Paneer refers to the milk solids obtained by the acid coagulation of boiled whole milk & subsequent drainage of whey. The acid commonly used are citric in both natural & chemical forms.
Traditionally paneer has been a variety of pressed channa, used mainly in preparing cooked vegetable dishes like palak paneer, paneer butter masala etc.
Process
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standardization of whole milk ( 4.5 to 6.0 % fat
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pasteurization ( 85° C for 10 mins ) | | |
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coagulation with 1 % citric acid solution | | |
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whey draining with muslin cloth | | |
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cutting, packing and storage below
4 ° C | | |
Composition
Moisture |
50 - 55 %(not more than 70%) |
Total Solids |
45 - 50 %(not less than 30%) |
Fat |
26 - 28 %
(Not less than 50 % of dry matter) |
pH |
6.0 |
Packing Sizes :
200 gm rotogravure laminated pouch
500 gm rotogravure laminated pouch
1000 gm rotogravure laminated pouch
