Impact of Turmeric addition on the Properties of Paneer, Prepared from different types of Milk

A study was conducted to evaluate the properties of turmeric incorporated paneer prepared from different types of milk, i.e. cow milk, buffalo milk and mix milk. In the first part of the study, different types of milks are procured from the local market and paneer is prepared with the addition of turmeric. Turmeric was incorporated in the product at the rate of 0.0 (control) and 0.6 for samples i.e., 0.6 % by weight of expected yield of paneer after heat treatment of milk but before addition of coagulant. In the next part the samples are packed into an aluminium foil and kept in different temperatures i.e. room temperature and in refrigerated temperature. The prepared samples of paneer were subjected to sensory evaluation when fresh and after the interval and during storage for 3 days at room temperature(27±1 °C) and for 15 days refrigerated temperature(below 5 0 C). During this period of storage different tests, such as sensory evaluation, texture profile analysis and safety study (chemical analysis and microbial analysis) were conducted. The samples of paneer with 0.6 % turmeric by weight of expected yield of paneer remain acceptable up to 15 days on storage at refrigerated temperature. The present study entailed to conclude that addition of turmeric in paneer prepared from either cow milk, buffalo milk or mix milk at the rate greater than 0.6 % by weight of expected yield of paneer results into sharp decline in sensory score and texture of paneer but it is still acceptable and safe for usage . Addition of turmeric at the rate of 0.6 % by weight of expected yield of paneer and packed in aluminium foil extends the shelf life of paneer up to 15 days on storage at refrigerated temperature(below 5 0 C).