Quality and shelf-life of goat milk Paneer in refrigerated storage

Agnihotri, Meena; Pal, U.K.

doi:10.1016/0921-4488(95)00778-4

Cited by 18 publications

(22 citation statements)

References 3 publications

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“…The results are comparable with the study of M.K. Agnihotri et al [31], where the acceptable range for microbial count on paneer was reported as 4.47 to 5.39 log CFU mL −1 . Contrarily, in samples with 20% and 30% of rice milk, the microbial count reduced in the first six days of storage and then increased throughout the storage duration.…”

Section: Resultssupporting

confidence: 90%

Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese)

Amini

Islam

Kitamura

et al. 2019

Foods

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In this study, fermented rice milk was used as a novel coagulant for a type of soft cheese named as paneer. Rice milk was produced by a wet milling system in a process where brown rice was first soaked in water at a ratio of 1:2 (w/w), then milled by micro wet milling. Rice milk was pasteurized and gelatinized followed by the saccharification and lactic acid fermentation process. Paneer was produced using whole dairy milk mixed with 10%, 20%, and 30% of simultaneous saccharified and fermented (SSF) rice milk as a coagulant, and was analyzed for its physicochemical, microbial, and sensory properties. The results indicated that fermented rice milk has constructive effects on the physicochemical properties, texture, and shelf life of paneer, as there were no obvious defects observed for up to 12 days of storage at 4 °C. The sensory evaluation revealed that the acceptability score of the samples containing rice milk reduced slightly compared to the control samples. No significant differences (p ≤ 0.05) were observed among all the paneer samples incorporated with different percentages of rice milk, and the product was rated acceptable.

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Section: Resultssupporting

confidence: 90%

Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese)

Amini

Islam

Kitamura

et al. 2019

Foods

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“…On day 6 and afterwards, the counts of control and T2 were significantly (p<0.05) higher than T1 and T3 (Table 5). Agnihotri and Pal (1996) also observed significantly higher psychotrophic counts in goat milk paneer after three days of storage under refrigeration.…”

Section: Psychrophilic Countmentioning

confidence: 75%

Comparative Study on Evaluation of Refrigerated (4±1ºC) Storage Stability of Paneer Incorporated with Crude Extract from Indian Curd, Nisin and Lactic Acid

Das¹,

Chauhan²,

Agrawal³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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“…The physicochemical properties reported for bovine milk are: pH in the range of 6.22 to 6.77; specific gravity between 1.021 and 1.037; and titratable acidity of 0.16 ± 0.02 (Neville and Jensen 1995). Agnihotri and Pal (1996) reported a pH from 6.40 to 6.68 for goat's milk. Density decreased in raw milk from 1.0303 g/cm 3 to 1.0257 g/cm 3 (100%), probably because of the homogenization achieved with ultrasound treatment, making a more fluid product.…”

Section: Resultsmentioning

confidence: 99%

Composition Properties, Physicochemical Characteristics and Shelf Life of Whole Milk After Thermal and Thermo‐sonication Treatments

Bermúdez‐Aguirre

Mawson

Versteeg

et al. 2009

Journal of Food Quality

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Raw whole milk (RM) was pasteurized with heat-pasteurized milk (TT) and thermo-sonication (US) treatments. Batch pasteurization was used for TT and 36, 72, 108 PRACTICAL APPLICATIONSThermo-sonication (US) is an available method that can improve some sensorial and quality milk characteristics such as color and appearance, while at the same time, ultrasound pasteurizes the product. Minor changes in nutritional properties of milk (i.e., protein content) have been reported after US, 3 Corresponding author.

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Quality and shelf-life of goat milk Paneer in refrigerated storage

Cited by 18 publications

References 3 publications

Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese)

Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese)

Comparative Study on Evaluation of Refrigerated (4±1ºC) Storage Stability of Paneer Incorporated with Crude Extract from Indian Curd, Nisin and Lactic Acid

Composition Properties, Physicochemical Characteristics and Shelf Life of Whole Milk After Thermal and Thermo‐sonication Treatments

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