i.
Desirable Attributes of Paneer
i) Colour and Appearance: Paneer
should have uniform white colour with greenish tinge if made from buffalo milk
and slightly yellow colour if prepared from cow milk.
ii) Body and texture: The
body of paneer should neither be too firm no too soft.It should retain its
shape. The texture of good quality paneer should be compact, smooth, slight
spongy and velvety. While masticating it should impart feeling of fibrous
texture with modest chewiness.
iii) Flavour: Paneer
has a characteristic blend of the flavours of heated milk, curd and acid. It
shall be pleasant, mildly acidic, slight sweet and nutty.
ii.
Score Card of Paneer
The 100 points
score card for paneer is exactly same as for khoa, presented in table (Flavour 45; body and texture 35; colour and
appearance 15 and package 5)
iii.
Scoring Technique of Paneer
i) The optimum
temperature of judging the paneer is about 15oC.
It is highly essential that temperature of all the samples should be same for
uniformity in evaluation of body and texture.
ii) Like all other
dairy products, start with the visual observation of the package for
cleanliness, proper protection and absence of soiling material/whey etc. on the
surface.
iii) Remove the
package/wrapper and immediately inhale the smell and observe the surface. The
spoilage of paneer during storage starts from surface due to formation of
bacterial slime (greenish/ yellowish coloration) and production of putrid or
acid smell. Also note the colour of product, presence of burnt particles or
foreign particles in the paneer samples.
iv) Then with the
help of a knife or a trier, collect a slice/plug of paneer from the larger
block. This should also be brought under nose to inhale the smell of interior
portion. While cutting the sample particularly note the resistance offered, and
whether the plug is intact or broken into pieces.Apply some pressure on the
paneer block with the thumb and note whether the compressed area returns back
to its original form after removing pressure.
v) Take a
sufficient piece of paneer in the mouth and while masticating note the ease of
biting by teeth and the taste quality and overall flavour. Then expectorate the
sample
iv.
Defects in Paneer
i) Colour: Dull,
uneven colour due to surface evaporation, presence of burnt particles, mould
growth, greasy surface due to bacterial slime.
ii) Body and texture: Dry/hard,
rubbery, brittle, weak, sticky/ pasty, grainy/ mealy, too open (lack
compactness).
iii) Flavour: Sour,
putrid, burnt, smoky, rancid, whey-like, musty, yeasty, bitter, feed/weed and
foreign.
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