Scribd
Upload
112 views1 page

Paneer Production Process

The milk processing begins with heating to 85-90 degreesC to eliminate harmful microorganisms, followed by cooling to 75-80 degreesC for coagulation. A coagulant is added to curdle the milk, separating curds from whey, which is then drained and pressed to form paneer. The paneer is chilled, stored overnight, diced, vacuum packed, and prepared for distribution.

Uploaded by

ameenkt4m
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
112 views1 page

Paneer Production Process

The milk processing begins with heating to 85-90 degreesC to eliminate harmful microorganisms, followed by cooling to 75-80 degreesC for coagulation. A coagulant is added to curdle the milk, separating curds from whey, which is then drained and pressed to form paneer. The paneer is chilled, stored overnight, diced, vacuum packed, and prepared for distribution.

Uploaded by

ameenkt4m
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 1

The process begins with the receipt of milk, which is then poured into VATs and heated to a

temperature of 85-90 degreesC. This heating step ensures the destruction of any harmful

microorganisms and prepares the milk for coagulation. After heating, the milk is allowed to cool

down to 75-80 degreesC, a temperature range suitable for coagulation.

At this stage, a coagulant is added to the milk. This causes the milk to curdle, separating into curds

and whey. The whey is then separated from the curds by continuous stirring, and subsequently

drained. The curds are allowed to settle for 5-10 minutes, further aiding in whey removal.

Once the curds are adequately settled and drained, they are pressed for 20-30 minutes to remove

any remaining whey and form a solid block of paneer. The formed paneer is then subjected to a

chilling process, where it is dipped in chilled water (6-8 degreesC) for 4 hours. This step helps to

firm up the texture and improve the shelf life of the paneer.

After chilling, the paneer is stored in cold storage overnight, which helps in setting the product.

Following this, the paneer is diced and packed using vacuum packaging materials to maintain

freshness and prevent spoilage. Finally, the product is moved to the storage and dispatch section,

ready for distribution.

You might also like