Technological study of Paneer prepared from Cow, Buffalo, mixed and standardized milk

Abstract

Paneer, an indigenous acid-heat coagulated fresh cheese, holds significant importance in Indian cuisine and the dairy industry as a primary protein source for vegetarian populations. This comprehensive study evaluated the technological parameters and quality characteristics of paneer prepared from four different types of milk: cow milk, buffalo milk, mixed milk (equal proportions of cow and buffalo), and standardized milk. The research aimed to determine the optimal milk source for paneer production by analyzing physicochemical properties, sensory attributes, yield efficiency, and nutritional composition. Fresh milk samples were subjected to detailed physical and chemical analyses. The results revealed distinct variations in milk composition that significantly influenced paneer characteristics. Buffalo milk showed the highest fat content, averaging 6.92%, compared tocow milk (3.41%), mixed milk (5.14%), and standardized milk (3.32%). Protein content ranged from 2.56% in mixed milk to 3.03% in standardized milk. These compositional differences led to notable variations in paneer quality and yield.Paneer made from buffalo milk exhibited the highest yield (17.56%) along with superior sensory properties, including a white appearance, smooth texture, and nutty-sweet flavor profile. Mixed milk paneer achieved a comparable yield (17.04%) with balanced sensory characteristics. Cow milk paneer yielded 16.21% and had a light-yellow color with a pleasant acidic taste. Standardized milk paneer, though lower in yield (14.14%), exhibited the highest total solids content (51.55%).Moisture content analysis showed significant differences across samples: cow milk paneer (59.23%), buffalo milk paneer (56.11%), mixed milk paneer (52.05%), and standardized milk paneer (48.16%). Fat content also varied, with standardized milk paneer containing the highest fat (24.09%), followed by mixed milk (24.04%), buffalo milk (23.05%), and cow milk (19.89%). Protein content remained relatively consistent across all variants, ranging from 18.33% to 20.03%. Statistical analysis confirmed significant differences (p<0.05) among all milk types for most quality parameters, validating the influence of milk composition on paneer characteristics.The findings indicate that milk type selection should depend on the intended applicationbuffalo milk for premium culinary use requiring superior taste and texture, standardized milk for commercial production demanding higher solids, mixed milk for balanced quality attributes, and cow milk for consumers preferring a lighter flavor profile.