Influence of Machine Parameters and Coagulant on the Textural Properties of Paneer (Indian Cottage Cheese)
Table 4
Moisture content (%) 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
54.78 ± 0.39ijk
56.51 ± 0.27n
58.41 ± 0.52p
55.68 ± 0.28LM
51.06 ± 0.24DE
55.23 ± 0.42L
0.4
54.77 ± 0.25ijk
56.46 ± 0.27n
58.17 ± 0.35p
53.98 ± 0.27K
52.98 ± 0.20IJ
53.63 ± 0.30JK
0.5
53.15 ± 0.28fg
55.06 ± 0.27jkl
54.14 ± 0.38hi
52.39 ± 0.24GHI
52.60 ± 0.24GHI
50.73 ± 0.30D
0.6
52.52 ± 0.31ef
54.63 ± 0.26ij
53.81 ± 0.38gh
52.07 ± 0.25FG
50.68 ± 0.71D
49.83 ± 0.33C
80°C (T2)
0.3
54.06 ± 0.47hi
54.18 ± 0.18hi
57.33 ± 0.26o
50.90 ± 0.27D
55.44 ± 0.66LM
56.11 ± 0.30MN
0.4
51.93 ± 0.37de
51.50 ± 0.96d
54.28 ± 0.26hi
48.04 ± 0.25B
47.92 ± 0.52B
55.36 ± 0.35L
0.5
48.57 ± 0.26b
51.35 ± 0.26d
51.81 ± 0.37de
48.01 ± 0.22B
47.58 ± 0.50B
53.74 ± 0.30K
0.6
46.92 ± 0.26a
50.52 ± 0.37c
51.21 ± 0.43d
45.23 ± 0.28A
45.52 ± 0.05A
52.49 ± 0.45GHI
90°C (T3)
0.3
57.77 ± 0.24op
53.74 ± 0.75gh
56.11 ± 0.48mn
52.83 ± 0.89HI
55.37 ± 0.65L
57.49 ± 0.36O
0.4
56.53 ± 0.19n
53.11 ± 0.29fg
55.36 ± 0.37kl
52.24 ± 0.34FGHI
54.27 ± 0.43K
56.38 ± 0.32N
0.5
55.62 ± 0.23lm
52.50 ± 0.30ef
53.74 ± 0.49gh
49.72 ± 0.22C
52.21 ± 0.75FGH
55.30 ± 0.34L
0.6
52.37 ± 0.34e
50.48 ± 0.71c
52.49 ± 0.36ef
49.28 ± 0.32C
51.62 ± 0.31EF
55.14 ± 0.26L
F-value
127.324
179.448
-Highly significant () at intervals, -significant () at intervals, NS-non significant. Superscripts with same letter indicates that the treatments are on par.