Effect of coagulants, coagulation temperature, and additives on yield and physico-chemical properties of low-fat paneer made from cow milk

The present experiment was conducted to find out the effect of different coagulants (Citric acid, lactic acid, and tartaric acid), coagulation temperatures (70°C, 80°C, 90°C, and 95°C), and additives (Calcium chloride, casein, and whey protein) on the yield and physico-chemical properties of low-fat paneer made from cow milk. Cow milk was procured from village dairy farms to prepare standard milk (3.5% fat) for manufacturing low-fat paneer. Synthetic citric acid, lactic acid, and tartaric acid at 2.0% concentration were also used as coagulating agents. The process of coagulation was completed at four different temperatures, i.e., 70°C, 80°C, 90°C, and 95°C. Calcium chloride (CaCl₂) at 0.25, 0.50, and 1.00% (w/v), casein at 1.00% (w/v), and whey protein at 0.50 and 1.00% were compared as additives. The observations included yield and physico-chemical properties of low-fat paneer manufactured. The data were subjected to statistical analysis employing suitable techniques. It can be concluded on the basis of the present investigation that citric acid as a coagulant, followed by tartaric acid and lactic acid, 80°C coagulation temperature followed by 90°C, 70°C, and 95°C, and CaCl₂ at 0.50% (W/V) as an additive, followed by casein (1.0% W/V), CaCl₂ (0.25% W/V), whey protein (0.50% W/V), CaCl₂ (1.00% W/V), and whey protein (1.00% W/V) were found to better yield low-fat paneer made from cow milk.