Physico-chemical characterization of paneer assessed by varying pressure-time combination.
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. The manufacturing of
paneer essentially involves heat-acid coagulation of standardized milk followed by pressing
of the coagulum for a specified duration in a mechanical or hydraulic press. Paneer samples
were prepared by applying varying pressure and time combinations and their characteristics
were measured. Moisture content, bulk density and porosity of the paneer prepared were …
used for the preparation of a variety of culinary dishes and snacks. The manufacturing of
paneer essentially involves heat-acid coagulation of standardized milk followed by pressing
of the coagulum for a specified duration in a mechanical or hydraulic press. Paneer samples
were prepared by applying varying pressure and time combinations and their characteristics
were measured. Moisture content, bulk density and porosity of the paneer prepared were …
Physico chemical characterization of paneer assessed by varying pressure-time combination
C Sinha - Indian Journal of Dairy Science, 2017 - epubs.icar.org.in
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. The manufacturing of
paneer essentially involves heat-acid coagulation of standardized milk followed by pressing
of the coagulum for a specified duration in a mechanical or hydraulic press. Paneer samples
were prepared by applying varying pressure and time combinations and their characteristics
measured. Moisture content, bulk density and porosity of the paneer prepared were …
used for the preparation of a variety of culinary dishes and snacks. The manufacturing of
paneer essentially involves heat-acid coagulation of standardized milk followed by pressing
of the coagulum for a specified duration in a mechanical or hydraulic press. Paneer samples
were prepared by applying varying pressure and time combinations and their characteristics
measured. Moisture content, bulk density and porosity of the paneer prepared were …