Sensory attributes for preparation of Paneer by using Buffalo milk and mint

Paneer an indigenous milk product prepared by acid and heat coagulation of milk is most popular in India. Paneer quality are based on the scores for flavour, body and texture, color and appearance. Buffalo milk is considered most suitable than cow milk for making paneer. Mint leaves and extracts are natural sources of antioxidant and biologically active. The present investigation was undertaken with object of studying the standard procedure of preparation of paneer by using buffalo milk and mint and studied for its sensory properties. In the present study T0, T1, T2, T3 and T4 were formulated in which paneer was prepared by using buffalo milk and mint was in the ratio of (100:00, 98:2, 96:4, 94:6 and 92:8) respectively. The sensory score for overall acceptability of mint paneer of treatments T0, T1, T2, T3 and T4 was found to be 7.73, 7.93, 8.06, 7.66 and 7.42 respectively. Overall acceptability score of paneer by using buffalo milk and mint and control milk, highest mean score of overall acceptability was recorded in T2 (8.06) followed by T1 (7.93), T0 (7.73), T3 (7.66) and T4 (7.42). It was found that among all treatments T2 (8.06) higher score in sensory evaluation and considered as optimized product of mint paneer.