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

Table 5

Adhesiveness (g·s) 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	−40.60 ± 1.42^ab	−37.33 ± 0.55^cd	−42.53 ± 0.66^a	−40.70 ± 0.86^A	−36.30 ± 0.47^BC	−39.37 ± 0.55^A
	0.4	−38.20 ± 0.81^c	−33.43 ± 0.75^e	−37.40 ± 0.70^cd	−38.47 ± 1.43^AB	−31.47 ± 0.71^EF	−34.47 ± 0.75^CD
	0.5	−34.93 ± 1.31^de	−26.50 ± 0.69^ij	−32.50 ± 0.81^ef	−36.20 ± 1.15^BC	−25.37 ± 0.64^H	−29.40 ± 0.70^FG
	0.6	−29.67 ± 0.96^gh	−20.27 ± 0.67^l	−27.63 ± 0.72^hi	−30.47 ± 1.76^EF	−20.27 ± 0.66^I	−25.40 ± 0.78^H
80°C (T2)	0.3	−41.07 ± 0.70^ab	−33.43 ± 0.56^e	−37.33 ± 0.55^cd	−40.53 ± 0.78^A	−31.17 ± 0.81^EF	−33.43 ± 0.56^D
	0.4	−36.73 ± 0.60^cd	−27.47 ± 0.62^hij	−33.43 ± 0.75^e	−36.40 ± 0.81^BC	−26.60 ± 0.59^H	−27.47 ± 0.62^GH
	0.5	−32.43 ± 0.69^ef	−21.90 ± 0.81^l	−26.50 ± 0.69^ij	−31.37 ± 0.76^EF	−21.43 ± 0.71^I	−21.90 ± 0.81^I
	0.6	−27.43 ± 0.48^hij	−17.23 ± 0.81^m	−20.27 ± 0.67^l	−24.97 ± 0.81^H	−16.70 ± 0.72^J	−17.23 ± 0.81^J
90°C (T3)	0.3	−38.93 ± 0.78^bc	−41.07 ± 0.70^ab	−36.30 ± 0.47^d	−39.37 ± 1.04^A	−40.53 ± 0.78^A	−31.17 ± 0.81^EF
	0.4	−36.43 ± 1.01^cd	−36.73 ± 0.60^cd	−31.47 ± 0.71^f	−32.67 ± 0.72^DE	−36.40 ± 0.81^BC	−26.60 ± 0.59^H
	0.5	−30.07 ± 1.00^fg	−32.43 ± 0.69^ef	−25.37 ± 0.64^j	−27.37 ± 1.11^GH	−31.37 ± 0.76^EF	−21.43 ± 0.71^I
	0.6	−24.87 ± 1.62^k	−27.43 ± 0.48^hij	−20.27 ± 0.66^l	−20.50 ± 0.67^I	−24.97 ± 0.81^H	−16.70 ± 0.72^J
F-value		75.711			72.734

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