Effect of processing conditions on rheology, texture, and microstructure of paneer
Shaik Abdul Hussain
Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, 132001 Haryana, India
Contribution: Investigation, Methodology, Writing - original draft, Funding acquisition
Search for more papers by this authorCorresponding Author
Prateek Sharma
Department of Nutrition, Dietetics, and Food Science, Utah State University, 750 North 1200 East, 8700 Old Main Hill, Logan, 84322-8700 Utah, USA
Author for correspondence. E-mail: [email protected]
Contribution: Conceptualization, Funding acquisition, Methodology, Visualization, Formal analysis, Software, Writing - review & editing
Search for more papers by this authorFarhad Garavand
Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, P61C996 Ireland
Contribution: Investigation, Methodology
Search for more papers by this authorLaura G Gómez-Mascaraque
Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, P61C996 Ireland
Contribution: Investigation, Methodology
Search for more papers by this authorSean A Hogan
Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, P61C996 Ireland
Contribution: Conceptualization, Funding acquisition, Investigation, Methodology, Project administration
Search for more papers by this authorShaik Abdul Hussain
Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, 132001 Haryana, India
Contribution: Investigation, Methodology, Writing - original draft, Funding acquisition
Search for more papers by this authorCorresponding Author
Prateek Sharma
Department of Nutrition, Dietetics, and Food Science, Utah State University, 750 North 1200 East, 8700 Old Main Hill, Logan, 84322-8700 Utah, USA
Author for correspondence. E-mail: [email protected]
Contribution: Conceptualization, Funding acquisition, Methodology, Visualization, Formal analysis, Software, Writing - review & editing
Search for more papers by this authorFarhad Garavand
Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, P61C996 Ireland
Contribution: Investigation, Methodology
Search for more papers by this authorLaura G Gómez-Mascaraque
Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, P61C996 Ireland
Contribution: Investigation, Methodology
Search for more papers by this authorSean A Hogan
Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, P61C996 Ireland
Contribution: Conceptualization, Funding acquisition, Investigation, Methodology, Project administration
Search for more papers by this authorAbstract
There is an increasing demand for fresh cheese varieties such as paneer because they offer ease of production, and time savings. Studies have been conducted on understanding the impact of milk composition on paneer quality, but there is no study on the effect of processing conditions on textural, rheological, and structural properties. To improve understanding of the impacts of processing on the quality attributes of paneer, six different samples were prepared in triplicate using two milk pre-heat treatments (90°C/no hold or 90°C/10 min), and three coagulation temperatures (CT-70, 80 or 90°C). Extensive interactions were observed between β-lactoglobulin and κ-casein at higher CT. An increase in G′ and G″ values of paneer was observed at 90°C CT. Formation of dense protein networks with less porous structure was observed at higher CT. These findings show that coagulation temperature is critical for control of the physicochemical properties, and quality of paneer.
CONFLICT OF INTEREST STATEMENT
Authors declare no conflict of interest.
Open Research
DATA AVAILABILITY STATEMENT
The data supporting the study findings can be made available from the first author upon reasonable request.
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