Evaluating the influence of varying milk fat levels on paneer production efficiency

The present investigation entitled “Study on the effect of fat levels on the quality of paneer” was carried out in the department of Animal Husbandry & Dairying, R.B.S. College, Bichpuri, Agra. The variables involved in this study viz. Fat levels (%) of Milk 3.0, 4.5 and 6.0), thus in all 9 sample were compared in Compleat Randomised Design (C.R.D.) with 3 replications. There were the following conclusions drawn from the study Milk with 6.0% fat produced best sensory quality paneer which also satisfied all legal requirements regarding chemical composition. Simultaneously, the highest yield of paneer was also obtained at the same fat content of milk. Although milk with other fat levels also produced paneer of acceptable sensory quality but they failed to fulfill the legal standard regarding fat content in paneer. So, milk of 6.0% fat is being finally recommended for commercial production of paneer.

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Introduction

Paneer is a coagulate indigenous milk product obtained by heating acidulation followed by filtration and pressing. It is similar to unripened cheese because both products contain same milk solids. Good quality paneer is characterized by its acidic flavour with slight sweet taste form and compact body and smooth texture. According to F.O.A., India's milk production has increased from 17 million tones in 1950-51 to around 230.58 million tonnes in 2022-23 registered a growth of 22.81%. The per capita availability of milk has reached to 444 gm / day in year 2021-22. A large quantity of milk produced in country amounting around 50 percent is being converted into various milk products such as khoa, chhena, paneer, dahi, ghee, shrikhand etc. West Bangal produces maximum quantity of chhana and paneer followed by Uttar Pradesh and Maharastra. (Verma et al. 2022) [11] Among all the processes of preservation of milk solids possible under out climatic condition. Paneer provides one of the best method of conserving and preserving milk solids in highly concentrated form for about 2-3 days. Paneer contains entire milk casein, some part of denatured whey proteins, almost all fat and colloidal salts and lactose in proportion to the moisture retained in the product. About 90% per cent of fat and protein, 50% of ash and 10 per cent of lactose of milk are retained into paneer. The sugar content of paneer is low as most of it is drained with the whey. The general composition of paneer is as moisture 52-54 percent, fat 24-28 percent, protein 16-19 percent, lactose 2.0-2.2 percent and ash 2.0-2.3 percent. (Vishwesjwaraiah, et al. 1985) [12] Paneer is an ideal food for mothers, infants, growing children, young and adults. It is highly nutritious and whole some product. It is an excellent source of all the essential amino acids to the vegetarian. The presence of paneer in diet provides fat soluble Vitamins 'A' and 'D', essential fatty acids (linolnic and archidonic) and energy with its high protein and low lactose content. It gives about 400 calories/ 100 gm energy and is both palatable and highly digestible. It is highly recommended to diabetic patients. It also has particular value for those who possess the problem of lactose intolerance but not suitable for the persons who suffer from heart disease or hypertension or renal problem because it is rich in fat and protein. Paneer is mainly used for preparation of some very popular vegetable dished viz. paneer, Karahi Paneer, palak paneer, paneer pakora, Sahi paneer etc. (Chandan, et al. 1987) [3]

Materials and Methods

The present investigation entitled "Study on the effect of fat levels on the quality of paneer" was carried out in the department of Animal Husbandry & Dairying, R.B.S. College, Bichpuri, Agra. The variables involved in this study viz. Fat levels (%) of Milk 3.0, 4. Recovery of Total Solids: First, TS content present in used quantity of milk was calculated. Then TS content present in paneer made was mathematically computed. Second value was divided by previous one and multiplied by 100. Sensory Evaluation: The sensory quality of paneer samples was evaluated by a panel of judges drawn from the department of A.H. & Dairying to provide specific comments in both desirable and undesirable organoleptic properties quantitatively on 100 points arbitrary scale as described by Patil and Gupta (1986) [9] with certain modifications. The following attributes of quality were considered in sensory evaluation. Flavour (45 Texture and consistency (35), Colours and appearance (15) and Overall acceptability (100)

Collection of Milk

Fresh and good quality milk of cow and buffalo milk was collected from a particular farmer of Laramda village and mixed in the ratio of 50:50 for the purpose of paneer making.

Analysis and standardization of milk

First, the analysis of milk was done as per procedures applied for the analysis of paneer with modifications necessary for the purpose. Then, milk was standardized to 3.0, 4.5 and 6.0% milk fat with an SNF level of 9.0% by adding fresh potable water. The additional requirement of SNF content was made up through spray dried skim milk powder.

Results and Discussion

The paneer samples prepared in the laboratory of Department of A.H. & Dairying R.B.S. College, Bichpuri, Agra during the investigation entitled "Study on the effect of fat levels on the quality of paneer". were subjected for sensory evaluation and chemical analysis. Thereafter, data were converted into recovery of total solids in paneer. The yield (%) was also reported. The data thus obtained were statistically analysed using CRD and tested at 5% level of significance.

Preparation of Paneer

The manufacture of paneer was done according to the procedure adopted by Sachdeva (1985) [10] with some modifications. 2.5 Kg of milk was heated to 85 0 C for 5 minutes. The milk was slowly stirred by stainless steel to prevent the burning and skin formation during heating. The vessel with heated milk was then removed from the fire and the milk was cooled to required temperatures (80 0 C). The coagulant (2% lactic acid) was then added slowly to milk with constant stirring till complete coagulation was obtained and whey became yellowish green in colour. Then the coagulum was strained through a muslin cloth. During this period, the temperature of whey was not allowed to fall below 70 0 C.The coagulum thus collected was tied in the muslin cloth and then pressed for 30 minutes by applying a suitable pressure on the top.

The yield of paneer was calculated on milk basis and represented as percent. It is mainly depends upon the composition of milk, processing parameters, recovery of TS and amount of whey drained. The data presented in the table 1 indicated that the average yield percent was increased with the increase in fat content of milk used. The highest average yield (22.86%) was observed in case of paneer samples prepared from milk having 6.0% fat. The samples prepared from milk testing 3.0% fat obtained on an average 18.34% (lowest) yield. Similar trends in yield of paneer had also been reported by Chauhan et al. (2017) [4] .

S. No.	Fat Levels of milk	Min.	Max.	Average
Yield (%) of paneer samples
1.	3.0	17.65	19.10	18.34
2.	4.5	19.59	21.25	20.38
3.	6.0	21.97	23.86	22.86
Recovery of Total Solids (%) of Paneer
1.	3.0	59.01	60.88	59.91
2.	4.5	60.51	62.54	61.49
3.	6.0	63.50	65.76	64.60
Sensory score (100 points scale) of paneer samples
1.	3.0	89.96	91.01	90.13
2.	4.5	91.75	93.01	92.62
3.	6.0	93.40	95.00	94.26

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Yield (%), Recovery of Total Solids (%) and Sensory

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It was mathematically calculated using the data on the TS content of milk and finished product. The data presented in the table-1 indicated that average recovery of total solids in paneer was increased with the increase in fat content of milk used. The highest average recovery of total solid (64.60%) was observed in case of paneer samples prepared from milk having 6.0% fat. The samples prepared from milk testing 3.0% fat exhibited on an average 59.91% (lowest) recovery of total solid in paneer. Similar trends in recovery of solids in paneer had also been reported by Chawla et al. (1985) [5] . The hike in recovery of total solids with increasing fat levels in milk might be attributed to the increase in fat-protein complexes during heating of milk [7] and Chauhan et al. (2017) [4] also reported similar results in this regard.

The data presented in the table 4A indicated that average moisture content in paneer was decreased with the increase in fat content of milk used. The highest average moisture content (60.79%) was observed in case of paneer samples prepared from milk having 3.0% fat. The samples prepared from milk testing 6.0% fat exhibited on an average 57.62% (lowest) moisture in paneer. Similar trends in moisture content of paneer had also been reported by Chawla et al. (1987) [6] . Thus it is apparent from the results that there was a inverse relationship between moisture content of paneer and fat levels in milk. The reason could be hydrophobic nature of fat which reduces the moisture content of paneer made from milk with rather higher fat content. All paneer samples had conformed the legal specification in this regard. Values in the parenthesis are fat on dry matter basis (Chauhan, et al.2017) [4]

Figures and tables from the paper

Moisture content (%) of Paneer	—	—	—	—
S. No.	Fat Levels of milk	Min.	Max.	Average
1.	3.0	59.88	61.76	60.79
2.	4.5	58.31	60.27	59.26
3.	6.0	56.64	58.66	57.62
Fat content (%) of Paneer
1.	3.0	16.20 (40.38)	16.70 (43.67)	16.43 (41.90)
2.	4.5	19.60 (47.01)	20.30 (51.09)	19.93 (48.92)
3.	6.0	22.20 (51.20)	23.00 (55.64)	22.60 (53.33)
Protein content (%) of Paneer
1.	3.0	15.48	15.97	15.72
2.	4.5	14.63	15.14	14.88
3.	6.0	13.73	14.22	13.97

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Moisture content (%), Fat content (%) and Protein content

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