Department of Animal Husbandry and Dairy Science, College of Agriculture, Dapoli-415712, India.
*Deptt. of Animal Biotechnology, College of Agril Biotechnology, Loni.
**DC Deptt., College of Dairy Tech., Pusad.
Utilization of lesser yam (dioscorea esculenta (lour) burk powder as paneer stabilizers is studied to find its suitability on commercial level. It was observed moisture retention, fat, FDM and acidity showed rising trend with increase in the level of stabilizer but the total solids content decreased with increased in the level of stabilizer. The differences in sensory score for these quality attributes due to different treatments were highly significant (P<0.05). The use of stabilizers in paneer making resulted in reduction in the cost of paneer production.
Lesser yam, Stabilizer, Paneer, Discorea esculanta lour
