Effect of Drumstick Leaves’ Extract on the Nutritional Quality of ‘Morin-GA Paneer’ Prepared from Different Blend of Cow Milk and Leaves Extract

In order to improve the nutritional (chemical) quality of Moringa Paneer, effect of different levels of Moringa leaves extract in cow milk, coagulants and their concentration, coagulation temperatures and storage periods were studied. The Moringa paneer was prepared by the use of cow milk with 0 ml, 20 ml, 40 ml, 60 ml and 80 ml moringa leaves extract. Lactic acid and calcium lactuate were used as coagulants at % and 2% levels. The samples were stored at refrigeration temperature for 0, 3, 6 and 9 days. The fresh and stored samples were analysed for their nutritional quality. The overall maximum protein, lactose and ash contents were recorded in case of samples prepared from cow milk with 80 ml leaves extract stored for zero day. Highest fat content was noted in samples prepared by using maximum amount of leaves extract and stored for 3 days. The maximum total solids was noted when samples prepared with cow milk adding 2 ml leaves extract, coagulated with 2% calcium lactate and stored for 9 days. The maximum moisture was noted in fresh samples made from cow milk with 80 ml leaves extract, coagulated with 1% lactic acid.