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    Imitate Paneer PDF

    Uploaded by

    Sheetal
    The document provides a recipe and process for making imitation paneer. The recipe calls for 3.5% vegetable fat, 9.5% skimmed milk powder, 0.1-0.2% KreAmaze I 1200, and 86.9% water. The coagulant solution is made by combining 0.3% calcium lactate and 0.25% GDL in 9.45% water. The process involves heating milk, adding coagulant solution, allowing coagulation, pressing the curds, weighing, packaging, and storing the final product.

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    © All Rights Reserved
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    Imitate Paneer PDF

    Uploaded by

    Sheetal
    264 views2 pages
    The document provides a recipe and process for making imitation paneer. The recipe calls for 3.5% vegetable fat, 9.5% skimmed milk powder, 0.1-0.2% KreAmaze I 1200, and 86.9% water. The coagulant solution is made by combining 0.3% calcium lactate and 0.25% GDL in 9.45% water. The process involves heating milk, adding coagulant solution, allowing coagulation, pressing the curds, weighing, packaging, and storing the final product.

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    Imitate paneer.pdf

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    The document provides a recipe and process for making imitation paneer. The recipe calls for 3.5% vegetable fat, 9.5% skimmed milk powder, 0.1-0.2% KreAmaze I 1200, and 86.9% water. The coagulant solution is made by combining 0.3% calcium lactate and 0.25% GDL in 9.45% water. The process involves heating milk, adding coagulant solution, allowing coagulation, pressing the curds, weighing, packaging, and storing the final product.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    264 views2 pages

    Imitate Paneer PDF

    Uploaded by

    Sheetal
    The document provides a recipe and process for making imitation paneer. The recipe calls for 3.5% vegetable fat, 9.5% skimmed milk powder, 0.1-0.2% KreAmaze I 1200, and 86.9% water. The coagulant solution is made by combining 0.3% calcium lactate and 0.25% GDL in 9.45% water. The process involves heating milk, adding coagulant solution, allowing coagulation, pressing the curds, weighing, packaging, and storing the final product.

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    © All Rights Reserved
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    Recipe and Process for Imitate Paneer

     Recommended Recipe:
    Ingredient
    %
    (3.5% Fat, 9% SNF)
    Vegetable Fat of Adani Wilmar
    3.5
    (WilKrim 3500)
    Skimmed Milk Powder 9.5
    KreAmaze I 1200 0.1 – 0.2
    Water 86.9
    Total 100
    Coagulant Solution
    Calcium Lactate 0.3
    GDL 0.25
    Water 9.45

     Process Flowchart For Making Coagulant Solution:


    Weigh required quantity of GDL and Calcium Lactate and make blend

    Weigh Require Quantity of preheated Water (up to 75-80°C)

    Add Prepared blend in preheated water and dissolved it properly by vigorous mixing
    and keep it for hydration for half an hour at 85°C

     Process Flowchart For Making Imitate Paneer:


    Take required quantity of Water in vessel

    Heat the Water up to 45-50ºC

    Add 50% of required quantity of Skimmed Milk Powder

    Dissolve the Skimmed Milk Powder by vigorous agitation

    Heat the Milk up to 70 ºC

    Add remaining 50% Skimmed Milk Powder - KreAmaze I 1200 Blend and
    Vegetable Fat (i.e. WilKrim 3500) by vigorous agitation

    Address : Block no. 2545, Nr. Ashok Rice Mill, Naj Road, Jetalpur, Ahmedabad-382426
    Phone : 079-26580481, Email : info@gujaratenterprise.co.in
    Homogenize the milk at 75 ºC (Two Stage, i.e. 2500psi and 500 psi)

    Heat the milk mix up to 95 ºC

    Cool down the milk up to 82 ºC

    Addition of hydrated Coagulant solution slowly with gentle agitation

    Put the milk for coagulation for 12-15 min

    Filter the coagulum by muslin cloth and drain the whey

    Pack the coagulum in mold and apply pressure of 4-6 Kg/cm² weight load for 12-15 minutes

    After pressing, take the weight of the Paneer

    Place the Paneer in chilled water in immersed condition for 1-2 hours at 5°C

    After that, again weigh the Paneer and calculate the Yield%

    Cut the Paneer slab in appropriate size and packed in Pouch

    Store the packed samples at 5°C or for frozen condition (for long term)

    Address : Block no. 2545, Nr. Ashok Rice Mill, Naj Road, Jetalpur, Ahmedabad-382426
    Phone : 079-26580481, Email : info@gujaratenterprise.co.in

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