Effect of different coagulants at varying strengths on the quality of paneer made from reconstituted milk.

A study was conducted to determine the effect of different types of acids viz., citric acid, tartaric acid and malic acid each at 2, 3 and 5% concentrations on the quality of paneer made using reconstituted milk. The moisture, total solid recovery and yield and sensory scores for flavour, body and texture and overall acceptability of paneer decreased with the increasing strength of acid. However, these parameters for paneer made using coagulants at 2 and 3% levels were statistically comparable (P > 0.05). Fat and protein per cent increased with the increase in the concentration of the acid. No difference was observed in the levels of ash and fat on dry matter basis and pH and appearance scores at all the three concentrations of the coagulants. The type of coagulant also elicited variations in most of the constituents of paneer. The paneer samples made with citric acid and tartaric acid had significantly higher (P ≤ 0.05) values for fat, protein, ash, total solids recovery, fat on dry matter basis, body and texture and overall acceptability scores than paneer made with malic acid at all concentrations. No significant difference was seen in appearance and flavour scores among all the samples. In order to produce paneer with the most desirable characteristics from reconstituted milk, it is suggested citric acid and tartaric acid at 2% concentration can be utilized as coagulants.