• Samar Jeet Singh
• P.K. Upadhyay
• V.S. Bhadauriya
• Hari Shanker

:The Paneer prepared from the combination by using different temperatures of coagulation (A), coagulants (B), fat percentages (C) and different storage periods (D) for Body & Texture score, the combination of A3xB2xC2xD1 got maximum score (8.380) whereas the least score (5.000) found in A1xB4xC1xD4, A2xB4xC1xD4 and A4xB4xC2xD4. The highest score found in the sample which was coagulated at the temperatures of 800 C by lemon juice with 4.0% of milk fat at 0 day, while lowest score found in sample which was coagulated at the temperatures of using 700 C by ginger extract with 4.0% of milk fat at 12 days in the respect of lactic acid (8.58) as a control treatment. In the results of present investigation, It was observed that the results were very close to them only in case of lactic acid and lemon extract coagulated Paneer. While, it was not recorded same, for the body and texture score obtained from ginger extract and aonla extract coagulated Paneer.

Paneer, Body & Texture, Sensory Quality

"Body and Texture Score of Paneer Prepared from Cow Milk using Herbal Coagulants", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 3, page no.f746-f754, March-2022, Available :http://www.jetir.org/papers/JETIR2203591.pdf

"Body and Texture Score of Paneer Prepared from Cow Milk using Herbal Coagulants", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 3, page no. ppf746-f754, March-2022, Available at : http://www.jetir.org/papers/JETIR2203591.pdf