Advancements in Manufacture of Paneer Darji Kinjal, H. G. Patel and A. J. Gokhale Department of Dairy Processing and Operations, SMC College of Dairy Science, AAU, Anand-388110. Email: [email protected]

Paneer is a South Asian variety of soft Membrane Processing: Membrane technology obtained by acid and heat coagulation of milk, like Reverse Osmosis (RO), Ultrafiltration (UF), entrapping almost all the , casein complexed Microfiltration (MF) & Nanofiltration can be with denatured proteins and a portion of salts applied for paneer manufacturing. Its advantages and lactose. It is a non-fermentative, non-renneted, are high recovery of solids, low energy non-melting and unripened type of cheese. requirements, reduced bulk and minimal thermal has emerged as the largest milk producer in degradation of milk constituents. Paneer can be the world with 132.4 million metric tonne milk made by employing UF. The process involves use production in 2012-13 (15% of the world’s total of standardized buffalo milk (2% fat, 9.2% SNF) milk) (NCAER, 2012). Out of this, an estimated and concentrating to 27% TS by UF followed 7% of milk produced in India is converted to addition of Glucono-δ-lactone at 0.9 % and filling paneer. Due to the ever growing demand of the concentrated milk in retortable pouches and paneer by varied health conscious consumers, it subjecting to texturization process at 118°C for 5 Technical Articles is necessary to develop new types and varieties of min. TS recovery (95%) is more in in-packaged paneer. Sachdeva and Singh (1988) optimized the paneer than the conventional product. It led processing parameter for manufacture of paneer. to increase in the yield of paneer by 25%. The It has short shelf life, moreover since it is rich shelf life of in-packaged paneer is 3 months at 35°C. Paneer also has superior sensory quality. in milk fat, it is a very costly product. Therefore, Concentration of skim milk up to four times (4X) advancements in manufacture of paneer is by UF along with the addition of 2.5% starter necessary in order to increase the yield of paneer culture and 0.5% salt can reduce the hardness of so to lower the production cost, increase the shelf paneer made from skim milk. For paneer making, life of paneer. Some recent advancements in pasteurization of milk is necessary in order to manufacture of paneer is outlined in this article. make it safe from microbiological point of view Ohmic Heating: Ohmic heating is an advanced but due to that thermal degradation of nutrients thermal process and alternate method of take place. This problem can be solved by use pasteurization. Ohmic heating is technique that of alternate method known as microfiltration involves the passage of an alternating electrical as it is non thermal process. The MF retentate current through a food product, allowing the from standardized cow milk can be utilized for

generation of heat inside it. Because of generation the manufacture of paneer and CaCl2 is added of heat, reduction in microbial counts in product to the retentate @ 0.15%. Such additive helps in is possible. Ohmic heating of buffalo milk at 75°C improving the organoleptic and textural properties for 15 seconds results in lower microbial counts of resultant paneer. Paneer can also be prepared than that of conventional heating of buffalo milk by concentrating milk by RO to 1.5X (25% TS) for paneer making. Salmonella is completely and 2X (33% TS). This results in higher yield killed by ohmic heating. This results in extension by 2–3% on original milk quantity basis as of shelf life of paneer. Ohmic heated paneer has compare to control without affecting its sensory lower hardness and higher sensory profile than properties. When paneer is prepared from normal paneer prepared using standard method (Kumar et cow milk, then it is having hard, compact and dry al., 2014). characteristics because of high salt content. NF of

National Seminar on “Indian Dairy Industry - Opportunities and Challenges”

170 170 Ind t l p s lent mto ie, ls freezin blast i.e., method of alternate use by solved be can problem This formation. and crumbly become texture and body its but affected 120 days,thenits hs piae a b peetd n etnin of extension and prevented be can spoilage Thus s m o Dehydration: w o sy c c and Pal, 2011 Pal, and rdc bte qaiy aer Cnetain of Concentration paneer. quality better produce paneer cubes (2 c (2 cubes paneer n cn e eosiue wti 5 minutes 5 within reconstituted be can and 2006 h o t for its preservation purpose at –13 at purpose preservation its for Blast Freezing: t ad .% rm .9 t 090 and 0.970 to 0.994 from 0.1% and 3 at . t 51 rsetvl. A o pne i done is paneer by usingamixtureofC of MAP respectively. 5.1, to 5.5 e xedd y mlyn hrl tcnlg and technology hurdle employing by extended be dipped in solution containin solution in dipped 2006) (Patil, paneer of preservation for useful be can technology The oasu srae 01) hc at s hurdles. as Th act which (0.1%) sorbate potassium m Packa Hurdle TechnologyModi & i t two serves This co o c emperature of below -19°C (Patil, 2006) (Patil, -19°C below of emperature one than more to paneer of ife hem in hot air drier at 75°C for 4 h give shelf life shelf give h 4 for 75°C at drier air hot in hem saty te ics o o sik o ah other. each to stick not do pieces the nstantly, frozen is it because and deteriorate to product he al c cytl i pout Bat reig of freezing Blast product. in crystals ice mall ef ie f rdc i psil. Deh possible. is product of life helf w ik o 15 n 20 uig F membrane NF using 2.0X and 1.5 ~ to milk ow and defects these overcoming in helps milk ow ontinuous process in which the product is moving is product the which in process ontinuous ne blocks aneer f microor f concentration 1.5X in 74% to up milk cow f s sef ie f mnh a ro tem room at months 4 panee of life moisture shelf a intermediate as The months. 2 f n the belt and is exposed to a blast of extremel of blast a to exposed is and belt the n tot fetn ohr ao cnttet (Khan constituents major other affecting ithout itr, euto i mcoraim s possible. is microorganism in reduction oisture, odi tm t 0C eut n euto i sl content salt in reduction in result 50°C at stem l e d i

air v fl a ) fi i . w uffy onthawingduetolarge icecrystals dual Qu g ed atmospherepackaging.Paneercubesare s eue b uig al n cti acid citric and NaCl using by reduced is in . Thi g g For Paneer: anisms in an in anisms s ). fr osue s epnil fr growth for responsible is Moisture ( National Seminaron“Indian DairyIndustry-OpportunitiesandChallen . c 1.5 i p ee U ck Freez m ur se of simple freezing of panee of freezing simple of se z fl 3 . p es ) to 15% moisture by keeping by moisture 15% to ) avour andappearancearenot oses like there is no time fo time no is there like oses m t n matt a in it 3 ) y t 2° ehne shelf enhance -20°C at O product. So b So product. hl lf o pne can paneer of life Shelf 2 i g an n NaCl, citric acid and and acid citric NaCl, g ( d fi N y ed Atmosphere I o a a a stora a at ear C QF g 2 e hc forms which and–3 r in ) o y : y f p rto of dration reducin ro p . seco p IQ from H 2 p erature o ( ortion is F C Patil, n

f ds. g o g y e r r r r

171 s c Z and Ca (Fe, minerals acids fatty essential E), and h Egg Paneer: 2014 m i binders of incorporation by prepared be can (EYP) paneer paneer.yolk egg A egg whole paneer, albumin egg 1% e trd t min tem ambient at can stored be pouches polyester metalised in packed EYP Dehydrated 85°C. at done is drying yolk. Then egg cd t cn. f .% s ogln (Ra coagulant as 1.5% of conc. a at acid citric soymilk and proportion using 75:25 in by milk skimmed prepared and be also can Paneer e rprd b prepared be 0 so 30% amon people andfortreatmentofproteinde Pan S n mo o afterwards. A slightamountofcooked o 85 m h uh aer at fr mnh. u perception But months. 4 for lasts paneer Such paneer making.Bene such health conscious conscious health such ata rpaeet f ik ih o ml fo milk soy with milk of replacement partial copne b Milr bonn, h intensity the browning, Maillard by accompanied s i H t s T o e xedd b extended be (30±1°C) and 6 to 20 days at refrigeration (7±1°C) refrigeration at days 20 to 6 and (30±1°C) s hadhi pce i tn ln wt wtrbie and water/brine with along tin in packed s (Thippeswamy emperature l (.%, aua atoiat (alc powder, (Garlic antioxidants natural (1.4%), alt eiie i a atcae t kg/c 1 at autoclave an in terilised da 12 to 1 from helf-life n e rprd rm g ie, g yl paneer, yolk egg i.e., egg from prepared be an g-ult poen ftslbe iais A D (A, vitamins fat-soluble protein, igh-quality csay o eeo nw aite o pne fo paneer of varieties new develop to ecessary storage. during slightly increases which f f oxidized g ntiie au, o cs, ov polm of problem solve cost, low value, nutritive igh 5:0 n pce i te akg (PET/PE). package the in packed and 50:50 f oy Paneer: n) and PDCAAS of it is 1. Three type of panee of type Three 1. is it of PDCAAS and n) e T dpe pne wt MP xed the extend MAP with paneer adopted HT he coil count icrobial ilk availability and best for lactose intolerance intolerance lactose for best and availability ilk eat 0 r C ) e citric acid ee oglto tmeaue Rslat paneer Resultant temperature. coagulation ).

g S co r F nenuihd hlrn So children. undernourished terilization: y ( n wheat g ik 1 aei ai a coa as acid acetic 1% Milk, sc her sensor o i r H ous fl avour rendersproductunacceptable g i a od ore f low-cost of source good a is Egg y ( fl y 0.05% hs s rprd y hl o whole by prepared is This a et trlzto. n hs panee this In sterilization. heat our usin e bou ( alth: em ad hnr, 2012 Chandra, and Verma y ( hl lf o pne cn also can paneer of life Shelf 17.5% th t pro ) g fi p and malic acid 70% buffalo Milk and and Milk buffalo 70% eo t ofsoypaneeristhat e p N fi p r h ir y erature le and le. wdy pol are people owadays ) a ro temperature room at s et , maltodextrin

e al g lh th alth es . , 2011 , ” y ( m ield andlowe 27±2°C y 2 f aer can paneer e ( 0.05% r o g ). e fl 1 min 15 r ln and ulant f j o avour is a fi ( r ) 2.0% ciency e o 6 for et t i it ) and

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Technical Articles months. The product is sensorily acceptable and means of protein enrichment in paneer. SPI can microbiologically safe and is similar to traditional be used as fat replacer in low fat paneer. Paneer milk paneer (Pawar et al., 2012). with 0.2% SPI and CaCl2 (0.2%, w/v as coagulant) Moringa Paneer: Dry leaves of moringa are highly has higher protein, lactose, ash content and lower nutritional. Paneer prepared by adding moringa fat, better textural & sensory quality. More than leaves extracts is means of increasing nutritional 0.2% SPI incorporation imparts beany flavour to quality of paneer. Fresh Paneer prepared from cow paneer (Kumar et al., 2011). milk (420ml) and moringa leaves extract (80 ml) Low-fat paneer with NaCl: Incorporation had higher protein, lactose, fat and ash content of NaCl in low fat paneer improves texture (Sachan et al., 2010). properties of paneer as it is having water binding Low-fat Paneer: Paneer containing milk fat is capacity. Addition of 0.25% NaCl to buffalo milk high in saturated fatty acids and consumption (2% fat, 9% SNF) prior to coagulation at 600C of it causes coronary heart disease, obesity and is recommended for making good quality low fat increase blood pressure. Therefore it is necessary paneer containing about 30% FDM (Sanyal and to develop low fat paneer. Simply preparation Yadav, 2000). of low fat paneer from low fat milk results into hard body, coarse, rubbery, chewy texture, Filled Milk Paneer: This can be prepared by bland flavour, poor mouth feel, mottled colour & replacement wholly or partially milk fat with appearance of paneer. This problem can be solved vegetable fat during manufacturing of paneer. by incorporation of certain additives like dietary Purpose of development of filled milk paneer fiber, Whey protein concentrate, lecithin, soy is that milk fat are high in saturated fat and protein isolate and NaCl. excessive intake of saturated fat is a major Technical Articles Low-fat paneer with dietary fiber: Incorporation causative factor in obesity, high blood pressure, of dietary fiber in low fat paneer improves texture coronary heart disease and linked to a number of properties of paneer and besides that it also other disorders. On other hand vegetable fat are improve digestion, give protection against CHD, high in polyunsaturated fatty acids. diabetes, obesity. When low fat paneer is prepared Paneer prepare from milk having a milk fat and from milk with 2.5% fat and 0.56% soy fiber or vegetable fat (Saffola) in a ratio of 2:3 and 600C 1.8% fat and 4.5% inulin yield a paneer similar to coagulation temperature has the highest score of that prepare from full cream milk (6% fat) with body and texture and flavour after frying (Verma respect to sensory quality (Kantha, 2005). and Chandra, 2012). Low-fat paneer with whey protein concentrate Filled Milk Dietetic Paneer: The substitution & lecithin: Incorporation of WPC and lecithin in low fat paneer improve texture properties of of 3:2 (cow milk fat: vegetable fat) and 20% paneer as it is having water binding capacity, act soy milk is found to be the most appropriate for as emulsifier, and impart creaminess, opaqueness. manufacture of filled milk dietetic paneer (Kumari This is also means of protein enrichment in paneer et al., 2013). and reduction in cost of paneer is possible. Low Paneer From Milk Powder: During lean season, fat paneer containing WPC at 0.2 % and lecithin production of milk reduces hence production of at 0.025 % (w/w of milk) has ~50 % lower fat, paneer also reduces. This leads to increase in cost 36% lower FDM content, ~17 % higher protein, of paneer. In order to overcome this problem it higher overall acceptability scores and can be is necessary to prepare paneer from milk powder. priced affordably (Bhatt, 2013). Reconstitution levels of 1:5 and 1:6 (Milk Low-fat paneer with soy protein isolate: powder: water) can be used for the manufacture Incorporation of SPI in low fat paneer improves of good quality paneer without any need for the texture properties of paneer as it is having water modifications in the processing conditions (Khan binding capacity, act as emulsifier. This is also et al., 2012).

National Seminar on “Indian Dairy Industry - Opportunities and Challenges”

172 172 da o Pr Add hrfr i i ncsay o d peevtvs in preservatives add to necessary is countries. it tropical Therefore in temperature room at day 1 than more for stored be cannot Paneer days. 3 after lost is product the of freshness the though quality, o makin for o c c S (fat, FDM) etc. This helps in reduction in the cost cost the in reduction in helps This etc. FDM) (fat, c E & wrappinginsorbicacid Sorbic acidaddingtomilk Sago powde B C h Pre-gelatinized starchalongwith Pre- C Sodium alginat Lesser aatrsis f aer ie ae binding water recovery like solids total yield, consistency, paneer apacity, of haracteristics rder to extend shelf life of life shelf extend to rder f paneer manufacture (Table 2) (Table manufacture paneer f tabilizers: oated pape sse i y ese hendi gu M arrageena g C C C B T a 1° wtot uh eeirto i its in deterioration much without 10°C at s N La B h coa u C iti innamo lov ardamo lack peppe g ntial rinin i r rm s ltnzdsac 0.15 elatinized starch c v i ves t n ati y Pr e o e am burkpowde f g ri g o e ese ulation temp(90ºC ves g m rri c il aer Tee mrv functional improve These paneer. n r m n r Table 1-Listofpreservatives thatcanbeadded for makingpanee o S n V r : f tabilizer v Table 2-Listofstabilizersthatcanbeaddedfor makingpanee ros tblzr cn e added be can stabilizers arious r National Seminaron aer a b soe fr ny 6 only for stored be can Paneer e c ati ar ves d am om s r p ) aneer D Dip in12ppmsolutio Dip in20ppmsolutio i . p in 5% brine solutio ( “ Added Table 1 Table Indian DairyIndustry-Opportunities andC 0 0 0 0.6 0 0 0 .15 .01 .4 .6 .6 .6 % % % % % rat % % ). Added e 0.45 0 0.15 0.10 0 0.1 0.1 .30 .3 1 % % 7 % n n rat % % % % % n 3 qualit acceptable highly in results milk skim to fat) (25% and washin and milk butter sour of neutralization i.e., necessary are steps two then sour from prepared i B i i m C t m rsig Ti mtgts h polm o self- of problems the mitigates This pressing. e ndustry. So use of buttermilk for making paneer is is paneer making for buttermilk of use ndustry.So 10 of Addition milk. onl mother n is which acid lauric of source rich s 01% irtbe cdt b sdu bicarbonate sodium by acidity titratable 0.15% o u oconut milk: inerals like Ca, P, Fe, Se, Zn, K, and Mg and it and Mg and K, Zn, Se, P,Fe, Ca, like inerals eans of utilization of by-product. When paneer is paneer When by-product. of utilization of eans tt 7 e 6 dat8-10° dat7° 7 2 dat30°C y 14 dat7° 14 dat7° rmilk: dat 7 dat4° paneer C ontrol - - 7 I g C mprove body, texture&yieldof + of with hot water (72°C) before (72°C) water hot with curd of R B + 1° . C 1° educe oilu teml i a b a is uttermilk C C C C , C C Desirable qualityPanee cnt ik s ih n several in rich is milk oconut paneer durin I ncrease yield R Fu p h educe allenges 12 donat7° E take indee pan 36 datroomtem n xt 20 dat8-10° 12 dat c eer e 7 dat30°C ti 15 dat4° y %

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Technical Articles coagulation of milk during heating, development Gupta N, Dabur RS and Sharma DP. (2007). of acidic smell, sour taste and grainy texture in Standardization of process for ready to serve paneer. spiced paneer. International Conference on Traditional Dairy Foods, NDRI, Karnal. p. Fruit juices: Amla juice can be used as coagulant 126. for manufacturing of paneer. This is means of fortification of paneer with Vitamin C and iron. Kantha KL. (2005). Enhancement of sensory and Amla juice diluted with water to 1:1.21 can be functional properties of low fat paneer using used as coagulant for paneer making with increased dietary fibers. M.Tech. Thesis submitted to overall acceptability (Gediya, 2013). National dairy research institute, Deemed university, Karnal. Herbs: Incorporation of coriander and mint @ 10% by weight in paneer improved the overall Khan SU and Pal MA. (2011). Paneer production: acceptability score and yield of paneer. A review. J Food Sci Technol, 48(6):645– 660. Ready To Serve Spiced Paneer: For making easy conveniences in use of paneer by consumer, it is Kumar M , Jyoti and Hausain A. (2014). Effect of necessary to develop ready to serve spiced paneer. ohmic heating of buffalo milk on microbial This can be prepared by marinating cubes of quality and texture of paneer. Asian J. Dairy paneer with 10 % ginger, 5 % garlic, 1.25 % red & Food Res, 33(1):9-13. pepper and 0.25 % black pepper. It is packed and Kumar SS, Balasubramanian S, Biswas AK, Chatli heat treatment is given at 15 psi for 10 minutes. MK, Devatkal SK and Sahoo J. (2011). Maturation time of 60 min & heat treatment for Efficacy of soy protein isolate as a fat 10 min is found most suitable for making RTS replacer on physico-chemical and sensory

Technical Articles spiced paneer (Gupta et al., 2007). characteristics of low-fat paneer. J Food Sci Conclusion: With increasing demand for paneer, Technol, 48(4):498-501. advancement in its manufacture is needed. This Kumari R, Jha A and Poonia A. (2013). Process will result in increased yield of paneer, reduction optimization for the manufacture of filled in production cost, and increase in shelf life of milk dietetic paneer. Asian J. dairy & food paneer as well as production of new varieties of res, 32 (2):130-134. paneer for health conscious people will be possible. Various advanced techniques can be applied in Khan SU, Pal MA, Malik AH and Sofi AH. (2012). this venture but main problem with application of Process Optimization for Paneer Production such techniques is consumer awareness regarding from Milk Powder. International Journal of changes in textural & sensory quality of paneer. Food Nutrition and Safety, 2(2): 62-71. In this way, increase in paneer market as well as NCEAR, (2012). National Council of Applied its availability to consumer at low cost throughout Economic Research. Agricultural outlook the year may also be possible. and situation analysis reports. Government of India. pp.65-69. (http://nfsm.gov.in/ References meetings_minutes/NCAER/AgriReportoct_ Dec 2012. pdf). Bhatt JD. (2013). Standardization of method for preparation of reduced fat paneer using Patil GR. (2006). Traditional Indian Dairy Products: whey protein concentrates and selected Present status, Scope and challenges. In: emulsifiers. M. Tech Thesis in Dairy Lecture compendium, Developments in Technology submitted to Anand Agricultural Traditional dairy products, Dairy Technology University, Anand. Division, NDRI, Karnal, India. pp.1-9. Gediya Hetal K. (2013). Evaluation of amla juice Pawar DP, Rashmi MD and Modi VK. (2012). as coagulant for the manufacture of paneer. Quality characteristics of dehydrated egg M.Tech. Thesis in Dairy Technology yolk paneer and changes during storage. J submitted to Anand agril. univ., Anand. Food Sci Technol, 49(4):475-481.

National Seminar on “Indian Dairy Industry - Opportunities and Challenges”

174 174 R Sachdeva SandSinghS.(1988).Optimisationof Sonka and MPS Yadav BL, Khan Payal, Sachan a j J Pno A n Msoi A (2014). FA. Masoodi and HA Punoo J, a 1 rm so from S. rprd rm ifrn bed f o mil cow of blend different from prepared 1 of o 5( C processin an 5 01 panee moringa of quality nutritional the n maaie td o sy aer prepared paneer soy of study omparative paneer. 2 d 0. ( ) 2010 l . :1-5 e a ves . ) y . Effect of drumstick leaves’drumstick of Effectextract . g National Seminaron“Indian DairyIndustry-OpportunitiesandChallen milk. aaees n h manufacture the in parameters

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175 V T ayl K n Ydv L (00. Improvement (2000). PL. Yadav and MK Sanyal hippeswa erma A and Chandra R. (2012). Sensory properties o Technolog t o B Foods atmospheric packaging on the shelf stability shelf the on packaging atmospheric i i ufl ml throu milk buffalo echnology. ncor from paneer reduced-fat of quality the n f fried hurdle adopting by prepared paneer f an m p d oration. y Pati & L g Home. , fi y

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ournal ofFoodScienceand B ( ( 2 2011 uffalo J, ) S : 230-235. : ci , 31 ) g . Effect of modi sdu chloride sodium h h ( 1 g BV 16 ) es :13-15 ( ” 2 , Sharana ) :153–162 J. Dair . g y ouda . in fi ed g ,

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