Comperative study of paneer preparation methods from conventional, buffalo milk and non-conventional soya prepared milk

The paneer was prepared using non conventionally prepared soyabeen and conventional buffalo milk through using citric acid, vinger and butter milk indifferent ratios. The product paneer was also made by incorporating buffalo and soya milk in various proportions. It was observed that acceptability of paneer prepared by different methods were 9.65± 0.23, 9.32 ± 0.43 and 8.52 ± 0.41 for buffalo milk 500ml: butter milk 150 ml-T₃, Buffalo milk 500 ml: citric acid 1 gm-T₁ and buffalo milk 400 ml: soya prepared milk 100 ml, citric acid 1 gm T₇ methods respectively. It was therefore, concluded among various methods paneer prepared by using buttermilk is liked by the most of respondents and conse quently ranked first.