Influence of Machine Parameters and Coagulant on the Textural Properties of Paneer (Indian Cottage Cheese)

Table 1

Various levels of independent variables.

Independent variables	Values	Dependent variables
Pressure (MPa)	0.3 (P1), 0.4 (P2), 0.5 (P3), 0.6 (P4)	Moisture content
Coagulant	Vinegar (V), citric acid (C)	Textural properties
Coagulation temperature (°C)	70 (T1), 80 (T2), 90 (T3)	Sensory properties
Types of milk	Cow (M1), buffalo (M2) and full cream milk (M3)