paneer.pdf

Paneer Manufacturing Process

1. INDIAN INSTITUTE OF FOOD PROCESSING TECHNOLOGY
Ministry of Food Processing Industries, Govt. of India,
Thanjavur
2020
PROCESSING OF PANEER

2. Introduction
Milkplaysasignificantroleasasourceofanimalproteinintheaverage
Indiandietwhichispredominantlyvegetarian.
BecauseofhigherambienttemperaturesprevailinginIndiansub-continent,
ancientIndiansdevelopedmorestableproductsfrommilkforconservation
ofitsnutritionalgoodness.
Sotheethnicdairyfoods,commonlytermedastraditionalorIndian
indigenousmilkproducts,weredevelopedoveragesutilizinglocally
availableequipment,utensilsandmanufacturingprocedures.
Traditional Indian Dairy
Products

3. Production of Milk and traditional dairy products
Total Production in India: 176 Million
Tonnes(2017)
Total percapitaavailability: 375 g/day
InIndiaonly5-6%oftotalmilkisconverted
intowesterntypeofproductsintheorganized
sector.
NearlyhalfofthemilkproducedinIndia(50-
55%)isutilizedforthemanufactureof
traditionalmilkproductsandapproximately
45.7%isusedasfluidmilk.
Onlyabout20%ofthetotalmilkproducedis
processedbytheorganizeddairysector.
Conversionofsurplusmilkintoindigenous
milkproductsinandaroundproductionareas
isleastexpensiveandmoreprofitable.
Alargeproportionofthemilkisconvertedinto
indigenousdairyproductssuchaskhoa,
chhana,paneerandkhoaandchhanabased
sweets.

4. Strengths:
• Traditional dairy products enjoy mass appeal.
• Simple manufacturing technologies which are
well established for small-scale operations.
• Skilled manpower for cottage scale operations
available.
• Lower cost of production and high profit
margins.
• Markets are well established
• Easily available markets for sale
• Utilization of surplus milk.
Strengths:
• Traditional dairy products require low
infrastructure, equipment and operational
overhead costs
• An optimistic demand profile -
consumption likely to grow at an annual
rate more than 20%
• Permit significant value addition,
unparalleled by other dairy products
• Utilization of slightly high acid milk
• Use of low energy
• Approximate for small scale sector
Traditional Indian Dairy Products

5. Opportunities:
Traditionaldairyproductsectoroffersvastscope
forinnovation,valueadditionandproduct
diversification.
Burgeoningconsumerbaseandgreaterdemand
duetohigherpurchasingpowerofthenewly
emergingmiddleclass
GreateraccesstoglobalmarketunderWTO
regimen
Expertpotentialtotheethnicmarkets
Opportunitiesexistforfinancingand
establishingmodernsmallscaleunitsto
encouragerestructuringofunorganizedsector.

6. Classification of Traditional dairy Products
Concentrated / partially desiccated products
i) Khoa ii) Rabri iii) Basundi
Heat and acid coagulated products
i) Paneer ii) Chhana
Fermented products
i) Dahiii) Mistidahiiii) Chakkaiv) Shrikhandv) Shrikhandwadi
Fat rich products
i) Ghee ii) Makkhan(desi butter) iii) Malai
Frozen products
i) Kulfiii) Malai–ka–barafiii) Milk –ice
Cereal based puddings
i) Kheer ii) Payasam
Indian milk confections
Khoabased sweets
i) Gulabjamunii) Burfi iii) Kalakandiv) Milk cake etc.
Channabased sweets
i) Rasogollaii) Rasomalaiiii) Sandeshetc.
Refreshing beverages
i) Lassi ii) Chhachh iii) Raabadi

7. Paneer
Paneerisaheat-acidcoagulatedmilkproductobtainedbycoagulating
standardizedmilkwiththepermittedacidsatspecifiedtemperature.
Theresultantcoagulumisfilteredandpressedtogetthesliceablecurd
mass.
Paneerhasafirm,close,cohesiveandspongybodyandsmoothtexture.
Itismainlypreparedfrombuffalomilkandusedforlargenumberof
culinarydishes.
ThoughoriginallyitwaslocalizedinNorthernpartofIndiabutnowit
ispreferredalmostallpartsofthecountry.
Paneerisgenerallysoldasblocksorslices,itisalsoreferredasIndian
freshcheese.
Itisreportedthatabout5%ofthemilkproducedinIndiaisconverted
intopaneerandpaneerproductionisgrowingannuallyattherateof
13%.

8. Flowchart depicting industrial
method of Paneer manufacturing

9. Nutrition facts

10. Nutrients present in 100g of Paneer

11. Factors affecting quality and yield of paneer
Typeofmilk-Paneerpreparedfrombuffalomilkpossessdesirablefryingproperties,bodyand
textureascomparedtocowmilk.Thecowmilkpaneerissoft,weakandfragileandduring
cookingittendstodisintegrate.However,cowmilkandbuffalomilkmixedinequalquantity
yieldsbetterproductthancowmilk.Paneermadefromskimmilkhaschewyandrubbery
textureandhardbody.
Qualityofmilk-Milkmustbefreshandfreefromofffalvour.Growthofpsycrotrophic
organismsshouldbeminimizedtorestricttheoff-flavourdevelopment.Acidicmilkhavinga
titratableacidityofmorethan0.20%lacticacidyieldsaproductofinferiorquality.
Type,StrengthandTemperatureofCoagulant-Citricacidisgenerallyusedasacoagulant.
Lemonorlimejuiceorvinegarimpartsatypicalflavourtotheproduct.1%solutionofcitricacid
yieldsgoodqualityofpaneer.Sufficientacidisaddedgentlybutquicklyblendedwiththemilk
(withinonemin)toreachoptimumpHofcoagulation.Normally1.8to2.0kgcitricacidis
requiredforcoagulating1000Lofmilk.Highacidconcentrationimpartsacidicflavour,
hardnessandcausesgreatersolidsloss.WheyculturedwithLactobacillusacidophilusatalevel
of2%andincubatedovernightat37°Ccanbeusedasasubstituteforcitricacid.Howeveracidic
wheymustbeheattreatedtodestroytheselacticorganismsbeforeusetopreventlossofshelf
lifeofpaneer.
Heattreatmentofmilk–90°Cwithoutholdingor82°Cfor5min
pHofcoagulation–5.2

12. Paneer
in
Buffalo Milk Vs Cow Milk
Cowmilkyieldsaninferiorproductin
termsofbodyandtexture.Itiscriticizedto
betoosoft,weakandfragileandunsuitable
forfryingandcooking.
Buffalomilkcontainsconsiderablyhigher
levelofcaseinandmineralsparticularly
calciumandphosphorous,whichtendsto
producehardandrubberybodywhilecow
milkproducessoftandmellow
characteristics.
Byreplacingonethirdofbuffalomilkwith
cowmilk,agoodqualitypaneercanbe
made.
Buffalomilkpaneerretainshigherfat,
proteinandashcontentandlactoseas
comparedtocowmilkpaneer.
Byreplacingonethirdofbuffalomilk
withcowmilk,agoodqualitypaneercan
bemade.
Tomakepaneerexclusivelyfromcow
milk,modificationstobemadelike
Additionofcalciumchlorideattherateof
0.08to0.1%tomilkhelpsingettinga
compact,sliceable,firmandcohesive
bodyandcloselyknittexture.
Ahighertemperatureofcoagulation(85°-
90°C)withcoagulationofmilkatpH5.20
to5.25helpsinproducinggoodquality
paneerfromcowmilk.
However,atthispHofcoagulation,
moisture,yieldandsolidsrecoveryare
less.

13. Equipmentsin Paneer Manufacturing
Paneer Vat
Paneer hoops
Paneer Press
Chill water tank
Whey storage tank
Paneer slicer / cutter
Vacuum packaging machine

14. Paneer Making
1.Paneer vat

15. 2. Paneer Hoops

16. 3. Paneer Press
Machine Operated Hand Operated

17. 4. Chilling tank for Paneer blocks

18. 5. Whey storage tank

19. 6. Paneer Slicer / Cutter
Paneer Blocks Paneer Cubes

20. 7. Paneer Packaging Machine
Ink jet Printer –Batch code and
Manufacturing date
Vacuum Packaging Machine

21. FSSAI

22. PM FME Scheme
For the details regarding the PM FME scheme, scheme guidelines, various food
processing demonstration videos and DPRs, please visit our weblinks:
https://mofpi.nic.in/pmfme/andhttp://www.iifpt.edu.in/ab-pmfme.php

23. Thank You All!