Int.J.Curr.Microbiol.App.Sci (2021) 10(01): 2337-2343 2337 Original Research Article https://doi.org/10.20546/ijcmas.2021.1001.271 Studies on Sensory Evaluation and Proximate Analysis of Camel and Goat Milk Paneer Incorporation of Cardamom and Black Paper Ashok Prajapat 1 *, Basant Bais 2 , Devendra Kumar 3 , Y.P. Gadekar 4 , Rohit Meena 5 and Lokesh Tak 2 1 Department of Livestock Products Technology, IIVER, Rohtak, Haryana 2 Department of Livestock Products Technology, CVAS, RAJUVAS, Bikaner, Rajasthan 3 Division of Livestock Products Technoogy, ICAR-IVRI, Izatnagar, Bareilly, UP 4 National Research Centre on Meat, Hyderabad 5 Department of Livestock Products Technology, Apollo College of Veterinary Medicine Agra Road, Jamdoli, Jaipur, Rajasthan, India *Corresponding author ABSTRACT Introduction Milk and milk products are nutrient-dense foods and their consumption can add diversity to diets. Animal milk play an important role in the diets of children in populations with very low fat intakes and limited access to other animal source foods. Milk contains approximately 3.5% protein of high quality and still considered the nutritionally best International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 10 Number 01 (2021) Journal homepage: http://www.ijcmas.com In present study the paneer is obtained by camel and goat milk (70:30) used for ready to cook milk product by incorporating spices. The sensory evaluation of spices incorporated camel and goat milk paneer was performed by using 8-point hedonic scale by a group of panellists to know the sensory characteristics such as appearance and colour, flavour, body and texture and overall acceptability. 0.6% cardamom incorporated camel and goat milk paneer (T 2 ) had obtained maximum overall acceptability 7.27 ± 0.009. Proximate study concluded that the overall proximate composition of paneer showed a wide variation in value of Moisture content, Crude Protein (CP), Ether Extract (EE), Crude Fibre (CF) and Total ash for control and all treatment samples. From the study it was concluded that spices incorporated camel and goat milk paneer could be products as of developed products (T 0 , T 1 , T 2 and T3) and the same could be used for its shelf life study during refrigerated storage. Keywords Camel milk, Goat milk, Paneer, Spices, Black pepper, Cardamom Accepted: 15 December 2020 Available Online: 10 January 2021 Article Info