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The study was carried out to assess the influence of varying milk fat content and milk homogenization pressure on the composition, recovery of milk constituents and the quality characteristics of paneer. In order to ameliorate the ill effects of milk homogenization on paneer texture, the homogenized milk was blended with unhomogenized milk in 4:6 proportion before preparing paneer. Milk was standardized to 4.1, 4.3 and 4.5 % milk fat and homogenized at two pressures (i.e. 5.88 and 0.98 MPa, 4.90 and 0.98 MPa); product was coded BMP4.1, BMP4.3 and BMP4.5 respectively. Control paneer was prepared from 4.5 % fat unhomogenized milk. Milk standardized to 4.1 % milk fat, using blend of homogenized (4.90 and 0.98 MPa pressure) and unhomogenized milk (4:6, w/w) led to paneer having significantly higher fat recovery (98.22 %), yield (16.84 %) and improved textural properties as compared to control product (unhomogenized, 4.5 % fat milk). The paneer obtained from blended milks (BMP4.3, BMP4.5) were softer, less springy, but having lower adhesiveness as compared to control (CP) and completely homogenized milk (CHP) paneer. There was an improvement in the fat recovery with concomitant decrease in protein recovery of paneer, when homogenization pressure was increased. The total sensory score of control paneer was superior over all of the blended milk paneer samples, but similar to the score obtained by CHP. Preparation of paneer BMP4.1 is beneficial with respect to minimal cost of milk in producing the product with attendant improved recovery of milk constituents and per cent yield, at the same time complying with the fat-on-dry matter requirements of FSSA. Preparation of paneer from exclusively homogenized milk (CHP) is not recommended since they had the least yield.

Effect of fat content and homogenization of milk on the recovery of milk constituents and quality characteristics of paneer