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

Table 10

Multiple response prediction against optimized textural profile of paneer.

Variables	Predicted value			Experimental value			Relative error (%)
	Cow milk	Buffalo milk	Full cream milk	Cow milk	Buffalo milk	Full cream milk	Cow milk	Buffalo milk	Full cream milk
Temperature (°C)	72.2	70.0	87.9	72	70	88	0.28	—	0.11
Pressure (MPa)	0.3	0.3	0.3	0.3	0.3	0.3	—	—	—
Coagulant	Vinegar	Vinegar	Citric acid	Vinegar	Vinegar	Citric acid	—	—	—
Responses
Hardness (N)	107.57	118.98	98.77	109.21	126.40	105.84	1.53	6.24	7.16
Adhesiveness (g·s)	−42.849	−40.340	−39.499	−40.013	−41.892	−40.517	6.62	3.85	2.58
Springiness	0.6815	0.6350	0.5828	0.6980	0.6231	0.6073	2.42	1.87	4.20
Cohesiveness	0.4760	0.4325	0.4692	0.4512	0.4478	0.4798	5.21	3.54	2.26
Gumminess	5350	4904	4922	5274	5130	4755	1.42	4.61	3.39
Chewiness	3696	3105	2903	3507	3294	3141	5.11	6.09	8.20