Comparison of quality characteristics of full fat and low fat paneer developed from yak milk

Growing health concerns of consuming high fat products offer scope to develop low fat foods. Therefore, a study was undertaken to compare quality attributes of full fat and low fat paneer prepared from yak milk. Optimisation of fat to 1% level significantly increased density in yak milk. Moisture and ash significantly increased but yield and fat decreased in low fat yak milk paneer. No significant difference in microbial load was observed between full fat and low fat paneer. An acceptable low fat paneer with improved body and texture can be prepared with 1% fat in yak milk.