National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
In the present study, textural and composition parameters of paneer prepared with sheep and camel milk containing with different spices. 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. The high protein and overall solid contents of sheep milk make it particularly appropriate for cheese and yoghurt making. The biological and functional value of camel milk, make it more appropriate for human health. The results of the study indicated that the product has good acceptability and major benefits as human food. The values obtained for texture analysis of spices incorporated sheep and camel milk paneer were found to be appropriate for human consumption.
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