Influence of Machine Parameters and Coagulant on the Textural Properties of Paneer (Indian Cottage Cheese)

Paneer is an acid coagulated concentrated indigenous Indian dairy product. The texture of paneer manufactured from a developed automatic machine was studied with respect to the processing parameters such as coagulation temperature (70–90°C), pressure (0.3–0.6 MPa), types coagulant (vinegar and citric acid), milk (cow, buffalo, full cream milk). samples were analysed for profile analysis hardness, adhesiveness, springiness, gumminess, chewiness, cohesiveness. An inscribed central composite design used optimize desired textural characteristics minimum hardness maximum springiness paneer. optimization result concluded that at 88°C pneumatic 0.3 MPa would on 105.84 N value 0.6073, validated.