Preparation of paneer from blending of soymilk with cow and buffalo milk

The present investigation was made with an attempt to develop processed paneer by partial addition of different levels of cow milk and buffalo milk and soyamilk. Soy paneer sample A (control) was prepared with 100% soyamilk using citric acid at a concentration of 1.5% as coagulant. Sample B and Sample C were prepared with soyamilk and cow milk and buffalo milk in the ratio of 60% and 75% and 50% respectively with the addition of citric acid (1.5%) as coagulant. The samples were first processed at 80°C for 25 minutes and later at 30°C for 15 minutes. The control and different treatments were analyzed for physico-chemical analysis (acidity, TSS , specific gravity, ash, moisture, fat and protein) and organoleptic characteristics like (colour, flavor, taste, texture and overall acceptability). It was found that sample C has highest protein, fat and ash content. The soya paneer samples were subjected to sensory analysis by nine point hedonic scale. The sample containing 75% levels of soymilk and skimmed milk was liked most by the sensory panelists in comparison to other samples.