Effect of high pressure processing on yield, quality and storage stability of peanut paneer

Summary Paneer was prepared from peanuts by soaking the nuts for 8 h followed by removal of skin, grinding, extraction of milk and coagulation using calcium sulphate (1% solution). In another method the peanut milk was high pressure processed at 600 MP a for 5 min before coagulation. The obtained paneer samples were vacuum packed and kept at refrigerated temperature (6 ± 1 °C) for storage and evaluated for physico‐chemical, sensory and microbial attributes. High pressure processing of milk before coagulation resulted in increase in paneer yield significantly ( P  < 0.05) as well as maintained the quality of the paneer to a better extent as compared to control during refrigerated storage for a period of 45 days.