Vol. 6, Issue 1, Part A (2021)

Author(s): Lokendra Singh, Umesh S Suradkar, Dinesh M Chavhan, Narendra Singh Rathore, Karishma Rathore, Praveen Kumar and Ramesh Chand Jat

Abstract: In the present study, goat milk is standardized on the level of 5 percent fat, was used in manufacturing of paneer using 0.10 percent calcium chloride as additive and 1 per cent citric acid solution as coagulant at 85 °C coagulation temperature. pH, titrable acidity and sensory evaluation was checked to know shelf life of goat milk paneer during 12 days storage at 4±1 °C. The mean value for titrable acidity and pH at refrigeration temperature (4±1 °C) found to be increase significant (p<0.05) with increasing storage period. A decreasing trend was recorded for scored offered for all sensory parameters of a paneer at refrigeration temperature (4±1 °C) with the advancement of storage period. It was found that based on certain physico-chemical properties (pH and acidity) and sensory evaluation, the shelf life of goat milk paneer at refrigeration temperature (4±1 °C) was 12 days.

DOI: 10.22271/veterinary.2021.v6.i1a.322