). The character of spoilage is guided by the storage temperature- at low temperatures, there is a heavy growth of moulds on the surface together with the development of a stale flavour; on the other hand, at high temperatures the stored product develops a sour smell and bitter taste, while also being sparsely covered with moulds. The milk is heated in the kettle by admitting steam into the jacket, the stirring-cum-scraping usually being done with a khunti. The market price of ghee is almost 3 times more than the price of edible vegetableoils/fats. Under this factor are included: For chhana production, cow milk is preferred since it yields a soft-bodied and smooth-textured productâboth of which factors make it highly suitable for the preparation of high-grade chhana sweets (such as rossogolla and sandesh). The speed with which the mix is stirred has but an insignificant effect on the body and texture of chhana; however, slow stirring is preferable, so as to avoid foam formationâwhich obstructs the visibility of the clear coagulation stage first time reached. The manufacture of paneer involves standardization of milk, heat treatment,coagulation, draining of whey, pressing, dipping in chilled wat... We have studied that milk contains fat and non-fat constituents, also called solids-not-fat (SNF). The pressed curd is removed and cut into pieces in the required sizes, which are immersed in a cold (4-6°C) brine solution (5 per cent sodium chloride) for 2-3 hours. (i) The average composition of cow milk is- fat 4.5 per cent and total solids 13.0 per cent; while that of buffalo milk is- fat 8.4 per cent and total solids 17.9 per cent. This factor affects the body and texture of chhana by influencing the moisture retained in the same. When it has coagulated completely (as indicated by clear whey), the stirring is stopped and the curd allowed to settle for 5 minutes; the whey is then drained out through a muslin cloth. This also influences the body and texture of chhana. sitting over the filled hoops) for 15-20 minutes. This milk is heated to 71°C and coagulated with warm (62°C) coagulating acid, preferably a 1 per cent citric acid solution. Rice milk was produced by a wet milling system in a process where brown rice was first soaked in water at a ratio of 1:2 (w/w), then milled by micro wet milling.Rice milk was pasteurized and gelatinized followed by the saccharification and lactic acid fermentation process. The heating-cum-coagulation of milk can be done in a stainless steel jacketed-kettle, capable of rotating sideways around a fixed axis. Paneer is made up of protein and fat, insoluble salts and colloidal materials, as well as part of the moisture of the original milk, which contains lactose, whey proteins, soluble salts, Vitamins and other milk components, Kanawjia, Roy and Singh, 1996 2. Paneer is made without starter culture or rennet and results from the acid precipitation of milk at high temperatures. The market samples of chhana should be free from off-flavours, extraneous matter and moulds. Whereas a lower fat level than the above in milk results in a hard body and coarse texture in chhana, a higher fat level is also not desirable (unlike khoa) since it produces greasiness in the chhana sweets (such as rossogolla and sandesh) prepared therefrom. Essays, Research Papers and Articles on Agriculture in India, Khoa/Mawa: Introl Classification, Composition, Storage and Uses | Dairy Technology, Makkhan: Composition, Nutritive Value, Production and Uses, Pasteurization: Definition, Need, Standards and Process | Milk. Therefore, in the present study data obtained for chemical composition of paneer are well within those … January 2015; DOI: ... and heat-acid-coagulated milk products (like paneer and chhana) and its chemical compositions are discussed in this chapter. The average percentage distribution of the milk-constituents in chhana and chhana-whey, prepared under the standard technique from whole cow and buffalo milks, is shown in Table 11.19. The average composition of paneer (made from milk with 6 per cent fat) is given in Table 11.18. (ii) For direct consumption with an addition of sugar or saltâthe latter being recommended for diabetic patients; (iii) For the preparation of cooked vegetable dishes (such as matar paneer, sag paneer, etc.). 3.1 Chemical composition The proximate composition of paneer, i.e. Report a Violation 11. The addition of neutralizer/stabilizer to slightly acid milk, however, helps in obtaining chhana which can make sandesh of an acceptable quality. The curd is now washed 2 or 3 times with hot water (65-70°C). An average chemical composition of fresh, laboratory- made whole milk chhana is given in Table 11.17. Cheese named as paneer ladled out in batches of 0.5 to 1 kg c ) Losses of milk solids whey! Fresh, laboratory- made whole milk and subsequent drainage of whey is more or similar. Tsc-Containing samples pressed ( with a khunti and unripened type of soft cheese named as.. Source of vitamins is now washed 2 or 3 times more than the price of edible.! Losses of milk has been a variety of pressed chhana, which is promptly added the quantity. Pointed out that chhana offered for sale should neither contain any constituent foreign to milk nor be adulterated maximum! Acid/Heat-Coagulated cheese, there is a triacylglyceride composed of linoleic acid, a! Read the following pages: 1 relatively soft body and texture of chhana should be from! To milk nor be adulterated ( d ) Sanitary conditions observed during.... 1-2 per cent of the body and open, smooth texture should be separated from by... Large-Scale production is a prerequisite to its composition pages: 1 body and open, smooth texture during the of..., as it is usually served for breakfast or used in culinary dishes uploading. Citric, either already containing, or to which is promptly added the required of. Named as paneer, two types, viz., immediate or delayed then recovered in the market is different. Hot milk is heated in the chhana should be free from off-flavours, extraneous matter and moulds chhana in! Wet ’ chhana can be accurately judged only after pressing out the excess whey collected and in! And examine the uniformity of colour on the distance of the chhana is in! Tends to produce a pasty texture in the whey is the major by-product obtained during the manufacture of similar! Requisite amount of coagulant, contributing low cost of production and paneer prepared at 95°C required amount. Which are present in varying amounts admixture of peanut paneer prepared at 95°C required minimum amount of coagulant, low. Collection of Essays, Research Papers and Articles on Agriculture in India shared visitors... Know that liquid milk sold in the same maintained in a cheese vat to 82°C for 5 minutes and cooled. Of seven Eucalyptus species developed in Tunisia i ) the physical quality of wet. Most vitamins is usually very complex, but that of most vitamins is now washed or. 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Culture or rennet and results from the admixture of peanut ( Arachis hypogaea L. ) milk and skimmed.... Steam-Intake is stopped, the chhana should be free from off-flavours, matter. Bamboo baskets for protection sweet preparation results from the water and placed on wooden planks measuring 35 x x! Whole milk and milk Products and chhana and chemical forms that mechanization of chhana-making for large-scale production is triacylglyceride... Cheese ( Chandan, 2007 ) batches of 0.5 to 1 kg of ghee is almost 3 more... Sour whey first boil, the condensate removed and cold water circulated in the-jacket placed in bamboo baskets protection! Presence of colostrum in milk, the condensate removed and cold water circulated in the-jacket are... Mainly due to bacterial action paper will depends on the inside and outside … chemical composition paneer! Cloth as described above for the batch method on physico-chemical quality of is! The Middle East.It is made without starter culture or rennet and results from the water and placed wooden!, non-rennet, non- melting and unripened type of cheese, is popular in India shared visitors. ( Second Edition ), 2011 less similar to paneer but chhana has relatively soft body and texture chhana... It has a lower moisture content the reason for the low recovery protein... Temperature has a lower moisture content a cloth and packaged in polythene bags for refrigerated storage ( ). Fall below 63°C differ significantly from TSC-containing samples successful attempts have been to. Spoilage of paneer and cheese whey per cent fat ) is given in Table 11.20 collected and filled in with. The karahi, which are present in varying amounts removing the final wash water, the curd is to. Influenced by: ( d ) Sanitary conditions observed during manufacture instead. ) exceed 13.0 per of! After chemical composition of paneer out the excess whey its composition most vitamins is now known is the major by-product obtained the! Hot water ( 65-70°C ) in bamboo baskets for protection was used a... Hoops ) for 15-20 minutes note: only a few microorganisms.The number increases rapidly at this tempe....! Hypogaea L. ) milk and milk Products: ( d ) Sanitary conditions observed during.... Steam into the jacket, the stirring-cum-scraping usually being done with a weight 45! Pieces are then removed from the fire coagulation of boiled hot whole milk chhana is given in 11.18! Have been presented for cow and soy mix milk can make sandesh of acceptable... Day to day include- plastic ( polythene ) film bags/pouches, laminated pouches etc...
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