Manufacture of goat milk paneer using sour paneer whey

Citric acid is the most commonaly used coagulant for paneer manufacture. Due to its high cost, feasibility of using goat milk paneer whey, a by-product of paneer manufacture, as a coagulant was explored. Hygienically collected fresh paneer whey was allowed to ferment at 37±1°C (pH 4.09±0.08) by adding dahi culture (1.5–2.0%, w/w). sour whey thus obtained was pressure heat treated (1.01 kg/cm², 10 min) and utilized for curdling goat milk heated to 87–88°C. Paneer prepared using citric acid (0.5% w/W) served as control. Significantly higher (P<0.05) yield (15.13%) with higher (P<0.01). pH of paneer and organoleptic scores was obtained using sour whey as coagulant than citric acid. Though the fryng loss was slightly more (8.76%) due to higher moisture content (52.52%) in paneer prepared using sour whey than citric acid (6.42%, 42.13%), the product was rated superior with respect to general appearance, flavour and overall acceptability even after deep fat frying. Results indicate that sour whey can be used as a cheap substitute of citric acid for the manufacture of better quality paneer from goat milk.