Studies on Selection of Optimum Substitution Level of Cow Milk with Soy Solids to Manufacture Low Fat Paneer

摘要

An attempt was made to evaluate the possibility of admixing soy milk into cow milk to produce low fat paneer of acceptable qualities. Paneer was prepared from blending 3.5% cow milk and soy milk in the proportion of 100:0; 80:20; 70:30; 60:40 and 50:50. Results indicated that by increasing the levels of soy milk in blends both fresh yield and fat content in paneer decreased significantly (P<0.05) than 3.5% cow milk paneer. While the incorporation of soy solids in milk : soy milk blends increased moisture retention and protein content in resulting paneer, the total carbohydrate and ash content was almost similar in soy solids based paneer samples obtained from all the treatments. By and large results indicated that substitution of 3.5% cow milk withsoy milk upto 30 per cent was found most suitable to produce paneer of acceptable quality.