Correlations among sensory, textural and chemical parameters of paneer (Indian soft cheese)

Abstract

Paneer is is prepared by the heat and acid coagulation process of cow or buffalo milk. However, the quality of paneer mainly depends upon the quality of milk, heat treatment, moisture content in paneer, and storage condition. Therefore, in the present study, correlations were studied among sensory, physic-chemical, textural, and microbiological parameters of paneer samples. There have been noted some good correlations like: body and texture (BT) score versus fat content (r = 0.879), flavor score versus body and texture score (r= 0.931), overall acceptance score versus body and texture score (r =0.974), overall acceptance score versus flavor score (r= 0.947) and chewiness verses gumminess (r= 0.932).