Research Journal of Animal Husbandry & Dairy Science

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Effect of Goat Milk Fortification on Chemical, Microbial and Sensorial Quality Characteristics Of 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 Food and Industrial Microbiology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
3 Department of Extension Education, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
     

   Subscribe/Renew Journal


The present investigation was carried out to assess the suitability of goal milk incorporation in preparation of Paneer on the basis of sensorial properties and to observe the effect of goat milk addition of nutritional and microbial quality of Paneer. Different proportions of goat milk (viz., 25, 50 and 75%) were used as replacement of buffalo milk and effect of different proportions on sensorial quality characteristics, chemical composition and microbial profile was evaluated. The Results showed that increasing proportion of goat milk incorporation reduced sensorial, nutritional and microbial quality of Paneer. However, results of overall acceptability showed that sample containing 25 per cent goat milk observed to be under very much liked sample among the other treatments without significantly affecting the sensory quality profile of Paneer.

Keywords

Paneer, Goat Milk Incorporation, Nutritional Quality, Microbial Quality.
Subscription Login to verify subscription
User
Notifications
Font Size


  • A.O.A.C. (1975).Official Methods of analysis (11thEd.). Assoc. Official Chemists, Washington; 4 DC, USA.

  • Aneja, R.P. (2007). East-west fusion of dairy products. In : Gupta, S. (Ed.) Dairy India Publication, NEW DELHI, INDIA.

  • Atherton and Newlander, J.A. (1987). Chemistry and testing of dairy products. First Indian Edition, CBS publishers 485, Jain Bhawan, Bholanathnagar, Shahdara, DELHI (INDIA).

  • Bhadekar, S.V., Deshmukh, B.R., Basewade S.V., Mule, R.S. and Gatchearle, P.L. (2008). Sensory evaluation and overall acceptability of Paneer from buffalo milk added with sago powder. J. Dairy. Foods & Home Sci., 27(2) : 99-103.

  • Biradar, G.S., Gujar, S.K., Dande, K.G. and Gaikwad, S.M. (2012). Studies on the physico-chemical quality of Paneer (Indian cheese) prepared from blends of soy milk and buffalo milk. J. Ani. Prod. Adv., 2(3) : 142-145.

  • Chalmers, C.H. (1955). Bacteria in relation to milk supply. (4th Ed.), Edward Arnold, Publisher Ltd. LONDON, UNITED KINGDOM.

  • Chandan, R.C. (2007). Manufacture of Paneer In : Gupta, S., Gupta S. (Ed.) Dairy India 2007, (6th Ed.) Dairy India Year book, A Dairy India Publication, NEW DELHI, INDIA.

  • Gupta, S.A. (1976). Sensory evaluation in food industry. Indian Dairyman, 28(8) : 293-295.

  • Haenlein, G.F.W. and Caccese, R. (1984). Goat milk versus cow milk. In: Haenlein, G.F.W., Ace, D.L. (Ed.), Extension Goat Handbook. USDA Publ., Washington, DC, p 1, E-1

  • ICMR (2000). Application of hazard analysis and critical control point for improvement of quality of processed foods, Indian Counc. Med. Res. Bull., 30 : 5.

  • ISI (1969) IS: 5402, Indian standard method for plate count of bacteria in food stuffs, Manak Bhavan, NEW DELHI, INDIA.

  • ISI (1969) IS: 5403, Indian standard method for yeast and mould count in food stuffs, Manak Bhavan, NEW DELHI, INDIA.

  • Khan, S.U., Pal, M.A., Malik, A.H. and Sofi, A.H. (2012). Process optimization for Paneer production from milk powder. Internat. J. Food Nutr. & Safety, 2(2) : 62-71.

  • Panse, V.G. and Sukhatma, P.V. (1967). Statistical methods for agricultural workers. ICAR Publication, NEW DELHI, INDIA.

  • Patel, R.K. (1991). Indigenous milk products of India. Indian Dairyman, 43(3) : 120-125.

  • PFA (2010). Prevention of Food Adultration rules, 1954 (amended up to 2009). Universal Law Publishing Companypvt. Ltd., NEW DELHI, INDIA.

  • Roy, S.K. and Vadodaria, V.P. (2006). Goat milk and its importance, Indian Dairyman, 58(3) : 65-69.

  • FAO ATAT (2012). http: faostat.fao.org/default.aspx. as visited on 01/01/2014.


Abstract Views: 470

PDF Views: 2




  • Effect of Goat Milk Fortification on Chemical, Microbial and Sensorial Quality Characteristics Of Paneer

Abstract Views: 470  |  PDF Views: 2

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
Syed Imran Hashmi
Department of Food and Industrial Microbiology, College of Food Technology, 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

Abstract


The present investigation was carried out to assess the suitability of goal milk incorporation in preparation of Paneer on the basis of sensorial properties and to observe the effect of goat milk addition of nutritional and microbial quality of Paneer. Different proportions of goat milk (viz., 25, 50 and 75%) were used as replacement of buffalo milk and effect of different proportions on sensorial quality characteristics, chemical composition and microbial profile was evaluated. The Results showed that increasing proportion of goat milk incorporation reduced sensorial, nutritional and microbial quality of Paneer. However, results of overall acceptability showed that sample containing 25 per cent goat milk observed to be under very much liked sample among the other treatments without significantly affecting the sensory quality profile of Paneer.

Keywords


Paneer, Goat Milk Incorporation, Nutritional Quality, Microbial Quality.

References