These products are acidic coagulated milk products unlike cheese discussed earlier.Paneer is prepared by coagulating standardized heated milk. Curdled mass is pressed to get paneer and the whey is allowed to be drained-off, while Chhana is unpressed mass usually prepared from cow’s milk. Following equipment are used:
i. Vat
The heating and coagulation of milk is done in a stainless steel double walled vat. A The stirring is usually done with a ladle. In case of a large kettle, a mechanical agitator is fitted with a motor (Fig.3.4). At the bottom of one of the side of the vat, a drain-valve is provided to drain whey after coagulation.Steam line is equipped with a safety valve, pressure gauge kettle and a water line is provided at the junction of steam line to ensure hot water into the jacket of the vat. To obtain uniform temperature, H-shaped diffuser is provided at the bottom of vat. The vat is provided with over flow line open to atmosphere. This enables release of pressure in the jacket, if any.
ii. Press
After draining the primary whey, the curdled mass is collected in hoops lined with a muslin cloth and weight is applied. In the traditional method, about 45 kg weight is applied for 15-20 minutes to allow secondary whey to drain-off. The matted block is then cut into pieces and dipped in the chilled water. Thus, the paneer is obtained manually in a batch.Continuous paneer/chhana making system is being developed based on the twin-apron conveyor design. In this system operations involved have been mechanized.
iii. Casein Production
Commercial casein is prepared from sour milk. About 2 to 5% milk turns sour during summer due to delay in receiving or processing. To recover some money casein is made. Coagulation vat is used and curdled mass is dried in a dryer. The dried particles are milled in a grinder to make it in powder form.
i. Vat
The heating and coagulation of milk is done in a stainless steel double walled vat. A The stirring is usually done with a ladle. In case of a large kettle, a mechanical agitator is fitted with a motor (Fig.3.4). At the bottom of one of the side of the vat, a drain-valve is provided to drain whey after coagulation.Steam line is equipped with a safety valve, pressure gauge kettle and a water line is provided at the junction of steam line to ensure hot water into the jacket of the vat. To obtain uniform temperature, H-shaped diffuser is provided at the bottom of vat. The vat is provided with over flow line open to atmosphere. This enables release of pressure in the jacket, if any.
ii. Press
After draining the primary whey, the curdled mass is collected in hoops lined with a muslin cloth and weight is applied. In the traditional method, about 45 kg weight is applied for 15-20 minutes to allow secondary whey to drain-off. The matted block is then cut into pieces and dipped in the chilled water. Thus, the paneer is obtained manually in a batch.Continuous paneer/chhana making system is being developed based on the twin-apron conveyor design. In this system operations involved have been mechanized.
iii. Casein Production
Commercial casein is prepared from sour milk. About 2 to 5% milk turns sour during summer due to delay in receiving or processing. To recover some money casein is made. Coagulation vat is used and curdled mass is dried in a dryer. The dried particles are milled in a grinder to make it in powder form.
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