Study of Parameters for Process Standardisation of Surati Panir Manufacture

Abstract

Surati panir is an Indian variety of soft cheese. It is one of the rare varieties which originated in India and not much work has been reported so far on this product.  In order to optimise manufacture process, various parameters viz. casein/fat ratio of cheese milk, level of calcium chloride addition, selection and rate of addition for starter culture, incubation temperature and rate of addition for rennet, rate of salt addition, soaking medium and soaking duration were studied and optimised by keeping one parameter varying and others constant. Based on sensory analysis, textural analysis and yield, most suitable parameters were selected for optimised process of Surati panir. Surati panir was prepared from the optimized procedure and its  physico-chemical and compositional aspects recorded. Characteristics of optimised Surati panir in the form of sensory parameters were also described. The average TS, moisture, fat, lactose, protein, ash and salt contents were: 28.74%, 71.26%, 11.66%, 0.40%, 14.28%, 2.21% and 1.32% respectively.