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ACADEMY OF MARITIME EDUCATION AND TRAINING (AMET) (Declared as Deemed to be University u/s 3 of UGC Act 1956) 135, EAST COAST ROAD, KANATHUR, CHENNAI - 603 112. TAMILNADU, INDIA EQUIPMENT’S AND PROCESSES FOR PANEER AND CHEESE MANUFACTURE. A Report on Home based Internship In Department of Food processing technology By Student Name – J.M.Hema Shri Register Number- FP001 MAY, 2020 1 2 3 ACKNOWLEDGEMENT I would like to sincerely thank the vice chancellor of AMET deemed to be university Col.Dr.Thiruvasagam for introducing the home based internship into our syllabus during the covid-19 pandemic. I would like to thank my Head of the Department (Food processing technology) Dr. K. Sasi praba for her guidance to complete this home based internship. I would like to thank my deparment Faculties for their constant support. I would also like to thank my friends who helped me in completing this report. 4 CONTENTS LIST OF SYMBOLS AND NOTATIONS PAGE NO 1. ABSTRACT 4 2. INTRODUCTION 4 3. METHODOLOGY 7 4. CONCLUSION 26 5 ABSTRACT Paneer, a popular indigenous dairy product of India, is similar to an unripened variety of soft cheese. Paneer is marble white in appearance, having firm, cohesive and spongy body with a close-knit texture and a sweetish-acidic-nutty flavour. Preparation of Paneer using different types of milk and varied techniques results in wide variation in physico-chemical, microbiological and sensory quality of the product. Paneer keeps well for about a day at ambient temperature and for about a week under refrigeration (7 °C). The spoilage of Paneer is mainly due to bacterial action. Similar process is administered for the cheese production rennet enzyme is used for coagulation. In this report I had compiled the manufacturing and equipment’s involved in the processing of Paneer and cheese and also have given the market analysis of those products for better understanding and to give an insight of those operations. Keywords: Paneer, Milk, Packaging, Shelf life INTRODUCTION Few think of Paneer as a cheese but it is a misconception as Paneer do require adding of any enzyme like in the case of cheese. Hot, curdled milk masses the proteins and fats texturing are pressed together in a cloth producing a smooth white solid that almost everybody in India connects with at some level. In the cheese world, paneer and chhena are classified as direct acid-and-heat coagulated cheeses. Milk is deliberately heated and split, with the action of some acidic ingredient, into curds and whey. This is different from the world of other well known cheeses, like Cheddar or Parmigiano- Reggiano, that are formed by using rennet to coagulate milk into a solid. But paneer and chhena are different; conflating their origins and giving the Portuguese credit for bringing cheese to India is quite a leap. Food expert recently supported this idea in his cheese- related podcast on Audiometric. 6 A complete understanding of dairy traditions all over the subcontinent and Central Asia is necessary to understand the history of cheese a form of pressed or drained curds brought about by the coagulation of milk proteins in India. HISTORY OF PANEER AND CHEESE ORIGIN OF PANEER : There is a strong history of storing milk in different ways than its original form. Asia always had a strong tradition of dairy milk products due to a large number of cattle like goat, sheep, camel, cow and buffalo. Well, the history of paneer is been a debatable topic as there is many beliefs on its origin. The competitors for the origin of paneer are Vedic Indian, Afghani-Iranian and Portuguese-Bengali. It is known that people of Indus Valley civilization made cheese by adding sour green leaves, yoghurt and berries. The ancient Vedas refer to two types of cheese–Cheese with pores and cheese without pores. This sounds identical to the cheese of today. The word ‘paneer’ itself has many origins. The Persian word ‘panir’, the Turkish word ‘peynir’, the Armenian word ‘panir’, the Azerbaijani word ‘panir’ refers to various types of preserved cheeses. Cheese exists in every culture as a form of preserved milk. Paneer history also reaches to the nomadic dairy tribes in Central Asia who have been preparing different versions of milk preservation in form of cheese or something else. An article in 2013 journal called ‘Nature’ talks that cattle herding and farming started almost 11,000 years ago in the Middle East. During this time lactose was toxic to human adults and people of this era used to ferment the milk to make it eatable and digestible. A mention in the texts from the Kushan period talks about a milk product which was relatable to paneer. The text brings up ‘the use of a solid portion from the mixture of warm milk and curds’ to feed warriors and the thin liquid was distributed among the poor people. As Kushans’s rule over India and Central Asia is well-known, this theory works more. Other theory says Persian 7 and Afghani rulers introduced paneer in the north-western part of South Asia in the 16th century. Back at that period, cheeses were made from goat and sheep rennet which were the harbingers of modern-day cheese. Based on the Sanskrit text ‘Charak Samhita’, the earliest evidence of milk product is derived after the heat-acid coagulation of milk. Another reference comes from the Rig Veda 6.48.18 in which a kind of milk product is mentioned that sounds similar to cheese or paneer. ORIGIN OF CHEESE : The production of cheese predates recorded history and was most likely discovered by accident during the transport of fresh milk in the organs of ruminants such as sheep, goats, cows, and buffalo. In the millennia before refrigeration, cheese became a way to preserve milk. Although it is unknown where cheese production was first discovered, evidence of early cheese making is prevalent in the Middle East, Europe, and Central Asia. Cheese is as old as modern mankind, with clues about its existence reaching all the way back to 8,000 BC when first sheep and goats were domesticated by our ancestors. Surviving records about their way of life showed us that they used animal skins and inflated internal organs as storage mediums, leading to conclusion that the first discovery of making cheese was probably accidental. Storing milk in such internal organ storage would bring milk in contact with rennet, which would quickly transform milk into curds and whey. The oldest archeological proofs of cheese existence date back to 5,500 BC, with first visual clue being recorded on the Egyptian tomb walls some 4 thousand years ago. Examples of cheese made in such time in Egypt and Middle East was most likely very salty and strong tasting and crumbly, similar to the modern Feta and cottage cheese. This was done because the average temperature in those regions was pretty high, which forced cheese to have much more natural preservatives in its structure (salt). As art of making cheese spread from Egypt toward north, Greece and Rome became birthplaces of many more types of cheese, where lower temperature enabled cheese makers to experiment not only with rennet and other acidic agents that can transform milk into cheese, but also many other types of bacteria that can be used for creation of medium and hard cheeses. With less salt and preservatives, 8 European cheeses were much more pleasant tasting and quickly many distinct aromas were made popular. Many of today’s popular cheeses were made before the arrival of Renaissance and establishment of new trading routes – Cheddar around 1200 and METHODS IN MANUFACTURING OF PANEER INTRODUCTION The manufacture of Paneer involves standardization of milk, heat treatment, coagulation, draining of whey, pressing, dipping in chilled water and packaging. Cow Milk Paneer 9 Flow chart for manufacture of paneer from cow milk Recombined Milk Paneer The manufacture of paneer from recombined milk is not too difficult provided appropriate modifications are made to the standard paneer making techniques. The recombined milk is prepared by blending skim milk powder, with butter oil/ cooking butter/ cream and potable water. The milk is standardized to a fat and SNF content of 5.8 and 9.5 per cent, respectively using skim milk powder and fat from above mentioned sources. The standardized milk is suitably homogenized. The milk is kept aside fro 3-4 hours for complete interaction and hydration of milk constituents. The milk is heated to 90oC without holding. Prior to coagulation, 0.10 to 0.15 per cent calcium chloride is added to milk. The milk is coagulated using 10 per cent citric acid solution heated to 90oC. The citric acid solution is added with continuous stirringtill clear whey separated out. The remaining steps are same as employed incase of conventional paneer. Reconstituted Milk Paneer The whole milk powder of good quality is required for manufacture of acceptable paneer. The low-heat milk powder is preferred for desirable quality paneer. The whole milk powder is dissolved in potable water at 50oC and kept aside for 3-4 hours for proper hydration of milk constituents. To this 0.1 to 0.15 per cent calcium chloride is added and then content is heated to 10 90oC without holding. The milk is coagulated with 10 per cent citric acid solution at 90oC. The remaining steps are the same as followed in case of conventional paneer making. Normally, the total solids content in reconstituted milk is kept higher (18-20% TS). The purpose of increasing the total solids level in milk is to reduce the bulk handling and also to reduce the requirements of coagulant, water, energy and labour for manufacture of paneer.