Soymilk paneer was prepared by subjecting soybean to pre-treatments such as
soaking in solution each of 1% NaHCO3 and NaOH, cooking under pressure and
boiling in distilled water for 30 min. The soaking pre-treatment in 1% sol
ution of NaHCO3 was found better in the contents of protein, fat, total sol
ids and yield of paneer. The organoleptic qualities of this paneer were als
o observed to be superior over the paneer prepared by other pre-treatments,
but inferior to buffalo milk paneer.