A study was conducted to determine the influence of different amount of lactic acid viz. 0.2, 0.4 and 0.6 per cent (w/v) on the physico-chemical and sensory attributes of buffalo milk paneer. Study revealed that the incorporation of lactic acid at the rate of 0.2 per cent brought about a significant (P<0.05) improvement in yield, moisture and protein content, total solid recovery, flavour, body and texture and overall acceptability of the product as compared to the product prepared with 0.6 per cent coagulant. However, a significant decline in the former product was noticed with respect to fat, ash, total solids and titratable acidity. Paneer samples prepared by the incorporation of lactic acid at 0.2 and 0.4 per cent were statistically at par for protein, total solid recovery, body and texture and overall acceptability. No significant (P>0.05) differences were observed in lactose content, pH value and colour and appearance among all the samples. Based on significantly (P<0.05) higher sensory scores, incorporation of lactic acid at the rate of 0.2 per cent w/v was adjudged best for the preparation of buffalo milk paneer.
