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

Table 8

Gumminess 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	6604.47 ± 46.74^f	4458.29 ± 26.14^b	5809.84 ± 54.64^e	5340.68 ± 17.12^C	4630.08 ± 11.99^B	4546.13 ± 64.09^B
	0.4	7162.40 ± 36.24^i	6772.86 ± 40.30^h	5436.12 ± 18.31^d	8222.90 ± 40.19^J	5601.18 ± 19.39^D	5324.81 ± 36.75^C
	0.5	13623.00 ± 49.49^su	9280.19 ± 68.87^o	5069.12 ± 29.60^c	10203.39 ± 27.38^O	9096.63 ± 35.59^L	6387.97 ± 43.61^F
	0.6	17729.10 ± 63.56^x	13448.06 ± 72.09^r	5722.70 ± 52.80^e	11709.77 ± 61.48^Q	13861.90 ± 68.33^U	7275.94 ± 31.99^H
80°C (T2)	0.3	7539.89 ± 46.18^k	5400.49 ± 22.99^d	5445.95 ± 22.31^d	8271.69 ± 29.77^J	6136.90 ± 25.95^E	4351.33 ± 28.88^A
	0.4	13049.46 ± 67.58^q	7811.67 ± 37.19^m	5843.19 ± 27.65^e	12817.78 ± 37.88^S	9868.50 ± 44.08^N	5215.95 ± 26.10^C
	0.5	14908.47 ± 29.56^u	13742.86 ± 43.25^t	6498.90 ± 69.61^f	14458.11 ± 51.76^V	11694.10 ± 34.32^Q	6263.50 ± 43.34^EF
	0.6	15622.75 ± 84.13^v	16054.96 ± 53.50^w	7702.75 ± 39.98^lm	15373.27 ± 59.50^W	15296.55 ± 50.93^W	7642.90 ± 102.53^I
90°C (T3)	0.3	7353.58 ± 31.86^j	5343.07 ± 14.22^cd	4275.55 ± 63.65^a	10779.91 ± 30.12^P	6246.72 ± 22.12^EF	6797.42 ± 46.82^G
	0.4	13583.80 ± 50.86^rs	7300.37 ± 20.14^j	5321.11 ± 78.90^cd	13244.48 ± 74.14^T	12464.08 ± 69.66^R	7660.80 ± 47.89^I
	0.5	18063.45 ± 105.42^y	11684.11 ± 35.96^p	6644.73 ± 74.76^g	19352.73 ± 36.27^Y	14365.13 ± 33.54^V	8433.85 ± 39.74^K
	0.6	19636.82 ± 76.47^z	19380.91 ± 73.16^z	8013.71 ± 43.49^n	21730.62 ± 82.99^Z	16450.94 ± 76.80^X	9423.39 ± 68.74^M
F-value		8285.832			7564.699

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