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

被引：0

作者：

David, J. ^{[1
]}

机构：

[1] Sam Higginbottom Inst Agr Technol & Sci, Dept Dairy Technol, Allahabad 211007, Uttar Pradesh, India

来源：

RESEARCH JOURNAL OF PHARMACEUTICAL BIOLOGICAL AND CHEMICAL SCIENCES | 2015年 / 6卷 / 05期

关键词：

Blending Toned milk; Soymilk; Soy paneer;

D O I：

暂无

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

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

引用

页码：100 / 103

页数：4

共 44 条

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