Abstract:
Effect of different coagulants on nutritional, sensorial, physico-chemical and microbial properties of
paneer were evaluated. Paneer developed with different coagulants showed no significant difference
(P>0.05) for sensory attributes. Paneer developed with curd had the significantly higher (P<0.05)
yield. Moisture content, total solids and fat content of paneer did not significantly differ (P>0.05)
with the type of coagulant used. pH and titratable acidity of paneer were significantly affected
(P<0.05) by different coagulants and changed with storage time. Paneer developed in this study was
negative for pathogenic microorganisms and can be acceptable up to 4 d of storage at 4 °C. In
conclusion, four different coagulants; lime juice, vinegar, curd and citric acid with buffalo milk can
be used to prepare paneer with acceptable sensory qualities and nutritional compositions without
any quality defects under refrigerated condition.
