Dielectric spectroscopy‐based characterisation of different types of Paneer (Indian cottage cheese) in terms of texture, microstructure and functional groups.

Autor:	Kumari, Khushbu, Chakraborty, Subir Kumar, Sudhakar, Anjali, Kishore, Anand
Předmět:	COTTAGE cheese FUNCTIONAL groups DIELECTRICS SKIM milk DRIED milk
Zdroj:	International Journal of Dairy Technology; Feb2023, Vol. 76 Issue 1, p4-14, 11p
Abstrakt:	Different variants of Paneer were prepared with cow milk (CM), buffalo milk (BM), skimmed milk powder (SMP) and blends (40:60, 50:50, 60:40) of SMP with CM/BM. The Paneer composition, texture, microstructure and spread of functional groups were correlated with the dielectric capacitance values. Results depicted a strong correlation (R2 > 0.95) between milk used for Paneer making and its proximate composition in terms of the capacitance value, and it was highest for CM followed by BM; 100% SMP Paneer recorded lowest values. Paneer made from blends of SMP and liquid milk had the lowest transmittance value, indicating higher total protein content. [ABSTRACT FROM AUTHOR]
Databáze:	Complementary Index
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