Paneer represents a South Asian variety of soft cheese prepared by acid and heat coagulation of milk. It is popular throughout South Asia and used in the preparation of a number of several culinary preparations and snacks. It is a rich source of high quality animal protein, fat, minerals and vitamins. Due to availability of different types of milk and variation in milk composition, various techniques have been developed for the production of paneer as per the requirements of the consumers with appreciable improvement in the yield and other quality characteristics. Some of the modifications recommended in the preparation of paneer are discussed in this review. Examples of some 'value-added' paneer have been dealt.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551056 | PMC |
| http://dx.doi.org/10.1007/s13197-011-0247-x | DOI Listing |
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Article Synopsis
- - The research investigates the creation of heat- and acid-induced gels using micellar casein and pea protein to meet the growing demand for sustainable dairy alternatives.
- - Various mixtures of these proteins were analyzed for their gel characteristics, showing that increased pea protein content yields softer gels with distinctive textural properties compared to pure micellar casein gels.
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