Chemical Quality of Moringa Paneer Prepared from Buffalo Milk
Vikash Kumar, M.P.S. Yadav, Kuldeep, Sandeep Kumar
Journal of Advances in Microbiology · pp. 60–70 · Published 17 Jul 2024
10.9734/jamb/2024/v24i7839Abstract
The current study, "(Technology of preparation of moringa paneer from buffalo milk,)" was conducted at Chandra Shekhar Azad University of Agricultural and Technology in Kanpur at the Department of Animal Husbandry and Dairying. Using buffalo milk, two types of coagulant, three types of temperature, and extracts of 0%, 5%, 10%, 15%, and 20% moringa leaves, moringa paneer was made. The sensory and chemical characteristics of the freshly collected samples were examined. When samples were made with 10% moringa leaf extract, 2% citric acid, and 80°C temperature, the higher sensory quality of moringa paneer was attained. The cost of manufacturing was also determined; for moringa paneer, the maximum average cost of production was Rs. 232 per kg. The highest production cost per kilogram for a sample made with 20% extract from moringa leaves was Rs. 236.00. For sample (A3 B1 C2), the production cost was determined to be Rs. 232 per kg. It is also suggested that the study be used to produce high-quality paneer using an extract from moringa leaves for the dairy industry and regional sweets.
References (6)
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