Vol. 9, Special Issue 1 (2024)

Author(s): SE Kangare, PV Padghan and DS Chauhan

Abstract: In the present investigation the attempt was made to study the sensory properties of paneer prepared from cow milk blended with buffalo colostrum. The paneer was set by seeing treatment combination of cow milk and buffalo colostrum as 95%, 90% and 85% of cow milk and 5%, 10% and 15% of buffalo colostrum in treatments T₂, T₃ and T₄ whereas treatment T₁ was taken as control. The product obtained was subjected for organoleptic evaluation by panel of semi expert judges using 9 point Hedonic Scale and observed score for colour and appearance (7.88, 8.28, 8.66, 7.53), flavour (8.25, 8.50, 9.13, 7.83), body and texture (7.83,8.23,8.54,8.37), mouthfeel (7.81, 7.87, 8.74, 7.87). It was also observed that overall acceptability score for control T₁ and treated samples T₂, T₃ and T₄ were 7.89, 8.16, 8.75 and 7.66 individually and sample T₃ was found superior among all buffalo colostrum blended cow milk paneer samples.