Research Journal of Animal Husbandry & Dairy Science

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Effect of Goat Milk Fortification on Chemical, Microbial and Sensorial Quality Characteristics Of Paneer


Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
2 Department of Food and Industrial Microbiology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
3 Department of Extension Education, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
     

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The present investigation was carried out to assess the suitability of goal milk incorporation in preparation of Paneer on the basis of sensorial properties and to observe the effect of goat milk addition of nutritional and microbial quality of Paneer. Different proportions of goat milk (viz., 25, 50 and 75%) were used as replacement of buffalo milk and effect of different proportions on sensorial quality characteristics, chemical composition and microbial profile was evaluated. The Results showed that increasing proportion of goat milk incorporation reduced sensorial, nutritional and microbial quality of Paneer. However, results of overall acceptability showed that sample containing 25 per cent goat milk observed to be under very much liked sample among the other treatments without significantly affecting the sensory quality profile of Paneer.

Keywords

Paneer, Goat Milk Incorporation, Nutritional Quality, Microbial Quality.
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  • Effect of Goat Milk Fortification on Chemical, Microbial and Sensorial Quality Characteristics Of Paneer

Abstract Views: 406  |  PDF Views: 2

Authors

A. L. Supekar
Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
S. G. Narwade
Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
Syed Imran Hashmi
Department of Food and Industrial Microbiology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
R. P. Kadam
Department of Extension Education, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India

Abstract


The present investigation was carried out to assess the suitability of goal milk incorporation in preparation of Paneer on the basis of sensorial properties and to observe the effect of goat milk addition of nutritional and microbial quality of Paneer. Different proportions of goat milk (viz., 25, 50 and 75%) were used as replacement of buffalo milk and effect of different proportions on sensorial quality characteristics, chemical composition and microbial profile was evaluated. The Results showed that increasing proportion of goat milk incorporation reduced sensorial, nutritional and microbial quality of Paneer. However, results of overall acceptability showed that sample containing 25 per cent goat milk observed to be under very much liked sample among the other treatments without significantly affecting the sensory quality profile of Paneer.

Keywords


Paneer, Goat Milk Incorporation, Nutritional Quality, Microbial Quality.

References