Sensory properties of fried filled milk paneer

Filled milk based paneer was prepared by using vegetable oil (saffola) and milk fat in the proportion of 4:1, 3:2, 2:3 and 1:4 and replicated 6 times. The SNF level to 8.5% was maintained in each lot. T0 without addition of vegetable oil served as control. Filled milk paneer prepared from milk having a milk fat and vegetable fat in a ratio of 1:4 had the highest yield at 60°C coagulation temperature and the flavour score of fried paneer was also comparable to the conventional paneer. However, the flavour score of fried filled paneer prepared from milk having milk fat and vegetable fat in a ratio 4:1 at 70°C coagulation temperature was more close to the standardized buffalo milk paneer.