Studies on Sensory Evaluation of Calcium Fortified Paneer

摘要

Tricalcium Citrate was added to Buffalo milk so as to achieve the level of calcium fortification at 25, 50 and 75 mg per 100 ml. Calcium fortified milk was used for manufacture of paneer, observing conventional method. Paneer prepared from buffalo milk fortified even at higher level was comparable with the control paneer with respect to sensory attributes such as flavour, colour and appearance, body and texture and overall acceptability.