Production and quality improvement of Indian cottage cheese (Paneer) using high pressure processing
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Title |
Production and quality improvement of Indian cottage cheese (Paneer) using high pressure processing
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Creator |
GAURAV KR DESHWAL
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Subject |
Texture analysis,Hurdle technology,Acidification,Microbial inactivation,Pasteurization
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Description |
Not Available
Paneer, a product of India similar to cottage cheese, was prepared from cow's milk heat-treated (90 ?C/5 min) (HTMP) or high-pressure (HP) treated (500 MPa/15 min) (HPPMP) for achieving pasteurization. HTMP and HPPMP paneer samples were HP treated (500 MPa for 15 min) again after vacuum packaging to get HTMP/HPP and HPPMP/HPP samples, respectively. The third set of samples were obtained by dipping HTMP and HPPMP paneer samples in 2% lactic acid solution and then subjecting them to the same HP treatment and stamped as HTMP/LA/HPP and HPPMP/LA/HPP, respectively. All six types of vacuum-packed paneer were studied for changes in moisture, acidity, pH, color, texture, and microbiological quality during storage at 5 ? 1 ?C and 25 ? 1 ?C. High-pressure treatment of milk increased the yield of paneer significantly (P < 0.05) from 13.9 ? 0.59% (HTMP) to 18.2 ? 0.32% (HPPMP). Paneer treated with lactic acid and high-pressure treatment (HTMP/LA/HPP and HPPMP/LA/HPP) had higher textural stability than HTMP, HTMP/HPP, HPPMP, and HPPMP/HPP for up to 28 days, but had a reduced moisture content, higher acidity, and lower whiteness index. High-pressure treatment of vacuum-packed paneer (HTMP/HPP and HPPMP/HPP) led to the formation of a more compact paneer matrix (higher hardness), higher moisture expulsion, and yellowness (b*). Thus, high-pressure processing of paneer could pave paths for extending paneer shelf-life without any additives and thermal treatment. |
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Date |
2021-08-19T11:07:25Z
2021-08-19T11:07:25Z 2021-6-27 |
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Type |
Research Paper
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Identifier |
Kapoor, S., Singh, M. P., Vatankhah, H., Deshwal, G. K., & Ramaswamy, H. S. (2021). Production and quality improvement of Indian cottage cheese (Paneer) using high pressure processing. Innovative Food Science and Emerging Technologies, 72, 102746.
Not Available 1466-8564 http://krishi.icar.gov.in/jspui/handle/123456789/58879 |
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Language |
English
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Publisher |
Not Available
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