Factors Affecting Quality of Paneer

Good quality paneer is characterized by a white colour, mildly acidic, nutty flavour,spongy body and a closely-knit texture. Paneer is best made from buffalo milk.Cow milk yields an inferior product in terms of body and texture. It is criticized to be too soft, weak and fragile and unsuitable for frying and cooking. The quality of paneer depends mainly on the initial composition of milk, type of milk, the conditions of coagulation, the technique of straining/pressing and the losses of milk solids in the whey.

A minimum of 5.5 per cent fat in buffalo milk and 4.5 per cent fat in cow milk is necessary for producing a desirable good quality paneer whereas a lower fat level than the above in milk results in a hard body and coarse texture with increased chewiness. The higher fat content in milk is also not desirable since it produces greasiness, softness and weak body and texture in paneer. The higher fat in milk results in more loss of fat in whey.For manufacture of good quality paneer sweet milk (fresh milk) is the best suitable raw material, developed acidity or sour milk tends to produce sour flavour and bitter taste, which makes it unsuitable for preparation of culinary dishes. Acceptable quality paneer could be produced from slightly acidic and neutralized milk. Buffalo milk admixed with sweet butter milk could be utilized for making acceptable quality paneer having good frying and cooking characteristics. The various technological parameters affecting the quality of paneer are discussed here under.

 

i.Technological Parameters

The manufacture of paneer involves standardization of milk, heat treatment,coagulation, draining, pressing, dipping in chilled water and packaging. Some of the parameters that affect the quality of paneer are discussed here.

 

ii.Fat level in milk

The fat content in milk has profound bearing on organoleptic quality of paneer which provides richness and yield of the product. The respective average composition of paneer obtained from buffalo milk with fat adjusted to different levels (SNF 9.5 per cent) is given in Table 5.2. The moisture content in paneer varies inversely with fat level in milk. The fat content in paneer increases with the increase in fat level in milk while the protein and carbohydrate percentage decreases. To meet the PFA standards for paneer which require a minimum of 50 per cent fat on dry matter basis, a minimum of 5.8 per cent fat in buffalo milk having 9.5 per cent SNF is essential. A fat: SNF ratio of 1 : 1.65 has to be maintained. High values of fat in milk for paneer making would result in unnecessary economic loss to the paneer trade. Higher fat in milk also results in lower moisture retention in paneer and, therefore, a loss in terms of yield. Paneer of good quality can never hold moisture beyond 60 per cent and thus the value of 70 per cent as the maximum limit for moisture in paneer as stipulated in PFA standards appears to be too high.

Effect of fat content of milk on paneer composition

iii. Heat treatment

The yield and total solids recovery increases with the increase in heating temperature while solids in whey decreases. This is due to complex formation between whey proteins and casein. At higher temperatures casein acts as a scavenger for serum proteins, which are otherwise lost in whey. Temperatures beyond 90oC, however,cause deposition of milk solids on the heating surface resulting in an overall solids loss. Milk heated at 90oC without any holding, results in paneer with a total solids recovery of about 66.0 per cent. The recovery does not increase appreciably on holding the milk at 90oC and is, therefore, not required.

 

iv. Temperature of Coagulation

Effect of coagulation temperature on yield and solids recovery
of paneer

The moisture and yield of paneer decreases consistently with an increase in temperature of coagulation as shown in table 5.3. The recovery of total solids increases directly with the coagulation temperature while the solids loss in whey decreases.The effect of coagulation temperature is conspicuous on the body and texture of paneer. Coagulation at 60oC results in paneer with a very soft, loose and weak body and also more loss of solids in whey. Coagulation temperatures higher than 70oC result in hard and dry paneer. Coagulation at 70oC produces desirable body and texture characteristics in paneer.

 v. pH of coagulation

The pH of coagulation affects the yield, solids recovery and quality of paneer. Paneer obtained on coagulation above pH 5.4 is flat in flavour and has a soft, weak and crumbly body. When coagulated at pH 5.1 paneer has a coarse flavour and a hard body. The optimum solids recovery and sensory properties are obtained when the pH of coagulation is in the range of 5.30 – 5.35. Approximately 2 gm of citric acid is required per litre of milk for achieving the proper coagulation.

 

vi. Type and strength of coagulants

Strong solutions of citric acid result in paneer with acidic taste, hard body and higher losses in whey. Dilute solutions (0.5 per cent) give slightly better solids recovery but the volume of the coagulant required increases too much making handling difficult. A solution of 1 per cent concentration is optimum for effective coagulation to get good quality paneer. Certain non-conventional, low cost coagulants can also be used in the manufacture of paneer without any loss of its yield and quality. These include inorganic acids such as hydrochloric and phosphoric (0.6 per cent solutions) and acidophilus whey. Hydrochloric acid is the most economical among the chemical coagulants. The use of citric acid in partially soured whey instead of water reduces the requirements of citric acid and increases the solids recovery without any loss of paneer quality. Whey cultured with Lactobacillus acidophilus @ 2 per cent and incubated overnight at 37oC can be effectively used as a substitute for citric acid.

 

vii. Method of Straining/ Pressing

The straining and pressing of coagulated mass affect the body and texture of paneer,moisture retention and solids recovery in paneer. The coagulated mass should be collected in fine cloth or hoop with fine cloth and gently pressed with appropriate application of weight/pressure.