Effect of processing conditions on rheology, texture, and microstructure of paneer

There is an increasing demand for fresh cheese varieties such as paneer because they offer ease of production, and time savings. Studies have been conducted on understanding the impact of milk composition on paneer quality, but there is no study on the effect of processing conditions on textural, rheological, and structural properties. To improve understanding of the impacts of processing on the quality attributes of paneer, six different samples were prepared in triplicate using two milk pre‐heat treatments (90°C/no hold or 90°C/10 min), and three coagulation temperatures (CT‐70, 80 or 90°C). Extensive interactions were observed between β‐lactoglobulin and κ‐casein at higher CT. An increase in G ′ and G ″ values of paneer was observed at 90°C CT. Formation of dense protein networks with less porous structure was observed at higher CT. These findings show that coagulation temperature is critical for control of the physicochemical properties, and quality of paneer.