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Malai Paneer

Paneer refers to the milk solids obtained by the acid coagulation of boiled whole milk & subsequent drainage of whey. The acid commonly used are citric in both natural & chemical forms.

Traditionally paneer has been a variety of pressed channa, used mainly in preparing cooked vegetable dishes like palak paneer, paneer butter masala etc.

Process

standardization of whole milk ( 4.5 to 6.0 % fat
pasteurization ( 85° C for 10 mins )
cool at 70 - 75 ° C
coagulation with 1 % citric acid solution
whey draining with muslin cloth

moulding & pressing

kept in chilled water
cutting, packing and storage below
4 ° C


Composition

Moisture
50 - 55 %(not more than 70%)
Total Solids
45 - 50 %(not less than 30%)
Fat
26 - 28 % (Not less than 50 % of dry matter)
pH
6.0

Packing Sizes :
200 gm rotogravure laminated pouch
500 gm rotogravure laminated pouch
1000 gm rotogravure laminated pouch