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 ± 0.39^ijk	56.51 ± 0.27^n	58.41 ± 0.52^p	55.68 ± 0.28^LM	51.06 ± 0.24^DE	55.23 ± 0.42^L
	0.4	54.77 ± 0.25^ijk	56.46 ± 0.27^n	58.17 ± 0.35^p	53.98 ± 0.27^K	52.98 ± 0.20^IJ	53.63 ± 0.30^JK
	0.5	53.15 ± 0.28^fg	55.06 ± 0.27^jkl	54.14 ± 0.38^hi	52.39 ± 0.24^GHI	52.60 ± 0.24^GHI	50.73 ± 0.30^D
	0.6	52.52 ± 0.31^ef	54.63 ± 0.26^ij	53.81 ± 0.38^gh	52.07 ± 0.25^FG	50.68 ± 0.71^D	49.83 ± 0.33^C
80°C (T2)	0.3	54.06 ± 0.47^hi	54.18 ± 0.18^hi	57.33 ± 0.26^o	50.90 ± 0.27^D	55.44 ± 0.66^LM	56.11 ± 0.30^MN
	0.4	51.93 ± 0.37^de	51.50 ± 0.96^d	54.28 ± 0.26^hi	48.04 ± 0.25^B	47.92 ± 0.52^B	55.36 ± 0.35^L
	0.5	48.57 ± 0.26^b	51.35 ± 0.26^d	51.81 ± 0.37^de	48.01 ± 0.22^B	47.58 ± 0.50^B	53.74 ± 0.30^K
	0.6	46.92 ± 0.26^a	50.52 ± 0.37^c	51.21 ± 0.43^d	45.23 ± 0.28^A	45.52 ± 0.05^A	52.49 ± 0.45^GHI
90°C (T3)	0.3	57.77 ± 0.24^op	53.74 ± 0.75^gh	56.11 ± 0.48^mn	52.83 ± 0.89^HI	55.37 ± 0.65^L	57.49 ± 0.36^O
	0.4	56.53 ± 0.19^n	53.11 ± 0.29^fg	55.36 ± 0.37^kl	52.24 ± 0.34^FGHI	54.27 ± 0.43^K	56.38 ± 0.32^N
	0.5	55.62 ± 0.23^lm	52.50 ± 0.30^ef	53.74 ± 0.49^gh	49.72 ± 0.22^C	52.21 ± 0.75^FGH	55.30 ± 0.34^L
	0.6	52.37 ± 0.34^e	50.48 ± 0.71^c	52.49 ± 0.36^ef	49.28 ± 0.32^C	51.62 ± 0.31^EF	55.14 ± 0.26^L
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.