Vol. 7, Issue 5, Part D (2025)

The present investigation was made with an attempt to develop processed paneer by partial addition of different levels of cow milk and buffalo milk and soyamilk. Soy paneer sample A (control) was prepared with 100% soyamilk using citric acid at a concentration of 1.5% as coagulant. Sample B and Sample C were prepared with soyamilk and cow milk and buffalo milk in the ratio of 60% and 75% and 50% respectively with the addition of citric acid (1.5%) as coagulant. The samples were first processed at 80°C for 25 minutes and later at 30°C for 15 minutes. The control and different treatments were analyzed for physico-chemical analysis (acidity, TSS , specific gravity, ash, moisture, fat and protein) and organoleptic characteristics like (colour, flavor, taste, texture and overall acceptability). It was found that sample C has highest protein, fat and ash content. The soya paneer samples were subjected to sensory analysis by nine point hedonic scale. The sample containing 75% levels of soymilk and skimmed milk was liked most by the sensory panelists in comparison to other samples.