Tradition Meets Technology: Optimizing Paneer with Reverse Centrifugal Expulsion

Paneer is traditionally produced by acid coagulation of milk followed by manual pressing, a method that is labour intensive, inconsistent and susceptible to nutrient losses. To overcome these limitations, the present study explores a reverse centrifugal expulsion approach as a hygienic and mechanized alternative for whey removal and paneer formation.

A semi-automatic reverse centrifugal expulsion prototype integrating a controlled and insulated heated processing vessel with agitator, controlled acid dosing unit and centrifugal pressing assembly was developed. The effects of coagulation temperature (70-80°C, 3 levels), rotation speed (235.3-289.6 RPM, 4 levels) and pressing time (3-5 min, 3 levels) on paneer yield and composition were investigated using an I-optimal response surface design with 30 runs. Statistical modelling and numerical optimization were performed to maximise product yield using Design Expert 13.0.5.0 software and analyse process-response relationships.

Coagulation temperature and rotation speed significantly influenced paneer yield, moisture, fat and total solids (p<0.01), whereas pressing time had a limited effect. Higher temperatures and speeds reduced yield and moisture but improved fat and solids retention due to compact curd structure. The models showed strong predictive accuracy (R²>0.86) with non-significant lack of fit. Optimal conditions (70°C, 235.3 RPM, 3 min) achieved maximum yield with high reproducibility (desirability = 0.962), demonstrating the method’s industrial potential.