Effect of Coagulation Temperatures and Strength of Coagulant Used on the Composition of Paneer

Abstract

Paneer is an indigenous coagulated milk product prepared by the addition of organic acid to milk at specific temperature. This product is extensively used as an ingredient in the preparation of meat and vegetable dishes in North West frontier Province (NWFP) of Pakistan. This product is mostly prepared from buffalo's milk. In the present investigation an attempt was made to study the effect of coagulation temperatures and strength of coagulant on the quality and quantity of paneer prepared from buffalo's milk.