Characteristics of fried paneer prepared from mixtures of buffalo milk, skimmed milk, soy milk and buttermilk

被引：3

作者：

Sharma, HK ^{[1
]}

Singhal, RS ^{[1
]}

Kulkarni, PR ^{[1
]}

机构：

[1] Dept Chem Technol, Food & Frementat Technol Div, Matunga 400019, Mumbai, India

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 1998年 / 51卷 / 04期

关键词：

D O I：

10.1111/j.1471-0307.1998.tb02511.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Paneer was prepared by substituting 3, 5 and 10% of buffalo milk with either soy milk, buttermilk ol skimmed milk prepared by reconstitution of non-fat dried milk powder. In all cases, oil uptake on frying with groundnut oil was not appreciably different from that of the control up to the 5% level of substitution but, at 10%, the oil uptake was higher than the control. Paneers with buttermilk and soy milk had softer textures than the control.

引用

页码：105 / 107

页数：3

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