Microstructure of paneer prepared by automated pressing technique

Abstract

In this study, paneer was prepared by conventional method as well as by employing an automated pressing equipment and microstructure of paneer samples was studied by scanning electron microscopy. Further, pneumatic pressing of the hot coagulum was carried out at different pressures (2.5, 3.0, and 3.5 kg cm−2) and time durations (10, 12.5, and 15 min) using a semi‐automated microprocessor based pneumatic pressing unit. It was found that the microstructure of paneer comprised mainly of continuous medium of casein matrix in which micro‐pores were distributed. However, differences were observed in the way the curd particles were fused during the pressing process of paneer manufacture. Paneer obtained from the automated press was found to possess more uniformity than the one prepared by conventional method. This was attributed to more uniform pressure applied by the automated technique. Further, porosity values were correlated with the openness observed in the microstructure of paneer. It was found that at an optimized pressure and time combination, paneer had a more uniform structure along with porosity than conventionally made one. The dependence of the paneer properties on the pressure and pressing time was well fitted to polynomial quadratic model which showed influence of pressure applied is greater than the time of pressing. Practical Applications The SEM imaging of paneer prepared by automated pneumatic pressing based technique could be very useful in analyzing the microstructure which influences the texture and amount of water retention. Small to medium scale paneer manufacturers could very well utilize the automated pneumatic pressing technique to produce paneer of optimum texture and adequate amount of moisture. Paneer manufacturers of small to medium scale could very well utilize this pressing technique to increase their income at farm level.

Development of a parallel plate capacitive sensor‐based system for assessing the quality of Paneer (Indian cottage cheese)

“…Micrographs of Paneer (Figure 8) revealed that Paneer is basically a continuous dense cluster of the protein matrix of casein particles forming interconnected chains with numerous intergranular diverse sized spaces within which the liquid phase is immobilized which is in agreement with Sinha et al (2021); where fat globules remain embedded in the network while the water or whey got entrapped in capillaries as well as in the void spaces.…”

Optimisation of consolidation and whey drainage during the process of Paneer pressing

“…Sinha et al . (2021) also reported that there was significant effect of pressure and time on chewiness of Paneer .…”

“…The chewiness for product in circular, square and rectangular test cell ranged from 5.87 to 18.90 N, 6.59 to 22.11 N and 6.95 to 22.44 N. The effect of test cell, pressure and time were found to be significant (P-value <0.05). Sinha et al (2021) also reported that there was significant effect of pressure and time on chewiness of Paneer.…”