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

Table 3

Hardness (N) of paneer (mean ± SE) from vinegar and citric acid at different temperatures and different pressure levels.

		Vinegar			Citric acid
T	(MPa)	Buffalo milk	Full cream milk	Cow milk	Buffalo milk	Full cream milk	Cow milk
70°C (T1)	0.3	148.1248 ± 88.77^ij	112.3383 ± 39.36^b	117.3183 ± 65.17^c	118.0083 ± 17.86^D	117.1320 ± 38.35^D	100.7030 ± 46.05^A
	0.4	178.1981 ± 83.90^n	175.1728 ± 36.62^m	119.5309 ± 64.28^d	176.3322 ± 45.07^K	149.6188 ± 25.48^H	135.6262 ± 50.53^F
	0.5	287.5865 ± 56.09^u	254.4585 ± 23.69^r	122.2654 ± 56.39^e	258.7309 ± 64.15^W	247.5488 ± 22.17^S	157.5662 ± 120.28^I
	0.6	359.4945 ± 37.86^x	378.4305 ± 24.24^y	144.9238 ± 104.73^h	338.8595 ± 70.97^Z	389.0119 ± 43.08D^D	198.1642 ± 82.73^N
80°C (T2)	0.3	149.4916 ± 31.54^j	113.8951 ± 51.30^b	134.8163 ± 84.51^f	145.9962 ± 30.67^G	112.9364 ± 46.75^C	110.5739 ± 54.69^B
	0.4	247.8496 ± 68.20^q	151.9189 ± 40.36^k	147.5805 ± 68.42^i	253.9712 ± 45.80^T	191.7321 ± 24.29^L	133.7589 ± 59.10^E
	0.5	317.8095 ± 38.57^V	257.2303 ± 40.89^s	173.5968 ± 58.79^m	298.6006 ± 104.01^Y	244.5603 ± 18.06^R	167.1640 ± 85.82^J
	0.6	387.8522 ± 65.69^aa	378.6550 ± 13.08^y	211.4956 ± 68.49^o	344.2270 ± 50.39^AA	378.3170 ± 43.54^CC	207.2978 ± 91.76^P
90°C (T3)	0.3	155.0854 ± 26.40^l	117.2069 ± 27.74^c	104.4203 ± 58.63^a	202.0990 ± 22.08^O	138.0295 ± 48.18^F	170.5155 ± 59.08^K
	0.4	264.1759 ± 26.09 t	177.2216 ± 34.93^n	138.5919 ± 88.67^g	256.2918 ± 43.74^U	267.2767 ± 17.53^X	195.9168 ± 86.79^M
	0.5	344.5420 ± 74.23^w	246.6557 ± 10.42^q	177.6306 ± 51.09^n	396.4375 ± 15.48^EE	355.2524 ± 52.79^BB	223.4317 ± 57.58^Q
	0.6	463.1316 ± 51.35^bb	385.1771 ± 28.96^z	218.1582 ± 81.62^p	537.4431 ± 11.85^GG	426.6703 ± 12.49^FF	257.2286 ± 91.01^UV
F-value		30907.186			34686.567

-Highly significant () at intervals, -significant () at intervals, NS-non significant. Superscripts with same letter indicates that the treatments are on par.