Microstructure of paneer prepared by automated pressing technique

Abstract

Paneer, an Indian soft cheese, essentially involves heat/acid coagulation of milk and pressing of the coagulum at optimum temperature. Its microstructure is a subject of interest, because it influences texture and water retention in the block – both these qualities are the primary characteristics that influence consumer acceptance of paneer. They also influence the textural quality of the products prepared from paneer. 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 scanning electron microscopy. It was found that the microstructure of paneer comprised mainly of continuous medium of casein matrix in which micro-pores were distributed. However, differences were observed in the way the curd particles were fused during the pressing process of paneer manufacture. Paneer obtained from the automated press was found to possess more uniformity than the one prepared by conventional method. This was attributed to more uniform pressure applied by the automated technique. Further, porosity values were correlated with the openness observed in the microstructure of paneer. It was found that at an optimized pressure and time combination, paneer had a more uniform structure along with porosity than conventionally made one. Practical Applications: The SEM imaging of paneer prepared by automated pneumatic pressing based technique could be very useful in analysing the microstructure which influences the texture and amount of water retention. Small to medium scale paneer manufacturers could very well utilize the automated pneumatic pressing technique to produce paneer of optimum texture and adequate amount of moisture. Paneer manufacturers of small to medium scale could very well utilize this pressing technique to increase their income at farm level.