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Background: The present investigation was studied to optimize process and formulation for manufacturing reduced fat paneer from reconstituted milk (RCM). The shelf life of milk can increase by converting it into powder and used wherever unavailability of fresh milk is there. By reconstituting milk powder with water and optimizing process, it is possible to manufacture various traditional dairy products. Methods: In this research which was conducted during 2019-2021, all the three samples of paneer prepared from RCM were coagulated at three different temperatures i.e. 70, 75 and 80°C. The fat and MSNF content in RCM were also optimized from different 12 combinations and the parameters of reduced fat paneer also studied. Result: The obtained results from RCM coagulated at 70°C temperature showed better body and texture in paneer. Based on sensory attributes, paneer prepared from 1.5 per cent fat and 12.0 per cent MSNF in RCM coagulated at 70°C using 1.0 per cent citric acid solution gave higher overall acceptability score.

Development of Reduced Fat Paneer from Reconstituted Milk