Chemical quality of paneer prepared from milk added with urea

Citation
Sk. Nayak et Bs. Bector, Chemical quality of paneer prepared from milk added with urea, J FD SCI M, 38(2), 2001, pp. 142-144
Citations number
13
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
2
Year of publication
2001
Pages
142 - 144
Database
ISI
SICI code
0022-1155(200103/04)38:2<142:CQOPPF>2.0.ZU;2-H
Abstract
Quality of paneer from standardized buffalo milk containing 0.05 and 0.1 % of added urea was evaluated with respect to yield, sensory characteristics, gross chemical composition and other chemical indices. About 14.4, 31.2 an d 50.4 mg urea/100g appeared in paneer (Control, U-1 and U-2) prepared from milk containing 0, 0.05 and 0.10% of added urea, respectively. Urea treate d milk had shown lower yield of U-1 and U-2 paneer by 4.2 and 9.5 %, respec tively as compared to central milk. The sensory properties of paneer had no t much affected by the addition of urea to milk, but U-2 paneer showed hard body with dry surface. A significant (P<0.05) lower pH and higher titratab le acidity, water-soluble N and free acidity contents were observed in both U-1 and U-2 paneer samples. On the other hand, urea had no marked influenc e on gross chemical composition except for total protein and free fatty aci d contents in paneer. Chemical changes in paneer samples prepared from urea -added milk during storage was less pronounced as compared to control panee r. On the basis of residual urea and water soluble N contents in paneer, it was possible to explain for its source from milk used in its preparation.