Process optimization for the manufacture of filled milk dietetic paneer

Filled milk dietetic paneer is a heat and acid coagulated dairy product prepared by blending of milk fat, vegetable fat and soymilk in contrast to paneer, which is made from milk fat only. It is rich in protein, vitamins and minerals low in saturated fat but rich in polyunsaturated fatty acids (PUFA. The formulation with substitution of 3:2 (cow milk fat: vegetable fat) and 20% soy milk was found to be the most appropriate for manufacture of filled milk detetic paneer Textural parameter of filled milk paneer on a texture analysis were 837.76 g for hardness, 681.87 for gumminess, 463.08 g for chewiness and 0.348 resilience.