LPT 311: Milk and Milk Products Technology (1+1)

PREPARATION OF PANEER

• Paneer is primarily an acid coagulated milk solid.

Procedure

                            Standardization of milk to 6% fat

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                                     heating upto 82 C

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                                        cooling to 70 C

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                        coagulation with 1% citric acid (1.5-2/litre)

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                                    Drain the whey

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                           pressed & made it into cubes

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          hardened in chilled water for 1-2 hours (4-6^o     temperature)

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                                   cut into pieces and packed