A study of centrifugal pressing of curd for paneer production

Abstract

: Paneer is one of the popular heat-acid coagulated indigenous milk product in Indian cuisine. Traditionally, it is prepared by removing whey from acidified milk by pressing method. The present investigation was performed to study the effect of independent parameters like initial thickness of curd (1.5, 3.0 and 4.5 cm), speed of rotation of centrifuge (500, 1000 and 1500 rpm) and time of rotation (5, 10 and 15 min.) on centrifugal pressing of curd for paneer making. The effect of initial thickness, speed of rotation and pressing time of curd on moisture, solid loss and hardness ratio of centrifugal pressing were determined. A dimensionless number called as ‘centrifugal pressing number’ was formed to assess the changes occurred during pressing. It was found that pressing time had the maximum effect on solid loss and hardness ratios but the rotational speed had maximum effect on moisture ratio. The thickness of curd had the least effect on moisture and solid loss ratio of pressing.