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

Table 7

Cohesiveness 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	0.446 ± 0.0006^l	0.397 ± 0.0022^fg	0.495 ± 0.0020^o	0.453 ± 0.0011^K	0.395 ± 0.0021^GH	0.451 ± 0.0043^K
	0.4	0.402 ± 0.0004^gh	0.387 ± 0.0016^de	0.455 ± 0.0014^m	0.466 ± 0.0023^L	0.374 ± 0.0016^D	0.393 ± 0.0013^GH
	0.5	0.474 ± 0.0013^n	0.365 ± 0.0024^b	0.415 ± 0.0015^j	0.394 ± 0.0013^GH	0.367 ± 0.0012^C	0.405 ± 0.0023^J
	0.6	0.493 ± 0.0015^o	0.355 ± 0.0021^a	0.395 ± 0.0011^ef	0.346 ± 0.0019^A	0.356 ± 0.0014^B	0.367 ± 0.0003^C
80°C (T2)	0.3	0.504 ± 0.0027^p	0.474 ± 0.0011^n	0.404 ± 0.0013^h	0.567 ± 0.0012^S	0.543 ± 0.0018^R	0.394 ± 0.0027^GH
	0.4	0.527 ± 0.0013^r	0.514 ± 0.0024^q	0.396 ± 0.0008^ef	0.505 ± 0.0021^O	0.515 ± 0.0019^P	0.390 ± 0.0026^F
	0.5	0.469 ± 0.0004^n	0.534 ± 0.0020^s	0.374 ± 0.0037^c	0.484 ± 0.0015^N	0.478 ± 0.0011^M	0.375 ± 0.0024^D
	0.6	0.403 ± 0.0019^h	0.424 ± 0.0015^k	0.364 ± 0.0009^b	0.447 ± 0.0012^K	0.404 ± 0.0015^IJ	0.369 ± 0.0050^C
90°C (T3)	0.3	0.474 ± 0.0011^n	0.456 ± 0.0006^m	0.409 ± 0.0047^i	0.533 ± 0.0018^Q	0.453 ± 0.0011^K	0.399 ± 0.0018^HI
	0.4	0.514 ± 0.0024^q	0.412 ± 0.0004^j	0.384 ± 0.0033^d	0.517 ± 0.0020^P	0.466 ± 0.0023^L	0.391 ± 0.0026^F
	0.5	0.524 ± 0.0020^r	0.474 ± 0.0013^n	0.374 ± 0.0036^c	0.488 ± 0.0011^N	0.404 ± 0.0013^IJ	0.377 ± 0.0012^D
	0.6	0.424 ± 0.0015^k	0.503 ± 0.0015^p	0.367 ± 0.0012^b	0.404 ± 0.0015^IJ	0.386 ± 0.0019^E	0.366 ± 0.0014^C
F-value		792.494			857.939

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