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Modeling and Optimizing Buttermilk Concentration and Coagulation Temperature for Paneer Production

Indian Agricultural Research Journals

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Title Modeling and Optimizing Buttermilk Concentration and Coagulation Temperature for Paneer Production
 
Creator Chaudhary , Gaurav
Salaria, Ameeta
ARORA, SHALINI
Singh, A.K.
 
Description This study explores the utilization of buttermilk, a significant byproduct of butter manufacture, in the production of paneer, a heat and acid-coagulated dairy product. Response Surface Methodology (RSM) was employed to investigate the impact of buttermilk addition (7.5-25.00%) and coagulation temperature (70-85°C) on various compositional parameters of paneer. The paneer yield ranged from 16% to 21%, while total solids, fat, protein, and lactose content varied from 40.5% to 50.5%, 21.0% to 32.5%, 10.1% to 18.8%, and 1.9% to 2.8%, respectively, at different buttermilk levels. Through optimization, it was found that replacing 13.99% of milk with buttermilk and coagulating at 85°C resulted in the production of paneer with enhanced nutritional quality. This study demonstrates an innovative and sustainable approach to improving the value of buttermilk and obtaining high-quality paneer with desirable nutritional attributes.
 
 
 
Publisher Indian Dairy Association, New Delhi, India
 
Date 2024-06-24
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/IJDS/article/view/139845
 
Source Indian Journal of Dairy Science; Vol. 77 No. 3 (2024): May-June 2024
2454-2172
0019-5146
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/IJDS/article/view/139845/54877