Comparative Study on the Preparation of Paneer Using Soy Milk and Cow Milk

Paneer, a popular dairy product, is traditionally made from cow milk. However, with the rising demand for plant-based alternatives, incorporating soy milk into paneer production presents a novel approach. This research explores the process, nutritional composition, and sensory characteristics of paneer prepared using a blend of soy milk and cow milk. The study aims to evaluate the feasibility of producing high-quality paneer by varying the proportions of these milk sources. Keywords: Paneer, Soy Milk, Cow Milk, Coagulation, Nutritional Value, Sensory Evaluation