Methods of Manufacture of Paneer

The manufacture of paneer involves standardization of milk, heat treatment,coagulation, draining of whey, pressing, dipping in chilled water and packaging.

  i.Buffalo Milk Paneer

Buffalo milk is an ideal raw material for manufacture of good quality paneer. Buffalo milk is standardized to a fat level of 5.8 to 6.0 per cent using fresh buffalo skim milk.The standardized milk is heated to 90oC without holding. Thereafter, the temperature of milk is brought down to 70oC and coagulated at this temperature using 1 per cent citric acid solution. The temperature of citric acid solution is also maintained at 70oC.Citric acid solution is added with continuous stirring till clear whey separate out.After complete coagulation, the stirring is stopped and the coagulated mass (curd) is allowed to settle down for about 5 minutes. The whey is then drained through stainless steel strainer. The temperature of the content is not allowed to drop below 63oC until this stage. The curd is collected and filled in hoops (with holes on all its sides to facilitates the expulsion of whey) lined with clean fine cloth. The hoops containing curd is pressed for about 10-20 minutes. Thereafter, the pressed block of curd is removed, cut into pieces and immersed in chilled water of 5-6oC for about 2 hours.

Dipping of paneer pieces facilitates cooling of product and also it absorbs moisture and improves the body and texture of paneer. The chilled pieces of paneer are then removed from water and placed on wooden planks for 10-15 minutes to allow loose water to drain. The paneer is cut into desirable size and packaged in suitable packaging material. Finally it is stored under refrigeration till marketing and consumption. The flow chart for manufacture of buffalo milk paneer is given in Fig

Flow chart for manufacture of paneer from buffalo milk

ii.Cow Milk Paneer

Cow milk is standardized to a fat level of 4.5 to 5.0 per cent using fresh cow cream.To this milk calcium chloride is added at the rate of 0.05 to 0.10 per cent. The milk is heated to 90oC without holding. Thereafter, the temperature of milk is brought down to 85oC and coagulated at this temperature using 2 per cent citric acid solution.The citric acid solution is heated to 85oC prior to its addition to milk. Rest of the manufacturing process is same as in case of buffalo milk Paneer. The flow chart for manufacture of cow milk paneer is presented in Fig.

Flow chart for manufacture of paneer from buffalo milk

 

iii. Recombined Milk Paneer

The manufacture of paneer from recombined milk is not too difficult provided appropriate modifications are made to the standard paneer making techniques. The recombined milk is prepared by blending skim milk powder, with butter oil/ cooking butter/ cream and potable water. The milk is standardized to a fat and SNF content of 5.8 and 9.5 per cent, respectively using skim milk powder and fat from above mentioned sources. The standardized milk is suitably homogenized. The milk is kept aside fro 3-4 hours for complete interaction and hydration of milk constituents. The milk is heated to 90oC without holding. Prior to coagulation, 0.10 to 0.15 per cent calcium chloride is added to milk. The milk is coagulated using 10 per cent citric acid solution heated to 90oC. The citric acid solution is added with continuous stirringtill clear whey separated out. The remaining steps are same as employed incase of conventional paneer.

 

iv. Reconstituted Milk Paneer

The whole milk powder of good quality is required for manufacture of acceptable paneer. The low-heat milk powder is preferred for desirable quality paneer. The whole milk powder is dissolved in potable water at 50oC and kept aside for 3-4 hours for proper hydration of milk constituents. To this 0.1 to 0.15 per cent calcium chloride is added and then content is heated to 90oC without holding. The milk is coagulated with 10 per cent citric acid solution at 90oC. The remaining steps are the same as followed in case of conventional paneer making. Normally, the total solids content in reconstituted milk is kept higher (18-20% TS). The purpose of increasing the total solids level in milk is to reduce the bulk handling and also to reduce the requirements of coagulant, water, energy and labour for manufacture of paneer.

 

v. Filled Paneer

Filled paneer technology involves blending of skim milk with vegetable oils or vanaspati and coagulation of milk with suitable coagulant at desired temperature. Filled milk is prepared by homogenization/ blending/ mixing of skim milk with vegetable oil or vanaspati fat at 40oC. This milk is converted into paneer employing the remaining steps same as in conventional paneer making.