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

Table 9

Chewiness 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	4523.29 ± 40.40^k	2432.27 ± 14.76^a	3752.75 ± 60.11^i	4048.55 ± 6.43^JK	2374.29 ± 8.74^A	2511.25 ± 13.64^B
	0.4	4761.62 ± 30.81^l	4431.77 ± 17.47^k	3344.35 ± 38.41^e	5777.43 ± 31.67^M	3229.41 ± 4.99^F	2962.18 ± 30.12^D
	0.5	8236.42 ± 29.57^r	5906.86 ± 46.66^o	2959.08 ± 42.97^c	6687.76 ± 41.52^O	4682.06 ± 28.62^L	3797.20 ± 57.60^H
	0.6	10369.18 ± 44.93^w	7653.32 ± 43.73^q	3451.28 ± 7.21^f	7109.81 ± 40.39^Q	6850.37 ± 18.64^P	3996.46 ± 41.59^IJ
80°C (T2)	0.3	5383.34 ± 42.19^n	2465.91 ± 16.49^a	3563.36 ± 33.73^fg	5813.07 ± 25.32^M	3589.22 ± 9.79^G	2542.29 ± 46.44^B
	0.4	8951.14 ± 54.57^s	4725.13 ± 35.24^l	3719.27 ± 46.00^i	8552.48 ± 32.88^U	7480.98 ± 36.06^R	2751.79 ± 64.95^C
	0.5	9954.42 ± 27.61^v	8998.93 ± 45.38^s	3632.78 ± 5.19^hi	8637.26 ± 30.22^UV	8216.33 ± 36.22^T	3283.46 ± 42.60^F
	0.6	9751.57 ± 38.82^u	9706.92 ± 50.01^u	3924.11 ± 32.93^j	8721.64 ± 18.59^V	10332.04 ± 70.17^X	3163.44 ± 26.74^E
90°C (T3)	0.3	5124.48 ± 18.43^m	3030.41 ± 6.85^c	2464.49 ± 15.48^a	6525.15 ± 35.96^N	3767.86 ± 20.63^H	3693.25 ± 36.73^GH
	0.4	9327.25 ± 56.46^t	4788.05 ± 10.28^l	2738.13 ± 19.42^b	7739.51 ± 37.32^S	6887.09 ± 25.82^P	3942.73 ± 40.21^I
	0.5	11825.83 ± 55.46^y	7149.87 ± 17.99^p	3283.93 ± 52.43^d	10981.97 ± 16.43^Y	8135.61 ± 52.24^T	4145.36 ± 48.60^K
	0.6	13262.20 ± 79.18^z	11119.01 ± 66.45^x	3605.27 ± 17.69^g	11872.29 ± 66.18^Z	9777.70 ± 25.13^W	3747.14 ± 14.06^H
F-value		5787.960			5990.989

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