Effect of blending soymilk with buffalo milk on the quality of Paneer

Research experiments were carried out for the production of Paneer (Indian Cheese) by utilizing soymilk admixed with buffalo milk to evaluate its quality. Four different combinations of soymilk (0%:T-0, 15%:T-1, 25%:T-2 and 35 %:T-3) in buffalo milk were taken to prepare soy-Paneer during experimentation. Three coagulation temperatures of 70, 80 and 90 degrees C were studied using citric and lactic acids as coagulants. The yield of soy-Paneer and their yield, fat and protein contents were increased (P<0.05) in citric acid groups at 90 degrees C than the Paneer prepare from lactic acid at 70 and 80 degrees C. The yield of Paneer and their fat content decreased (P<0.05) as soymilk increased in the mixture.