Exploring the impact of processing and compositional factors on the improvement of quality of milk paneer: A comprehensive review

Abstract

Paneer is a fresh, non-melting, unripened cheese commonly consumed in South Asian countries. It is known for its mild flavor, firm texture, and high nutritional value. The manufacturing and compositional factors driving its production are complex and multifaceted. Beginning with the crucial function that, the composition and variety of the milk, and coagulating agents play in determining the texture and flavour characteristics of paneer, this review also includes a discussion on the importance of different pre-treatments of milk on the quality of paneer. The composition of milk varies depending on the source such as cow, buffalo, goat, camel, sheep and yak milk. The protein and fat content of milk varies depending on the type of milk, which affects the quality of the final product in terms of yield, taste and texture. The use of coagulant in the manufacturing of paneer is also an important factor affecting its yield and quality. The use of coagulants such as calcium lactone and galacto delta lactone was found to increase the yield of paneer. Paneer prepared using different coagulants was found to have different textural and organoleptic characteristics. The processing parameters and the pre-treatments are one of the principal factors that play an important role in paneer manufacturing. Pre-treatments such as High-pressure processing, pulsed electric field, homogenization, etc. have been found to significantly affect the quality characteristics of paneer. These techniques play an important role in reducing the microbial load of milk. Thus, review focuses on the effect of different varieties of milk, type of coagulant and pre-treatments on the yield and quality of the paneer.