Influence of Machine Parameters and Coagulant on the Textural Properties of Paneer (Indian Cottage Cheese)

Table 6

Springiness of paneer (mean ± SE) from vinegar and citric acid at different temperatures and different pressure levels.

		Vinegar			Citric acid
T	(MPa)	Buffalo milk	Full cream milk	Cow milk	Buffalo milk	Full cream milk	Cow milk
70°C (T1)	0.3	0.685 ± 0.0018^pq	0.546 ± 0.0019^e	0.646 ± 0.0055^lm	0.758 ± 0.0012^P	0.513 ± 0.0019^D	0.553 ± 0.0066^FG
	0.4	0.665 ± 0.0014^no	0.654 ± 0.0027^mn	0.615 ± 0.0090^ij	0.703 ± 0.0013^O	0.577 ± 0.0012^HI	0.556 ± 0.0061^G
	0.5	0.605 ± 0.0015^i	0.637 ± 0.0013^kl	0.584 ± 0.0057^h	0.655 ± 0.0023^M	0.515 ± 0.0021^D	0.594 ± 0.0052^JK
	0.6	0.585 ± 0.0011^h	0.569 ± 0.0004^fg	0.603 ± 0.0043^i	0.607 ± 0.0003^L	0.494 ± 0.0015^C	0.549 ± 0.0049^FG
80°C (T2)	0.3	0.714 ± 0.0013^r	0.457 ± 0.0012^a	0.654 ± 0.0082^mn	0.703 ± 0.0016^O	0.585 ± 0.0011^IJ	0.584 ± 0.0068^IJ
	0.4	0.686 ± 0.0008^pq	0.605 ± 0.0018^i	0.637 ± 0.0067^kl	0.667 ± 0.0010^N	0.758 ± 0.0012^P	0.528 ± 0.0112^E
	0.5	0.668 ± 0.0005^no	0.655 ± 0.0014^mn	0.559 ± 0.0054^f	0.597 ± 0.0006^KL	0.703 ± 0.0013^O	0.524 ± 0.0076^E
	0.6	0.624 ± 0.0009^jk	0.605 ± 0.0015^i	0.509 ± 0.0048^c	0.567 ± 0.0012^H	0.675 ± 0.0023^N	0.414 ± 0.0046^B
90°C (T3)	0.3	0.697 ± 0.0022^q	0.567 ± 0.0003^fg	0.577 ± 0.0052^gh	0.605 ± 0.0021^L	0.603 ± 0.0015^KL	0.543 ± 0.0072^F
	0.4	0.687 ± 0.0016^pq	0.656 ± 0.0006^mn	0.515 ± 0.0041^d	0.584 ± 0.0016^IJ	0.553 ± 0.0011^FG	0.515 ± 0.0060^D
	0.5	0.655 ± 0.0024^mn	0.612 ± 0.0004^ij	0.494 ± 0.0048^b	0.567 ± 0.0012^H	0.566 ± 0.0023^H	0.492 ± 0.0042^C
	0.6	0.675 ± 0.0021^op	0.574 ± 0.0013^gh	0.450 ± 0.0044^a	0.546 ± 0.0014^FG	0.594 ± 0.0013^JK	0.398 ± 0.0019^A
F-value		259.029			612.703

-Highly significant () at intervals, -significant () at intervals, NS-non significant. Superscripts with same letter indicates that the treatments are on par.