Paneer_in_library_science and la la la.pptx

this is about library classification

1. Prof. Sunil Kumar Head, Div. of Livestock Products Technology Faculty of Veterinary Sciences & Animal Husbandry, SKUAST-Jammu, R.S. Pura Value addition of milk: Part IV Paneer preparation

2. PANEER – An Introduction Paneer is an indigenous milk product and is utilized in preparation of a number of culinary dishes and snacks. Paneer is prepared by heat and acid coagulation of milk, entrapping almost all the fat, casein complexes along with denatured whey proteins and lactose. Paneer is marble white in appearance, having firm, cohesive and spongy body with a close-knit texture and a sweetish-acidic-nutty flavour. For Commercial purpose paneer cubes are usually vacuum packaged in laminated pouches, heat sealed and stored at refrigeration temperature .

3. According to FSSAI (Food Safety and Standards Authority of India, Paneer is the heat assisted coagulated milk product resulted from the coagulation of cow or buffalo milk or a combination thereof with the help of lactic acid or citric acid. The paneer must have the moisture content less than 70%. The fat per cent of paneer shall be greater than 50% of the dry matter. LEGALLY PANEER IS ………………

4. Uses of paneer

5. Item Moisture Protein (%) Fat (%) Lactose (%) Ash (%) Cow milk Paneer 52.5 17.3 25.0 2.2 2.0 Buffalo milk Paneer 52.3 15.8 27.0 2.2 1.9 CHEMICAL COMPOSITION OF PANEER

6. PHYSICO-CHEMICAL PROPERTIES OF PANEER S.No . Properties Criteria 1. Odour + Taste Pleasant, slightly sour 2. Colour Whitish to creamy yellow 3. Appearance + Texture Solid diced or block, close knitty texture 4. Foreign particles/Presence of extraneous substances No presence of extraneous matter or foreign particles 5. Fat % Min 50% on DM basis 6. Moisture content 52-53% 7. Acidity 0.20 – 0.23% (as lactic acid) 8. Friability Easily friable, do not crumble 9. Phosphatase test Negative

7. Milk reception Filtration (to remove extraneous matter) Standardization (Fat: SNF 1:1.65) Heating (82-90°C) Cooling (70-75 °C) Addition of Coagulant (1% Citric acid solution) Stirring of milk till whey separate out Hold the coagulated milk for 10 minutes Packaging and Storage(4°C) Immersion of paneer blocks into chilled water (4°C) Pressing of coagulum after filling in muslin cloth Drainage of whey FLOW DIAGRAM FOR PREPARATION OF PANEER

8. Steps for paneer making

9. Paneer Vats

10. PANEER PRESS

11. PANEER CUTTING MACHINES

12. VACUUM PACKAGING OF PANEER

13. YIELD OF PANEER Yield: From Buffalo Milk - About 21–23% (having 51–54% moisture) Cow Milk - About 17–18%. • Homogenization of milk increase the yield of paneer.

14. SHELF LIFE OF PANEER Highly perishable product. At room temperature - one day. At refrigeration temperature - 7 days. For increasing the shelf life of paneer it is quickly frozen, kept in laminates and vacuum packaged and stored at -18°C or below. For better shelf life paneer must be packaged in oxygen impermeable laminates or pouches.