The Asian Journal of Animal Science

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Textural Quality Profile of Goat Milk fortified Paneer


Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
2 Department of Extension Education, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
3 Department of Food and Industrial Microbiology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
     

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The present study was carried out to assess the textural quality profile of goat milk fortified Paneer. Paneer was prepared using buffalo milk with different proportions of goat milk (viz., 25, 50 and 75%) and prepared Paneer was subjected to the textural analysis on TA-XT texture analyzer. On the basis on resulting graph, various textural characteristics like hardness, cohesiveness, adhesiveness, springiness and chewiness were determined. The overall textural profile of Paneer showed that sample T1 was superior in terms of overall textural profile compared to that of T0 (control), T2 and T3 treatments. The incorporation of goat milk in the buffalo milk up to 25 per cent forms a good textural structure of the Paneer.

Keywords

Paneer, Goat Milk Incorporation, TA-XT Texture Analyzer, Textural Profile.
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  • Textural Quality Profile of Goat Milk fortified Paneer

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Authors

A. L. Supekar
Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
S. G. Narwade
Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
R. P. Kadam
Department of Extension Education, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
Syed Imran Hashmi
Department of Food and Industrial Microbiology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India

Abstract


The present study was carried out to assess the textural quality profile of goat milk fortified Paneer. Paneer was prepared using buffalo milk with different proportions of goat milk (viz., 25, 50 and 75%) and prepared Paneer was subjected to the textural analysis on TA-XT texture analyzer. On the basis on resulting graph, various textural characteristics like hardness, cohesiveness, adhesiveness, springiness and chewiness were determined. The overall textural profile of Paneer showed that sample T1 was superior in terms of overall textural profile compared to that of T0 (control), T2 and T3 treatments. The incorporation of goat milk in the buffalo milk up to 25 per cent forms a good textural structure of the Paneer.

Keywords


Paneer, Goat Milk Incorporation, TA-XT Texture Analyzer, Textural Profile.