Effect of Blending Soymilk with Toned Milk on Physiochemical Quality of Low Cost Paneer

Manufacturing of paneer using low fat milk with soy milk can open new avenues for the utilization of soymilk which can help in reducing raw material cost also. A study was undertaken by blending different levels of toned milk and soymilk i.e. T-1(80:20), T-2 (70:30), T-3 (60:40) respectively. Blended milk was coagulated with 1% citric acid and calcium sulphate. After draining of whey the coagulum was set as paneer. The low cost paneer obtained from 70:30 (T-2) ratios found to be the best product among all treatments. Thus, as far as product acceptability judged by organoleptic evaluation, the treatments can be rated as T-2>T-0>T-1>T-3