Effect of goat milk fortification on chemical, microbial and sensorial quality characteristics of Paneer

Abstract

The present investigation was carried out to assess the suitability of goal milk incorporation in preparation of Paneer on the basis of sensorial properties and to observe the effect of goat milk addition of nutritional and microbial quality of Paneer . Different proportions of goat milk ( viz ., 25, 50 and 75%) were used as replacement of buffalo milk and effect of different proportions on sensorial quality characteristics, chemical composition and microbial profile was evaluated. The Results showed that increasing proportion of goat milk incorporation reduced sensorial, nutritional and microbial quality of Paneer. However, results of overall acceptability showed that sample containing 25 per cent goat milk observed to be under very much liked sample among the other treatments without significantly affecting the sensory quality profile of Paneer.