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