Effect of fermented skimmed milk incorporation into buffalo milk on quality of reduced-fat paneer

Abstract

Reduced-fat paneer (RFP) was prepared from partially lipolysed buffalo milk (2% fat, 9% SNF) added with 0.25% sodium chloride after separately adding 0 (i), 2.5 (ii), 5.0 (iii) and 7.5% (iv) fem1ented skimmed milk (FSM) to milk prior to coagulation. Addition of 2.5, 5.0 and 7.5% FSM to milk increased the YIeld of RFP by 3.65,5.88 and 8.39%, respectively, over and above that of control (i). Level ofFSM significantly (P<0.01) affected yield, moisture, fat, protein, flavour, body and texture of RFP and amount of coagulant used and also significantly (P<0.05) influenced recovery of solids, colour and appearance of the products. Sensory quality of raw and fried and cooked RFP was good for (i) and (ii), and poor for (iv), while that of (iii) was fair in raw form and good upon frying and cooking. Addition of 2.5% FSM to milk is recommended for making a good quality RFP with increased yield.