Effect of different concenterations of coagulant, pressing time and dipping time on quality of buffalo colostrum paneer

Buffalo colostrum paneer was prepared by using different levels of citric acid i.e. 0.5, 1.0 and 1.5 per cent, pressing time i.e. 15 and 30 minutes and two dipping time i.e. 20 and 40 minutes. Paneer was evaluated for flavor, body and texture, colour and flavor and appearance by using paneer score card. Scores of colostrum paneer for flavor ranged from 21.0–43.7, body and texture 13.0- 34.0 and colour and appearance 8.5–14.5, respectively from 1^st to 7^th milking. Results revealed that 0.5 per cent citric acid up to 3^rd milking, 1.0 per cent in 4 ^th and 5 ^th and 1.5 per cent in 6^th and 7^th milking was most suitable for preparation of colostrums paneer. Milk and colostrum (20: 80) from 7^th milking scored highest for all sensory attributes. Results showed the flavor, body and texture and colour and appearance score of colostrum paneer scoring highest were comparable to control. The samples scoring lower values showing various flour defects including cooked, sour, acidic body and texture including moist and lack of uniformity.