Physical quality of moringa paneer prepared from buffalo milk
Author(s): Vikash Kumar, Dr. MPS Yadav, Kuldeep and Sandeep Kumar
Abstract: The current study, "Technology of preparation of moringa paneer from buffalo milk," was conducted at Chandra Shekhar Azad University of Agricultural and Technology in Kanpur at the Department of Animal Husbandry and Dairying. Using buffalo milk, two types of coagulant, three types of temperature, and extracts of 0%, 5%, 10%, 15%, and 20% moringa leaves, moringa paneer was made. The sensory and chemical properties of the fresh samples were examined. When samples were made with 10% moringa leaf extract, 2% citric acid, and 80 °C temperature, the higher sensory quality of moringa paneer was attained. The cost of manufacturing was also determined; for moringa paneer, the maximum average cost of production was Rs. 232 per kg. The highest production cost per kilogram for a sample made with 20% extract from moringa leaves was Rs. 236.00. For sample (A3 B1 C2), the production cost was determined to be Rs. 232 per kg. It is also recommended that the study be used to help the dairy industry and regional confectioners produce paneer of the highest caliber using extract from moringa leaves.
