Production and quality improvement of Indian cottage cheese (Paneer) using high pressure processing

Paneer, a product of India similar to cottage cheese, was prepared from cow's milk heat-treated (90 degrees C/5 min) (HTMP) or high-pressure (HP) treated (500 MPa/15 min) (HPPMP) for achieving pasteurization. HTMP and HPPMP paneer samples were HP treated (500 MPa for 15 min) again after vacuum packaging to get HTMP/HPP and HPPMP/HPP samples, respectively. The third set of samples were obtained by dipping HTMP and HPPMP paneer samples in 2% lactic acid solution and then subjecting them to the same HP treatment and stamped as HTMP/LA/HPP and HPPMP/LA/HPP, respectively. All six types of vacuum-packed paneer were studied for changes in moisture, acidity, pH, color, texture, and microbiological quality during storage at 5 +/- 1 degrees C and 25 +/- 1 degrees C. High-pressure treatment of milk increased the yield of paneer significantly (P < 0.05) from 13.9 +/- 0.59% (HTMP) to 18.2 +/- 0.32% (HPPMP). Paneer treated with lactic acid and high-pressure treatment (HTMP/LA/HPP and HPPMP/LA/HPP) had higher textural stability than HTMP, HTMP/HPP, HPPMP, and HPPMP/HPP for up to 28 days, but had a reduced moisture content, higher acidity, and lower whiteness index. High-pressure treatment of vacuum-packed paneer (HTMP/HPP and HPPMP/HPP) led to the formation of a more compact paneer matrix (higher hardness), higher moisture expulsion, and yellowness (b*). Thus, high-pressure processing of paneer could pave paths for extending paneer shelf-life without any additives and thermal treatment.

Automated summary

The study compared the changes in texture, moisture, acidity, pH, color, texture, and microbiological quality of paneer obtained through different treatments (heat treatment, high-pressure treatment, lactic acid treatment, etc.) during storage. High-pressure treatment of milk significantly increased the yield of paneer, while the addition of lactic acid and high-pressure treatment may enhance the textural stability of paneer but reduce moisture content and increase acidity. High-pressure processing of vacuum-packed paneer led to a compact paneer matrix with higher hardness, moisture expulsion, and yellowness.