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Effect of Fat Content and Heating Temperature of Milk in the Sensory Quality and Yield of Paneer

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Effect of Fat Content and Heating Temperature of Milk in the Sensory Quality and Yield of Paneer EFFECT OF FAT CONTENT AND HEATING TEMPERATURE OF MILK IN THE SENSORY QUALITY AND YIELD OF PANEER Name: Chandra Kanta Dhamala Address: Pathari, Morang, Nepal Email: [email protected] Mobile No.: 9842586297 Faculty: B.Tech (Batch:069-073) Enrollment: 16/069 EFFECT OF FAT CONTENT AND HEATING TEMPERATURE OF MILK IN THE SENSORY QUALITY AND YIELD OF PANEER by Mr. Chandra Kanta Dhamala Department of Food Technology Central Campus of Technology Institute of Science and Technology Tribhuvan University 2018 ii EFFECT OF FAT CONTENT AND HEATING TEMPERATURE OF MILK IN THE SENSORY QUALITY AND YIELD OF PANEER A dissertation submitted to the Department of Food Technology, Central Campus of Technology, Tribhuvan University, in partial fulfillment of the requirements for the degree of B. Tech. in Food Technology by Mr. Chandra Kanta Dhamala Department of Food Technology Central Campus of Technology Institute of Science and Technology Tribhuvan University June, 2018 iii Tribhuvan University Institute of Science and Technology Department of Food Technology Central Campus of Technology, Dharan Approval Letter This dissertation entitled Effect of Fat Content and Heating Temperature of Milk in the Sensory Quality and Yield of Paneer presented by Chandra Kanta Dhamala has been accepted as the partial fulfillment of the requirements for the B.Tech. degree in Food Technology. Dissertation Committee 1. Head of the Department (Mr. Basanta K. Rai, Assoc. Prof.) 2. External Examiner (Mr. Birendra K. Yadav, Assoc. Prof.) 3. Supervisor (Mr. Kabindra Bhattarai, Teaching Assist.) 4. Internal Examiner (Mr. Bunty Maskey, Assist. Prof.) June, 2018 iv Acknowledgements It is my great privilege to work for this research under the supervision of my supervisor Mr. Kabindra Bhattarai, Central Campus of Technology, Dharan. I have no words to acknowledge the outstanding support, motivation, guidance and insight ideas provided by him throughout my work. I am grateful to Assoc. Prof. Mr. Basanta Kumar Rai (HOD, Food Technology Department) for his kind support and valuable suggestions during my worktime. I also render sincere thankfulness to Prof. Dr. Dhan Bahadur Karki (Campus chief, Central Campus of Technology) for providing necessary facilities during the work and specially providing the laboratories during the winter vacation. I am happy to acknowledge the help provided by Mr. Yadav K.C. Asst. Professor; Central Campus of Technology, Dharan. Sincere acknowledgements also goes out to library staffs Mr. Om Nath Khatiwada (Library chief), Mr. Singhaman Tamang and laboratory staffs of Central Campus of Technology, specially Mr. Prajwal Bhandari, Mr. Indra Rai, Mr. Mahesh Koirala and Mr. Som Dangol for their generous support by providing the necessary environment to carry out the dissertation work accordingly. I am equally thankful to my classmates who directly or indirectly helped me to complete my work. I cannot forget to admire the overall support provided by my senior Sumit Dhakal and friends Ashish Niroula, Tulasi Narayan Shrestha, Lila Mani Pokhrel, Samip Khadka, Samel Pandey, Jitesh Khulal, Ramesh Koirala, Satish Kumar Mandal. I feel happy to mention and acknowledge the most inspiration and motivation I get from; my family who aspire me each day to do better. Date of submission: June, 2018 Chandra Kanta Dhamala v Abstract The study is focused to prepare the product (paneer) using buffalo milk, taking fat (%) and heating temperature (ºC) as variable parameters. A Central Composite Rotatable Design (CCRD) for two variables at three levels was designed for experimental combinations. Fat percentage was varied in the range of 3-5% and pasteurization temperature in the range of 80-90ºC according to the sample formulation prepared using Response Surface Methodology (RSM). Five different formulations were prepared. The maximum yield of product was found to be 14.15%. The composition of the product were determined where the moisture content, protein content, fat content, lactose content and ash content were 54.6%, 18.8%, 22.5%, 2.0% and 2.1% respectively. The best result according to the findings of GenStat and considering the yield (%) came out to be sample-E i.e. formulation of 5% fat content and heated at 90ºC. The fat and heating temperature had not significant effect in the color and appearance of the product but had significant effect in the flavor, taste, texture and overall acceptance of the product. As the fat content in raw milk was decreased, quality of product declined. As the heating temperature was increased, considerable increase in the yield of product was observed. Oil uptake had a direct relation with the initial fat content and moisture content of the product. More moisture and less fat showed greater oil uptake and vice-versa. The oil uptake by the paneer samples was found in between 26-32% (dry basis). The cost of paneer was calculated to be Rs.632.86 per kg. vi Contents Approval Letter............................................................................................................... iv Acknowledgements .......................................................................................................... v Abstract ........................................................................................................................... vi List of Tables ................................................................................................................... xi List of Figures ................................................................................................................ xii List of Plates .................................................................................................................. xiii List of Abbreviations .................................................................................................... xiv 1. Introduction............................................................................................................... 1-4 1.1 General introduction ............................................................................................ 1 1.2 Statement of the problem with justification ........................................................... 2 1.3 Objectives ............................................................................................................ 3 1.3.1 General objectives ................................................................................... 3 1.3.2 Specific objectives ................................................................................. 3 1.4 Significance of the study ...................................................................................... 3 1.5 Limitations of the study ....................................................................................... 4 2. Literature review..................................................................................................... 5-31 2.1 History of dairy development ................................................................................ 5 2.2 Socio-economic impacts ....................................................................................... 5 2.3 Milk ...................................................................................................................... 6 2.3.1 Physicochemical aspect of milk............................................................... 6 2.3.2 Pasteurization of milk ............................................................................. 7 2.4 Composition and types of milk protein .................................................................. 9 2.4.1 Casein ..................................................................................................... 9 2.4.2 Serum proteins ...................................................................................... 10 2.4.3 Minor proteins ...................................................................................... 10 vii 2.5 Precipitation of casein ......................................................................................... 10 2.5.1 Acid coagulation of casein .................................................................... 10 2.5.2 Enzymatic precipitation of casein .......................................................... 11 2.5.3 Heat precipitation of casein ................................................................... 11 2.5.4 Alcoholic precipitation of casein ........................................................... 12 2.6 Factors influencing coagulation of milk .............................................................. 12 2.7 Whey .................................................................................................................. 12 2.8 Some milk based products prepared by coagulation in the Indian subcontinent ... 13 2.8.1 Chhanna ................................................................................................ 13 2.8.2 Bandel .................................................................................................. 13 2.8.3 Dacca .................................................................................................... 13 2.8.4 Chhanna and channa-based sweets ........................................................ 13 2.9 Historical background of paneer.......................................................................... 15 2.10 Heat treatment of milk ...................................................................................... 16 2.10.1 Heat stability of milk ..........................................................................
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