Studies on Physico-Chemical Quality of Paneer (Indian Cheese) Papered From Blends of Soymilk and Buffalo Milk

Present investigation was undertaken to study the effect of blends of soymilk and buffalo milk on physicochemical qualities of paneer. The buffalo milk was standardized to 6% fat using buffalo skim milk. The soymilk and soymilk paneer was prepared from soymilk and buffalo milk formulations i. e. group L1, L2, L3, L4 and L5 containing 10, 20, 40 and 50 per cent soymilk respectively. It is observed from the present investigation that paneer prepared from blending soymilk with buffalo milk upto the level of 40% was improved the qualities of final product and acceptable to the consumers though it has decrease the physical score for all the parameters.