how to prepared paneer in Dairy plant
PANEER :-
PRODUCT DESCRIPTION: - Paneer is a heat & acid coagulated milk product, manufactured from
milk of 6% milk fat, using citric acid solution as the coagulating agent. Whey is drained out over a
muslin cloth. The product is than pressed and submerged in pasteurized chilled water.
SPECIFICATION OF PANEER :-
COLOUR : WHITE TO CREAMY WHITE
TASTE & FLAVOUR : GOOD
TAXTURE : SOFT
%MILK FAT (MIN) : 50.00(ON DRY MATTER BASIS)
%MOISTURE (MAX) : 60.00
SPC/g (MAX) : 50.0000
COLIFORM/g (MAX) : 90
Y & M / G (MAX) : 10
INGREDIENTS OF PANNER : Milk fat, Milk protein, Milk sugar, Mineral & Citric acid.
PRODUCTION PROCEDURE (FLOW CHART)
Receiving milk (fat 6 % & SNF 9%)
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Heating up to 82 ± 2 C (min) for 30 minutes
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Addition of citric acid (1%of milk)
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Coagulation
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Straining of coagulum & drainage of when
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Collection of mass & pressing in hoops with min 50 kg wt. for 1 hours
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Dip into pasteurized chilled water (4C) for 30 minutes
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Cutting and packing poly pouches
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Store in refrigerated condition
PACKING MATERIAL :-
Paneer is packed in polythene pouches. Secondary packing of corrugated carton board is given.
SHELF LIFE:- Paneer has a shelf life of 5 days under refrigerated condition
To prepare paneer in a dairy plant, the process involves several key steps. Here’s a general outline for making paneer on a large scale:
Quality check: Milk is tested for fat content, acidity, and other quality standards.
Cooling: After pasteurization, the milk is cooled down to about 80-85°C (176-185°F).
Curd formation: The coagulant causes the milk proteins (mainly casein) to form curds and whey. This process typically takes a few minutes.
pH check: The pH of the milk should be adjusted to around 4.5-5.0 for optimal curd formation.
Draining the whey: The whey is drained off, and the curds are collected.
Kneading: The curds are then kneaded gently to improve their texture and consistency.
Pressing time: The curd is pressed for a period (usually 30-60 minutes) to remove excess whey and compact the curds into a firm block of paneer.
Packaging: The paneer is packed in hygienic, airtight containers. If needed, it is immersed in water to keep it moist and prevent it from drying out.
Distribution: The final product is distributed to retailers or customers.
Additional Notes for Industrial Scale:
Automation: In a dairy plant, many of the processes like curdling, pressing, and packaging are automated to ensure consistency and hygiene.
Quality control: Continuous monitoring of temperature, acidity, and hygiene standards is crucial to ensure the quality of paneer.
This process yields fresh, soft, and high-quality paneer suitable for commercial distribution.
Paneer is packed in polythene pouches. Secondary packing of corrugated carton board is given.
SHELF LIFE:- Paneer has a shelf life of 5 days under refrigerated condition
To prepare paneer in a dairy plant, the process involves several key steps. Here’s a general outline for making paneer on a large scale:
1. Milk Procurement
Source milk: Fresh, high-quality full-fat cow or buffalo milk is usually used to make paneer.Quality check: Milk is tested for fat content, acidity, and other quality standards.
2. Milk Pasteurization
Heat treatment: Pasteurize the milk by heating it to 72-75°C (161-167°F) for about 15 seconds to kill harmful microorganisms and improve its shelf life.Cooling: After pasteurization, the milk is cooled down to about 80-85°C (176-185°F).
3. Acidification
Add coagulant: To curdle the milk, an acidifying agent like citric acid or lemon juice is added. In larger-scale operations, a specific amount of citric acid solution is mixed into the milk.Curd formation: The coagulant causes the milk proteins (mainly casein) to form curds and whey. This process typically takes a few minutes.
pH check: The pH of the milk should be adjusted to around 4.5-5.0 for optimal curd formation.
4. Curd Separation
Separation of curds and whey: Once the curds form, the milk is allowed to sit for a short period to ensure proper separation. Then, the curds are separated from the whey using a muslin cloth, cheesecloth, or in some cases, a mechanical separator.Draining the whey: The whey is drained off, and the curds are collected.
5. Washing and Kneading the Curd
Washing: The curds are rinsed with cold water to remove excess acidity and cool them down.Kneading: The curds are then kneaded gently to improve their texture and consistency.
6. Pressing
Moulding: The curd is placed into a mould to shape the paneer. In larger dairy plants, hydraulic presses are used to apply uniform pressure.Pressing time: The curd is pressed for a period (usually 30-60 minutes) to remove excess whey and compact the curds into a firm block of paneer.
7. Cutting and Packaging
Cutting: After pressing, the paneer is removed from the mould and cut into cubes or slabs of desired size.Packaging: The paneer is packed in hygienic, airtight containers. If needed, it is immersed in water to keep it moist and prevent it from drying out.
8. Storage and Distribution
Refrigeration: The packaged paneer is kept refrigerated (at 4-5°C) to maintain its freshness.Distribution: The final product is distributed to retailers or customers.
Additional Notes for Industrial Scale:
Automation: In a dairy plant, many of the processes like curdling, pressing, and packaging are automated to ensure consistency and hygiene.
Quality control: Continuous monitoring of temperature, acidity, and hygiene standards is crucial to ensure the quality of paneer.
This process yields fresh, soft, and high-quality paneer suitable for commercial distribution.
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