Textural quality profile of goat milk fortified Paneer

The present study was carried out to assess the textural quality profile of goat milk fortified Paneer. Paneer was prepared using buffalo milk with different proportions of goat milk (viz., 25, 50 and 75%) and prepared Paneer was subjected to the textural analysis on TA-XT texture analyzer. On the basis on resulting graph, various textural characteristics like hardness, cohesiveness, adhesiveness, springiness and chewiness were determined. The overall textural profile of Paneer showed that sample T 1 was superior in terms of overall textural profile compared to that of T 0 (control), T 2 and T 3 treatments. The incorporation of goat milk in the buffalo milk up to 25 per cent forms a good textural structure of the Paneer.