Author(s): Chetan Chougale, Dr. RJ Desale, Pallavi Mali, Prajakta Londhepatil and DK Kamble

Abstract: Paneer is an important heat and acid coagulated indigenous dairy product, the poor keeping quality of paneer is a major obstacle in its large-scale industrial production. Various herbs and spices have been recognized for their antimicrobial activity and used throughout the past as an alternative approach to preserve foods. Turmeric is one of them, yet there is a very scanty work has been reported about use of turmeric in extending shelf life of paneer. The present study has been contemplated to evaluate effect of turmeric on chemical quality of paneer. The study carried out to assess the chemical quality of paneer by addition different levels of turmeric powder. During the study cow milk paneer incorporated with turmeric was analyzed for chemical properties such as fat, protein, lactose, total solid, moisture, ash, pH, acidity. The data were statistically analyzed by using Completely Randomized Design (CRD). The result observed for chemical quality was significantly affected, as progress in treatment there was decrease in mean value for fat, protein, lactose, total solid, ash, acidity and increase in value for moisture and pH.

DOI: 10.33545/26174693.2024.v8.i7Sg.1553