Objective The present study was conducted to evaluate the antioxidant potential of paneer, a
soft cheese supplemented with various water soluble date extracts during storage. Further …

In this study, paneer was prepared by conventional method as well as by employing an
automated pressing equipment and microstructure of paneer samples was studied by …

An attempt was made to design, fabricate and evaluate a heat exchanger for controlling the
matting temperature of Paneer during pressing. Based on preliminary investigations, the …

Test cells of various profiles (circular, square, rectangle) were designed to conduct
experiments to evaluate consolidation mechanism and drainage of whey during Paneer …

Paneer is is prepared by the heat and acid coagulation process of cow or buffalo milk.
However, the quality of paneer mainly depends upon the quality of milk, heat treatment …

India is considered as an agrarian country in which major proportion of population is
vegetarian. Milk plays an important role in the diet of such persons as a source of animal …

Good volume of the fluid milk is converted to value-added traditional Indian dairy products,
which help the dairy industry in product diversification and profit augmentation. Organized …

It was a great pleasure to carry out my research work under the guidance of Dr. P. Barnwal,
Principal Scientist, Dairy Engineering division. In his unique way, he provided me with …