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how to prepared paneer in Dairy plant

PANEER :-


P
RODUCT 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%)     
                                                 ⇓  
  Heating up to 82 ± 2 C (min) for 30 minutes  
                                                 ⇓   
                   Addition of citric acid (1%of milk)
                                                 ⇓
                                          Coagulation
                                                 ⇓
            Straining of coagulum & drainage of when
                                                 ⇓
Collection of mass & pressing in hoops with min 50 kg wt. for 1 hours
                                                ⇓
 Dip into pasteurized chilled water (4C) for 30 minutes
                                                ⇓
        Cutting and packing poly pouches
                                               ⇓
                      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:

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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