ISSN 2063-5346
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Nithya Bala Sundari S, Samrin M, Deepak D, Ramanji Reddy E, Menaha R, Harini S J, Chandara Meenu A, Sneka S
» doi: 10.48047/ecb/2023.12.si6.534


A dairy product called mixed millet paneer is made with mixed millet milk as its main component. The goals of this study were to identify the components of paneer and investigate how the quality of paneer was impacted by mixing of millet milk and cow's milk in appropriate ratio. A, B, C, and D are four different compositions of mixed millet paneer, where the ratio of cow's milk to millet milk was 7:3, 5:3, 1:1, and 11:9. Formulation was performed by adjusting the proportion of millet milk and cow's milk. The formulations were all then subjected to sensory analysis. In order to determine the shelf life of the finished product, a microbial analysis of the best mixed millet paneer was done. Then Chemical analysis of the paneer sample was carried out. After all of this research, the best (p <0.05) composition was determined to be blended millet milk at 62.5% and 37.5% respectively. In other compositions, the difference between millet milk and cow's milk had a substantial (p 0.05) impact on the final product's body, colour, taste, texture, and acceptance. The millet paneer was then tested for moisture, fat, protein (% N 6.25), ash content, pH, and acidity. According to the findings, the millet paneer has values of 56.68%, 1.57%, 19.04%, 0.06%, 52.83%, 0.52%, 0.39%, 0.05%, 6.82%, and 0.070%, compared to a control paneer of 55.97%, 18.98%, 19.93%,1.45%, respectively

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