~ 1198 ~ Journal of Pharmacognosy and Phytochemistry 2018; 7(5): 1198-1202 E-ISSN: 2278-4136 P-ISSN: 2349-8234 JPP 2018; 7(5): 1198-1202 Received: 19-07-2018 Accepted: 21-08-2018 Omveer Singh M. Sc. (Dairy Technology) Scholar, Warner College of Dairy Technology, SHUATS, Allahabad, Uttar Pradesh, India Puneet Arora Assistant Professor, Warner College of Dairy Technology, SHUATS, Allahabad, Uttar Pradesh, India Parimita Assistant Professor, Warner College of Dairy Technology, SHUATS, Allahabad, Uttar Pradesh, India Shimar Mishra Ph. D. (Dairy Technology) Scholar, Warner College of Dairy Technology, SHUATS, Allahabad, Uttar Pradesh, India Binod Kumar Bharti Ph. D. (Dairy Chemistry) Scholar, Warner College of Dairy Technology, SHUATS, Allahabad, Uttar Pradesh, India Prafull Kumar Ph. D. (Dairy Technology) Scholar, Warner College of Dairy Technology, SHUATS, Allahabad, Uttar Pradesh, India Correspondence Omveer Singh M. Sc. (Dairy Technology) Scholar, Warner College of Dairy Technology, SHUATS, Allahabad, Uttar Pradesh, India Studies on physico-chemical and microbiological analysis for preparation of paneer by using buffalo milk and mint Omveer Singh, Puneet Arora, Parimita, Shimar Mishra, Binod Kumar Bharti and Prafull Kumar Abstract Paneer is a kind of soft variety of cheese obtained from heat-acid coagulation of milk. Buffalo milk is better suited for making paneer as compared to cow milk because it produces soft, weak and fragile product and that is considered unsuitable for cooking purposes. In the present study is an attempt to formulate higher nutritional value of paneer with added health benefit by addition of buffalo milk and mint. The buffalo milk has many advantages regarding nutritional qualities and chemical composition as characterized by higher fat, total solids, proteins, caseins, lactose and ash contents than that of cow milk and mint has been used as a medicine. In the present investigation treatment T0, T1, T2, T3 and T4 were formulated in which mint paneer was prepared by using buffalo milk: mint was in the ratio of (100:00, 98:2, 96:4, 94:6 and 92:8) respectively. It was found that among all treatments T2 scored higher in sensory evaluation and was considered as optimized product of mint paneer. The statistically analyzed the mean value of physico-chemical analysis of fat, protein, carbohydrate, ash, Total Solid (TS) and acidity percent of T2 treatment was found to be 21.78, 16.42, 19.51, 2.57, 60.28 and 0.26 respectively. Keywords: Paneer, buffalo milk, mint, health Introduction Paneer Paneer is one of the most important indigenous milk products prepared by a combined action of acid coagulation and heat treatment of milk. Paneer is a kind of soft variety of cheese obtained from heat-acid coagulation of milk. It is also believed that paneer was first developed by Nomads (Khan and Pal, 2011) [10] of south west Asia and later it was spread all over the Asia. Paneer enjoys the status of a national culinary dish in India (Aneja et al., 2002) [2] . Buffalo milk is better suited for making paneer as compared to cow milk because it produces soft, weak and fragile product and that is considered unsuitable for cooking purposes. Buffalo milk is more suitable for paneer manufacture (Bhattacharya et al., 1971; Sachdeva et al., 1985) [4, 14] . This is because of the fact that paneer should have firm and spongy body and close texture. Another reason is that bigger size of fat globules and casein micelles, higher concentration of solid fat, casein, calcium, phosphorus and solvation properties of casein micelles in buffalo milk compared to cow milk makes the former better suitability to paneer making (Sindhu, 1996) [16] . Quality of paneer prepared by various manufacture, which depends upon type of milk, fat percentage, type of coagulant, heat treatment of milk, moisture content and yield of paneer etc. To obtain good quality of paneer, the milk must be fresh and high microbiological standard. Good quality of paneer has a typical acidic flavour with slightly sweet taste, firm and cohesive body and closely smooth texture. Paneer resembles unripened cheese prepared from whole milk and skimmed milk (Bhattacharya et al. 1971) [4] . According to Food Safety and Standards Authority of India (FSSAI, 2011) [7] , paneer can be defined as the product obtained from cow or buffalo milk or a combination thereof by precipitation with sour milk, lactic acid or citric acid. It shall not contain more than 70% moisture and the milk fat content shall not be less than 50% of the dry matter. Paneer has a fairly high level of fat (22–25%), protein (16–18%) and also contains low level of lactose (2.0–2.7%) (Kanawjia and Singh 1996). Paneer is highly nutritious dairy products and it remains about 90 per cent fat and protein, 50 per cent minerals and 10 per cent lactose of the original milk (David, 2012). Paneer is a rich source of protein and available at a comparatively lower cost and also forms an important source for vegetarians. Over and above its high protein content and digestibility, the biological value of protein in Paneer is in the range of 80 to 86 (Khan and Pal, 2011) [10] .