Impact of Various Coagulants on Recovery and Quality of Paneer

India is the largest milk producing country in the world with 221.3 million tones milk product and per capital vacuity 471gms day (2024- 25). There's compass for expanding and perfecting the indigenous sweetmeats by introducing a variety of products espousing bettered styles and technology. Paneer is Heat- acid Clotted and an important indigenous milk product, which is considerably used as base material or padding in medication of large number of culinary dishes. Paneer is good source of beast protein to the submissive food. Effect of various coagulant i.e Citric acid ( 2), moringa leaf ( 2), Tartaric acid( 2) and alum) on Total solid output of paneer prepared using Buffalo and Cow milk. Lactic acid and Buffalo milk could be successfully employed for medication of paneer and give advanced yield (Average 20.86) and total solid recovery (Average 66.39) as compared to using other Coagulant. The type of coagulant also inspired variations in utmost of the ingredients of paneer. The paneer samples made with citric acid, moringa splint, tartaric acid and alum had significantly advanced (P ≤ 0.05) values for fat, protein, ash, total solids recovery, fat on dry matter base. In order to produce paneer with the most desirable characteristics from reconstituted milk, its suggested citric acid and tartaric acid at 2 attentions can be employed as coagulants.