Paneer refers to the milk solids obtained by the acid coagulation of boiled whole milk & subsequent drainage of whey.
Paneer refers to the milk solids obtained by the acid coagulation of boiled whole milk & subsequent drainage of whey. The acid commonly used are citric in both natural & chemical forms.Traditionally paneer has been a variety of pressed channa, used mainly in preparing cooked vegetable dishes like palak paneer, paneer Butter masala etc.Processstandardization of whole milk ( 4.5 to 6.0 % fat )pasteurization ( 85° C for 10 mins )cool at 70 - 75 ° Ccoagulation with 1 % citric acid solutionwhey draining with muslin clothcutting, packing and storage below 4 ° C50-55 % (Not more than 70 %)45- 50 % (Not less than 30 %)26 - 28 %(Not less than 50 % of dry matter)pH6.0200 gms poly bag500 gms poly
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Product Type:
Milk
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Type:
Whole Milk
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