Processing and Evaluation of Paneer from Coconut Milk and Cow Milk Blends

Abstract

Paneer is an Indian traditional milk product which occupies an important place as a base product for the production of various culinary preparations. Paneer is a nutritious and wholesome food. It provides one of the methods of conserving, preserving and prolonging shelf life of milk solids in a highly concentrated form.For coagulation of milk 1% of lime juice, which contains citric acid.  The shelf life of the developed product during room temperature (3 days) and refrigerated condition. The present study was under taken with different levels (90:10, 80:20, 70:30) of cow milk and coconut milk. Chemical quality (moisture, fat, protein, and yield) and microbial quality (TPC, yeast and mould, coliform) were also analyzed. The coconut paneer with 90:10 ratio of cow milk and coconut milk was found to be best among others. Thus as far as product acceptability judged by organoleptic evaluation the treatment can be rated as P0 > P1> P2> P3. The fresh cow milk paneer (P0) chemical constituents were 50.78 g of   moisture, 0.22% of acidity, 5.3 of pH, 20.39 g of protein, 22.8 g of fat, 0 g of fibre, 198 mg /100 g of calcium, 2.2 mg /100 g of iron respectively. The coconut paneer prepared by 10% coconut milk blending with 90% cow milk, the P1 sample chemical constituents were 52.05 g of moisture, 0.20% of acidity, 5.6 of pH, 20.55 g of protein, 23.75 g of fat, 0 g of fibre, 192mg /100 g of calcium, 3.12 mg of iron respectively.  The overall acceptability score was observed as highly acceptable with score point of 8.4±0.70in P1 when compared to control P0 was 8.1±0.73. The unit cost production of 100 g of the functional coconut paneer was Rs.25/100gwhereas control was Rs.22/100 g of packets respectively.