Title of article
Evaluation of Chemical Quality of Paneer Prepared from Milk Preserved with Hydrogen Peroxide
Author/Authors
Nayak، S. K. نويسنده , , BECTOR، B.S. نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2004
Pages
-85
From page
86
To page
0
Abstract
Addition of hydrogen peroxide to milk significantly (p<0.05) decreased the yield of paneer which was very soft, fragile and more white in appearance. About 20 to 25% of the added hydrogen peroxide appeared in paneer. The chemical composition of such paneer was significantly different from control paneer.
Keywords
Paneer , milk , hydrogen peroxide , Yield , CHEMICAL COMPOSITION , Storage
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Serial Year
2004
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Record number
119608
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