~ 42 ~ International Journal of Chemical Studies 2020; SP-8(5): 42-44 P-ISSN: 2349–8528 E-ISSN: 2321–4902 www.chemijournal.com IJCS 2020; SP-8(5): 42-44 © 2020 IJCS Received: 25-07-2020 Accepted: 28-08-2020 Rohit Meena Assistant Professor Department of Livestock Product Technology Apollo College of Veterinary Medicine Agra Road, Jamdoli Jaipur, Rajasthan, India Basant Bais Professor and Head, Department of livestock product technology, CVAS Bikaner Rajuvas, Bikaner, Rajasthan, India YP Gadekar Scientist ICAR CSWRI Awikanagar Tonk Rajasthan, India Ashok Prajapat Assistant Professor, Department of Livestock Product Technology, IIVER Rohtak, Haryana, India Lokesh Tak PhD scholar, Department of livestock product technology, CVAS Bikaner Rajvas, Bikaner, Rajasthan, India Devender Kumar Scientist, ICAR NRCC Bikaner, Rajasthan, India Corresponding Author: Rohit Meena Assistant Professor Department of Livestock Product Technology Apollo College of Veterinary Medicine Agra Road, Jamdoli Jaipur, Rajasthan, India Studies on preparation and sensory evaluation of paneer developed from sheep and camel milk using different spice Rohit Meena, Basant Bais, YP Gadekar, Ashok Prajapat, Lokesh Tak and Devender Kumar DOI: https://doi.org/10.22271/chemi.2020.v8.i5a.10368 Abstract Spices can work as natural preservative and helps to increase the shelf life of the product. In present study the paneer obtained by admixture of sheep and camel milk in a ratio of 30:70 respectively with the help of citric acid coagulation was evaluated a control sample (T0) was prepared by sheep and camel milk (30:70 ratio) without any spices, different treatments were prepared by adding different spices as T1 was sheep and camel milk paneer with black pepper (0.6%), T2 was sheep and camel milk paneer with black cinnamon (0.6%) and T3 was sheep and camel milk paneer with black pepper + cinnamon (0.3% + 0.3%). The samples of paneer were evaluated by a group of panelists for sensory evaluation using 8 point Hedonic scale. As per results, the black pepper incorporated paneer (T1) had highest overall acceptability. Thus from the present study it may be concluded that the inclusion of spices, enhanced the sensory quality like flavour, color/appearance and overall acceptability of sheep and camel milk paneer and spices like black pepper and cinnamon may be used to incorporate in sheep and camel milk paneer with very good acceptability. Keywords: Sheep milk, camel milk, paneer, spices, black pepper, cinnamon Introduction Sheep milk has high nutritional value and high concentrations of proteins, fats, minerals, and vitamins as compared to the milk of other domestic species. The high levels of protein, fat, and calcium make it an excellent matrix for cheese production (Park et al. 2007). Sheep milk proteins are also important sources of bioactive ACE inhibitory peptides and antihypertensive peptides. They can protect and control microbial infections against non-immune diseases (Atanasova and Ivanova, 2010) [3] . Camel milk is unique in terms of having low fat (1.5-3%) and low protein (2.5%) (Gorachiya, 2017 and Devi, 2018) [6, 4] . Due to low cholesterol, low sugar, high minerals (potassium, sodium, iron, magnesium and zinc), high vitamin C, low protein and high insulin camel milk concentrations differ from other ruminant milk. The values of trace minerals in camel milk were significantly higher than in bovine milk (Agarwal et al. 2004 and Arrowal et al. 2005) [1, 2] . Paneer is of great value in diet, especially in the Indian vegetarian context, because it contains a fairly high level of fat and proteins as well as some minerals, especially calcium and phosphorous. Paneer is a rich source of fat soluble vitamins A, D and animal protein available at a comparatively lower cost and forms an important source of animal protein 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 (Shrivastava and Goyal, 2007) [9] . Now a days there has been increasing trend of the consumers about foods free from chemical preservatives because of their possible toxic effect in human beings. The consumers are also demanding foods with long shelf life and absence of risk of causing food borne diseases. There is an increasing demand for foods containing natural ingredients (Jagannath, 2012) [7] . The spices offer a promising alternative in food safety. The spices have been well known for their medicinal, preservative and antioxidant properties (Souza et al. 2005) [10] . Different spices (black pepper, cardamom, cinnamon and clove) for extending the shelf life of paneer. The order of the relative effectiveness in enhancing shelf life of paneer was cardamom