~ 71 ~ The Pharma Innovation Journal 2022; 11(12): 71-76 ISSN (E): 2277-7695 ISSN (P): 2349-8242 NAAS Rating: 5.23 TPI 2022; 11(12): 71-76 © 2022 TPI www.thepharmajournal.com Received: 25-10-2022 Accepted: 28-11-2022 BB Chaudhari Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krushi Vidyapeeth, Parbhani, Maharashtra, India Dr. NS Kamble Assistant prof. Department of Animal Husbandry and Dairy Science, Vasantrao Naik Marathwada Krushi Vidyapeeth, Parbhani, Maharashtra, India SN Waychal Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur, Vasantrao Naik Marathwada Krushi Vidyapeeth, Parbhani, Maharashtra, India SS Bansode Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur, Vasantrao Naik Marathwada Krushi Vidyapeeth, Parbhani, Maharashtra, India Corresponding Author: BB Chaudhari Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur, Vasantrao Naik Marathwada Krushi Vidyapeeth, Parbhani, Maharashtra, India Standardization and estimation of production cost of paneer incorporated with spinach powder BB Chaudhari, Dr. NS Kamble, SN Waychal and SS Bansode Abstract The buffalo milk was used to prepare paneer incorporated with spinach powder which was collected from the local market of Latur. The chemical composition of such buffalo milk had fat 6 percent, solid not fat 9 percent and protein 3.50 percent. Addition of spinach powder was as per the treatments. For optimization of proper spinach powder level in paneer buffalo milk was heated above 90 ºC for 5 min and then cooled to 80 ºC then recommended amount of spinach powder was weighed and added as per treatments to milk followed by continuous stirring to ensure uniform mixing of spinach powder into the milk as per treatment and procedure prescribed in methodology. The cost of paneer preparation under the treatments T1, T2, T3 and T4 were as Rs. 83.6, Rs. 85.1, Rs. 86.6 and Rs.88.1, respectively, for 250 gm of paneer obtained from 1000 ml of buffalo milk. Keywords: Incorporated, spinach powder, optimization, cost of production, expenses Introduction Paneer is prepared by addition of organic acid into milk which is heating at 90 ºC. Paneer is tremendously used in vegetable dishes in Northwest Pakistan. Paneer is generally prepared by coagulation of buffalo milk. The final formed paneer and its quality depends on the quality of buffalo milk, quality of coagulant and temperature at which organic acid is added to milk for coagulation (Masud et al. 2007) [8] . Paneer is a high source of animal protein that is very inexpensive and serves as a significant supply of animal protein for vegetarians. In addition to having a high protein content and digestibility, paneer has a biological value of 80 to 86. Paneer is a low-cost form of animal protein that provides a large amount of animal protein to vegetarians which had higher digestibility (Shrivastava and Goyal, 2007) [11] . Paneer is a South Asian soft cheese made by acid and heat coagulation of milk. It is an unripened cheese that is non-fermentative, non-renneted and non-melting. Paneer is widely consumed in South Asia, either fresh or prepared in a variety of gourmet meals and snacks. Paneer manufacturing is currently widespread over the world. One aspect that has led to increased adoption of paneer in its ability to be deep-fried, making it a favourite for preparing appetisers like pakoras or fried paneer pieces. Paneer is a common raw ingredient in South Asia or the creation of a variety of gourmet meals and snacks Paneer manufacturing is currently widespread over the world (Aneja et al. 2007) [1] . The spinach leaves extract along with milk helps in the reduction of tooth discolouration which is caused by regular consumption of coffee. Most people feel chalky teeth after they consumed raw spinach leaves as salad this is due to oxalic acid content in spinach which is insoluble and deposits over teeth. Drinking milk will exaggerate spinach teeth sensation because oxalic acid is washed out along with milk and teeth become more whitish (Iskandar et al. 2018) [5] . Spinach has a full package of fibers, vitamins (viz. vit. A, C, E, K, B 2 and B 6 ), calcium, magnesium, manganese, iron, folic acid, protein and niacin with other flavonoids due to which it becomes most important leafy vegetable usually consumed after boiling or either fresh raw leaves as a salad. It is also a good source of chlorophyll which is helpful in digestion. Spinach leaves are also helpful in joint pain, inflammation of the lungs, bowel movement, thirst, sore eyes, ringworm scabies and leukoderma (Miri and Roughani 2019) [10] . Spinach leaf powder contains all nutrients such as protein, fiber, antioxidants, and minerals which makes spinach powder an ideal ingredient to be added in the formulation of foods with high nutritional and biological values. In the current experimental study, it is observed that spinach nano powder (0.50 percent, 1 percent, 1.50 percent and 2 percent) was used in the manufacturing of cheese. The quality of the cheese is raised by measuring its chemical composition, colour and sensory parameters.