Recent Developments in Paneer manufacturing:
Use of Ultra Filtration in Paneer Manufacturing:
Ultrafiltration(UF) can be used for the manufacture of paneer which offer advantages like
access to mechanization, uniform quality, improved shelf life increase yield and nutritionally
better product. In this process milk after standardization and heating is passed through
UF membrane where lactose, water and some minerals are removed as permeate.
The concentrated mass which has about 40% total solids is cold acidified to get
the desired pH.Upto this point the product is flowable and can be easily dispersed into
containers with automatic dispersing machines. The filled containers can then be subjectedto texturization by passing through microwave tunnels. The resulting product has typical
characteristics of normal paneer. The yields increases by about 25% which is due to the
retention of good quality whey proteins and slightly increase in moisture content (moisture
about 70%) yield is about 25%.
In-package Long Life Paneer like Product
A fully mechanized process has been developed which yields a long shelf life paneer
like product. In this process standardized buffalo milk is concentrated partly by vacuum
concentration process and partly by UF to a T.S. content of 30%. Acidified using GDL
– Gluco Delta Lactone. After packaging in metallized polyester pouches, the product is
formed by texturizing process at 115°C for 5 min which permits concomitant sterilization.
The yield of paneer is more due to retention of whey solids and the shelf life is 110, 80
& 47 days at 25, 35 and 45°C respectively.
Continuous Manufacture of Paneer
A continuous paneer-making system was developed at NDRI, Karnal by Agrawala et al.
(2001). In this system, the unit operations involved in paneer making have been mechanized.
The continuous paneer making machine is designed to manufacture 80 kg paneer per hour
by employing twin-flanged apron conveyor cum filtering system for obtaining the desired
moisture content and texture attributes
Yield
The yield of paneer is dependent on the fat and solid not fat content of the starting milk,
as well as the moisture, fat and protein retained in the paneer. Co precipitation of casein
and whey proteins is the simplest way of recovering whey proteins and thus increasing
the yield of paneer. Heat treatment of milk to 90°C is necessary to achieve good yield.
Generally a yield of 20-22 kgs of paneer from buffalo milk and 16-18 kg from cow milk
Use of Ultra Filtration in Paneer Manufacturing:
Ultrafiltration(UF) can be used for the manufacture of paneer which offer advantages like
access to mechanization, uniform quality, improved shelf life increase yield and nutritionally
better product. In this process milk after standardization and heating is passed through
UF membrane where lactose, water and some minerals are removed as permeate.
The concentrated mass which has about 40% total solids is cold acidified to get
the desired pH.Upto this point the product is flowable and can be easily dispersed into
containers with automatic dispersing machines. The filled containers can then be subjectedto texturization by passing through microwave tunnels. The resulting product has typical
characteristics of normal paneer. The yields increases by about 25% which is due to the
retention of good quality whey proteins and slightly increase in moisture content (moisture
about 70%) yield is about 25%.
In-package Long Life Paneer like Product
A fully mechanized process has been developed which yields a long shelf life paneer
like product. In this process standardized buffalo milk is concentrated partly by vacuum
concentration process and partly by UF to a T.S. content of 30%. Acidified using GDL
– Gluco Delta Lactone. After packaging in metallized polyester pouches, the product is
formed by texturizing process at 115°C for 5 min which permits concomitant sterilization.
The yield of paneer is more due to retention of whey solids and the shelf life is 110, 80
& 47 days at 25, 35 and 45°C respectively.
Continuous Manufacture of Paneer
A continuous paneer-making system was developed at NDRI, Karnal by Agrawala et al.
(2001). In this system, the unit operations involved in paneer making have been mechanized.
The continuous paneer making machine is designed to manufacture 80 kg paneer per hour
by employing twin-flanged apron conveyor cum filtering system for obtaining the desired
moisture content and texture attributes
Yield
The yield of paneer is dependent on the fat and solid not fat content of the starting milk,
as well as the moisture, fat and protein retained in the paneer. Co precipitation of casein
and whey proteins is the simplest way of recovering whey proteins and thus increasing
the yield of paneer. Heat treatment of milk to 90°C is necessary to achieve good yield.
Generally a yield of 20-22 kgs of paneer from buffalo milk and 16-18 kg from cow milk
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