International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 1, Issue 6 (2016)

Standardization and development of value added cottage cheese recipes


Dr. A Thahira Banu, M Aswini

Paneer (Cottage Cheese): ‘Paneer’ the ‘very young Cheese’ is most familiar to Indian households. In smaller towns and rural areas, consumers still prefer non-branded cottage cheese processed by local dairy owners. Paneer or cottage cheese it is not only developed from animal source, but can be developed from plant sources. Paneer or cottage cheese is one of the indigenous traditional dairy foods, it is prepared by milk. Cottage cheese is value added with coconut, millet and soy milk. Millet and soy are rich in protein and they are nutritionally beneficial to human being in controlling various disorders. Moreover milk extracted from plant sources may enrich and fortify the cottage cheese with phytochemical and in turn help to fight degenerative diseases. The sources from which milk can be extracted are coconut, millets and pulses etc. Three variations of the cottage cheese was developed and coded as V1, V2 and V3 were developed using different proportions of the milk taken from millet, coconut and soy and also prepared two different recipes using developed cottage cheese and standard was also prepared for comparison. Among the three variations of recipes (V1) was finally selected after understanding its sensory quality and consumer acceptability. The composition of variation V1 was perpared with 1:2 ratios of cow’s, coconut, soy and millet milk. The sensory evaluation and consumer acceptability was evaluated using 9 point hedonic scale. Thus, from the result of the present study it is concluded that the developed cottage cheese recipes (V1) had good quality best sensory and consumer acceptability.
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