Effect of Coagulants and their Concentration, Coagulation Temperature, Packaging Materials and Storage Periods on Chemical Composition of Soy Substituted Buffalo Milk Paneer

The four types of milk (100BM+00SM as central, 70BM+30SM, 50BM+50SM, 30BM+70SM), two coagulants (lactic and, acetic acid) with three levels of concentration (1, 2 and 3%), two coagulation temperature (80°C and 85°C), two packaging materials (polythene and aluminium foil) and three storage periods (0, 6 and 12 days) were taken to study the compositional, titrable acidity and pH changes. The best results were found in control samples as regard to composition, titrable acidity and pH, while among substituted paneer samples, 30% substituted paneer samples were best. Protein, ash and titratable acidity were increased with increase of proportion of soymilk, whereas fat, lactose, total solids and pH value were decreased. Best recovery of protein, fat and total solids was observed with acetic acid treated samples. Higher values of all the constituents were noted at 85”C coagulation temperature and in aluminium foil packaging. During storage, fresh samples gave best results than stored samples.