i

STUDIES ON MANUFACTURE OF PANEER BY INCORPORATION

OF MINT (Mentha arvensis)

by

Miss. Mulla Sajida Abdulrashid

(Reg. No. 2021/133)

A Thesis submitted to the

MAHATMA PHULE KRISHI VIDYAPEETH,
RAHURI - 413 722, DIST. AHMEDNAGAR,
MAHARASHTRA, INDIA
in partial fulfilment of the requirements for the degree
of

MASTER OF SCIENCE (AGRICULTURE)

in

DAIRY SCIENCE

DEPARTMENT OF ANIMAL HUSBANDRY AND DAIRY SCIENCE

POST GRADUATE INSTITUTE,

MAHATMA PHULE KRISHI VIDYAPEETH,
RAHURI - 413 722, DIST. AHMEDNAGAR,
MAHARASHTRA, (INDIA)
2024
 ii

STUDIES ON MANUFACTURE OF PANEER BY INCORPORATION

OF MINT (Mentha arvensis)

by

Miss. Mulla Sajida Abdulrashid

(Reg. No. 2021/133)

A Thesis submitted to the

MAHATMA PHULE KRISHI VIDYAPEETH,
RAHURI - 413 722, DIST. AHMEDNAGAR,
MAHARASHTRA, INDIA
in partial fulfillment of the requirements for the degree
of

MASTER OF SCIENCE (AGRICULTURE)

in

DAIRY SCIENCE
APPROVED BY

Dr. D.K. Kamble

(Chairman and Research Guide)

Dr. B.D. Patil Dr. S.B. Jadhav

(Committee Member) (Committee Member)

Dr. S.D. Shinde

(Committee Member)
.

DEPARTMENT OF ANIMAL HUSBANDRY AND DAIRY SCIENCE

POST GRADUATE INSTITUTE,
MAHATMA PHULE KRISHI VIDYAPEETH,
RAHURI - 413 722, DIST. AHMEDNAGAR,
MAHARASHTRA, (INDIA)
2024
 iii

CANDIDATE’S DECLARATION

I hereby declare that this thesis or part

there of has not been submitted
by me or other person to any
other University or Institute
for a Degree or
Diploma

Place : MPKV, Rahuri (Sajida A. Mulla)

Dated : / /2024
 iv

Dr. D.K. Kamble

Head,
Department of Animal Husbandry and Dairy Science,
Mahatma Phule Krishi Vidyapeeth,
Rahuri – 413 722, Dist. Ahmednagar,
Maharashtra, India

CERTIFICATE

This is to certify that the thesis entitled “STUDIES ON

MANUFACTURE OF PANEER WITH INCRPORATION OF MINT
(Mentha arvensis)”, submitted to the Faculty of Agriculture, Mahatma
Phule Krishi Vidyapeeth, Rahuri, Dist. Ahmednagar, Maharashtra (India), in
partial fulfilment of the requirements for the degree of MASTER OF
SCIENCE (AGRICULTURE) in DAIRY SCIENCE, embodies results of
piece of bona fide research work carried out by MISS. MULLA SAJIDA
ABDULRASHID, under my guidance and supervision and that no part of
the thesis has been submitted to any other degree or diploma.
The assistance and help received during the course of this
investigation have been duly acknowledged.

Place : MPKV, Rahuri (D.K. Kamble)

Date : / /2024 Research Guide
 v

Dr. D.K. Kamble

Head,
Department of Animal Husbandry and Dairy Science,
Mahatma Phule Krishi Vidyapeeth,
Rahuri - 413 722, Dist. Ahmednagar,
Maharashtra, (INDIA)

CERTIFICATE

This is to certify that the thesis entitled “STUDIES ON

MANUFACTURE OF PANEER WITH INCRPORATION OF MINT
(Mentha arvensis)”, submitted to the Faculty of Agriculture, Mahatma
Phule Krishi Vidyapeeth, Rahuri, Dist. Ahmednagar, Maharashtra (India), in
partial fulfilment of the requirements for the degree of MASTER OF
SCIENCE (AGRICULTURE) in DAIRY SCIENCE, embodies results of
piece of bona fide research work carried out by MISS. MULLA SAJIDA
ABDULRASHID, under the guidance and supervision of Dr. D.K. KAMBLE,
Head, Department of Animal Husbandry and Dairy Science, Mahatma Phule
Krishi Vidyapeeth, Rahuri - 412 722, Dist. Ahmednagar, Maharashtra State (India)
and that no part of the thesis has been submitted for any other degree or diploma.

Place : MPKV, Rahuri

Date : / /2024 (D.K. Kamble)
 vi

Dr. S.B. Kharbade

Associate Dean,
Post Graduate Institute,
Mahatma Phule Krishi Vidyapeeth,
Rahuri - 413 722, Dist. Ahmednagar,
Maharashtra, (INDIA)

CERTIFICATE

This is to certify that the thesis entitled “STUDIES ON

MANUFACTURE OF PANEER WITH INCRPORATION OF MINT
(Mentha arvensis)”, submitted to the Faculty of Agriculture, Mahatma
Phule Krishi Vidyapeeth, Rahuri, Dist. Ahmednagar, Maharashtra (India), in
partial fulfilment of the requirements for the degree of MASTER OF
SCIENCE (AGRICULTURE) in DAIRY SCIENCE, embodies results of
piece of bona fide research work carried out by MISS. MULLA SAJIDA
ABDULRASHID, under the guidance and supervision of Dr. D.K. KAMBLE,
Head, Department of Animal Husbandry and Dairy Science, Mahatma Phule
Krishi Vidyapeeth, Rahuri - 412 722, Dist. Ahmednagar, Maharashtra State (India)
and that no part of the thesis has been submitted for any other degree or diploma.

Place : MPKV, Rahuri

Date : / /2024 (S.B. Kharbade)
 vii

ACKNOWLEDGEMENT

“To get about our work with pleasure,

To greet others with a word of encouragement,
To be happy in the present and confident of the future,
This is to have achieved some measure of success of life.”
Acknowledgement in its true essence give us an opportunity to remember and
express our feeling for those whom we have a revere. When the going gets tough and
tougher, the helping hand offered by all the near and dear ones is always remembered
with gratitude. Words may not be enough to express such feelings. Yet, these lines are
without any exaggeration, may humble expression of the feelings, which cause straight
from my heart. A formal statement of acknowledgement will hardly meet the ends of
justice in the matter of expression of my deeply felt sincere and heartiest gratitude to my
Research Guide and the chairman of my advisory committee, Dr. D.K. Kamble, Head,
Department of Animal Husbandry and Dairy Science M.P.K.V, Rahuri who graciously
provided me an opportunity to derive advantage of his meticulous guidance, supervision,
prolific discussion, healthy criticism from time to time, outstanding cooperation,
diligence and soothing parental affection during the entire course of investigation and
construction of this manuscript.
It is my proud privilege to offer sincere and well devoted thanks to Dr.
Prashantkumar Patil, Hon.Vice-Chancellor, M.P.K.V., Rahuri and Dr. D.D. Pawar,
Dean, Faculty of Agriculture, M.P.K.V., Rahuri and Dr. S.B. Kharbade, Associate Dean,
Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri for their directives
and time-to-time help during the experimentation of research work.
The words at my command are in adequate in forms as well as spirit to convey the
depth of my feelings of gratitude to Dr. D.K. Kamble, Head, Department of Animal
Husbandry and Dairy Science M.P.K.V, Rahuri for his keen interest and encouragement
during this research work.
Words in my dictionary are not sufficient to describe the co-operation, valuable
suggestions, healthy criticism and parental affection of my advisory committee members
Dr. B.D. Patil, Assistant Professor, Department of Animal Husbandry and Dairy Science,
M.P.K. V, Rahuri, Dr. S.B. Jadhav, Associate Professor, AICRP on Fruits, M.P.K.V.,
Rahuri, Dr. S.D. Shinde, Assistant Professor, Department of Statistics M.P.K.V, Rahuri,
for their valuable suggestions and encouragement during the research work and critical
reviewing of manuscript.
I also take this opportunity to extend my heartful gratitude to, Dr. D.K. Deokar,
Associate Professor, Dr. A.T. Lokhande, Associate Professor, Dr. S.A. Dhage,
Associate Professor(Academic Incharge), Dr. B.D. Patil, Associate Professor,
 viii

Department of Animal Husbandry and Dairy Science, for their kind cooperation and
constant encouragement.
I express my regards to Prof. M.R.Patil, University Librarian, M.PK.V. Rahuri
and his office staff for their kind co-operation during the course of my post graduate
study.
I am also thankful to Mr. C.S. Yelwande, Agril. Assistant, Animal Husbandry and
Dairy Science PGI, MPKV, Rahuri and A.C. Bachkar mama, Miss. Sale mam
Department of Animal Husbandry and Dairy Science PGI, MPKV, Rahuri for their co-
operation during my research work.
Time stops moving when I think of acknowledging the jovial company of my
batchmates especially Miss. Ankita Yadav, Miss.Namrata Kakade, Miss. Ashwini
Kachave, Miss. Divya Bhor, Miss. Kalayani Auti, Miss. Nayana Adak, Mr. Vijay Vasekar,
Mr. Ashish Balgude, Mr.Rahul Shete, Mr. Vishal Madavi, Mr. Fardeen Shaikh for their
nice company, proper guidance, co- operation, encouragement, friendly attitude and
congenial support towards me during my research work. I acknowledge the guidance and
advice extruded by my seniors especially Miss. Soni Khobragade, Miss. Savita Kamble,
Miss. Prajakta Patil Miss. Sneha Danole, Miss. Manali Jamdar, Miss. Arati Patil, Miss.
Akanksha Nagtilak, Miss. Deepali Khavale, Miss. Pallavi Hare, Mr. Kartik Kubade,
Mr.Chetan Chougule, for their immense support and encouragement in my research work
and my unforgettable friends especially Miss. Shubhangi Khote, Miss. Shivani Londhe,
Miss. Chaitalee Shinde, Miss. Dnyaneshwari Saste, Miss. Sandhya Sawant, Miss. Pooja
Pujari, Miss. Heena Shaikh, Mr. Saurabh Thube, Mr. Mahendra Kodag and who directly
or indirectly gave encouragement and humorous company all the way. I would also like
to thank my worthy juniors Tejaswini, Tejashri, Harshada, Harshu, Yogeshree. Sharayu,
Prachi for their kind co-operation and support.
There are no words to express my feelings of adoration, love, respect and
obligation to my beloved parents, who molded me to what I am. My dearest mother Sau.
Fatima Mulla and my beloved father, Shri. Abdulrashid Mulla taught me to lead an
obedient, trustworthy and simple life, which constantly guided as a lighted lamp and
their ambitious encouragement, continued calm endurance, constant support and
affection showered on me throughout my educational endeavor. I am so lucky to have
caring and supporting sisters Zulekha, Sadika, Ayesha, Muskan, Sabah who stood as
pillar behind me and helped me to make my future bright.
I am also obliged to all authors past and present whose literatures have been
cited in this manuscript.
This list is obviously incomplete, but let me submit that the omissions are
inadvertent and I once again record my deep-felt gratitude to all those who have
cooperated, either directly or indirectly, with me in this endeavor.

Place: M.P.K.V., Rahuri

Date: / /2024 (Sajida A. Mulla)
 ix

CONTENTS
Chapter Title Page
No. No.
CANDIDATE’S DECLARATION iii
CERTIFICATE OF RESEARCH GUIDE iv
CERTIFICATE OF HEAD OF THE DEPARTMENT v
CERTIFICATE OF ASSOCIATE DEAN vi
ACKNOWLEDGEMENTS vii
CONTENTS ix
LIST OF TABLES xiv
LIST OF FIGURES xvi
LIST OF PLATES xvii
LIST OF ABBREVIATIONS xviii
ABSTRACTS xx
1 INTRODUCTION 1
2 REVIEW OF LITERATURE 5
2.1 Historic perspectives of paneer 6
2.2 Definition and description of paneer 6
2.3 Technology of paneer making 8
2.3.1 Traditional method 8
2.3.2 Improved method 8
2.3.3 Types of milk used for production of paneer 9
2.3.4 Types of coagulants used for paneer 9
2.3.5 Heat treatment to milk and coagulation temperature 9
2.3.6 Composition of paneer 10
2.3.7 Use of non dairy ingredients in preparation of Paneer 11
2.4 Packaging of paneer 13
2.5 Judging and grading of paneer 14
2.6 Storage and shelf life of paneer 16
2.7 Microbiological quality of paneer 18
2.8 Nutritional Importance of paneer 20
2.9 Uses of Menthol 22
2.10 Functional value of Menthol 24
2.11 Nutritional value of Menthol 30
 x

3 MATERIAL AND METHODS 31

3.1 Materials 31
3.1.1 Glassware 31
3.1.2 Weighing Balance 31
3.1.3 Autoclave 31
3.1.4 Hot Air Oven 31
3.1.5 Incubator 31
3.1.6 Refrigerator 31
3.1.7 Chemicals 31
3.1.8 Muslin Cloths 32
3.1.9 Media Ingredient 32
3.1.10Vessels 32
3.1.11Laminar Air Flow 32
3.1.12 pH Meter 32
3.1.13 Muffle Furnace 32
3.1.14 Ingredients 32
3.1.14.1 Milk 32
3.1.14.2 Coagulant 32
3.1.14.3 Mint 32
3.1.14.4 Salt 33
3.2 Methodology 33
3.2.1 Preparation of mint juice 33
3.2.2 Preparation of mint powder 33
3.2.3 Paneer preparation 33
3.3 Optimization of ingredients 33
3.3.1 Selection of form of mint 33
3.3.2 Treatment details 33
3.3.3 Stage of addition of mint 35
3.3.4 Optimization of level of selected mint form 35
3.4 Product evaluation 35
3.4.1 Sensory evaluation 35
3.4.2 Storage study 35
3.5 Analytical method 36
 xi

3.5.1 Physico-chemical analysis of Milk 36

3.5.1.1 Fat 36
3.5.1.2 Protein 36
3.5.1.3 Lactose 36
3.5.1.4 Ash 36
3.5.1.5 Total solids 36
3.5.1.6 Acidity 36
3.5.1.7 pH 36
3.5.2 Mint juice 36
3.5.2.1 Moisture content 36
3.5.2.2 Fat 36
3.5.2.3 Protein 37
3.5.2.4 Ash 37
3.5.2.5 Titratable acidity 37
3.5.2.6 pH 37
3.5.3 Physicochemical analysis of paneer 37
3.5.3.1 Determination of fat 37
3.5.3.2 Determination of protein 37
3.5.3.3 Determination of moisture 38
3.5.3.4 Determination of total solids 39
3.5.3.5 Determination of acidity 39
3.5.3.6 Determination of pH 40
3.5.3.7 Determination of ash 40
3.5.3.8 Determination of lactose 40
3.5.4 Microbial analysis of Paneer 40
3.5.4.1 Standard Plate Count (SPC) 41
3.5.4.2 Yeast and Mould Count (YMC) 41
3.5.4.3 Coliform Count (CC) 41
3.6 Cost Structure 42
3.7 Cost structure 42
3.8 Statistical Design 42
4 RESULTS AND DISCUSSION 43
4.1 Chemical composition of milk 43
4.2 Chemical composition of mint juice 44
 xii

4.3 Optimization of ingredients 44

4.3.1 Selection of form of mint 44
4.3.1.1 Flavour 45
4.3.1.2 Body and texture 45
4.3.1.3 Colour and appearance 45
4.3.1.4 Overall acceptability 46
4.3.2 Selection of stage of addition of mint in Paneer 46
4.3.2.1 Flavour 46
4.3.2.2 Body and texture 47
4.3.2.3 Colour and appearance 47
4.3.2.4 Overall acceptability 48
4.3.3 Selection of level of mint juice added in Paneer 48
4.3.4 Effects of levels of mint juice on sensory score of 48
Paneer
4.3.4.1 Flavour 49
4.3.4.2 Body and texture 49
4.3.4.3 Colour and appearance 50
4.3.4.4 Overall acceptability 50
4.3.5 Effects of level of mint juice on physico-chemical 51
constituents of Paneer
4.3.5.1 Moisture 51
4.3.5.2 Fat 52
4.3.5.3 Protein 53
4.3.5.4 Lactose 53
4.3.5.5 Ash 54
4.3.5.6 Total solids 54
4.3.5.7 Titratable acidity 54
4.3.5.8 pH 55
4.3.6 Effect of levels of mint juice on microbial quality of 55
paneer
4.3.6.1 Standard plate count 55
4.3.6.2 Yeast and mould count 56
4.3.6.3 Coliform count 56
4.3.7 Optimized flow diagram for preparation of mint paneer 57
 xiii

4.4 Storage studies 57

4.4.1 Changes in sensory score of mint paneer during storage 57
at 5 ± 1°C
4.4.1.1 Colour and appearance 57
4.4.1.2 Body and texture 58
4.4.1.3 Flavour 59
4.4.1.4 Overall acceptability 60
4.4.2 Changes in physico-chemical composition of mint 61
paneer stored at 5 ± 1°C
4.4.2.1 Moisture 61
4.4.2.2 Fat 62
4.4.2.3 Protein 63
4.4.2.4 Lactose 64
4.4.2.5 Ash 64
4.4.2.6 Total solids 65
4.4.2.7 Titratable acidity 66
4.4.2.8 pH 67
4.4.3 Changes in microbial quality of paneer stored at 5 ± 1°C 68
4.4.3.1 Standard plate count 68
4.4.3.2 Yeast and mould count 68
4.4.3.3 Coliform count 69
4.5 Consumer acceptance study of mint paneer 69
4.5.1 Profile of the consumers 70
4.5.2 Willingness of purchasing paneer 71
4.5.3 Acceptance of mint paneer 71
4.6 Cost of production of mint paneer 71
5. SUMMARY AND CONCLUSION 73
6. LITERATURE CITED 83
7. APPENDIX 97
8. VITAE 101
 xiv

LIST OF TABLES
Sr. Title Page
No.
4.1 Chemical analysis of milk 43
4.2 Chemical analysis of mint juice 44
4.3 Effect of form of mint on sensory attributes of paneer 45
4.4 Effect of stage of mint addition on sensory attributes of paneer 47
4.5 Effect of levels of mint juice on sensory score of paneer 49
4.6 Effect of levels of mint juice on physico-chemical constituents of 52
paneer
4.7 Effect of levels of mint juice on microbial analysis of paneer 56
4.8 Changes in score for colour and appearance of mint paneer during 58
storage at refrigerated temperature
4.9 ANOVA for changes in score for colour and appearance of mint paneer 58
samples during storage at refrigerated temperature.
4.10 Changes in sensory score for body and texture of mint paneer samples 59
during storage at 5 ± 10C
4.11 ANOVA for Changes in score for body and texture of mint paneer 59
during storage at 5 ± 10C
4.12 Changes in score for flavour of mint paneer during storage at 5 ± 10C 60
4.13 ANOVA for Changes in score for flavour of mint paneer samples 60
during storage at 5 ± 10C
4.14 Changes in score for overall acceptability of mint paneer during storage 60
at 5 ± 1ºC
4.15 ANOVA for Changes in score for overall acceptability of mint paneer 61
during storage at 5 ± 10C
4.16 Changes in moisture content of mint paneer during storage at 5 ± 10C 61
4.17 ANOVA for Changes in moisture content of mint paneer during storage 62
at 5 ± 10C
4.18 Changes in fat content of mint paneer during storage at 5 ± 10C 62
4.19 ANOVA for Changes in fat content of mint paneer during storage at 5 ± 63
10 C
4.20 Changes in protein content of mint paneer during storage at 5 ± 10C 63
4.21 ANOVA for Changes in protein content of paneer samples during 63
storage at 5 ± 10C
 xv

List of Table contd….

Sr. Title Page
No.
4.22 Changes in lactose content of mint paneer during storage at 5 ± 10C 64
4.23 ANOVA for Changes in lactose content of mint paneer during storage 64
at 5 ± 10C
4.24 Changes in for ash of mint paneer during storage at 5 ± 10C 65
4.25 ANOVA for Changes in ash content of mint paneer during storage at 5 65
± 10 C
4.26 Changes in total solid content of mint paneer during storage at 5 ± 10C 65
4.27 ANOVA for Changes in total solid content of mint paneer during 66
storage at 5 ± 10C
4.28 Changes in acidity (per cent LA) of mint paneer during storage at 5 ± 66
10 C
4.29 ANOVA for Changes in acidity of mint paneer during storage at 5 ± 67
10 C
4.30 Changes in pH of paneer samples during storage at 5 ± 10C 67
4.31 ANOVA for Changes in pH of mint paneer during storage at 5 ± 10C 67
4.32 Changes in SPC (104 cfu/ml) of mint paneer during storage at 5 ± 10C 68
4.33 ANOVA for Changes in SPC (104 cfu/ml) of mint paneer during storage 68
at 5 ± 10C
4.34 Changes in YMC (101 cfu/ml) of mint paneer during storage at 5 ± 10C 69
4.35 ANOVA for Changes in YMC (101 cfu/ml) of mint paneer during 69
storage at 5 ± 10C
4.36 Profile of the consumers 70
4.37 Willingness of purchasing Paneer 71
4.38 Acceptance of Paneer 71
4.39 Cost model for production of 100 kg mint Paneer 72
 xvi

LIST OF FIGURES
Figure Title Between
No. Page
3.2.1 Flow chart of preparation of mint juice 33
3.2.2 Flowchart of preparation of mint powder 33
3.2.3 Flow diagram for preparation of paneer 33
4.1 Selection of form of mint for preparation of paneer 46-47
4.2 Selection of Stage of addition of mint in Paneer 46-47
4.3 Effect of levels of mint juice on sensory score of paneer 50-51
4.4 Effect of levels of mint juice on Moisture content of paneer 50-51
4.5 Effect of levels of mint juice on Fat and Protein content of paneer 52-53
4.6 Effect of levels of mint juice on lactose content of paneer 52-53
4.7 Effect of levels of mint juice on Ash, acidity content of paneer 54-55
4.8 Effect of levels of mint juice on Total Solid content of paneer 54-55
4.9 Effect of levels of mint juice on pH content of paneer 56-57
4.10 Effect of levels of mint juice on Standard plate count of paneer 56-57
4.11 Effect of levels of mint juice on Yeast and mould count of paneer 56-57
4.12 Changes in colour and appearance score of Paneer sample during 58-59
storage at temperature (5 ± 10C)
4.13 Changes in body and texture score of Paneer sample during 58-59
storage at temperature (5 ± 10C)
4.14 Changes in flavour score of Paneer sample during storage at 58-59
temperature (5 ± 10C)
4.15 Changes in overall acceptability score of Paneer sample during 60-61
storage at temperature (5 ± 10C)
4.16 Changes in moisture per cent of Paneer sample during storage at 60-61
temperature (5 ± 10C)
4.17 Changes in fat per cent of Paneer sample during storage at 60-61
temperature (5 ± 10C)
4.18 Changes in protein per cent of Paneer sample during storage at 64-65
temperature (5 ± 10C)
4.19 Changes in lactose per cent of Paneer sample during storage at 64-65
temperature (5 ± 10C)
4.20 Changes in ash content of Paneer sample during storage at 64-65
temperature (5 ± 1 0C)
 xvii

List of Figure contd…

Figure Title Between
No. Page
4.21 Changes in total solids per cent of Paneer sample during storage 66-67
at temperature (5 ± 10C)
4.22 Changes in acidity per cent of Paneer sample during storage at 66-67
temperature (5 ± 10C)
4.23 Changes in pH of Paneer sample during storage at temperature (5 66-67
± 10C)
4.24 Changes in standard plate counts of Paneer sample during storage 68-69
at temperature (5 ± 10C)
4.25 Changes in yeast and mould counts of Paneer sample during 68-69
storage at temperature (5 ± 10C)

LIST OF PLATES
Plate Title Between
No. Pages
1. Mint 34-35
2. Forms of mint 34-35
3. Paneer with different forms of mint 36-37
4. Treatment combination 36-37
5. Best treatment 36-37
 xviii

LIST OF ABBREVIATIONS
% : Per cent
0
C : Degree Celcius
@ : At the rate
AAU : Assigned Amount Unit
AR : Analytical Reagent
A.O.A.C. : Association of analytical communities.
AD : Anno Domini
BD : Twice Daily
BHA : Butylated Hydroxyl Anisole
BIS : Bureau of Indian Standards
BOD : Biological Oxygen Demand
BV : Biological Value
C : Control
CC : Coliform Count
CAGR : Compound Annual Growth Rate
CE : Crude Extract
CD : Critical Difference
cfu/g : Colony forming unit per gram
cm : Centimetre (s)
DS : Thrice Daily
DPPH : 2,2-diphenyl-1-picrylhydrazyl
et al., : And Other (et alli)
EDTA : Ethylene Diamine Tetraacetic Acid
FAO : Food and Agriculture Organization
FIC : Fractional Inhibitory Concentration
FICI : Fractional Inhibitory Concentration Index
Fig. : Figure
FSSAI : Food Safety and Standard Authority of India
g : Gram
GC : Gas Chromatography
GC FID : Gas Chromatography with Flame Ionization Detector
GC MS : Gas Chromatography coupled to Mass Spectrometry
System
GR : Guaranteed Reagent
h : Hour (s)
HPTLC : High Performance Thin Layer Chromatography
i.e. : That is
IMARC : International Market Analysis Research and
Consulting Group
IS : Indian standards
ISO : International Organisation for standardization
Kcal : kilo calorie
lit. : Litre
 xix

% LA : per cent lactic acid

LDPE : Low Density Poly Ethylene
LR : Laboratory Reagent
mg : milligram
min : Minutes
ml : millilitre
MG : Microbial Growth
MBC : Minimum Bacterial Concentration
MIC : Minimum Inhibitory Concentration
MPEO : Mentha Piperminta Essential Oil
MPKV : Mahatma Phule Krishi Vidyapeeth
MPN : Most Probable Number
N : normality
No. : Number (s)
N.D.D.B : National Dairy Development Board
N.D.R.I. : National Dairy Research Institute
NPU : Net Protein Utilization
OECD : Organization for Economic Cooperation and
Development
PDA : Potato Dextrose Agar
PE : Poly Ethylene
PER : Protein Equality Ratio
PFA : Prevention of Food Adulteration
RSA : Radical Scavenging Activity
RTS : Ready To Serve
S.E. : Standard Error
SNF : Solid not fat
SPC : Standard plate count
TBHQ : Tertiary Butyl Hydro-Quinone
TPLC : Total phenolic content
TS : Total Solids
UV : Ultra violet
viz. : Namely
VAC : Vertical Autoclave
VRBA : Violet Red Bile Agar
Wt. : Weight
w/v : Weight by volume
WBMMB : Whey based mango mint beverage
μ : Micron
YMC : Yeast and Mold Count
 xx

ABSTRACT
STUDIES ON MANUFACTURE OF PANEER WITH INCORPORATION
OF MINT (Mentha arvensis)
by
Miss. Mulla Sajida Abdulrashid
A candidate for the degree
of
MASTER OF SCIENCE (AGRICULTURE)
In
DAIRY SCIENCE
2024
Research Guide : Dr. D.K. Kamble
Department : Animal Husbandry and Dairy Science
Major Discipline : Dairy Science

The present study entitled “Studies on manufacture of Paneer with

incorporation of mint” was carried out in the laboratory of Department of Animal
Husbandry and Dairy Science, Post Graduate Institute, M.P.K.V., Rahuri. The main
objective of this research work was to optimize the levels of addition of mint in paneer.
Paneer, is a popular indigenous acid-heat coagulated nutritious dairy
product of India, is similar to unripe variety of soft cheese which is used in the preparation
of a variety of culinary dishes and snacks.
The paneer samples were prepared by using cow milk procured from
Research cum Development Project (RCDP) on Cattle, M.P.K.V., Rahuri, Dist.
Ahmednagar and analyzed for their physico- chemical, sensory and microbial quality.
Trial was conducted to finalize form of mint to be incorporated into
paneer. For that two forms of mint i.e. mint powder and mint juice were used. Paneer
prepared by addition of mint juice resulted in maximum sensory perception and thus
selected for further study. From examination of manufacturing process for paneer it can
be envisaged that there are three possible way to add mint into paneer i.e. Raw milk
stage, after heat treatment of milk (at 60°C), after heat treatment of milk (at 72°C).
Paneer prepared by addition of mint juice at 72°C resulted in maximum sensory
perception and thus selected for further study.
 xxi

Abstract contd…. Miss. Mulla Sajida Abdulrashid

In this studies, mint was incorporated in paneer at the rate of 1.0, 2.0, 3.0
per cent of milk and best one treatment combination (2 %) was selected on the basis of
sensory evaluation. This sample was subjected to sensory, physico-chemical and
microbial evaluation when fresh and after the 3 days interval up to 12 days at 5±1 0C in
storage.
The paneer prepared by adding 2.0 per cent mint extract showed highest
overall acceptability sensory score 8.26 among different levels of mint. The chemical
composition of paneer prepared by addition of 2.0 per cent mint having moisture (53.30),
fat (24.49), protein (18.05), ash (2.18), lactose (1.95), total solids (46.67), acidity (0.25)
per cent and pH (5.43) respectively. The standard plate count of mint incorporated paneer
was 14.7 x 104 CFU/g, yeast and mould count 19.8 x 101 CFU/g and coliform count was
nil in fresh samples of paneer. Shelf life of mint incorporated paneer containing 2.0 %
mint was up to 12th day of storage at refrigeration temperature 5±1 0C.
Pages 1 to 101
 1

1. INTRODUCTION
India is considered as an agrarian country in which major proportion of
population is vegetarian. Milk plays an important role in the diet of such persons as a
source of animal proteins. India is the highest milk producer and ranks first position in
the world. The milk production of India has registered 51 per cent increase during the last
eight years i.e., during the year 2014-15 and 2021-22 and increased to 230.6 million
tonnes in the year 2022-23 (www.investindia.in). Traditional dairy products have played
an important role in social, economic and nutritional well-being of society. The
importance of milk and milk products has been recognized since vedic times and it is
considered to be complete food (Gupta, 1999). About half the milk produced is consumed
in the liquid form and the remaining is used to prepare products such as ghee, curd,
butter, khoa, paneer, cheese, chhana, ice cream and milk powders.
Paneer is an important indigenous product which is obtained by heat
treating the milk followed by acid coagulation using suitable acid viz. citric acid, lactic
acid, tartaric acid, alum and sour whey. The whey formed is removed to some extent
through filtration and pressing. Paneer represents one of the soft varieties of cheese
family and is used in culinary dishes/snacks. About 5per cent of milk produced in India is
converted into paneer (Chandan, 2007). Paneer contains all the milk constituents except
for loss of some soluble whey proteins, lactose and minerals (Singh and Kanawjia, 1988).
Paneer has a fairly high level of fat (22–25 %) and protein (16–18 %) and a low level of
lactose (2.0–2.7 %) (Kanawjia and Singh, 1996). Paneer must be uniform and have a
pleasing white appearance with a greenish tinge when made from buffalo milk and light
yellow when made from cow milk. Paneer is characterized by a mild acidic flavour with
slightly sweet taste and a soft, cohesive and compact texture. It is an excellent substitute
for meat in Indian cuisine.
According to Prevention of Food Adulteration Rules (PFA Act 2010),
Paneer means the product obtained from cow or buffalo milk or a combination thereof by
precipitation with sour milk, lactic acid or citric acid. It shall not contain more than 70
per cent moisture and the not less than 50 per cent of the milk fat. Milk solids may also
be used in preparation of the product. Bureau of Indian Standards (BIS, 1983) also
specifies a minimum of 50 per cent fat on dry matter basis but a maximum of 60 per cent
 2

moisture in paneer. In order to achieve these requirements, buffalo milk having 5–6 per
cent fat is deemed to be most suitable (Bhattacharya et al. 1971; Sachdeva and Singh,
1988).
Paneer contains about 40 per cent total solid, 17.5 per cent protein, 25 per
cent fat, 2 per cent carbohydrates and 1.5 per cent minerals, which is one of the major
sources of protein for vegetarian people. Raw and fried protein at 10 per cent protein
level is reported to have registered NPU of 81.33 and 85.43 per cent, respectively (Rao,
1984). Standard serving size (50 g) of Paneer contains 156 calories (Kcal) of which 108
calories are from fat. It also contains on average 10 mg sodium, 16 mg potassium, 138
mg calcium, 102 mg phosphorus and 1 mg iron (Aneja et al., 2002). The relatively high
protein and low lactose content make it suitable for the persons having protein
malnutrition and/ or lactose intolerance. Paneer and related product contains almost
entire casein, part of denatured whey protein and almost all fat (about 92 %). It proves
easy means of preserving valuable milk solid from an excess quantity of milk in flush
season (Parnell Clunies et al., 1985, Bhattacharya et al., 1971). Now, in developing
countries, there is shift in global dairy market from bulk commodities to value added
product which are nutritious, delightfully tasty and novel with good market demand.
Paneer represents a South Asian variety of soft cheese prepared by acid
heat coagulation of milk. It is a non-fermentative, non-renneted, non-melting and un-
ripened type of cheese. The production of paneer is now spreading worldwide. The
ability of paneer to be deep fried is one feature that has led to its wider acceptance and a
favourite for making snacks, pakoras or fried paneer chunks (Aneja, 2007). Paneer is a
rich source of protein which is available at a comparatively lower cost and forms an
important source of animal protein for vegetarians. Due to its high protein content and
digestibility, the biological value of protein in paneer is in the range of 80 to 86
(Shrivastav and Goyal, 2007). In addition, paneer is a valuable source of fat, vitamins
and minerals like calcium and phosphorus. It has a reasonably long shelf life under
refrigeration. It is popular throughout South Asia and use in the preparation of a number
of several culinary preparations and snacks. Due to availability of different types of milk
and variation in milk composition, various techniques have been developed for the
 3

production of paneer as per the requirements of the consumers with appreciable

improvement in the yield and other quality characteristics.
Recently herbal products either in the form of cosmetics or food has
become more popular in the world market. Epidemiological data as well as in vitro
studies strongly suggest that food containing phyto-chemical with anti-oxidation potential
have strong protective effect against major disease risks including cancer and
cardiovascular disease (Kaur and Kapoor, 2002).
Herbal sweet preparation is a new concept in dairy industry. Herbal sweets
are the sweets that are prepared with the herbs that have been used as a food and
medicinal purpose for centuries. Recently there has been an increasing trend to fortify the
product with fruit pulp/juice or medicinal and aromatic plants juice/ extract or spices.
Herbs are considered as a good source of minerals with medicinal property.
Menthol which belongs to the family Lamiaceae is a common edible and
aromatic perennial herb which is cultivated in every season throughout the India. Its
common name is pudina. The physico-chemical properties of menthol are melting point
43°C (106-109°F), freezing point 27-28°C and boiling point 212°C (414°F). Molecular
formula of Menthol is C10H20O and molecular weight is 156.27 g/mol. The aromatic
leaves widely used for flavoring foods and beverages. It is an erect aromatic herb that
grows up to 60 cm height with suckers. The stem is cylindrical and the leaves are simple
and opposing type.
Mint is used as a carminative, antipeptic ulcer agent and is given to treat
indigestion, skin diseases, cough and colds in folk medicine. In beverages menthol is
used for the cooling effect and flavoring, (Yadav et al., 2010). Mint is a good source of
vitamin A, vitamin C and iron. Mint contains antioxidants like rosmarinic acid and
flavonoids, which help to protect cells from oxidative damage, reducing risk of chronic
diseases.
Mint is added in paneer for enhancing its flavor and aroma, making it
more appetizing and appealing. Mint aids in digestion, particularly beneficial in paneer to
alleviate any potential digestive discomfort. Adding mint increases the nutritional value
of paneer by incorporating its vitamins, minerals and antioxidants. The vibrant green
 4

color of mint adds visually pleasing contrast to the white or yellowish paneer, making the
dish more attractive.
Hence, considering its nutritional and medicinal value and easy
availability in market, it is decided to undertake the research work on “Studies on
Manufacture of Paneer with incorporation of mint.” with following objectives.
1. To optimize the level of mint in Paneer.
2. To study sensory, chemical and microbial qualities of Paneer.
3. To assess shelf life of Paneer.
 5

2. REVIEW OF LITERATURE
Paneer is heat and acid coagulated milk product which has short shelf life
and highly perishable because of its moisture content. Spoilage of Paneer mostly
occurred due to growth of micro-organisms which changes the qualities of Paneer and
development of off- flavor in the product.
Paneer represents one of the soft varieties of cheese family and is used in
culinary dishes/snacks. About 5 per cent of milk produced in India is converted into
Paneer (Chandan, 2007). Paneer must be uniform and have a pleasing white appearance
with a greenish tinge when made from buffalo milk and light yellow when made from
cow milk. Paneer is characterized by a mild acidic flavor with slightly sweet taste and a
soft, cohesive and compact texture. It is an excellent substitute for meat in Indian cuisine.
Spices defined as plant substances from indigenous or exotic origin,
aromatic or with strong taste, used to enhance the taste of foods. Spices include flowers
(clove), fruits (black pepper, cardamom, red chilli and cumin), bulbs (onion, garlic),
leaves (bay, mint, rosemary, coriander etc.), stem (cinnamon, coriander), rhizomes
(ginger) and other parts (Shelef, 1984). The information with respect to significance of
mint and its utilization for the production of Paneer has been critically reviewed under
this chapter with following headings.
2.1 Historic Perspectives of Paneer
2.2 Definition and Description of Paneer
2.3 Technology of Paneer making
2.4 Packaging of Paneer
2.5 Judging and Grading of Paneer
2.6 Storage and Shelf Life of Paneer
2.7 Microbiological quality of Paneer
2.8 Nutritional Importance of Paneer
2.9 Uses of Menthol
2.10 Functional Value of Menthol
2.11 Nutritional Value of Menthol
 6

2.1 Historic Perspectives of Paneer

White Paneer is a staple food of Nomads in Afghanistan. It is referred to
as ‘Paneer-e khom’ and ‘Paneer-e-pokhta’ when made from raw and boiled milk,
respectively (Srivastava and Goyal, 2007).
Paneer was first introduced into India by the Persian and Afghan invaders
who came through Baluchistan and Karakoram Mountain passes of the Himalayas. This
may probably be the reason for the wide popularity of Paneer in the North Western parts
of India and the southern regions of Jammu and Kashmir as the invaders settled in these
regions. However, it is only in the last few decades that Paneer manufacture has spread
to the other parts of India and presently it is enjoying the status of National culinary dish
in India.
Eckle et al. (2002) reported that the soldiers of Genghis khan, the Moghal
emperor who conquered Asia and a large part of Europe in the thirteenth century, carried
dried milk as a part of their ration. Cheese was an important part of the food supply
carried by the Vikings in their voyages which carried then to the shores of all northern
Europe and even across the atlantics.
Hasan (2003) reported that Paneer; the Hindi name of Withania coagulant
means a vegetable curd that yields a bitter curd. Curdled milk products obtained by
admixture with sour milk, pieces of a creeper called putika, bark of phalsa tree.
Paneer has evolved from a Portuguese gift to India to becoming a
government delight. Food historians tell us that Paneer came to India with the Portuguese
and the far- fitched theory is based on the mistake belief that Hindus had a superstition
about not cuddling holy milk. The Vedic Aryans literally wallowed in doodh, dahi and
ghee and is difficult to imagine that they had not discovered Paneer. Trendy food writers
eying the global market keep comparing the nature cottage cheese to the Italian ricotta,
but what is in a name. (Pant, 2004)
2.2 Definition and Description of Paneer
According to FSSAI (2017), Paneer means, “product obtained from any
variant of milk, with or without added milk solids, by precipitation with permitted
acidulants and heating. Also Paneer should contain maximum 60 per cent moisture and
minimum 50 per cent milk fat on dry matter basis.
 7

The Bureau of Indian Standards (BIS, 1983) also specifies a minimum of

50 per cent fat on dry matter basis but a maximum of 60 per cent moisture in Paneer.
Subsequently to BIS standards, Paneer is “An important indigenous milk product
prepared by the combined action of acid coagulation and heat treatment of buffalo or cow
milk or a combination thereof.
Kanawjia (2001) reported that Paneer is characterized by a typical milk
acidic flavor with a slightly sweet taste. It contains approximately 53-55 per cent
moisture, 23-26 per cent fat, 17-18 per cent protein, 2-2.5 per cent carbohydrate and 1.5-2
per cent minerals.
Kanawjia (2001) stated that primarily, Paneer is used for the preparation
of various culinary dishes. Paneer consists of protein and usually nearly all the fat,
insoluble salts and colloidal materials, to-gather with part of the moisture of serum of the
original milk, in which contained lactose, whey proteins, soluble salts, vitamins and other
milk components. Paneer is not able to find its rightful place in the Indian market due to
its relatively high cost of production and short shelf life.
Khader (2001) reported that Paneer is a cheese which can be compared to
western cheese. This is obtained by acid coagulation of milk containing more than 5 per
cent fat.
Das et al. (2018) reported that paneer is a heat-and-acid coagulated milk
product obtained by using organic acids such as lactic and citric acid to coagulate the
milk solids and remove moisture by pressing. Paneer is used in the preparation of salads,
sweet dishes, curries and various foods ready for serving. Under refrigeration conditions,
the paneer shelf life is 7-9 days.
Bhandekar et al. (2018) reported that Paneer is a common indigenous
product obtained by using adequate acid viz., lactic acid, citric acid, tartaric acid, alum
and sour whey by heat treating milk followed by acid coagulation. With filtration and
pressing, the whey is removed. Paneer is one of the family's soft cheese types and is used
in culinary dishes and snacks. In India around 5 per cent of the total milk production is
converted into Paneer.
Paneer is described as a “product made from any type of milk, with or
without added milk solids, by precipitation with approved acidulants and heating”. On a
 8

dry matter basis, milk should include a paramount of 60 per cent moisture and a minimal
of 50 per cent of milk fat (FSSAI, 2017).
2.3 Technology of Paneer Making
2.3.1 Traditional Methods
Khalid (2007) prepared Paneer by adding lemon juice to boiling milk in
household use. Commercially the previous residual Paneer liquid is used which
precipitates casein, lactalbumin and fat. It is then strained through a cloth and Paneer is
collected. It is not a fermented product of milk so it cannot be ripened like cheese as
boiling destroys all the organisms.
2.3.2 Improved methods
Kanawjia and Singh (2000) prepared Paneer-like products using different
types of vegetable protein and fats to increase availability and lower the production costs
as well as developed a process for Paneer manufacture which involved supplementation
of vegetable proteins in the form of calcium isolates or calcium groundnut isolates to the
skim milk and vegetable fat mixture. The product is nutritionally (protein increased by 50
%) and economically superior to the conventional Paneer.
Sanyal and Yadav (2000) prepared reduced fat Paneer from partially
lipolyzed buffalo milk (2 per cent fat, 9 per cent SNF) with 0.25 per cent added sodium
chloride and culture skim milk to milk prior to coagulation. Addition of 2.5 per cent
cultured skim milk is recommended for making a good quality reduced fat Paneer with
increased yield.
FAO (2001) reported an industrial scale process of Paneer manufacture
which was developed by NDDB, which is used by the dairies of the organized sector.
Kanawjia and Rizvi (2003) found that microfiltration technology could be
employed in the manufacture of Paneer as it removes the bulk of skimmed milk by
concentrating and thus enhances the capacity of handling milk solids. Concentration
process also significantly reduces the energy requirement. A good quality Paneer could
be manufactured from skimmed milk, micro filtrate milk, micro filtrate, retentate and
plastic cream. Addition of either of the two fat sources viz. cooking butter and butter oil
also yield acceptable Paneer. Among the various fat sources tried, plastic cream resulted
in the best Paneer.
 9

2.3.3 Types of Milk Used for Production of Paneer

Agrawal and Das (2001) observed that Paneer made from buffalo milk is
superior from cow’s milk which is too soft, weak and fragile and after cooking loses its
identity. The spongy characteristics of Paneer were associated with buffalo’s milk, which
might be the reason for the superior quality of Paneer from this milk.
Gahane and Kanawjia (2008) developed quarg type of cheese from buffalo
milk. Quarg is essentially a milk protein paste manufactured by acid coagulation of milk
by proper bacterial cultures. This process is for separation of the protein coagulum form
whey and thus gives better yield. It is milky white in color may be even faintly yellowish
body and texture are homogenously soft, smooth and mildly elastic. It is excellent carrier
for probiotic micro-organism.
2.3.4 Type of Coagulants Used for Paneer
Various types of coagulants are used like citric acid, lactic acid, tartaric
acid, lemon juice, vinegar, sour whey etc. are used for preparation of Paneer.
Bandyopadhyay et al. (2007) used three organic acid i.e. acetic acid,
fumaric acid and tartaric acid as coagulant and reported that there was not any adverse
effect observed on yield and quality of Paneer and had high fat and protein content than
sour whey.
Khalid (2007) stated that paneer is prepared by adding lemon juice to
boiling in household used commercially. The previous residual paneer liquid is used
which precipitates casein, lacta albumin and fat. It is then strained through a cloth and
Paneer is collected. It is then not a fermented product of milk so it cannot be ripened like
cheese as boiling destroys all organisms.
2.3.5 Heat treatment to Milk and Coagulation Temperature
Kaur and Bajwa (2001) stated that a heating temperature of 85°C and
coagulation temperature of 72°C and immediate straining technique is recommended for
obtaining good quality herbal Paneer. The salt uptake was higher in plain Paneer then
herbal Paneer samples due to hindrance provided by the herbal extract present in herbal
Paneer. Grinding and chopping of blanched leaves before incorporation in to Paneer
affect the yield and moisture content of Paneer.
 10

Coagulation temperature influences moisture retention in Paneer. An

increase in temperature of coagulation from 60 to 900C decreased the moisture content of
Paneer from 59.0 to 49.0 per cent. Paneer obtained by coagulating milk at 700C had the
best organoleptic quality and had desired frying quality namely integrity/shape retention
and softness (Sachdeva and Singh, 1988; Chandan, 2007).
Bajwa et al. (2005) advised heating temperature of 85°C, coagulation
temperature of 72°C and immediate straining to yield highly acceptable Paneer at all the
levels of herb impregnation.
Verma and Chandra (2012) prepared Paneer from milk having a milk fat
and vegetable fat (saffola) in a ratio of 2:2 and 60°C coagulation temperature and
reported the highest score of body, texture, flavor and taste.
Smitha et al. (2014) concluded that the highest yield of Paneer was
obtained at coagulation temperature of 75°C with optimum moisture percentage. Under
these study it was inferred that when milk was coagulated at 85°C and 75°C, SNF had got
a significant effect on the yield of Paneer. At 90°C and boiling temperature, both fat and
SNF had got a significant effect on the yield.
Suman (2015) stated that Paneer treated at 60, 70 and 80°C for 60 second
were found indulged in a single day, but when treated at 90°C for 60 second was revealed
acceptable up to 21 days at refrigerated condition (7±2 °C). Freshly prepared Paneer
(untreated) and ohmically treated Paneer were kept at refrigerated condition (7 ± 2°C) to
assess the keeping quality. Paneer treated at 60°C was found acceptable up to 6 days.
2.3.6 Composition of Paneer
Hasan (2003) found that Paneer is a rich source of high quality protein, fat
and fat soluble vitamins and minerals especially calcium and phosphate. About 76.8 per
cent calcium and 68.3 per cent magnesium of the original milk was retained is Paneer.
Paneer retains about 90 per cent fat and protein, 50 per cent minerals and 10per cent
lactose content of the original milk in concentrated form.
Bajwa et al. (2005) observed that physico-chemical and microbial
properties of Paneer changes after incorporation herbs in it. He also reported that
microbial spoilage occurred due to contaminated air, water and utensils during handling.
As a result, there was increase in acidity and decrease in pH during storage at 10 °C upto
10 days.
 11

Khalid (2007) reported that Paneer supplies 15 per cent protein, 22 per
cent fat, 5 per cent carbohydrate and 280 K Cal of energy per 100 gm. and skimmed milk
has only 2.1 g of protein, 29 K Cal of energy, 120 mgs of calcium, 90 mgs of
phosphorous and most importantly fat be only 0.1 g per 100 ml.
Karande et al. (2018) concluded that Paneer is a rich source of fat and
protein. Paneer contains 53-55, 23-26, 17-18, 2-2.5 and 1.5 to 2.0 per cent of moisture,
fat, protein, carbohydrates and minerals, respectively. Paneer provides vegetarians a
decent source of animal protein. It is a perfect mix of non-vegetarian ingredients.
Pal (2019) reported that 100 g of Paneer gives 72, 93.5, 13, 3.4 and 1.5 g
of calories, water, proteins, carbohydrates and ash, respectively. It includes minerals
(calcium, phosphorus, sodium, magnesium, potassium, iron, zinc, copper, manganese,
selenium, fluoride) and vitamins (vitamins A, D, E, C, K, B1 (thiamin), B2 (riboflavin), B3
(niacin), B5 (pantothenic acid), B6, B12, choline and folate, fatty acids (omega-3 and
omega-6 fatty acids).
2.3.7 Use of non dairy ingredients in preparation of Paneer
David (2012) studied paneer used by different ratios of coconut milk and
buffalo milk (95:05, 90:10, 85:15). Using 9 point hedonic scale, the substance was
evaluated by professional panelist for organoleptic attributes (colour and appearance,
mouthfeel and flavour, body and texture). Also analyzed chemical quality (moisture,
protein, fat, yield, complete solid) and microbial quality (SPC, yeast and mould,
coliform). Among others, the coconut paneer with 90:10 ratio of buffalo milk and
coconut milk was found to be the highest acceptance.
Singh et al. (2014) evaluated the properties of turmeric added paneer
prepared from different types of milk, i.e. cow milk, buffalo milk and mix milk. In the
first part 9 of the study, various types of milks are procured from the local market and
paneer is prepared with the addition of turmeric. Turmeric was added in the product at
the rate of 0.0 (control) and 0.6 (samples) per cent by weight of expected yield of paneer
after heat treatment of milk but before addition of coagulant.
Jana (2017) reported that cinnamon is a plant that has been used
historically in many ancient cultures. The small evergreen tree belongs to the Lauraceae
family and is native to South India and Sri Lanka. Cinnamon is used as a seasoning and
 12

flavouring agent, is introduced for mouth-refreshing effects in many foods. Cinnamon

helps to minimize the risk of colon cancer, serves as a coagulant, prevents bleeding and
also helps to improve uterine blood circulation and facilitate the regeneration of tissue.
The essential oils of cinnamon have antimicrobial, antioxidant, antifungal and anti-
diabetic. Cinnamon shows complete antibacterial effect against food borne pathogens
such as Salmonella typhi, Salmonella paratyphi A., E. coli, S. aureus, Pseudomonas
fluorescens and Bacillus licheniformis.
Singh et al. (2018) studied the sensory attributes for preparation of paneer
by using buffalo milk and mint. This investigation was undertaken with object of
studying the standard procedure of preparation of paneer by using buffalo milk and mint
and studied for its sensory properties. In the present study T 0, T1, T2, T3 and T4 were
formulated in which paneer was prepared by using buffalo milk and mint was in the ratio
of (100:00, 98:2, 96:4, 94:6 and 92:8), respectively.
Singh et al. (2018), evaluated the effect of garlic paste addition on the
sensory quality of buffalo milk paneer for the purpose of value added paneer was
prepared with various levels of buffalo milk and garlic paste as taste improver. There
were five treatments which were replicated five times. In varying proportion of buffalo
milk (98, 96, 94 and 92) and garlic paste (2, 4, 6 and 8) were incorporated.
Satpute et al. (2018) studied the impact of menthol (Mentha arvensis) and
beet root extract on physico-chemical properties of Paneer whey based beverage. This
study was carried with addition of Mentha arvensis extract (2-6 %) to prepare herbal
whey beverage. This experiment had four different treatment combinations viz., T 1 (80
per cent whey with 20 per cent beetroot extract), T2 (80 per cent whey with 20 per cent
beetroot extract and 2 per cent mentha extract), T3 (80 per cent whey with 20 per cent
beetroot extract and 4 per cent mentha extract) T4 (80 per cent whey with 20 per cent
beetroot extract and 6 per cent mentha extract). The amount of sugar was fixed at 7 per
cent in all in 100 ml of beverage in all treatments. All the samples were chemically
analyzed using standard procedures. It was also observed that as the mentha extract
increased, there was decrease in acidity, fat content and total solids of herbal whey
beverage and increased in pH, protein, ash, total sugar and moisture content of herbal
whey beverage. Development of such herbal whey beverages based upon whey, beetroot
 13

and menthol to exhaust nutritional, therapeutic as well as medicinal properties of beetroot

and menthol.
Joseph and Rao (2019) evaluated the effect of combination of lemongrass
extract and lemongrass oil on the physico-chemical, sensory and textural profile of
Paneer. Lemongrass is an aromatic perennial tall tropical grass and yields an aromatic oil
consisting citral as its major component. Lemongrass leaves and oil were incorporated by
following ways: i) cut and crushed leaves into milk @ 0, 2, 4 and 6 per cent (w/v) ii) cut
and crushed leaves into the coagulant (citric acid) solution @ 20 per cent (w/v); iii)
Extraction of lemongrass leaves in potable water followed by heat concentration and
dipping of Paneer blocks in the concentrate; iv) Addition of lemongrass oil into milk
used for Paneer preparation as well as into the coagulant solution (citric acid) at different
levels (0, 0.015, 0.02 and 0.025 %). The samples with lemongrass extract as well as oil
obtained satisfactory sensory scores.
Arora et al. (2022) studied the development of value added Paneer with
different ratio of herbs like garlic and mint leaf and its physicochemical analysis. In the
present study, buffalo (4.5 per cent fat and 9 per cent SNF) for production of paneer.
throughout the research of paneer; four level of garlic paste that is 2, 4, 6 and 8 percent
and four levels of mint leaf paste viz., 2, 4, 6 and 8 percent was added. The ratio of garlic
paste and mint leaf paste [Garlic: Mint (1:1)] viz., 2, 4, 6 and 8 percent was added. The
product prepared using 6 percent mint leaf paste in treatment T6 score the maximum in
sensory parameter that is flavor, color and outward show and overall acceptability and
was considered to be the optimized product. Optimization of product was done by
sensory evaluation. Storage study of Paneer was carried out only for the optimized
product stored at 5 ⁰C and concluded that treatment T 6 was acceptable.
2.4 Packaging of Paneer
Several research workers have reported that, the application of variety of
packaging material in packing the finished product with different periods of
storageability. The materials include parchment paper (Bhattacharya et al., 1971;
Sachdeva, 1983; Rao et al., 1984; Vishweshwaraiah and Ananthakrishnan, 1985; Bhosale
1989), polyethylene (Sachdeva, 1983; Rao et al., 1984; Gupta, 1985; Vishweshwaraiah
and Ananthakrishnan, 1985, Bhosale, 1989 and Patil, 2000), heat shrink films (cryovac),
 14

tins (Sachdeva, 1983) and glass bottles (Gupta, 1985), butter paper (De, 1976; Bhosale,
1989 and Singh et al., 1989), aluminium foil (Bhosale, 1989), very recently retortable
material (Rao, 1992), vacuum packaging of Paneer in laminated pouches (Sachdeva et
al.,1990), polypropylene bags metalized polyester are also successfully tried out.
Punnagaiarasi, (2015) studied for extended the self-life of Paneer from 6
days to 12 days at refrigeration temperature 6±1°C. By the application of whey protein
based edible coating incorporated with (ginger, garlic and cinnamon) 1 per cent essential
oils.
Various materials have been used for the packaging of paneer, they are;
PE sachets, butter paper, parchment paper, Wax coated paper, saran coated films,
coextruded laminates, heat-induced shrink films. (Goyal and Goyal, 2015).
Use of saran-coated packaging films (saran is a polyvinyl Dene chloride
which is a Vacuum packaging of Paneer in laminated Pouches) can help to increase its
shelf life to about 30 days at 6 ± 1°C (Narayanan et al., 2016).
2.5 Judging and Grading
Judging and grading is one of the important aspects which allows the
processor to make a product of good consumer acceptability, but it also enables to choose
and purchase more wisely and economically.
Patil and Gupta (1986) have reported on different aspects of judging and
grading of Paneer which can be effectively used to grade the product. The rheological
properties such as hardness, cohesiveness, springiness, gumminess and chewiness of cow,
buffalo, low fat and market samples of Paneer (both fresh and fried) have been studied
by Sachdeva (1983), Kanawjia and Singh (1996). In all the investigations, overall textural
quality was reported to be unanimously the best in case of Paneer made by using buffalo
milk.
Kumar et al. (2008) studied the effect of different lactic acid levels on the
physicochemical and sensory characteristics of buffalo milk paneer. In this present
analysis, the colour and appearance score was 8.07, 8.00 and 7.95 for the percentage of
lactic acid treatments of 0.2, 0.4 and 0.6, respectively. For the 0.2, 0.4 and 0.6 lactic acid
percentage therapies, the score for flavour was 7.93, 7.60 and 6.33 respectively. Body
and texture Score of 8.10, 7.95 and 7.43 for the lactic acid proportion of 0.2, 0.4 and 0.6
treatments, respectively.
 15

Raveendran et al. (2012) Evaluation of carrot juice sensory and nutritional

values integrated cow milk paneer in this present analysis, the colour score was 7.5,
appearance 8.4, flavour 8.8, taste 8.6 and overall acceptability was 8.7, respectively.
Verma (2013) studied the sensory characteristics of some fast foods
prepared with buffalo milk paneer and substituted buffalo milk paneer in the ratio of
30:70, Specially four types of foods, i.e. bread rolls, cutlet, sandwiches and burgers that
we make as for school lunch boxes or fast food corners prepared by adding buffalo milk
paneer and soy substituted buffalo milk paneer in the ratio of 30:70, (30 per cent buffalo
milk and 70 per cent soy milk) were compared for their protein contents and sensory
properties. On dry weight basis soy substituted buffalo milk paneer added foods
contents high amounts of protein than those added with milk paneer, comparative
sensitive evaluation revealed that incorporation of soy substituted buffalo milk paneer
didn’t affect sensory characteristics of all the products, except for flavour in bread rolls,
after taste in cutlets and sandwiches. The mean score for all sensory attribute ranked
between 6.6 and 8.6 on a 9 point hedonic scale. Addition of mixed spices improved the
sensory attributes of soy substituted buffalo milk incorporated foods.
Singh et al. (2014) concluded that the incorporation of turmeric into
paneer developed at a rate greater than 0.6 per cent by weight of the expected paneer
yield 20 from either cow milk, buffalo milk or mixed milk results in a sharp decrease in
the sensory score and texture of paneer, but it is still appropriate and safe for use.
Chauhan et al. (2016) studied the evolved paneer sample of T1 and T2 had
the highest score of (7.53) for colour and appearance followed by T 3 (7.6), T4 (7.53) and
T0 (7.4) but it is also clear that there was no significant difference between the treatments.
The mean score for the flavour and taste samples was 6.80, 7.66, 7.53, 7.56 and 7.3
respectively for the T0, T1, T2, T3 and T4 treatments. The main score for body and texture
of paneer sample were 7.43, 7.66, 7.66, 7.53 and 7.43, for the treatments T 0, T1, T2, T3
and T4 respectively.
Guraddi et al. (2016) studied that effect of different coagulation
temperature and coagulants on chemical and sensory qualities of paneer The sensory
score for colour and appearance of control sample was 8.34 as against 8.30, 8.35 and 8.19
for experimental samples prepared by adopting coagulation temperatures of (T 1) 65°C,
(T2) 70°C and (T3) 75°C, respectively. Lower score for T3 sample may be due to its dry
 16

appearance. The score for body and texture was highest for T2 sample i.e. 8.00.
Statistically it showed that significant difference exist between paneer samples. At higher
temperatures of coagulation, extent of syneresis was more because of low viscosity of
whey, making the curd harder. The control sample of paneer had sensory score of 8.26
with respect to flavour attribute. The treated samples secured flavour scores of 8.23, 8.25
and 8.25 for T1, T2 and T3. The scores obtained were statistically not significant
indicating there was no significant effect of coagulation temperatures 21 on flavour
scores of paneer. The overall acceptability score for paneer sample T2 was higher and it
may be due to its bright colour and uniform appearance, chewy body and perfect close
knit texture. Coagulation of milk at 70°C had the best organoleptic quality
2.6 Shelf Life of Paneer
Keeping quality of Paneer depends mainly upon the method of
manufacture, the temperature of storage, moisture and fat content in the product.
David (2006) revealed that the proper chilling of Paneer is necessary to
arrest the growth of micro-organism. The bacteriological quality of chilled water is
important and should be very high. Therefore, Paneer should be packaged after it has
been properly and rapidly chilled. Further, he reported that Paneer packed under Vacuum
shows no sign of deterioration until of sourness sets in there after along with a state,
yeasty and fermented odour. Vacuum packed Paneer is more compact and shows better
slice ability as compared to normal Paneer, which has somewhat open texture.
Buch et al. (2012) studied that evaluation of efficacy of turmeric as a
preservative in paneer and suitable for added in paneer and also effective in prolonging
the shelf life of paneer. The addition of turmeric in paneer at the rate of greater than 0.6
per cent significantly demolished the sensory score of paneer. Addition of turmeric at the
rate of 0.6 per cent increased the shelf life of paneer up to 12 days on storage at 7±1 °C.
Krishna et al. (2013) tested the relative efficacy of black pepper,
cinnamon, cardamom and clove in extending shelf life of paneer. Among the spices
studied, cardamom was found to be the best spice to extend shelf life of paneer up to 28
days of storage at 7±2°C. Antioxidants like tertiary butyl hydro-quinone (TBHQ) and
butylated hydroxyl anisole (BHA) have also been tried as possible antimicrobial agents in
paneer. There has been increasing concern of the consumers about foods free of chemical
 17

preservatives because of their possible toxic effect in human beings. Hence, limited use
of synthetic additives is in demand.
Gokhale et al. (2016) studied that vinegar and lactic acid can be used
successfully for increasing the shelf life of paneer. Treatment of paneer with lactic acid
and vinegar resulted in increased shelf-life up to 90 days under refrigerated (7±2 °C)
storage conditions, hence paneer treated with citric acid was found to be acceptable up to
60 days of storage.
Mishra et al. (2016) studies that reduced pH didn’t increase the shelf-life
of paneer at ambient temperature therefore it increased the shelf-life from 6 to 12 days at
refrigeration temperature, without much affecting the sensory quality. It can be concluded
that reduced pH is a good preservation technique to enhance the shelf-life of paneer at
refrigeration temperature.
Khatkar et al. (2017) studied the shelf life extension of paneer with the
addition of plant essential oil and different packaging materials packaging materials,
namely LLD/ BA/Nylon-6/BA/LDPE (110 micron) (poly binding agent), Unprinted
metalized polyester-LDPE laminates and LDPE pouch were used for packaging and
storage of paneer samples. Immediately before packaging of paneer samples, the empty
packages were sterilized under UV-light for 30 min and after that paneer samples were
packed in these packaging materials under hygienic atmospheres (air) by using vertical
heat-stealing machine. The paneer blocks of 50 gm each were packed in different
packaging material and stored at 8 ± 1°C and evaluated for storage studies.
Badola et al. (2018) concluded that production of paneer by using herbs
such as cardamom and black pepper is quite possible and provides an opportunity to use
herb as a natural preservative to increase its shelf-life, owing to herb’s antioxidant and
antimicrobial qualities.
Das et al. (2018) evaluated the refrigerated storage (4±1˚C) stability of
paneer adding crude extract (CE) prepared from Indian curd in comparison with
conventional preservatives like lactic acid and nisin. Four different batches of paneer
sample viz. control (C), paneer with CE (T1), 0.5 per cent lactic acid (T2) and 10 ppm
nisin (T3) were examined at every 3 days interval until day 12.
 18

2.7 Microbiological quality of Paneer

Vaishnavi et al. (2001) A study was conducted to recognize and identify
bacterial pathogens/toxins in paneer sample sold in chandigrah. Fifty eight samples of
paneer bought at random were cultured on specific media. Bacterial colony counts were
also done. The predominant organism recognized were staphylococcus species, aerobic
spore bearers, Klebsiella pneumonia, Campylobacter jejuni, Acinetobacter species and
Streptococcus species. The viable bacterial counts obtained ranged from 3 x 102 to 9.7 x
1010 CFU/mL. Contamination of paneer by pathogenic bacteria could be an important
element of diarrheal illnesses in the consumer.
Bajwa et al. (2005) prepared the Paneer samples by incorporating 10 per
cent coriander (Coriandrum sativum) or mint (Mentha piperita) leaves. Salted and
unsalted Paneer samples were stored at room and refrigeration temperatures for shelf-life
studies. The acidity increased significantly (p<0.01) with advancement in storage period.
The rate of increase was lower in samples containing coriander or mint leaves and was
further reduced on incorporation of salt, The standard plate count and yeast and mould
count also increased significantly (p<0.01) at both the temperatures. The effect of both
vegetable impregnation and salt incorporation on acid content and microbial counts was
found to be highly significant (p<0.01). The overall acceptability score were lowered
with increase in storage period. However, all the samples were acceptable.
Goyal et al. (2007) studies showed that the yeast and mould count and
total viable count per gram of chhana/Paneer samples obtained from Shahganj, Sadar,
Bijalighar and Bhagwan talkies market and control were 13.00, 96.75, 102.5, 154.5 and
58.75 total viable count ranged from 985.0 to 223.42, 992.5 to 272.69, 1170 to 234.81,
1042.5 to 255 and 87.5 to 11.9 respectively.
Dhole et al. (2009) revealed that the average standard plate count,
coliform and yeast and mould count per gram of market samples of chhana/Paneer
ranged from 1x104 to 224x103 cfu/g, 12.6x 103 to 23.2x103cfu/g, between 1x 102 and
99x102 cfu/g respectively.
Desale et al. (2009) studied the mean of standard plate count per gram of
market samples of paneer ranged from 1 x 104 to 224 x 105 cfu/g. The mean of coliform
 19

per gram of paneer samples in the range of 12.6 x 103 to 23.2 x103 cfu/g. 17 The yeast
and mould include per gram of paneer ranged between 1 x 102 and 99 x 102 cfu/g.
Kumar et al. (2011) studied the microbiological characteristics of paneer
stored at 8–10 °C and announced that total plate count related well with its spoilage. The
fresh paneer samples exhibited that the initial count ranged from 2.3×104 to 9.0×104
cfu/g. The total plate count of the spoiled samples ranged from 1.58×10 6 to 4.5×107
cfu/g. The beginning yeast and mould count of fresh samples varied over a narrow range
of 3.5×102 to 5.2×102 cfu/g, while at the time of spoilage it ranged from 5.3×103 to
6.3×104 cfu/g.
David (2012) studied the excessive mean for standard plate count in
coconut milk blend paneer was found in T0 is 45.20, followed by T1 (36.40), T3 (36.00)
and T4(35.60). The differences were significant. The excessive mean for yeast and mould
count was found in T3 is 14.00, followed by T0 (13.60), T2 (12.80) and T1 (12.40). The
differences were non-significant. All the samples of coconut milk blend paneer didn’t
reveal the presence of coliform.
Singh et al. (2014) reported that yeast and mould count varies from
24x10 to 275.5x103 concluding the fact that the count of yeast and mould increased
3

during the storage. The rate of change in yeast and mould count of samples containing
herbs is slower than the samples without herbs (basil) and the SPC values of the samples
varies from 30x103 to 705x103 showing the containing herb is slower that the samples
without addition.
Kakde (2014) recommended to dip Paneer in vinegar or lactic acid (4 %)
for 30 minutes, followed by partial removal of moisture under vacuum (36-38°C) as per
AAU protocol and packaging in LDPE bags of 90 μm thickness, could enhance the shelf
life of Paneer up to 90 days under refrigerated (7±2°C) storage. Upon rehydration in
warm water (55-60°C), the Paneer obtained had similar rheological properties compared
to that observed in fresh Paneer. This Paneer is suitable for use in various Indian
cuisines.
Rani et al. (2014) studied the microbiological quality of paneer product at
distinct storage intervals is shown in .On day 0, SPC in the BD and DS products was
550/g and 270/g, respectively while coliform count was 10/g in the BD and undetectable
 20

in DS. It was noticed from the data that SPC had shown an increasing trend during whole
storage period, an increase was observed to the level of 58010 /g and 24010 /g while
coliform count increased up to 130/g and 90/g in the BD and DS products, respectively at
the end of storage (8th day). Yeasts and moulds were not seen on day 0, but these become
visible in both the products after 2 days and subsequently increased in number. The yeast
and mould count was increased up to 350/g and 245/g in the BD and DS products. It is
important to indicate this in the results respectively at the end of storage (8th day). E coli
spp. and L. mono cytogens were absent in both the products at all stages of storage.
Mishra et al. (2016) studied that standard plate count (SPC) of control
paneer increased from 26,000 to 2,96,000 cfu/g on 8th day, hence the number for treated
paneer was 2,40,000 cfu/g. Yeast and mould count in control paneer increased from 27
to 290 cfu/g and for treated paneer from 14 to 127 cfu/g on 8th day of storage at
refrigeration temperature.
2.8 Nutritional Importance of Paneer
Chopra and Mamtani (1995) revealed that particular paneer has a
nutritious value in the Indian vegetarian diet. It contains high levels of proteins, calcium
and phosphorus including fat and minerals. Paneer is good source of fat-soluble vitamins
A, D, E and K. Superior nutritional value is due to the inclusion of whey proteins that are
rich in essential amino acids. paneer is an ideal food for expectant mothers, babies, rising
children, teenagers and adults, due to its high nutritional value. paneer is also
recommended by the dietician for diabetic and coronary heart disease patients.
Pal and Agrawal (2007) reported that the, a white colour, sweetish,
slightly acidic, nutty flavour, spongy body and a close-knit texture define the superior
nature of the paneer. Since it contains about 90 per cent fat and protein, 50 per cent
minerals and 10 per cent lactose, paneer is highly nutritious. The consumer composition
of the paneer sample varies widely, containing approx. 54 per cent of moisture, 25 per
cent of proteins, 18 per cent of fats, 2 per cent of lactose and 1.5 per cent of minerals.
According to Food Adulteration act (1954).
Srivastava and Goyal (2007) evaluated the buffalo and cow milk paneer
protein quality ratio (PER) and biological value (BV) are 3.4, 2.3, 86.56 and 81.88,
respectively. Buffalo milk paneer had higher net protein utilization (83.10) compared to
 21

cow milk paneer (78.28). However, the digestibility coefficient values for buffalo and
cow milk paneer were almost identical.
Desale et al. (2009) stated that paneer consists of about 40 percent of total
solids, including 25 per cent proteins, 17.5 per cent fat, 2 per cent carbohydrates and 1.5
per cent minerals. Paneer is a significant source of animal protein for vegetarians. There
are 156 calories in the regular serving size (50 g) of paneer fat, of which 108 are calories.
The paneer contains 10 mg of sodium, 16 mg of potassium, 138 mg of calcium, 102 mg
of phosphorus and 1 mg of iron on an average.
David (2012) reported that paneer consists of about 90 per cent fat and
protein, 50 per cent minerals and 10 per cent lactose in milk and is highly nutritious. Out
of total milk produced in India, 5 per cent is converted into paneer. It is one of the
method for storing and increasing the shelf-life of highly concentrated milk solids.
Chitranayak et al. (2016) quoted that, paneer is a highly nutritious heat
and acid coagulated indigenous milk product, which has important place in Indian diet.
Paneer has a great value in diet because it is a rich source of high quality protein, fat,
minerals and vitamins as well as is used as a base material for the preparation of large
number of culinary dishes and it is a popular food product at the common household
level.
Viji et al. (2016) reported that, paneer is an important nutritious and
healthy indigenous heat and acid coagulated dairy product, which occupies a prominent
place among traditional Indian milk products and carries lot of consumer demand. Paneer
is a rich source of protein available at a relatively lower cost and forms an important
source of animal protein for vegetarian’s people. The biological value of protein in
paneer ranges from 80 to 86. In addition, paneer is a valuable source of fat, vitamins and
minerals like calcium and phosphorus.
Deshpande (2017) studied that paneer is heat and acid coagulated
indigenous dairy product, which occupies prominent place in Indian diet. It is of great
value in 8 diet due to it is rich source of high quality protein, fat, minerals and vitamins.
Paneer is used for the preparation of large number of culinary dishes and it is a popular
food product at the common household level.
 22

2.9 Uses of Menthol

Yadav et al. (2010) prepared beverage, from Mentha arvensis extract (0 –
4 %) and added fixed quantity of banana juice 10 ml and sugar 8 gm per 100 ml of the
beverage. Whey quantity varied from 72 to 84 ml for each 10 ml of the beverage
depending upon the concentration of mentha extract the storability of beverage studied at
7 ± l°C for 20 days.
Shrivastava (2010) stated that adding few drops of peppermint essential oil
in a glass of water and drinking it after meal gives relief from indigestive properties. This
oil acts as carminative and helps effectively in removing the gas. Concentrations ranging
from 1 per cent to undiluted L-, D-, DL menthol or menthol liquid in diethyl phthalate
were tested for skin irritation in the same institute and by the same Organization for
Economic Cooperation and Development (OECD) Guideline 404 protocol. All undiluted
isomers were irritating to the skin. No skin reactions were observed for D-menthol and
menthol liquid at the 5 per cent dilution and for L-and DL menthol at the 1 per cent
dilution.
Moarefian et al. (2012) prepared a functional cooked sausage using
Mentha piperminta essential oil (MPEO) as a natural antioxidant and antimicrobial
material. They found that peroxide and TEARS values of sample with 20 ppm of MPEO
were significantly lower than sample with 40 and 60 ppm of MPEO and control at the
end of storage period. With respect to color parameter, hue angle of the sample with 60
ppm of MPEO was significantly higher than sample with lower essential oil level 3 and
control after 30 days of storage. Antimicrobial activity of MPEO against Escheria coli
determined as MICs and MBCs were 0.226 and 0.456 mg/ml, respectively. These values
turned out as 0.453 and 0.906 mg/ml against Clostridium perfiingens.
Baljeet et al. (2013) studied on development and storage of whey based
pineapple and bottle gourd mixed herbal beverage by prepared beverage using Mentha
arvensis extract (0 to 4 %). The storability of the beverage was studied at 7 ± 1°C for 20
days. 10 ml each of pineapple and bottlegourd juice and 8 g of sugar were fixed per100
ml of the herbal beverage. Whey quantity varied from 68 to 72 ml for 100 ml of the
beverage depending upon the concentration of Mentha extract and concluded that a whey
based pineapple and bottle gourd herbal (WPBH) beverage can be prepared successfully
 23

with the incorporation of 2 per cent Mentha extract. They reported that the beverage can
be stored at refrigeration temperature without adding any chemical preservative with
desirable consumer acceptability upto 15 days and could prove a nutritionally as well as
organoleptically desirable beverage with agreeable taste, energy providing due to whey
proteins in it. They concluded that whey based beverage prepared from pineapple and
bottle gourd juices in combination with edible extract of herbal medicinal plants like
Mentha arvensis will not have only excellent nutritional properties but will also posses
therapeutic, prophylactic, antibacterial and organoleptic properties.
Dhamsoniya and Varshney (2013) studied on development of an
evaluation of whey based RTS beverage from ripe banana juice. In this beverage they
used mentha arvensis as a flavoring agent. For the whey banana RTS beverage was
prepared having 15 ml banana juice, 3 ml mentha arvensis extract, 8gm sugar powder and
77 ml milk whey per 100 ml of prepared sample beverage respectfully.
Chaudasama and John (2014) reported on the development and evaluation
of whey based mango mint beverage. Whey based mango mint beverage (WBMMB)
with the incorporation of Mentha arvensis extract (0 per cent to 3 %). The amount of
mango pulp and sugar were fixed in all samples i.e. 10 g and 8 g, respectively per 100 ml
of WBMMB. Whey quantity was varied from 79 to 82 ml per 100 ml of WBMMB
depending upon the concentration of Mentha arvensis. Percentage acidity, pH, Brix,
protein, ash content and carbohydrates increased with the increase of the Mentha arvensis
extract. Organoleptic scores increased irregularly from 0 per cent to 2 per cent amount of
Mentha arvensis and decreased as concentration of Mentha arvensis reached from 2 per
cent to 3 per cent. No Coliform was found in the WBMMB. Cost of the beverage ranged
from 8.68 to 14.62 Rupees per litre. Hence, the product was very well acceptable.
Shiradhonkar et al. (2014) the studied the fortification of wine with herbal
extracts: production, evaluation and therapeutic application of such fortified with Tulsi
extract, showed appreciation of taste parameter. It obtained a score of 15/20. The wine
fortified with lemon-grass extract, had pleasant aroma and bouquet which formed it main
attribute. It score 16/20 the highest among the four fortified wines. The one fortified with
peppermint, showed average attribute but had a freshening mouth-feel, scoring 13/20.
The wine fortified with ginger extract had a refreshing taste with soothing aroma and
 24

scored 14/20. The herbal extract used in the fortification was found to complement the
basic attributes of the wine when used in the specified amount. Also regular, but limited
administration of these fortified wines would help in receiving benefits of the herbal
extracts, thus minimizing the need for synthetic medicines fortreating various disorders.
The combinations gave a novel product with better qualities, increased acceptability and
wider applications.
Satpute (2016) observed on preparation of herbal whey based beverage by
using menthol and concluded that the mentha extract can be very well utilized for
preparation of palatable, energetic, nutritional and low cost herbal whey beverage. He
used 6 per cent mentha extract in 80 per cent paneer whey and 20 per cent beetroot
extract on weight basis for the development of health promoting food, which might be
countable for prevailing cold drinks present in market. It was observed that as the adding
of mentha extract increased in pH, protein, ash, moisture and total sugar where as
decreased in acidity, fat and total solid content of herbal whey beverage. Product
developers seeking out functional and nutritional attributes of whey to tap the tremendous
growth opportunities in the beverage industry can move forward for the development of
such herbal whey beverages based upon whey, beetroot and menthol to exhaust
nutritional, therapeutic as well as medicinal properties of beetroot and menthol
2.10 Functional Value of Menthol
Bose and Soin (1994) Stated different action of mint that therapeutic
action analgesic anti-inflammatory, antiulcer. Production calcium present in mint influx
into muscles cells causing inhibition of isolated contraction dissolve gall stone and
elimination heart burn.
Anne and Juri (2001) reported that Qualitative and quantitative variation
of volatile aroma compounds in different foods and beverages containing peppermint and
orange aroma was studied using the simultaneous distillation and extraction micro
method for isolating the aroma fraction and capillary gas chromatography for analyzing
the extracts. In peppermint aroma 41 constituents and in orange aroma 22 compounds
were identified. The yields of aroma fractions from different materials varied from 0.2 up
to 24 mg/g (peppermint) and from 0.03 up to 2 mg/g (orange).
 25

Orav and Kann (2001) reported that qualitative and quantitative variation
of volatile aroma compounds in different foods and beverages containing peppermint and
orange aroma was studied using the simultaneous distillation and extraction micro
method for isolating the aroma fraction and capillary gas chromatography for analyzing
the extracts. In peppermint aroma 41 constituents and in orange aroma 22 compounds
were identified. The yields of aroma fractions from different materials varied from 0.2 up
to 24 mg/g (peppermint) and from 0.03 up to 2 mg/g (orange).
Ganesh and Mahjeshwar (2002) Stated that mint extract provide protection
against the radiation induced sickness and mortality and the optimum protective dose of
10g/kg is safe from the point of drug induced toxicity.
Ewa et al. (2005) observed the herbs of lemon balm, oregano and
peppermint were analyzed immediately after harvest and after drying to determine their
antioxidant activity and content of total phenolics, L-ascorbic acid and arytenoids. The
strongest inhibition of linoleum acid (LA) per oxidation was found for fresh and dried
oregano. For peppermint and lemon balm it was significantly lower and decreased after
drying. The ability to scavenge the free radical DPPH (2,2-diphenyl-1-picrylhydrazyl)
was very high in almost all tested samples, exceeding 90 per cent. The three species
tested had a very high content of total phenolics and drying of oregano and peppermint
resulted in their considerable increase. The highest content of ascorbic acid was
determined in fresh peppermint and lemon balm and carotenoid content was at a similar
level in all the species tested. Drying caused great losses of these compounds.
Moss et al. (2008) the aroma of peppermint has been found to enhance
memory.
Shrivastava (2009) reported that peppermint oil is obtained from the
leaves of the perennial herb, Mentha piperita L. and M. arvensis var. piperascensa
member of the Labiates’ family. This family includes many well-known essential oil
plants such as spearmint, basil, lavender, rosemary, sage, marjoram and thyme. This is a
well known and important medicinal plant widely used in several indigenous systems of
medicine for various therapeutic benefits viz. analgesic, anesthetic, antiseptic, astringent,
carminative, decongestant, expectorant, nerving, stimulant, stomachic, inflammatory
diseases, ulcer and stomach problems. The present review is an up-to-date and
 26

comprehensive analysis of the chemistry, pharmacology, analysis and uses of Peppermint

oil.
Trendafilova et al. (2010) observed that the aim of the present study was
to measure the relative phenolic content in commonly available conventionally and
organically grown herbs and to evaluate their antioxidant capacity. Sage (Salvia
officinalis), lemon balm (Melissa officinalis) and peppermint (Mentha x piperita) leaves,
coriander (Corriandrum sativum) and fennel (Foeniculum vulgare) seeds were used in
the present investigation. Total phenolic content (TPLC), measured by Folin-Ciocalteu
method and radical scavenging activity (RSA), using DPPH method were determined in
infusions prepared from above mentioned herbs. The obtained data also showed that
infusions prepared from organically grown sage, peppermint and lemon balm were
slightly higher than those obtained from conventionally grown herbs.
Pandey et al. (2010) studied on phytochemical and antimicrobial effect on
essential oils of some aromatic plants. The volatile constituents of O. sanctum, E.
globules and M. arvensis exhibited strong antimicrobial activities against test pathogenic
fungi and bacteria (both gram-positive and gram-negative). The chemical composition of
essential oils determined by gas chromatography (GC) and high performance thin layer
chromatography (HPTLC) analysis consisted of eugenol (56.0 %), 1,8 cineole (17.34 %)
and menthol (43.45 %) as the major chemical constituents in O. sanctum, E. globules and
M. arvensis, respectively. M. arvensis possess broad spectrum activity and therefore
might be used to target multidrug resistant pathogenic microorganism.
Paul and Datta (2011) reported that Mentha piperita L. (Family:
Lamiaceae; commonly known as peppermint) is a natural hybrid (M. aquatic × M.
spicata) with immense therapeutic uses (oldest known medicinal plant species,
“medicinal plant of the year 2004”, known as “herbal Buena” meaning good herb) apart
from possessing other potential uses (as flavoring agent from chewing gum to after
dinner mints, in cosmetics and pharmaceutical products).
Derwich et al. (2011) reported that present study was to evaluate the in
vitro antioxidant activity and chemical composition of essential oil of Mentha piperita
from Morocco. Mentha species from the Lamiaceae family are widely distributed in
Morocco and commonly used as herbal tea, flavoring agent and medicinal plant. In this
 27

stud y, the essential oils of Mentha piperita collected in the region of Meknes (Morocco)
were obtained by hydro- distillation of the leaves and analyzed by gas chromatography
equipped with flame ionization detector (GC FID) and gas chromatography coupled to
mass spectrometry system (GC/MS) for their chemical composition. The antioxidant
activity of essential oils against DPPH radical was determined in vitro by treated with
different concentrations of essential oil and vitamin C as standard antioxidant compound.
The percentages of DPPH inhibition and IC50 were recorded. Thirty compounds were
identified in leaves oil representing 58.61per cent of the total oil composition. Johnson et
al. (2011) studied the inter-nodal and leaves segment of M. arvensis were cut in to 0.5-
0.7 cm in length and cultured on Murashige and skoog solid medium supplemented with
3 per cent sucrose, gelled with 0.7 per cent agar and different concentration of 2, 4-
Dichlorophenoxyacetie acid (2,4-d) either alone or in combinations. Antibacterial
efficacy was performed by disc diffusion method and incubated for 24 h at 37ᵒC.
Tandan et al. (2013) studied Mentha spp. oil effect on digestive system
and observed that it helps to promote the production of digestive juices, so we can use on
a regular basis to help our body. It can also be used to get relief from digestive problems
such as heart bum, nausea, gas, cramps and even a spastic colon. The researchers of this
study used 20 healthy males (age 21 to 23 and 34 to 35) and six subject with non-
obstructive dyspepsia and were fed a radio labelled solid test meal with and without
Mentha spp. oil (25 ml of water with 0.2 ml of oil). After administration of oil gastric
emptying rate accelerate in both normal and patients with dyspepsia. There were none of
the volunteers complained of any side effects.
Salih et al. (2013) reported that aqueous and methanolic extracts of
Mentha piperita were analyzed for their phenolic and falconoid compounds content
which were 10.93, 23.43 and 5.850, 17.38per cent for aqueous and methanolic extracts
respectively. The reducing power of the peppermint of aqueous extract and methanolic
were also determined, it was find that the reducing power was enhanced by increasing
concentration of samples. It was 80.27 per cent for aqueous extract at 10 mg/ml
concentration while the reducing power of methanolic extract was 88.00 per cent at the
same concentration. Results showed that the differences between two methods extraction
may be due to the extract solvent and what compounds can be gain by it. Aqueous extract
 28

showed low chelating capacities in comparative with EDTA compound, the absorbance
were 0.09 and 0.28, respectively at 10mg/ml while it was higher than methanolic extract
with absorbance 0.04.
Tsai et al. (2013) observed that to analyze the composition of essential oils
of two types of mint as well as compare the antimicrobial, antioxidant and anti-
inflammatory activities of the two oils. Peppermint (M. piperita L.) and chocolate mint
(M. piperita L.) oils were obtained by steam distillation in a Clevenger-type apparatus.
The chemical composition of the essential oils was determined by gas chromatography-
mass spectrometry (GC/MS). The minimal inhibitory concentration (MIC) of the
essential oils were determined by broth dilution method. The antioxidant activities of the
oils were determined by 2, 2-diphenyl-1- picrylhydrazyl (DPPH) DPPH radical
scavenging assay, β-Carotene-linoleum acid assay and nitric oxide (NO) radical
scavenging assay. The two essential oils contain high levels of alcohol (43.47-50.10 %)
and terpene (18.55-21.07 %) with the major compound being menthol (28.19-30.35 %).
The antimicrobial activity (minimum inhibitory concentration, MIC) of peppermint oil
against E. coli, S. aureus and P. aeruginosa (0.15, 0.08, 0.92 % v/v, respectively) was
stronger than that of chocolate mint (0.23, 0.09, 1.22 % v/v, respectively). In the anti-
oxidant test including DPPH and β-Carotene linoleic acid assays, peppermint oil showed
superior antioxidant properties to chocolate mint oil (4.45 - 19.86 μl/mL).
Mahboubi and Kazempour (2014) reported that peppermint with antiseptic
and known healing properties is a plant from the Labiatae family. In this study, we
analyzed the chemical composition of essential oil from the flowering aerial part of
peppermint by GC and GC/MS. Its antimicrobial activity was evaluated against bacteria,
fungi and yeast by micro broth dilution assay. The fractional inhibitory concentration
(FIC) and FIC Index (FICI) and related isobologram curve were determined by check
board micro titer assay. Candida albicans was the most sensitive microorganism and
Pseudomonas aeruginosa was the less sensitive ones. The oil showed synergistic
activities with vancomycin, gentamycin and amphotericin B with the FICI less of 0.5.
This oil could be used as natural antibiotics and may decrease the effective dose of
antibiotics.
 29

Dyab et al. (2015) reported that it is well known that, peppermint is one of
the most widely consumed single ingredient herbal teas and other products used as an
antiseptic, antibacterial activity, stimulant carminative agent or further used as a flavoring
agent in cosmetic and pharmaceutical industries. Also, citrus fruits include lime are an
important source of antioxidant compounds and minerals. This study was carried out to
assessment the possibility of enhancement lime juice and soda water with peppermint
extract as a new beverage with highly functional and organoleptically properties. The
results showed that the total phenolic and total falconoid contents of lime juice and
peppermint were 193.02, 53.41 and 360.04, 421.96 mg/100g respectively. The results
obtained by (HPLC) for all beverage treatments identified and quantified 13 phenolic and
8 falconoid compounds. Regarding sensory evaluation, the peppermint extract added to
lime and soda water by (50:5:45) (v:v:v), was the most widely accepted, followed by
(45:5:50) and (40:5:55) compared to the other blends and control. These enhancement
beverages can be used in therapeutics due to the incorporated herbal extracts that have a
widely accepted medicinal application in prevention and treatment of various disorders.
Thus, such fortified beverage has potential application in enhancing health benefits and
therapeutic applications.
Lalita et al. (2017) found that herbs containing antioxidants include
ginger, mint, basil, cinnamon, clove, dill, oregano, rosemary, saffron, sage, thyme, etc.,
while herbs showing hypotensive properties include garlic, celery, tea, ajwain, ginger,
lavender, basil, radish, rauwolfia, sesame, etc. Terminalia arjuna based sitosterol is
considered as one of the best heart tonic for healthy cardiovascular system. Few herbs
can help in extending the shelf life of dairy products (especially fermented dairy
products) especially through their suppressing effect on fungi and bacteria. Hence,
judicious use of herb application in dairy products may result in raising their nutritional
and medicinal values and enable development of value-added dairy products.
Fortification of herbs in dairy products could help in providing value-added, functional
dairy foods at the same time boost the sale of important herbs.
 30

2.11 Nutritional Value of Menthol

Mentha arvensis is a nice green herb. This is used as raw leaves and chews
them as natural mouth fresheners or uses them in other ways. 100 gm of menthol leaves
contains 84.90 gm moisture, 4.80 gm protein, 0.60 gm fat, 1.90 gm minerals, 2.00 gm
fiber, 5.80 gm carbohydrates, 48.00 K Cal energy, 200.00 mg calcium, 62.00 mg
phosphorus and 15.60 gm iron.
 31

3. MATERIALS AND METHODS

The present work entitled, “Studies on manufacture of Paneer with

incorporation of mint.” was undertaken in laboratory of Department of Animal
Husbandry and Dairy Science, Post Graduate Institute, MPKV, Rahuri during the year
2022-2023. The various materials and methodology adopted during the research are
presented in this chapter.
3.1 Materials
Following materials were used in laboratory for analytical purpose during
entire research work.
3.1.1 Glassware
Borosil and corning glassware were used during analysis of paneer.
3.1.2 Weighing Balance
Electronic precision balances (BT 2245, Sartorius ISO 9001) were used
for weighing of paneer samples, ingredients and chemical required for the study.
3.1.3 Autoclave
Equitron vertical autoclave (230 VAC. 50 Hz) was used for sterilization of
microbiological media, phosphate buffer solution etc. required for the study.
3.1.4 Hot air oven
Yorco Hot Air Sterilizer (IS 3119) was used for drying and sterilization of
glassware required for microbiological studies.
3.1.5 Incubator
The digital temperature controlled BOD incubator manufactured by M/C
Nutronic Bombay was used for incubation of petriplates of Standard Plate Count (SPC),
coliform count (CC) and Yeast and Mould Count (YMC).
3.1.6 Refrigerator
Godrej make single door refrigerator was used for storing the samples of
paneer at 5±10C.
3.1.7 Chemicals
All chemicals used for the analytical work which were prepared from
analytical reagent (AR) or guaranted reagent (GR) grade by Merk, India Ltd. / Glaxo
 32

India Ltd. throughout the study.

3.1.8 Muslin cloth
The muslin cloth of suitable size was used for straining of whey from the
coagulum.
3.1.9 Media ingredients
Chemicals and ingredients of Qualigens Glaxo India Ltd. were used for
preparation of various media (plate count agar), Violet red bile agar and Potato dextrose
agar) required for microbiological examination of finished product.
3.1.10 Vessels
Stainless steel vessels of various capacities were used d u r i n g
manufacturing of mint Paneer.
3.1.11 Laminar Air Flow
Kirloskar Electrodyne Ltd., Pune laminar air flow was used for
microbiological work
3.1.12 pH meter
Digital pH meter (Thermo scientific, Sn 821899 Singapore) was used for
determination of pH of samples.
3.1.13 Muffle furnace
Classic scientific muffle furnace was used for determination of ash.
3.1.14 Ingredients
3.1.14.1 Milk
Fresh and clean, standardized milk (fat – 4.5 per cent and 8.5 per cent
SNF) of crossbred cow was obtained from Research Cum Development Project on Cattle,
Department of Animal Husbandry and Dairy Science, MPKV, Rahuri, Dist. Ahmednagar
(MS).
3.1.14.2 Coagulant
LR grade citric acid was procured from local market, Rahuri in a single
lot.
3.1.14.3 Mint leaves
The fresh mint leaves was procured from local market, Rahuri as and
when required.
 33

3.1.14.4 Salt
The salt was procured from local market, Rahuri in a single lot.
3.2 Methodology
3.2.1 Preparation of mint juice
The mint juice was prepared as per the procedure given by Dhumal et al.
(2018).

Collection of fresh mint leaves


Sorting (without bruising) Washing

Grind in mixture Filtration through muslin cloth

Collection in glass

Fig.3.1 Flow diagram for preparation of mint juice

3.2.2 Preparation of mint powder

The mint powder was prepared as per the procedure given by
Fresh mint leaves

Wash and let it sit in strainer for 10 minutes

Place leaves in tray lined with clean cloth

Place mint tray for sun drying

Put leaves in bowl and beat with hands

Grind the leaves into powder Storage

Fig.3.2 Flow diagram for Preparation of mint powder

3.2.3 Paneer preparation

Paneer was prepared as per the procedure given by Aneja et al. (2002)
with slight modifications.
 34

Cow milk(4.5 % fat and 8.5 % SNF)


Pre-heating (35-40°C)

Filtration

Heating
(As per the treatment)

Addition of mint

Addition of coagulant (2 % citric acid)

Draining of whey

Collection of solid mass

Pressing in paneer hoop (2 kg /sq.cm for 20 min.)

Paneer brine treatment (5%/10 min.) Cutting into cubes

Storage (5±2°C)
Fig. 3.3 Flow diagram for preparation of paneer
3.3 Optimization of ingredients
3.3.1 Selection of form of mint
Trial was conducted to select form of mint to be incorporated into paneer.
Those two forms of mint viz. mint powder and mint juice were used. While preparation
of mint paneer, milk having 4.50 per cent fat and coagulant @ 2 per cent were kept
constant.
3.3.2 Treatments details
F1 : Cow milk (4.5 % fat) + … % of coagulant (2 %) + mint powder
F2 : Cow milk (4.5 % fat) + … % of coagulant (2 %) + mint juice
On the basis of sensory evaluation one best treatment combination was
selected for further study.
3.3.3 Stage of addition of mint during preparation of paneer
Trial was conducted to finalize stage of addition of selected form of mint
during preparation of paneer, for that 3 stages of addition of selected form of mint were
considered
 35

as under
1. Raw milk stage
2. Heating of milk at 60 0C
3. Heating of milk at 72 0C
On the basis of sensory evaluation most accepted stage of addition of mint
was selected.
3.3.4 Optimization of level of selected mint form
Trial was conducted to finalize level of selected mint form in paneer. For
that three levels of selected mint form were considered while temperature of milk was
kept constant which are selected under 3.3.3.
Thus treatment combination were as under T0: Cow milk (4.5% fat) +
coagulant (2%)
T1 : Cow milk (4.5% fat) + coagulant (2%) + …% selected form of mint
T2 : Cow milk (4.5% fat) + coagulant (2%) + …% selected form of mint
T3 : Cow milk (4.5% fat) + coagulant (2%) +…% selected form of mint
From the above treatments combination, best one was selected on the basis
of sensory evaluation and further, all the treatments were analyzed for its physico-
chemical and microbial parameters.
3.4 Product evaluation
3.4.1 Sensory evaluation
The sensory evaluation of paneer samples prepared under preliminary
trails and experimental trails were done as per the method described in the IS: 6273, Part
–I and Part II (1971) using 9 point Hedonic scale. A panel of five semi-trained judges
was formulated for this purpose. The samples were coded every time to conceal their
identity and offered to the judges for evaluation of sensory attributes.
3.4.2 Storage study
Each block of paneer was cut into four equal parts and packed separately
into LDPE film pouches and stored at 5±1°C and evaluated for changes in sensory,
physico-chemical and microbial parameter at an interval of every 3 days till the product is
sensorily acceptable.
 36

3.5 Analytical methods

3.5.1 Milk
3.5.1.1 Physico-chemical Analysis of Milk
1. Fat
Determined by using Standard Gerber method as described in IS: 1224
(Part II), 1977.
2. Protein
Determined by using method as described in SP:18 (Part-XI), 1981.
3. Lactose
Determined by using method as described in SP:18 (Part-XI), 1981.
4. Ash
Determined by using method as described in SP: 18 (Part-XI), 1981.
5. Total solid
Determined by gravimetric method as described in IS: 1479 (Part-II),
1961.
6. Acidity
Determined as described in IS: 1479 (Part-I), 1960.
7. pH
Determined as per IS: 1465 (1967).
3.5.2 Mint juice
3.5.2.1 Moisture content
Moisture content was determined according to A.O.A.C (2000) method.
Samples were weighed and dried in hot air oven at 50 ± 1°C till constant weight
achieved. The loss in weight was used to calculate moisture.
Initial weight – final weight
Moisture content (%) = ------------------------------------- x 100
Initial weight of sample
3.5.2.2 Fat
Mint juice fat was determined using Soxtec (Foss instrument, Sweden).
Weighed sample (3g) was extracted with petroleum ether at 130°C for 30 min and rinsed
for 20 min. The ether was recovered and fat contained in extraction cups was weighed.
 37

3.5.2.3 Protein
Total nitrogen in the sample was determined by Macro Kjeldahl method
(A.O.A.C 2000). Nitrogen was converted into per cent protein by multiplying with a
conversion factor of 6.25 for mint juice.
3.5.2.4 Ash
Ash content was determined using A.O.A.C. (2000) procedure. Total ash
was expressed as percentage.
3.5.2.5 Titratable acidity
Titratable acidity was determined using A.O.A.C. (2000) method. 1 g for
mint sample was macerated and distilled water added to make 100 ml volume. After 30
min, it was filtered from which 10 ml aliquot was used for titration against 0.1 N NaOH.
Acidity was calculated using following equation:
Titre value × Normality of alkali × eq. wt. of acid × 100
% Acidity (as Citric = ---------------------------------------------------------------------
or lactic acid) Weight of sample taken × 1000
3.5.2.6 pH
The pH of all samples was determined using pocket pH meter (IQ
Scientific USA, Model IQ 125).
3.5.3 Physicochemical analysis of paneer
3.5.3.1 Determination of Fat
Fat content of mint paneer was determined by Gerber’s method cited in
Indian Standard Institution, IS: 1224 (part II) (1977).
Weigh three gm. of paneer sample in cup of butyrometer. To it 10 ml of
concentrated H2SO4 (specific gravity 1.82) and 1 ml amyl alcohol were added. In order to
make up the volume, required quantity of distilled water was added to it. The rubber stopper
was fixed to butyrometer and content of butyrometer were mixed completely. It was placed
on water bath maintained at 70°C and occasionally shaken until sample was dissolved. It was
centrifuged at 1400 rpm for 3 to 5 minutes and reading of fat was recorded.
3.5.3.2 Determination of protein
The protein content of mint paneer was determined by estimating the total
nitrogen per cent by micro Kjeldahl’s method, cited in A.O.A.C. (Official method of
Analysis, 1965).
 38

Two gm. of paneer sample was transferred in to a 30 ml long necked

digestion flask. To this flask, 2 ml of concentrated sulphuric acid was added. It was
heated to digest on micro kjeldhal digestion unit till all fumes get escaped and clear
solution was obtained. During digestion, when charring and white fumes were appeared
in the flask, digestion was stopped for a short time to cool and added with few drops of
hydrogen peroxide (H2O2) solution. Digestion was continued till the solution become
clear. The micro Kjeldhal apparatus was washed with distilled water. The digested
sample was transferred in the distillation flask through funnel by giving 2-3 washing to
digestion flask with little distilled water. About 8 ml of sodium hydroxide solution was
added to distillation flask. About 10 ml boric acid (2.0 %) solution was taken in to 200 ml
conical flask with the addition of 2 to 3 drops of bromocresol green indicator. Heating
was started and distillate was collected into 10 ml boric acid solution till the volume was
made up to 30 ml. The collecting flask was lowered and stopped the heating.
Collected distillate was titrated against 0.01 N sulphuric acid till the
original green colour was obtained. Also the blank was ran by taking distilled water in
place of sample and calculated the protein per cent by the following formula.
100
Per cent protein = X x 0.00014x 6.38 x ------------------------------------------
Weight of paneer sample in gm
Where,
X - The titrate value for sample minus the titrate value of blank. 0.00014 - gm
nitrogen per 1 ml of 0.01 N sulphuric acid.
6.38 - Since average nitrogen content of milk protein is 15.65 per cent.
Therefore 1 gm Nitrogen = 100/ 15.65
= 6.38 gm protein
3.5.3.3 Determination of moisture
The moisture content of mint paneer was determined by the method
described in IS: SP (Part ХІ) 1981.
Ten grams of paneer samples were weighed in the moisture dish. The dish
was then placed on a hot plate and heated till color of the residue became light brown.
The dish was then transferred to the hot air oven maintained at 100°C where it was
heated, for 20 min. Finally, the dish was transferred to desiccators (containing calcium
 39

chloride) for cooling followed by subsequent weighing was continued till there was no
difference in last to subsequent weights. The per cent moisture in paneer was calculated
by using following formula.
Loss in weight of sample
Moisture % (by weight) = ----------------------------------- x 100
Weight of sample taken
3.5.3.4 Determination of total solid
Total solids of mint paneer was determined by the method described in IS:
SP (Part ХІ) 1981.
A clean dry empty porcelain crucible was kept in hot air oven maintained
at 100°C for one and half hour, cooled and weighed. Then 10 gm of mint paneer sample
was weighed in the crucible. A crucible containing mint paneer sample was placed in
hot water batch for 30 min for drying the sample. Then crucible was removed and kept
in hot air oven maintained at 100°C. After 2-3 hours crucible was immediately
transferred to desiccators, allowed to cool at 28°C for about 30 minutes and weighted.
The crucible again returned to hot air oven and heated for one more hour, transferred to
desiccators, cooled and weighed. The process was repeated till difference between
successive weights not exceed by 0.5 mg.
Weight of residue
Total solids (%) = -------------------------- x 100
Weight of sample

3.5.3.5 Determination of acidity

Titratable acidity (%) of mint paneer was determined as per the procedure
given in IS: 1479 (1960) Part-I. Ten gram of mint paneer sample was weighed in mortar
to make paste. Then the paste transferred to a conical flask to this 10 ml of distilled water
was added and content were shaken. The few drops of phenolphthalein indicator were
added and flask content was titrated with N/0.1 NaOH.
9 x V1 x N
Titrable acidity (% by volume) = -----------------
V2
Where,
V1 = Volume in ml of the standard sodium hydroxide solution required for
titration.
V2 = Volume in ml of mint paneer taken for the test.
 40

N = Normality of the standard sodium hydroxide solution.

3.5.3.6 Determination of pH
Ten gram of paneer sample was weighted accurately to this 10 ml distilled
water was added to have fine paste. The digital pH meter was used to measure the pH of
samples
Firstly the pH meter was standardized at 25°C using standardized buffer
solution. The electrode of pH meter was directly dipped into the paneer samples. Then on
the screen of pH meter the pH of sample observed and recorded.
3.5.3.7 Determination of ash
The total ash of paneer was determined by the method described in IS: SP
(Part ХІ) 1981.
About 10 gram of sample was weighed in previously weighed silica
crucible and ignited in muffle furnace maintained at 550°C temperature not more than 3-
5 hours or until ash was free from carbon. The crucible was cooled in desiccators and
then weighed. The process of ignition, cooling and weighing was repeated at half hourly
intervals until the difference between two successive weighing was less than 1 mg. The
total ash was calculated by following formula.
Weight of residue
Ash % = ------------------------- x l00
Weight of sample
3.5.3.8 Lactose
Lactose was derived by difference of sum total of the major constituents
like moisture, protein, fat and ash from 100 as described by A.O.A.C. (1990).
3.5.4 Microbial analysis of Paneer
All the samples of mint paneer were evaluated for microbial status i.e.
standard plate count, coliform count and yeast and mold count by using standard
procedure.
Representative samples of paneer were drawn and prepared for
microbiological analysis.
 41

3.5.4.1 Standard plate count (SPC)

The standard plate counts of mint paneer samples were evaluated by using
method described in IS: 5402 (1969).
One g of paneer sample aseptically weighed and transferred into a sterile 9
ml dilution blank and mixed well. The samples were properly diluted by serial dilution by
using 9 ml phosphate buffer. Then from 4th, 5th and 6th dilution of mint paneer samples
were used for plating. 1 ml each sample was taken in duplicate into the sterile petri plates
with the help of sterile pipettes. Then the standard plate count agar media was added to
these petri plates and properly rotated so as to mix the content well. The plates were
allowed to solidity. All the solidified plates were incubated at 37 0C for 48 hrs in an
incubator in an inverted position and the number of colonies developed was recorded as
cfu/g.
3.5.4.2 Yeast and mold count (YMC)
Mint Paneer samples were counted for yeast and mould using the method
defined in IS:5403. (1969).
The serial dilutions prepared for standard plate count were used for
enumeration of yeast and mold count. From 1st and 2nd dilutions of mint paneer samples
were taken for plating. 1 ml of each sample is taken in duplicate in petri plates and
potato dextrose agar (PDA) was used by adjusting the pH by 10 per cent tartaric acid
solution. After solidification the agar plates were incubated at 25 0C for 5 days. At the
end of incubation period counted the colonies of yeast and mold and recorded as cfu/g.
3.5.4.3 Coliform count (CC)
The coliform count was carried out on dehydrated violet red bile agar
(VRBA) Medium (IS: 1224: part I and II, 1981).
Enumeration of a coliform count of mint paneer was determined by using
the pour plate method, employing violet red bile agar (VRBA) of pH 7.4 ± 0.1. The
prepared plates were incubated at 37° C for 48 hr. Colonies with dark red coloration were
counted and they were expressed as log cfu/g.
 42

3.6 Consumer Study

The developed mint paneer was subjected to consumer acceptance. The
tasting was carried out with 100 respondents from local area. The information for the
same was collected on prescribed format (Appendix II).
3.7 Cost Structure
The cost of the newly formulated mint paneer was worked out by taking
into consideration the prevailing market rates of the ingredients used in addition to fuel
and labour charges etc. during experimental period. Procedure followed for estimation of
cost was being on the lines of the standard economic procedure.
3.8 Statistical Design
The experiment was laid down in the Completely Randomized Design
with 5 replications for optimization process and Factorial Completely Randomized
Design with 3 replications for storage study. The data was tabulated and analyze as per
Snedecor and Cochran (1967).
 43

4. RESULT AND DISCUSSION

The results obtained in present investigation entitled “Studies on
manufacture of paneer with incorporation of mint.” in relation to the chemical analysis,
sensory evaluation and storage study are presented and discussed under following
headings.
4.1 Chemical composition of milk
4.2 Chemical composition of mint juice
4.3 Optimization of ingredients
4.4 Storage studies
4.5 Consumer acceptance of mint Paneer
4.6 Cost of production of mint Paneer
4.1 Chemical analysis of milk
Fresh, clean cow milk standardized for 4.50 per cent fat and 8.5 per cent
was procured from Research Cum Development Project on Cattle, M.P.K.V., Rahuri and
analyzed for its chemical composition.
Table 4.1. Chemical analysis of milk
Sr. Constituents Per cent
No.
1. Fat 4.50
2. Protein 3.85
3. Lactose 4.15
4. Moisture 86.93
5. Total solids 13.07
6. Ash 0.57
7. Acidity(%LA) 0.15

The data depicted in table no. 4.1 shows that milk which was used for
preparation of mint paneer had an average composition 4.50 per cent milk fat, 3.85 per
cent protein, 4.15 per cent lactose, 86.93 per cent moisture, 13.07 per cent total solids,
0.55 per cent ash and 0.15 per cent acidity. The figures obtained were resembles to the
 44

study of Ramteke (2017) and Patil (2018). Patange (2018) also reported the physico-
chemical composition of milk, which was well match with present study.
4.2 Chemical analysis of mint juice
The data depicted in Table 4.2 reveals that the mint juice contains average
value of moisture, protein, fat and carbohydrate were 84.90, 4.80, 0.60 and 5.80 gm,
respectively, whereas calcium, magnesium and phosphorous content were 200, 60 and 62
mg/ 100gm respectively. The acidity was 0.45 per cent. The results obtained were
resembles to the study of Dhumaal (2018) and Singh (2014).
Table 4.2 Chemical analysis of mint juice
Sr. Parameters Mint juice (per 100 gm)
No.
1. Moisture 84.90 gm
2. Protein 4.80 gm
3. Fat 0.60 gm
4. Carbohydrate 5.80 gm
5. Calcium 200.00 mg
6. Magnesium 60.00 mg
7. Phosphorous 62.00 mg
8. Acidity 0.45 per cent

4.3 Optimization of ingredients

During the phase of investigation, optimization of ingredients viz.
selection of form of mint, stage of addition of mint and optimization of level of mint juice
for the preparation of Paneer were carried out.
4.3.1 Selection of form of mint
Trial was conducted to finalize form of mint to be incorporated into
paneer. For that two forms of mint i.e. mint powder and mint juice were used. Initially
preparation of Paneer was prepared by using 2 per cent mint juice and 10 gm of mint
powder while milk with 4.50 per cent fat was kept constant.
 45

Table 4.3. Effect of form of mint on sensory attributes of paneer

Form of Scores for sensory attributes
mint Flavour Body and Colour and Overall
texture appearance acceptability
Mint juice 8.51a 8.23a 8.72a 8.48a
Mint powder 7.54b 7.20b 7.34b 7.36b
S.E. + 0.01 0.01 0.01 0.01
CD at 5 % 0.03 0.03 0.04 0.04
Mean of six replications

4.3.1.1 Flavour
The flavour score of mint paneer are illustrated in table 4.3. The flavour
was significantly (P< 0.05) differed by addition of mint in different forms. The mean
flavour score for the Paneer with mint juice and mint powder were 8.51 and 7.54,
respectively. The flavour of paneer prepared by addition of mint juice had provided
fresher and more vibrant flavour compared to paneer prepared by adding mint powder.
Mint powder had added minty flavor to the paneer, it might lack intensity and aromatic
qualities that fresh mint juice offers. The flavour score was categorized as “like
moderately” to “liked very much” by the panel of semi trained judges.
4.3.1.2 Body and texture
The body and texture score for mint paneer are presented in table 4.3 The
body and texture score was significantly (P< 0.05) differed by addition of mint in
different forms. The mean body and texture score for the Paneer with mint added in juice
form and powder form were 8.23 and 7.20, respectively. Mint juice paneer was moister
and softer in texture, while mint powder paneer had typically firmer body and grainy
texture. The flavour score was categorized as “like moderately” to “liked very much” by
the panel of semi trained judges.
4.3.1.3 Colour and appearance
The colour and appearance score for mint paneer are presented in table 4.3
The colour and appearance score was significantly (P< 0.05) differed by addition of mint
in different forms. The mean colour and appearance score for the Paneer with mint added
in juice and powder form were 8.72 and 7.34, respectively. Mint juice Paneer had
provided more vibrant greenish yellow colour than mint powder paneer. The flavour
 46

score was categorized as “like moderately” to “liked very much” by the panel of semi
trained judges.
4.3.1.4 Overall acceptability
The overall acceptability score for mint paneer are depicted in table 4.3
The overall acceptability score was significantly (P< 0.05) differed by addition of mint in
different forms. The mean overall acceptability score for the Paneer with mint added in
juice and powder form were 8.48 and 7.36, respectively. The specific behaviour of
treatment combinations with regard to this particular character could be understood with
fact that overall acceptability is sum of combination of colour appearance, flavour and
body and texture of product. Paneer prepared by addition of mint in juice form was
superior than paneer prepared by using mint powder which was rich in colour, pleasant
flavour and with acceptable body and texture.
Hence, it could be inferred that Paneer prepared by addition of mint juice
resulted in maximum sensory perception and thus selected for further study.
4.3.2 Selection of Stage of addition of mint in Paneer
From examination of manufacturing process for paneer it can be
envisaged that there are three possible way to add mint into paneer i.e.
1. Raw milk stage.
2. After heat treatment of milk (at 60°C).
3. After heat treatment of milk (at 72°C).
For optimization of stage of mint in paneer the fat content (4.5 %) and
selected form of mint (2 % juice) of milk were constant. While the best stage of addition
of mint was selected on the basis of sensory evaluation.
Five replications of this experiment were conducted. The results obtained
were depicted in table 4.4.
4.3.2.1 Flavour
The flavour score for the stage of addition of mint juice in paneer are
illustrated in table 4.4 The flavour score was significantly (P< 0.05) differed by addition
of mint at different temperatures. The mean flavour score for the Paneer added with mint
at raw milk stage, at 60 °C and at 72°C were 7.21, 7.86 and 8.45, respectively. The
flavour of paneer prepared by addition of mint at 72°C had pleasant flavour compared to
 47

paneer prepared by adding mint at raw milk stage and at 60 °C, which had strong flavour.
The paneer prepared by addition of mint juice at raw milk stage had concentrated mint
flavour which was overpowering the natural flavour of paneer. The flavour score was
categorized as “like moderately” to “liked very much” by the panel of semi trained
judges.
Table 4.4. Effect of stage of mint addition on sensory attributes of paneer
Stage of mint Scores for sensory attributes
addition Flavour Body and Colour and Overall
texture appearance acceptability
Raw milk 7.21c 7.55c 7.59c 7.45c
Heating of milk at 7.86b 7.66b 7.71b 7.74b
60°C
Heating of 8.45a 8.84a 8.90a 8.73a
milk at 72°C
S.E. + 0.018 0.018 0.015 0.011
CD at 5 % 0.058 0.055 0.047 0.033
Mean of five replications

4.3.2.2 Colour and appearance

The colour and appearance score for stage of addition of mint in paneer
are presented in table 4.4. The colour and appearance score was significantly (P< 0.05)
differed by addition of mint at different temperatures. The mean score for colour and
appearance of Paneer with mint added at raw milk stage, at 60 °C and at 72°C were 7.59,
7.71 and 8.90 respectively. The colour and appearance of paneer prepared by addition of
mint at 72°C had more appealing colour compared to paneer prepared by adding of mint
at other two stages which had dull appearance. The colour and appearance score was
categorized as “like moderately” to “liked very much” by the panel of semi trained
judges.
4.3.2.3 Body and texture
The body and texture score for mint paneer are presented in table 4.4. The
body and texture score was significantly (P< 0.05) differed by addition of mint at
different temperatures. The mean body and texture score for the Paneer with mint added
at raw milk stage, at 60 °C and at 72°C were 7.59, 7.71 and 8.90 respectively. The body
and texture of paneer prepared by addition of mint at 72°C had softer and more crumby
 48

texture than other two stages which had slightly harder texture. The body and texture
score was categorized as “like moderately” to “liked very much” by the panel of semi
trained judges.
4.3.2.4 Overall acceptability
The overall acceptability score for mint paneer are depicted in table 4.4
The overall acceptability score was significantly (P< 0.05) differed by addition of mint at
different temperatures. The mean overall acceptability score for the Paneer with mint
added at raw milk stage, at 60 °C and at 72°C were 7.45, 7.74 and 8.73, respectively.
Paneer prepared by addition of mint at 72°C was superior, which was rich in colour,
pleasant flavour and acceptable body and texture than paneer prepared at other stages.
Hence, it could be concluded that Paneer prepared by addition of mint
juice at 72°C resulted in maximum sensory perception and thus selected for further study.
4.3.3 Selection of level of mint juice added in Paneer
For optimization of level of mint juice, three levels of mint juice i.e. 1
(T1), 2 (T2) and 3 (T3) per cent were taken, while milk with 4.5 per cent fat and coagulant
(2 %) and stage of addition of mint (72°C temperature) were kept constant.
The treatment details were as follows.
T0 : Cow milk (4.5per cent fat) + coagulant (2 %)
T1 : Cow milk (4.5per cent fat) + 1 per cent mint juice
T2 : Cow milk (4.5per cent fat) + 2 per cent mint juice
T3 : Cow milk (4.5per cent fat) + 3 per cent mint juice
From the above treatments combination, best one was selected on the basis
of sensory evaluation for further study.
4.3.4 Effect of levels of mint juice on sensory score of Paneer
The paneer samples prepared by using different levels of mint juice were
subjected to sensory attributes like flavour, colour and appearance, body and texture and
overall acceptability along with control sample. The results obtained on account of this
parameter were presented in forthcoming table.
 49

4.3.4.1 Flavour
Flavour is the major characteristics of any food products. It includes the
taste and aroma. The flavour was much more important than the other properties due to
its instant feeling and indication about the quality of the food.
From Table 4.5, it was revealed that mean flavour score for mint Paneer
for treatments T0, T1 , T2 and T3 were 7. 24, 7. 52, 8. 25 and 8. 01 respectively. The
flavour score was significantly (P<0.05) affected by mint juice levels. Up to treatment T 2,
mint giving better taste, but in T3 the score decreased because of the increased level of
mint, giving sharp flavor of mint hence reduced the sensory score. Paneer samples
incorporated with mint juice had acquired higher sensory score for treatment T 2. Mint
paneer samples were liked very much by the panelists. Mint flavour is due to menthol,
menthone and its isomers (Tucker 2012). The results were comparable with the sensory
score of Arora et al. (2022) for flavour for paneer incorporated with mint and garlic. He
noticed that the sharp declined in flavour as the addition of mint from 0.6 per cent.
Similar result for flavour was observed by Sarnaik (2020) while studying the effect of
black pepper on quality of paneer.
Table 4.5. Effect of level of mint juice on sensory score of Paneer
Treatments Scores for sensory attributes
Flavour Body and Colour and Overall
texture appearance acceptability
T0 7.24d 7.15d 7.16c 7.18d
T1 7.52c 7.65c 7.59b 7.58c
T2 8.25a 8.34a 8.19a 8.26a
T3 8.01b 8.04b 8.14a 8.06b
S.E. + 0.0225 0.0196 0.0174 0.0243
CD at 5 % 0.0676 0.0588 0.054 0.0729
Mean of 5 replications
4.3.4.2 Body and Texture
The results obtained during evaluation were tabulated in the Table 4.5
shows that the result for body and texture of Paneer was significantly (P<0.05) affected
by mint juice levels. The highest score was obtained for the treatment T 2 (8.34) while
treatment T0 (7.15) had lowest score i.e. Paneer prepared without addition of mint juice.
 50

The body and texture score was categorized as “like moderately” to “liked very much” by
the panel of semi trained judges.
Paneer may absorb some moisture from the mint juice, potentially making
it slightly softer or delicate, depending on the quantity and concentration of mint juice
used. Arora et al. (2022) recorded the similar trend for sensory score of body and texture
of paneer incorporated with mint and garlic. The findings are also accordance with the
results observed by Khobragade (2020) while studying the development of paneer by
using raw turmeric extract.
4.3.4.3 Colour and appearance
Colour and appearance of mint paneer was due to inherent colour of mint
juice. The data pertaining to colour and appearance parameters are depicted in Table 4.5
The mean colour and appearance score for mint Paneer for treatments T0,
T1, T2 and T3 were 7.16 , 7.59 , 8.19 and 8.14 respectively. The perusal of table 4.5 shows
that the result for colour and appearance for the experimental trials of mint paneer was
found to be significant at 5 per cent level of significance. Treatment T 0 had obtained the
lowest score (7.16) while treatment T2 got highest score (8.19). Treatment T2 (2 per cent
mint) and treatment T3 (3 % mint) were at par with each other.
The presence of phenols in mint can contribute to a slight discoloration of
mint paneer, typically giving it a slightly brownish or yellowish hue. This discoloration
occurs due to oxidation reactions involving the phenolic compounds present in mint when
exposed to air or during cooking processes. The colour of treatment T 0 was light yellow.
The intensity of yellow colour was increased as the level of mint increased.
The similar results were reported by Singh et al. (2014) reported that the
sensory score for colour and appearance for icecream incorporated with mint. He noticed
that as the rate of mint addition increases from 0.5 per cent to 2.0 per cent the score for
colour and appearance gradually decreasing as from 8.13 to 7.00. Similar findings have
been obtained by Surwase (2017) in whey drink added with mint and custard apple.
4.3.4.4 Overall acceptability
The overall acceptability of the products includes the various attributes
like colour and appearance, body and texture, flavour etc. The score obtained were
tabulated in the Table 4.5, it was observed that all treatments were significant at 5 per
 51

cent level of significance. The mean values of the score ranged from 8.26 (T 2) to 7.18
(T0). For overall acceptability, the highest score observed for treatment T2 containing 2
per cent of mint juice. However, concentration of mint juice was increased above 2 per
cent, it was overpowering the flavour of paneer and made its overly minty and gave
unpleasant taste. The overall acceptability of all samples were under the category “like
moderately to like very much” on 9 point hedonic scale.
From Table 4.5, it was concluded that the overall acceptability score for
paneer samples differed considerably, due to level of mint. Within the treatment, T 2 had
high score might be due to perfect level of mint which results into good combination of
colour and appearance, body and texture and flavour. Singh et al. (2018) reported the
sensory score for overall acceptability for buffalo milk paneer incorporated with mint.
She recorded as paneer incorporated with 2.0 per cent mint was more acceptable than
other treatments. Similar results were reported by Jamdar (2021) while studying the
effect of pomegranate peel on quality of mixed milk Paneer. The results recorded in the
present study are quite agreeable with the above research findings.
Therefore it could be inferred that paneer preparation by addition of mint
juice at 2 per cent of milk resulted in maximum sensory perception and thus selected for
further study.
4.3.5 Effects of levels of mint juice on physico-chemical constituents of
Paneer
The physico-chemical analysis for mint paneer was carried out for fat,
protein, lactose, total solid, moisture, ash, pH, acidity along with control.
4.3.5.1 Moisture
The moisture content of the paneer influenced by different levels of mint
juice has been depicted in table 4.6 The mean value for moisture content ranged from
54.03 per cent (T0) to 53.22 per cent (T3). The highest mean value for moisture was
observed for treatment T0 while lowest value observed for treatment T3. The moisture
content differed significantly (P<0.05) due to level of mint juice. Moisture percentage
decreased from T0 to T3 significantly.
 52

Moisture per cent in the sample was decreased due to increased level of
mint. This was because mint juice is acidic in nature, which can interact with proteins in
paneer, causing them to denature. This denaturation can lead to a tighter network of
protein molecules, which can squeeze out the moisture. Paul et al. (2018) prepared
paneer by incorporating herbal extract i.e. basil, ginger and mint in which moisture
content of ginger added paneer decreased 44.88 (T1) 52.45 (T2), 52.15 (T3) and 52.08
(T4). Similar results for moisture were observed by Khobragade (2020) while studying
the development of paneer by using raw turmeric extract.
Table 4.6. Effects of levels mint juice on physico-chemical constituents of Paneer
Treatment Mean
Moisture Fat (%) Protein Lactose Ash Total Acidity pH
(%) (%) (%) (%) solids (%)
(%)
T0 54.03a 24.72a 17.10d 2.23a 1.88d 45.93d 0.20c 5.55a
T1 53.47b 24.58b 17.72c 2.19a 2.02c 46.51c 0.22b 5.50b
T2 53.30c 24.49c 18.05b 1.95b 2.18b 46.67b 0.25a 5.43c
T3 53.22d 24.39d 18.23a 1.81c 2.33a 46.76a 0.27a 5.34d
S.E. + 0.018 0.016 0.020 0.022 0.019 0.016 0.014 0.015
CD at 5 % 0.056 0.048 0.066 0.066 0.057 0.048 0.042 0.045
Mean of 5 replications

4.3.5.2 Fat
The values recorded in respect of fat content of the mint Paneer were
shown in table The average fat content in mint Paneer were 24.72, 24.58, 24.49 and
24.39 per cent for treatments T0, T1, T2 and T3, respectively. All the treatments were
significantly different from each other at 5 per cent level of significance. Treatment T0
(controlled paneer without mint) had highest mean value while treatment T3 (3 per cent
mint) had lowest mean value for fat. The mean value showed decreasing trend.
Fat content of the paneer was decreased as the level of mint increases.
This was due to less fat content and more fibre content in mint leaves, their incorporation
led to decrease in fat and enhancement in fibre content. Singh et al. (2014) and Dhumaal
et al.(2018) reported the similar trend of fat as of present findings in mint and basil leaves
added icecream and in mint added lassi, respectively.
 53

4.3.5.3 Protein
The protein content of the paneer influenced by different levels of mint
juice has been depicted in table 4.6. All the treatments were different significantly at 5
per cent level of significance. Treatment T3 had highest mean value i.e. 18.23 per cent.
The mean values were increasing from T0 (17.10) to T3 (18.23). Protein content of the
paneer was increased as the level of mint increases. This was due to protein content (4.8
gm/ 100 gm) in mint.
Arora et al. (2022) found that protein increased with increase in the level
of mint and garlic in paneer. Malarkannan et al. (2018) reported that increase in the
paneer protein content prepared by soy milk and mint. The protein content of the T 1, T2,
Tand T4 treatments was 8.6, 9.55, 10.35 and 11.18 per cent, respectively.
4.3.5.4 Lactose
The lactose content of the paneer influenced by different levels of mint
have been depicted in table 4.6, showed that all the treatments were significant. The mean
value for lactose content ranged between T0 (2.23) to T3 (1.81) per cent. Treatment T0 had
highest mean value 2.23 per cent while treatment T3 (1.81) had lowest mean value for
lactose content. However, treatment T0 and treatment T1 were at par with each other.
Treatment T0, T1, T2 and T3 had mean values 2.23, 2.19, 1.95 and 1.81, per cent
respectively.
It was observed that mean treatment values were decreased from T0 (2.23)
to T3 (1.81). The reduction of lactose in paneer could be attributed to the action of lactic
acid bacteria present in the mint. Lactic acid bacteria are known to convert lactose into
lactic acid through fermentation. This fermentation process helps to break down lactose
into simpler compounds, potentially reduces overall lactose content in the Paneer. The
findings are in accordance with Dahiphale (2019) who reported lactose content in the
range of present findings in ready to eat vegetable impregnated spice paneer. The content
for treatment T0, T1, T2 and T3 and T4 were 1.57, 1.55, 1.53, 1.49 and 1.46 per cent,
respectively. Similar results were observed by Chougule (2020) while studying
assessment of turmeric as a preservative for extending the shelf life of Paneer.
 54

4.3.5.5 Ash
The ash content of the paneer influenced by different levels of mint juice
have been depicted in table 4.6. All treatments were significantly different at 5 per cent
level of significance. The mean value for treatment T0, T1, T2 and T3 were found to be
1.88, 2.02, 2.18 and 2.33 per cent, respectively. Ash content shows increasing trend from
T0 to T3 . It is due to presence of minerals in mint i.e. Calcium (200 mg), Magnesium (60
mg) and Phosphorous (62 mg) per 100 gm of mint.
Results were in accordance with research findings of Mhatre (2018) who
noticed that there was increase in ash with the addition of ginger juice in paneer i.e. 1.68
(T0), 1.94 (T1), 2.09 (T2), 2.29 (T3) and 2.41 (T4). The increasing trend was supported by
the reports of Paul et al. (2018) who prepared paneer by incorporating herbal extract i.e.
basil, ginger and mint in which ash content of ginger added paneer increased.
4.3.5.6 Total solids
The total solids content of the paneer influenced by different levels of
mint juice have been depicted in table 4.6. Total solids are important in dairy products
because it plays role of adding taste and bulkiness to product. All treatments were
significant at 5 per cent level of significance. The mean values for the treatments T 0, T1,
T2 and T3 were 45.93, 46.51, 46.67 and 46.76 per cent, respectively. Treatment T 3 had
highest mean value i.e. 46.76 per cent followed by treatment T 2.
A total solid of product is the counter part of the moisture content
parameter of the product and hence moisture content directly influenced the total solid
per cent, decreased in moisture content of the product increased the total solid content.
The observations in respect to total solids content of present investigation are more or
less similar to the values reported by Singh et al. (2022) and Jamdar (2021) while
studying the herbal paneer incorporated with periwinkle powder and mixed milk paneer
added with pomegranate peel extract respectively.
4.3.5.7 Titrable acidity
The titrable acidity content of the paneer influenced by different levels of
mint has been depicted in Table 4.6 All the treatments were significant at 5 per cent level
of significance. Treatment T0 (control) was significantly superior over rest of all the
treatments. While, treatment T3 and T2 were at par with each other and were superior over
 55

T1 and T0. The mean values for acidity content for treatments T0, T1, T2, T3 were 0.20,
0.22, 0.25 and 0.27 per cent, respectively.
As the level of mint juice increased, the acidity of mint paneer increased.
It might be due to the presence of phenolic substances (sinapic acid, rosmarinic acid) in
mint. Similar findings for acidity were observed by Sarnaik (2020) while studying the
effect of black pepper on quality of paneer, as black pepper also contains phenolic
substances. He had found same results for treatments T1, T2, T3 and T4 were 0.31, 0.36,
0.40 and 0.43 per cent, respectively. Singh et al. (2018) recorded the similar results while
studying the buffalo milk paneer incorporated with mint.
4.3.5.8 pH
The pH content of the paneer influenced by different levels of mint juice
have been depicted in table 4.6 All the treatments were significant at 5 per cent level of
significance. The mean values for pH were ranged between 5.55 to 5.34. Treatment T 0
(control) had highest mean value (5.55). As the acidity of paneer was increased and
hence pH was decreased due to the presence of phenols in mint.
The pH results were in accordance with the research studies of Satpute
(2018) reported on the physico-chemical properties of paneer whey based drinks made
from menthol and beet root extract. The scores for T1, T2, T3 and T4 were 4.34, 4.35, 4.36
and 4.36, respectively which corelate present investigation. Similar findings were
recorded by Sarnaik (2020) and Singh et al. (2018) while studying black pepper powder
added paneer and mint added buffalo milk paneer, respectively.
4.3.6 Effect of Levels of mint juice on microbial Quality of Paneer
4.3.6.1 Standard Plate Count (SPC)
The Standard Plate Count of paneer blended with mint is showed in Table
4.7. The SPC count for the paneer samples T0, T1, T2 and T3 were 28.2, 15, 14.7 and 14.3
× 104 cfu/gm, respectively.
The obtained value of SPC are in close agreement of Devaki et al. (2021)
who noticed SPC ranged from 28 to 14 × 103 cfu/g for different treatments in ready to use
spice based paneer. Same trend was also noticed by Pallavi (2021) who found SPC
ranged from 28 to 30 × 104 for flavour enriched herbs based paneer.
 56

4.3.6.2 Yeast and Mould Count (YMC)

The Yeast and Mould Count of paneer mentioned in Table 4.7 shows
slightly decrease of YMC with addition of mint juice as it had antimicrobial properties,
due to the combined effect of L- menthol, menthone, menthyl acetate and limonene. The
YMC for the treatment T0, T1, T2 and T3, were 24.4, 20.2, 19.8 and 19.2 ×101 cfu/gm,
respectively.
Dongare, (2019) shows same trend of yeast and mould count in paneer
while studying the storage stability of paneer at different temperatures. Similar results
were observed by Mishra et al. (2015) while studying the value addition in paneer by use
of spices and salts.
Table 4.7. Effect of levels of mint juice on microbial quality of paneer
Treatment Microbial Attributes

Standard Plate Count Yeast And Mould Coliform Count

(104 cfu/gm) Count (101 cfu/gm)
(101 cfu/gm)
T0 28.2a 24.4a ND
T1 15.0b 20.2b ND
bc b
T2 14.7 19.8 ND
T3 14.3c 19.2c ND
S.E. + 0.1315 0.1684 ND
CD at 5 % 0.3943 0.5048 ND
Mean of 5 replications ND = Not- detected
4.3.6.3 Coliform Count
There was no any coliform count noticed for control and freshly prepared
sample of mint paneer. It indicates that the proper hygienic condition was maintained
during the preparation of mint paneer.
Devaki et al. (2021) evaluated spice based paneer for microbiological
analysis including the coliform count and standard plate count, indicating that the product
was safe and had good quality which resembles with present study.
 57

4.3.7 Optimized flow diagram for preparation of mint Paneer.

Cow milk
(4.5 per cent fat and 8.5 per cent SNF)

Pre-heating (35-40°C) Filtration Heating

Addition of mint juice (2 %) Addition of coagulant (2 per cent citric acid)

Draining of whey

Collection of solid mass Pressing of paneer hoop
(2 kg /sq.cm for 20 min.)

Cutting into cubes

Storage (5±1°C)
Fig. Flow diagram for Preparation of mint Paneer
4.4 Storage studies
Shelf life is defined as the number of days a product can be stored at
certain temperature and be consumed safely, without deterioration of sensory
characteristics such as colour, taste and texture. The shelf life is therefore determined by
organoleptic, physico-chemical and microbial quality (Aneja et al., 2002).
In present investigation, an attempt has been made to examine the shelf
life of mint Paneer. Accordingly, mint paneer was prepared by standardized method as
under 4.3.6 to conduct storage study. The individual blocks of paneer were packaged into
LDPE film pouches and kept at 5 ±1°C for 15 days. The samples were evaluated for
changes in sensory, chemical and microbiological qualities during storage at an interval
of 3 days. The analysis of stored sample was discontinued when product become
sensorily unacceptable.
4.4.1 Changes in sensory score of mint paneer during storage at 5±1°C
4.4.1.1 Colour and Appearance
The data pertaining to change in score for colour and appearance of stored
paneer are given in Table 4.8 and 4.9. On first day, score for optimized mint paneer was
higher than control and gave an indication that samples were highly acceptable with
respect to colour and appearance.
 58

Table 4.8. Changes in score for colour and appearance of mint paneer during
storage at refrigerated temperature
Treatment Days
0th 3rd 6th 9th 12th 15th
T0 7.16 7.02 6.69 5.56 - -
T2 8.19 8.03 7.89 7.23 6.29 -
Mean score of three replications
(---) indicates that product was unacceptable and no further analysis was carried out.
As storage progressed, the colour and appearance scores were decreased
from 7.16 to 5.56 and 8.19 to 6.29 in T0 and T1, respectively. It might be due changes in
colour from vibrant greenish yellow to dull shade caused by oxidation and microbial
activity. Overall, the treatment shows non-significant results and storage period and their
interaction showed a significant (P˂0.05) effect on colour and appearance scores.
The results are in agreement with Butch et al. (2012) who reported the
sensory score for overall acceptability for paneer incorporated with turmeric. The
turmeric was incorporated in the product at the rate of 0.0 (control), 0.2, 0.4, 0.6, 0.8 and
1.0 per cent by weight of expected yield of paneer and compared the results of 0.4 per
cent and 0.6 per cent addition of turmeric to paneer storage at 5±1 °C. As the day interval
passes sensory score for colour and appearances shows decreasing trend. Sensory score
of paneer with 0.6 per cent paneer remain acceptable on 12th day of storage; however,
these samples were found spoiled on 15th day of storage.
Table 4.9. ANOVA for changes in score for colour and appearance of mint
paneer samples during storage at refrigerated temperature
Source of variation DF MSS F value CD
Between treatment 1 31.341 23,377.761 0.05
Between period 5 58.182 43,397.962 0.044
Interaction 5 7.493 5,589.207 0.062
Error 24 0.001 -- --

4.4.1.2 Body and texture

The sensory score for body and texture of paneer are illustrated in Table
4.10 and 4.11. The score for body and texture of paneer samples were significantly
(<0.05) influenced during storage at 5±10C. The data showed that score for body and
 59

texture were found to be decreased from 7.15 to. 5.82 and 8.34 to 6.28 in T0 and T1,
respectively. The storage period and their interaction showed a significant (P˂0.05) effect
on body and texture score but treatment shows non significant results. The rate of decline
in body and texture scores for control paneer (T0) is slightly higher than mint paneer
(T1). Paneer tends to become firmer and may lose some moisture over time, potentially
becoming slightly grainy or crumbly. Jamdar (2021) reported similar findings in their
studies on mixed milk paneer, stating that excessive moisture content in paneer because
of mixed milk, altered the body and texture of mixed milk paneer in storage trials.
Table 4.10. Changes in sensory score for body and texture of mint paneer samples
during storage at 5±1ºC
Treatment Storage Period (days)
0 3 6 9 12 15
T0 7.15 7.1 6.588 5.82 ---- ----
T2 8.34 8.16 8.07 7.299 6.28 ----
Mean score of 3 replications
(--) Indicates that product was unacceptable and no further analysis was carried out.
Table 4.11. ANOVA for Changes in score for body and texture of mint paneer
during storage at 5 ± 1ºC
Source of variation DF MSS F value CD
Between treatment 1 33.045 28,270.709 0.024
Between period 5 59.78 51,145.707 0.041
Interaction 5 7.308 6,252.246 0.058
Error 24 0.001 -- --

4.4.1.3 Flavor
Flavour is an important criterion for deciding the quality of the product,
which in turns determines its acceptability. The sensory score for flavour of mint paneer
samples during storage are presented in Table 4.12 and 4.13. The score for flavour were
decreased significantly (P˂0.05) during storage at 5±1ºC for 12 days. Over a time, mint
flavour may mellow out and the paneer could develop a tangier or slightly sour taste due
to natural fermentation process.
 60

Table 4.12. Changes in score for flavour of mint paneer during storage at 5±1ºC
Treatment Storage Period (days)
0 3 6 9 12 15
T0 7.24 7.11 6.8 5.78 -- ----
T2 8.25 8.16 8.05 7.30 6.20 ----
Mean score of 3 replications
(--) Indicates that product was unacceptable and no further analysis was carried out

The score for flavour was found to be decreased from 7.24 to 5.78 and
8.25 to 6.20 in T0 and T1, respectively. The given storage period and their interaction
showed a significant (P˂0.05) effect but treatments shows non significant effect on
flavour score. The results are in close agreement with Chougule et al. (2020) Buch et al.
(2014).
Table 4.13. ANOVA for Changes in score for flavour of mint paneer samples
during storage at 5±1ºC
Source of variation DF MSS F value CD
Between treatment 1 30.233 14,373.065 0.032
Between period 5 60.673 28,844.222 0.055
Interaction 5 7.293 3,467.147 0.078
Error 24 0.002 -- --

4.4.1.4 Overall Acceptability

The sensory score for overall acceptability of paneer are illustrated in
Table 4.14 and 4.15. The score for overall acceptability of finished paneer were
acceptable up to 12th days stored at 5±1ºC. The score for overall acceptability were found
to be decreased from 7.18 to 5.71 and 8.26 to 6.25 in T 0 and T1, respectively.
Table 4.14. Changes in score for overall acceptability of mint paneer during
storage at 5 ± 10C
Treatment Storage Period (days)
0 3 6 9 12 15
T0 7.18 7.07 6.7 5.71 -- --
T2 8.26 8.11 8.0 7.28 6.25 --
Mean score of 3 replications
(--) Indicates that product was unacceptable and no further analysis was carried out
 61

Table 4.15. ANOVA for Changes in score for overall acceptability of mint paneer
during storage at 5±1ºC
Source of variation DF MSS F value CD
Between treatment 1 31.734 33,679.081 0.021
Between period 5 59.479 63,123.730 0.037
Interaction 5 7.313 7,760.954 0.052
Error 24 0.001 -- --

The given storage period and their interaction showed a significant

(P˂0.05) effect on overall acceptability score but treatment showed non significant result.
The decreased score of overall acceptability with advancement of storage period might be
attributed to the declining colour and appearance, body and texture and flavour of the
product. All deteriorative changes like appearance and texture are collectively reflected in
sensory quality and thus led to unacceptability of product after definite period. Arora et
al. (2022) also reported decline in sensory parameters of garlic-mint paneer during
storage which was in proximation with present study.
4.4.2 Changes in Physico-chemical Composition of mint Paneer stored at
5±1°C
4.4.2.1 Moisture
The changes in moisture during storage with different treatment (T 0 and
T1) are depicted in the Table 4.16 and 4.17. The moisture content of paneer significantly
(<0.05) declined during storage of 12 days at 5±10C. The moisture were found to be
decreased from 54.03 to 52.31 per cent and 53.3 to 51.11 per cent in T 0 and T1,
respectively.
Table 4.16 Changes in moisture content of mint paneer during storage at 5±1ºC
Treatment Storage Period (days)
0 3 6 9 12 15
T0 54.03 53.41 52.95 52.31 -- --
T2 53.30 52.81 52.28 51.66 51.11 --
Mean score of 3 replications
(--) Indicates that product was unacceptable and no further analysis was carried out
 62

Table 4.17. ANOVA for Changes in moisture content of mint paneer during
storage at 5±1ºC
Source of variation DF MSS F value CD
Between treatment 1 587.002 635,233.343 0.021
Between period 5 2962 3,205,381.326 0.036
Interaction 5 666.9 721,699.152 0.052
Error 24 0.001 -- --

Decrease in moisture content of paneer during storage period might be

due to several factors like evaporation, condensation and microbial activity as bacteria
and molds may still grow on the surface of the paneer, consuming moisture as they
proliferate. Mishra (2021) observed similar trend of decreasing moisture content during
storage period while studying the changes in chemical quality of black pepper paneer
during storage of 12 days. Rai (2008) also reported decreasing moisture content of paneer
during storage.
4.4.2.2 Fat
The changes in fat during storage with different treatment (T0 and T1) are
depicted in the Table 4.18 and 4.19. The fat content of paneer significantly (<0.05)
increased during storage of 15th days at 5±10C. The data showed that fat were found to be
increased from 24.72 to 25.53 per cent and 24.49 to 25.60 per cent in T 0 and T1,
respectively.
Table 4.18. Changes in fat content of mint paneer during storage at 5 ± 1ºC
Treatment Storage Period (days)
0 3 6 9 12 15
T0 24.72 24.97 25.25 25.53 -- --
T2 24.49 24.78 25.04 25.32 25.60 --
Mean score of 3 replications
(--) Indicates that product was unacceptable and no further analysis was carried out
 63

Table 4.19. ANOVA for Changes in fat content of mint paneer during storage at
5±1ºC
Source of variation DF MSS F value CD
Between treatment 1 153.222 196,245.364 0.019
Between period 5 653.008 836,367.195 0.033
Interaction 5 166.069 212,699.739 0.047
Error 24 0.001 -- --

Fat content increases during storage because, dehydration concentrates the

remaining components including fats. Dwiwedi (2014) noticed increasing fat content
during storage period for paneer spread during storage of 20 days, which is similar to
present findings.
4.4.2.3 Protein
The protein content of paneer samples are presented in Table 4.20 and
4.21. The protein content of paneer samples which were stored significantly (<0.05)
increased during storage period of 15 days at 5±10C. The data showed that protein were
found to be increased from 17.1 to 17.94 per cent and 18.05 to 19.01 per cent in T 0 and
T1, respectively. It is due to moisture loss and proteolysis. Mistry et al. (1992) reported
increase in protein content of paneer prepared from cow milk by altering salt balance of
milk.
Table 4.20. Changes in protein content of mint paneer during storage at 5 ± 1ºC
Treatment Storage Period (days)
0 3 6 9 12 15
T0 17.10 17.38 17.62 17.94 -- --
T2 18.05 18.22 18.47 18.75 19.01 --
Mean score of 3 replications
(--) Indicates that product was unacceptable and no further analysis was carried out

Table 4.21. ANOVA for Changes in protein content of paneer samples during
storage at 5±1ºC
Source of variation DF MSS F value CD
Between treatment 1 125.88 132,236.516 0.021
Between period 5 333.115 349,936.785 0.037
Interaction 5 84.086 88,332.851 0.052
Error 24 0.001 -- --
 64

4.4.2.4 Lactose
The changes in lactose during storage with different treatment (T 0 and T1)
are depicted in the Table 4.22 and 4.23. The lactose content of paneer significantly
(<0.05) increased during storage of 15th days at 5±10C. The data showed that lactose were
found to be increased from 2.23 to 2.28 per cent and 1.95 to 2.03 per cent in T 0 and T1,
respectively.
Table 4.22. Changes in lactose content of mint paneer during storage at 5±1ºC
Treatment Storage Period (days)
0 3 6 9 12 15
T0 2.23 2.25 2.26 2.28 -- --
T2 1.95 1.97 1.98 2.01 2.03 --
Mean score of 3 replications
(--) Indicates that product was unacceptable and no further analysis was carried out

Table 4.23. ANOVA for Changes in lactose content of mint paneer during storage
at 5±1ºC
Source of variation DF MSS F value CD
Between treatment 1 0.212 372.637 0.017
Between period 5 4.755 8,348.827 0.029
Interaction 5 1.289 2,263.005 0.040
Error 24 0.001 -- --

As water evaporates, the relative proportion of lactose in the remaining

mass of paneer increases, making it seem like the lactose content has risen.
4.4.2.5 Ash
Ash is the name given to all non-aqueous residue that remains after sample
is burned and consist mostly of minerals. The ash content of mint paneer summarized in
the Table 4.24 and 4.25.
There was slight increase in ash content of samples from 1.88 to 1.92 per
cent in T0 and 2.18 to 2.24 per cent in T1 during 0 to 12th days of storage. It is due to
minerals leaching and moisture loss in paneer during storage. Dwiwedi (2014) recorded
similar trend of increasing ash content during storage period for paneer spread.
 65

Table 4.24. Changes in for ash of mint paneer during storage at 5±10C
Treatment Storage Period (days)
0 3 6 9 12 15
T0 1.88 1.89 1.91 1.92 -- --
T2 2.18 2.19 2.21 2.23 2.24 --
Mean score of 3 replications
(--) Indicates that product was unacceptable and no further analysis was carried out

Table 4.25. ANOVA for Changes in ash content of mint paneer during storage at
5±10C
Source of variation DF MSS F value CD
Between treatment 1 2.544 446.331 0.052
Between period 5 4.493 788.179 0.090
Interaction 5 1.081 189.721 0.128
Error 24 0.006 -- --

4.4.2.6 Total Solid

Total solid is the sum total of constituents like lactose, protein, fats and
ash in the product. The values for total solid of paneer are depicted in the Table 4.26 and
4.27. The total solids of mint paneer significantly (<0.05) increased during storage at
5±10C.
The data showed that total solid were found to be increased from 45.93 to
47.67 per cent and 46.67 to 48.88 per cent in T 0 and T1, respectively. Increase in total
solid might be due to increase in other constituents i.e. fat, protein, lactose and ash in
paneer during 15 days period of storage. Present study is supported by findings of
Dwiwedi (2014) who supported increase in total solids in paneer spread during storage.
Table 4.26. Changes in total solid content of mint paneer during storage at 5±1ºC
Treatment Storage Period (days)
0 3 6 9 12 15
T0 45.93 46.49 47.04 47.67 -- --
T2 46.67 47.16 47.70 48.31 48.88 --
Mean score of 3 replications
(--) Indicates that product was unacceptable and no further analysis was carried out
 66

Table 4.27. ANOVA for Changes in total solid content of mint paneer during
storage at 5±1ºC
Source of variation DF MSS F value CD
Between treatment 1 665.45 839,265.511 0.019
Between period 5 2309.44 2,912,644.220 0.034
Interaction 5 584.23 736,835.56 0.048
Error 24 0.001 -- --

4.4.2.7 Acidity
It is one of the important chemical parameters of dairy product which
affects the acceptability of the consumers. The acidity (per cent LA) of paneer samples
during storage at 5±1ºC are presented in Table 4.28 and 4.29. The effect of storage period
and treatment was statistically significant (<0.05) but interaction was non-significant
(<0.05) for acidity of mint paneer. The data revealed that acidity was found to be
increased from 0.20 to 0.86 and 0.25 to 1.18 in T0 and T1, respectively. Acidity in paneer
increases during refrigerated storage due to the growth of lactic acid bacteria naturally
present in the paneer. As the paneer sits in the refrigerator, these bacteria continue to
metabolize lactose (milk sugar) into lactic acid, leading to a gradual increase in acidity.
Table 4.28. Changes in acidity (per cent LA) of mint paneer during storage at
5±1ºC
Treatment Storage Period (days)
0 3 6 9 12 15
T0 0.20 0.41 0.64 0.86 -- --
T2 0.25 0.47 0.70 0.92 1.18 --
Mean score of 3 replications
(--) Indicates that product was unacceptable and no further analysis was carried out

Mishra (2021) reported increase in acidity of black pepper paneer from

0.49 to 1.09 during 12 days of storage. Sachdeva and Singh (1990) observed increase in
titrable acidity of paneer during storage. The findings of above researchers support the
observations in present study.
 67

0
Table 4.29 ANOVA for Changes in acidity of mint paneer during storage at 5±1 C
Source of variation DF MSS F value CD
Between treatment 1 0.501 1,805.171 0.012
Between period 5 0.619 2,231.783 0.020
Interaction 5 0.323 1,165.442 0.028
Error 24 0.000 -- --

4.4.2.8 pH
The pH of the product is inversely proportional to acidity of product. The
pH of mint paneer stored at 5±10C are presented in Table 4.30 and 4.31. The effect of
storage period, treatment and their interactions was statistically significant (<0.05).
Table 4.30. Changes in pH of paneer samples during storage at 5±1ºC
Treatment Storage Period (days)
0 3 6 9 12 15
T0 5.55 5.49 5.44 5.38 -- --
T2 5.43 5.37 5.32 5.26 5.21 --
Mean score of 3 replications
(--) Indicates that product was unacceptable and no further analysis was carried out

Table 4.31. ANOVA for Changes in pH of mint paneer during storage at 5±10C
Source of variation DF MSS F value CD
Between treatment 1 5.601 17,583.155 0.012
Between period 5 31.043 97,455.789 0.021
Interaction 5 7.053 22,141.599 0.030
Error 24 0.000 -- --

Initially, values for pH of mint paneer for T0 and T1 were 5.55 and 5.43,
respectively. However, later on pH decreased to 5.38 and 5.21 for T 0 and T1, respectively
on 12th day of storage. Increase in acidity resulted in decreasing pH during storage. The
finding is in accordance with reports of Mishra (2021) for black pepper paneer and Arora
and Gupta (1980) during storage of paneer.
 68

4.4.3 Changes in Microbial Quality of Paneer Stored at 5±10C

4.4.3.1 Standard Plate Count (SPC)
The SPC of paneer samples are presented in the Table 4.32 and 4.33. The
SPC was significantly (P<0.05) increased during storage at 5±1 0C. For control sample
there was increased in standard plate count from 28.20 to 29.57 × 10 4 cfu/gm till the 9th
day of storage whereas for optimized sample it ranges from 14.70 to 16.11 × 10 4 cfu/gm
till the 12th day of storage. As mint juice having antimicrobial properties it lasts long than
control sample. Contaminated raw materials and cross contamination might be the reason
of increased in SPC count.
Devaki (2021) identified the marginal increase in standard plate count in
spice based paneer during storage. Also, Pallavi (2021) noticed increasing SPC in flavour
enriched herbs based paneer during 3 weeks of storage which supports with present
study.
Table 4.32. Changes in SPC (104 cfu/ml) of mint paneer during storage at 5±10C
Treatment Storage Period (days)
0 3 6 9 12 15
T0 28.20 28.66 29.12 29.57 -- --
T2 14.70 14.94 15.36 15.88 16.11 --
Mean score of 3 replications
(--) Indicates that product was unacceptable and no further analysis was carried out

Table 4.33. ANOVA for Changes in SPC (10 4 cfu/ml) of mint paneer during
storage at 5 ± 10C
Source of variation DF MSS F value CD
Between treatment 1 371.764 923,073.307 0.014
Between period 5 560.038 1,390,548.384 0.024
Interaction 5 227.839 565,713.792 0.034
Error 24 0.000 -- --

4.4.3.2 Yeast and Mould Count (YMC)

The YMC is major problem and limiting factor for shelf life of milk products.
The YMC of paneer samples during storage can be visualized from the Table 4.34 and 4.35. For
control sample there was increased in yeast and mould count from 24.4 to 25.32 101
th
cfu/gm till the 9 day of storage whereas for optimized sample it ranges from 19.8 to
21.36 101 cfu/gm till the 12th day of storage. Cross contamination might be the reason of
increase in YMC count.
 69

Mishra (2015) noticed increase in YMC from during storage period of

paneer incorporated with salts and spices. The findings for yeast and mould count in
present investigation were less for developed treatments might be due to the antimicrobial
activity of menthol supported by Najafian et al. (2015) studied antimicrobial effect of
spearmint and dill oil on yeast Kluyveromyces marxianus as one of the factors causing
pollution and corruption in Iranian dough held at in 4 and 150C within 30 days. Results
showed that oil of both plants spearmint and dill have inhibitory effect on Yeast
Kluyvaomyces marxianus (p<O.01) so that the number of yeast in dough containing the
top (0.5%) of dill oil after holding at 4 and 150C within 30 days 3.5 and 4.4 log-periodic
cycles, respectively.
Table 4.34. Changes in YMC (101 cfu/ml) of mint paneer during storage at 5±10C
Treatment Storage Period (days)
0 3 6 9 12 15
T0 24.4 24.66 24.97 25.32 -- --
T2 19.8 20.31 20.62 20.95 21.36 --
Mean score of 3 replications
(--) Indicates that product was unacceptable and no further analysis was carried out

Table 4.35. ANOVA for Changes in YMC (10 1 cfu/ml) of mint paneer during
storage at 5 ± 10C
Source of variation DF MSS F value CD
Between treatment 1 3.398 7,739.158 0.015
Between period 5 547.405 1,246,713.625 0.025
Interaction 5 159.699 363,713.533 0.036
Error 24 0.000 -- --

4.4.3.3 Coliform Count

During storage of 9th day period no coliform growth was observed. It
indicates that the proper hygienic conditions were followed throughout the manufacture
of paneer samples. Arora et al. (2022) reported that there was no coliform growth in
garlic and mint paneer during storage.
4.5 Consumer Acceptance Study of mint Paneer
Consumer Acceptance Study of “Studies on Manufacture of Paneer with
incorporation of mint. (Mentha arvensis)” provided valuable information and
encouraging results which indicate that the developed product was better. However, it
would be of commercial significance only if the consumers also have same feeling as was
 70

judged by the laboratory panel. Hence, an attempt was made to assess acceptability of
Paneer incorporated with mint juice by offering it to 100 consumers belonging to
different classes in the society for seeking their opinion. The optimized mint paneer was
offered to consumers with an average weight 50 gm and requested them to indicate their
observations about the product on the given Performa (Appendix II).
Table 4.36. Profile of the consumers (N=100)
Profile Particular No. of Percentage
respondents
Age a. Young (up to 35 yrs.) 49 49
b. Middle (35 to 50 yrs.) 41 41
c. Old (Above 50 yrs.) 10 10
Education a. Illiterate 4 4
b. Primary 8 8
c. Secondary 14 14
d. Higher education 11 11
e. Graduate 32 32
f. Post graduate 31 31
Occupation a. Agricultural labour 9 9
b. Agriculture 38 38
c. Student 25 25
d. service 28 28
Family income a. Upto Rs. 1,00,000/- 29 29
b. Rs.1,00,000 to 1,50,000/- 17 17
c. Rs.1,50,000/- to 2,00,000/- 48 48
d. Above Rs. 2,00,000/- 6 6

4.5.1 Profile of the Consumers

In the present study, efforts were made to know the profile of consumers
(N = 100) in terms of their age, education, occupation and family income. From table
4.36, it is evident that 49 per cent of the consumers belonged to the young age group (Up
to 35 years) followed by middle (41 %) and old (10 %). It was observed that 32 per cent
and 31 per cent of the consumers had completed their graduation and post-graduation,
respectively, followed by secondary (14 %), higher secondary (11 %) and primary level
(8 %) of education. Only 4 per cent of consumers were illiterates. Considering the
occupation 38 per cent of the consumers having agriculture as an occupation followed by
service (28 %), student (25 %) and agricultural labour (9 %). As regards family income
of the consumers, it was found that nearly half the consumers (48 %) had their family
 71

income in between Rs. 1,50,000 to 2,00,000/-, remaining 29 per cent of consumers

belonged to the income category of upto Rs. 1,00,000/- while, 17 per cent of the
consumers had their family income in between Rs. 1,00,000 to Rs. 1,50,000/- and only 6
per cent of the consumers had income 2,00,000 and above.
4.5.2 Willingness of Purchasing Paneer
The information was also collected for willingness of consumers to
purchase Paneer incorporated with mint juice and presented in Table 4.37. It is observed
from table that near about half of consumer (45 %) rarely purchase Paneer and 37 per
cent of the consumers purchase Paneer monthly. Only 12 per cent of the consumers
purchasing Paneer fortnightly and 3 per cent consumers purchasing weekly.
Table 4.37. Willingness of purchasing Paneer
Particulars Number of consumers Percentage
(N=100)
Weekly 3 3
Fortnightly 12 12
Monthly 37 37
Rarely 45 45
Never 3 3

4.5.3 Acceptance of mint Paneer

The frequency distribution of the consumer perception of the Paneer
incorporated with mint are given in Table 4.37 and found that 69 per cent of the
consumers reported excellent quality of Paneer and 25 per cent reported very good
remark about quality of mint added Paneer. Further 5 and 1 per cent of the consumer
expressed good and fair status of Paneer, respectively.
Table 4.38. Acceptance of Paneer
Preferences Score Number of Per centage
respondents
Excellent 04 69 69
Very good 03 25 25
Good 02 5 5
Fair 01 1 1

4.6 Cost of Production of mint Paneer

The prevailing price/rate of each ingredient and services were taken into
consideration. The labour charges considered on the basis of actual hours of work of the
 72

preparation of 100 kg of Paneer. The list of expenditure and their contribution in

deciding unit cost of production of Paneer incorporated with mint are depicted in Table
4.43. It is revealed from the data that the cost of production of 100 kg mint Paneer was
estimated to Rs. 39,977.08 which comes to Rs. 399.77/kg.
Table 4.39. Cost model for production of 100 kg mint Paneer
Sr. Cost items Unit price (Rs) Quantity Amount (Rs)
No.
1. Milk 40/lit. 660 lit. 26,400
2. Mint 100/kg 44 kg 4400
3. Citric acid 300/kg 1330 gm 399
4. Electricity --- --- 150
5. Water --- --- 100
6. Gas --- --- 250
Working capital --- --- 31,699
7. Interest on working capital --- --- 1901.94
@ 6 per cent
8. Depreciation charges --- --- 240
Cost A --- --- 33,600.94
9. Rental value of land --- --- 2016.05
10. Interest on fixed capital --- --- 3360.09
Cost B --- --- 38,977.08
11. Labour --- --- 1000
Cost C --- --- 39,977.08
Cost per 100 kg --- --- 39,977.08
Cost per 1 kg --- --- 399.77
B:C ratio 1.12:1
 73

5. SUMMARY AND CONCLUSION

5.1 Summary
Paneer is an important indigenous product which is obtained by heat
treating the milk followed by acid coagulation using suitable acid viz. citric acid, lactic
acid, tartaric acid, alum and sour whey. Paneer represents one of the soft varieties of
cheese family and is used in culinary dishes and snacks. Paneer is a rich source of protein
which is available at a comparatively lower cost and forms an important source of animal
protein for vegetarians. In addition, paneer is a valuable source of fat, vitamins and
minerals like calcium and phosphorus.
The present study was planned to utilize mint in the preparation of paneer.
Trials were conducted on selection of form of mint, stage of addition of mint and levels
of mint juice in the milk to optimize the experimental treatments. The experiments were
laid out in Completely Randomized Design with four replication.
The paneer samples were stored at refrigerated temperature (5±1°C)
analyzed for their sensory, physico-chemical and microbial qualities during storage using
factorial complete randomized design.
5.1.1 Chemical Composition of Milk
The chemical composition of milk used for preparation of paneer had
mean value of fat, protein, lactose, ash, total solids, moisture and titratable acidity 4.5,
3.85, 4.15, 0.57, 13.07, 86.93 and 0.15 per cent, respectively.
5.1.2 Analysis of Mint Juice
The chemical composition of the mint juice had average value of moisture,
protein, fat and carbohydrate were 84.90, 4.80, 0.60 and 5.80 gm, respectively, whereas
calcium, magnesium and phosphorous content were 200, 60 and 62 mg/ 100gm,
respectively. While, the acidity was 0.45 per cent.
5.1.3 Optimization of Ingredients
5.1.3.1 Selection of form of mint
Trial was conducted to finalize form of mint to be incorporated into
paneer. For that two forms of mint i.e. mint powder and mint juice were used. Initially
Paneer was prepared by using 2 per cent mint juice and 0.5 per cent of mint powder of
milk while, milk with 4.50 per cent fat was kept constant.
 74

The flavour was significantly (P< 0.05) differed by addition of mint in

different forms. The mean flavour score for the Paneer with mint juice and mint powder
were 8.51 and 7.54, respectively. The flavour of paneer prepared by addition of mint
juice had provided fresher and more vibrant flavour compared to paneer prepared by
adding mint powder. Mint powder had added minty flavor to the paneer, it might lack
intensity and aromatic qualities that fresh mint juice offers. The body and texture score
was significantly (P< 0.05) differed by addition of mint in different forms. The mean
body and texture score for the Paneer with mint added in juice form and powder form
were 8.23 and 7.20, respectively. Mint juice paneer was moister and softer in texture,
while mint powder paneer had typically firmer body and grainy texture. The colour and
appearance score was significantly (P< 0.05) differed by addition of mint in different
forms. The mean colour and appearance score for the Paneer with mint added in juice
and powder form were 8.72 and 7.34, respectively. Mint juice Paneer had provided more
vibrant greenish yellow colour than mint powder paneer. The overall acceptability score
was significantly (P< 0.05) differed by addition of mint in different forms. The mean
overall acceptability score for the Paneer with mint added in juice and powder form were
8.48 and 7.36, respectively. The specific behaviour of treatment combinations with
regard to this particular character could be understood with fact that overall acceptability
is sum of combination of colour appearance, flavour and body and texture of product.
Paneer prepared by addition of mint in juice form was superior than paneer prepared by
using mint powder which was rich in colour, pleasant flavour and with acceptable body
and texture.
Hence, it could be inferred that Paneer prepared by addition of mint juice
resulted in maximum sensory perception and thus selected for further study.
5.1.3.2 Selection of Stage of addition of mint in Paneer
From examination of manufacturing process for paneer it can be
envisaged that there are three possible way to add mint into paneer i.e.
1. Raw milk stage.
2. After heat treatment of milk (at 60°C).
3. After heat treatment of milk (at 72°C).
 75

For optimization of stage of mint in paneer the fat content (4.5%) and
selected form of mint (2% juice) of milk were kept constant. While the best stage of
addition of mint was selected on the basis of sensory evaluation.
The flavour score was significantly (P< 0.05) differed by addition of mint
at different temperatures. The mean flavour score for the Paneer added with mint juice at
raw milk stage, at 60°C and at 72°C were 7.21, 7.86 and 8.45, respectively. The flavour
of paneer prepared by addition of mint juice at 72°C had pleasant flavour compared to
paneer prepared by adding mint at raw milk stage and at 60 °C, which had strong flavour.
The paneer prepared by addition of mint juice at raw milk stage had concentrated mint
flavour which was overpowering the natural flavour of paneer. The colour and
appearance score was significantly (P< 0.05) differed by addition of mint juice at
different temperatures. The mean score for colour and appearance of Paneer with mint
juice added at raw milk stage, at 60 °C and at 72°C were 7.59, 7.71 and 8.90 respectively.
The colour and appearance of paneer prepared by addition of mint juice at 72°C had
more appealing colour compared to paneer prepared by adding of mint juice at other two
stages which had dull appearance. The body and texture score was significantly (P< 0.05)
differed by addition of mint juice at different temperatures. The mean body and texture
score for the Paneer with mint juice added at raw milk stage, at 60 °C and at 72°C were
7.59, 7.71 and 8.90, respectively. The body and texture of paneer prepared by addition of
mint juice at 72°C had softer and more crumby texture than other two stages which had
slightly harder texture. The overall acceptability score was significantly (P< 0.05)
differed by addition of mint juice at different temperatures. The mean overall
acceptability score for the Paneer with mint juice added at raw milk stage, at 60 °C and
at 72°C were 7.45, 7.74 and 8.73, respectively. Paneer prepared by addition of mint juice
at 72°C was superior, which was rich in colour, pleasant flavour and acceptable body and
texture than paneer prepared at other stages.
Hence, it could be concluded that Paneer prepared by addition of mint
juice at 72°C resulted in maximum sensory perception and thus selected for further study.
5.1.3.3 Optimization of level of mint juice in paneer
For optimization of level of mint juice, three levels of mint juice i.e. 1
(T1), 2 (T2) and 3 (T3) per cent were taken, while milk with 4.5 per cent fat and coagulant
 76

(2 %) and stage of addition of mint juice (72°C temperature) were kept constant. The
experimental treatments were Paneer without mint juice (T0), 1 per cent mint juice (T1), 2
per cent mint juice (T2), 3 per cent mint juice (T3).
5.1.3.3.1 Effect of levels of mint juice on sensory score of paneer
The mean flavour score for mint Paneer for treatments T0, T1 , T2 and T3
were 7. 24, 7. 52, 8. 25 and 8.01, respectively. The flavour score was significantly
(P<0.05) affected by mint juice levels. Up to treatment T2, mint giving better taste, but in
T3 the score decreased because of the increased level of mint, giving sharp flavor of mint
hence reduced the sensory score. Paneer samples incorporated with mint juice had
acquired higher sensory score for treatment T2.
The result for body and texture of Paneer was significantly (P<0.05)
affected by mint juice levels. The highest score was obtained for the treatment T 2 (8.34)
while treatment T0 (7.15) had lowest score i.e. Paneer prepared without addition of mint
juice. The mean colour and appearance score for mint Paneer for treatments T0, T1, T2
and T3 were 7.16 , 7.59 , 8.19 and 8.14, respectively. Treatment T0 had obtained the
lowest score (7.16) while treatment T2 got highest score (8.19). Treatment T2 (2 % mint)
and treatment T3 (3 per cent mint) were at par with each other.
The mean values of overall acceptability ranged from 8.26 (T2) to 7.18
(T0). The highest score observed for treatment T2 containing 2 per cent of mint juice.
However, concentration of mint juice was increased above 2 per cent, it was
overpowering the flavour of paneer and made its overly minty and gave unpleasant taste.
Within the treatment, T2 had high score might be due to perfect level of mint which
results into good combination of colour and appearance, body and texture and flavour.
Therefore it could be inferred that paneer preparation by addition of mint
juice at 2 per cent of milk resulted in maximum sensory perception and thus selected for
further study.
5.1.3.3.2 Effect of Levels of Mint juice on Physico-chemical Constituents of
Paneer
The mean value for moisture content ranged from 53.22 per cent (T 0) to
54.03 per cent (T3). The moisture content differed significantly (P<0.05) due to level of
mint juice. Moisture percentage decreased from T0 to T3 significantly.
 77

The average fat content in mint Paneer were 24.72, 24.58, 24.49 and
24.39 per cent for treatments T0, T1, T2 and T3, respectively. All the treatments were
significantly different from each other at 5 per cent level of significance. Treatment T 0
(paneer without mint) had highest mean value while treatment T3 (3 per cent mint) had
lowest mean value for fat. The mean value showed decreasing trend with addition of mint
juice.
The values of protein content were different significantly at 5 per cent
level of significance. Treatment T3 had highest mean value i.e. 18.23 per cent. The mean
values were increasing from T0 (17.10) to T3 (18.23). Protein content of the paneer was
increased as the level of mint increases. This was due to protein content (4.8 gm/ 100 gm)
in mint.
The mean value for lactose content ranged between 2.23 (T0) to (1.81 (T3)
per cent. Treatment T0 had highest mean value 2.23 per cent while treatment T3 (1.81)
had lowest mean value for lactose content. However, treatment T 0 and treatment T1 were
at par with each other.
Treatment T0, T1, T2 and T3 had mean values 2.23, 2.19, 1.95 and 1.81 per
cent, respectively.
The values of ash content were significantly different at 5 per cent level
of significance. The mean value for treatment T0, T1, T2 and T3 were found to be 1.88,
2.02, 2.18 and 2.33 per cent, respectively. Ash content shows increasing trend from T 0 to
T3 .
The mean values for total solids for the treatments T0, T1, T2 and T3 were
45.93, 46.51, 46.67 and 46.76 per cent, respectively. Treatment T 3 had highest mean
value i.e. 46.76 per cent followed by treatment T2.
The mean values for acidity content for treatments T0, T1, T2 and T3 were
0.20, 0.22, 0.25 and 0.27 per cent, respectively. Treatment T 0 (control) was significantly
superior over rest of all the treatments. While, treatment T3 and T2 were at par with each
other and were superior over T1 and T0.
The mean values for pH were ranged between 5.55 to 5.34. Treatment T 0
(control) had highest mean value (5.55). As the acidity of paneer was increased and
hence pH was decreased due to the presence of phenols in mint.
 78

5.1.3.3.3 Effect of Levels of Mint juice on Microbial analysis of paneer

Microbial analysis of the paneer was carried for standards plate counts
(SPC), coliform count (CC) as well as yeast and mold count (YMC). The results of the
microbial counts for paneer fulfilled the requirements laid down by FSSAI (2022) for
microbiological quality of milk and milk products.
The SPC count for the mint paneer samples T0, T1, T2 and T3 were 28.2,
15, 14.7 and 14.3 × 104 cfu/gm, respectively. The SPC count was slightly decreased with
addition of mint juice as it had antimicrobial properties.
There were slight decrease in YMC with addition of mint juice, it might be
due to the antimicrobial properties and combined effect of L- menthol, menthone,
menthyl acetate and limonene. The YMC for the treatment T0, T1, T2 and T3, were 24.4,
20.2, 19.8 and 19.2 ×101 cfu/gm, respectively.
There was no coliform count noticed in control sample and mint paneer. It
indicates that proper hygienic condition was maintained during preparation of paneer.
5.1.3.4 Comparison of Physico chemical composition of controlled and
optimized mint paneer
Controlled treatment had 54.03, 24.72, 17.10, 2.23, 1.88, 45.93, 0.20 and
5.55 moisture, fat, protein, lactose, ash, total solids, acidity and pH, respectively.
Comparatively, the mint paneer prepared with 2 per cent mint juice had physico-
chemical composition as 53.30 per cent of moisture, 24.49 per cent fat, 18.05 per cent
protein, 1.95 per cent lactose, 2.18 per cent ash, 46.67 per cent total solids, 0.25 per cent
acidity and 5.43 pH. It showed that there was increase in all the constituents except
moisture, fat, lactose and pH in optimized paneer than controlled sample.
5.1.4 Storage studies
The optimized sample was kept at refrigeration temperature (5±1 0C) and
compared with controlled sample of paneer. Both the control paneer and optimized
Paneer packed in LDPE film pouches. The samples were evaluated for sensory, chemical
and microbiological qualities during storage at an interval of 3 days till the product was
sensorially accepted.
 79

5.1.4.1 Changes in Sensory Qualities of Paneer during Storage at 5±1°C

The score for flavour were decreased significantly (P˂0.05) during storage
at 5±1ºC for 12 days. Over a time, mint flavour may mellow out and the paneer could
develop a tangier or slightly sour taste due to natural fermentation process. The score for
flavour was found to be decreased from 7.24 to 5.78 and 8.25 to 6.20 T 0 and T1,
respectively. The given storage period and and their interaction showed a significant
(P˂0.05) effect but treatments shows non significant effect on flavour score.
On first day, score for optimized mint paneer was higher than control and
gave an indication that samples were highly acceptable with respect to colour and
appearance. As storage progressed, the colour and appearance scores were decreased
from 7.16 to 5.56 and 8.19 to 6.29 in T0 and T1, respectively. Changes in colour from
vibrant greenish yellow to dull shade might be caused by oxidation and microbial
activity. Overall, the treatment shows non-significant results and storage period and their
interaction showed a significant (P˂0.05) effect on colour and appearance scores.
Then score for body and texture were found to be decreased from 7.15 to.
5.82 and 8.34 to 6.28 in T0 and T1, respectively. The storage period and their interaction
showed a significant (P˂0.05) effect on body and texture score but treatment shows non
significant results. The rate of decline in body and texture scores for control paneer (T0)
is slightly higher than mint paneer (T1). Paneer tends to become firmer and may lose
some moisture over time, potentially becoming slightly grainy or crumbly.
The score for overall acceptability of finished mint paneer were
acceptable up to 12th days of stored at 5±10C. The score for overall acceptability were
found to be decreased from 7.18 to 5.71 and 8.26 to 6.25 in T 0 and T1, respectively. The
given storage period and their interaction showed a significant (P˂0.05) effect on overall
acceptability score but treatment showed non significant result. The decreased score of
overall acceptability with advancement of storage period might be attributed to the
declining colour and appearance, body and texture and flavour of the product.
5.1.4.2 Physico chemical changes in mint paneer stored at 5±10C
The moisture content of paneer significantly (<0.05) declined during
storage of 12 days at 5±10C. The moisture were found to be decreased from 54.03 to
52.31 and 53.3 to 51.11 per cent in T0 and T1, respectively. Decrease in moisture content
 80

of paneer during storage period might be due to several factors like evaporation,
condensation and microbial activity as bacteria and molds may grow on the surface of the
paneer, consuming moisture as they proliferate.
The fat content of paneer significantly (<0.05) increased during storage of
12th days at 5±10C. The fat were found to be increased from 24.72 to 25.53 and 24.49 to
25.60 per cent in T0 and T1, respectively. Fat content increases during storage might be
due to dehydration concentrates of the remaining components including fats.
The protein content of paneer samples increased significantly (<0.05)
during storage period of 12 days at 5±10C. The protein were found to be increased from
17.1 to 17.94 and 18.05 to 19.01 per cent in T 0 and T1, respectively. It is due to moisture
loss and proteolysis.
The lactose content of paneer significantly (<0.05) increased during
storage of 12th days at 5±10C. The lactose were found to be increased from 2.23 to 2.28
and 1.95 to 2.03 per cent in T0 and T1, respectively. As water evaporates, the relative
proportion of lactose in the remaining mass of paneer increases.
There was slight increase in ash content of samples from 1.88 to 1.92 per
cent in T0 and 2.18 to 2.24 per cent in T1 during 0 to 12th days of storage. It is due to
minerals leaching and moisture loss in paneer during storage.
The total solid were found to be increased from 45.93 to 47.67 and 46.67
to 48.88 per cent in T0 and T1, respectively. Increase in total solid might be due to
increase in other constituents i.e. fat, protein, lactose and ash in paneer during 12 days
period of storage.
The acidity was found to be increased from 0.20 to 0.86 and 0.25 to 1.18
per cent in T0 and T1, respectively. Acidity in paneer increases during refrigerated
storage due to the growth of lactic acid bacteria naturally present in the paneer. As the
paneer sits in the refrigerator, these bacteria continue to metabolize lactose (milk sugar)
into lactic acid, leading to a gradual increase in acidity.
Initially, values for pH of paneer for T0 and T1 were 5.55 and 5.38,
respectively. However, later on pH decreased to 5.33 and 5.21 for T 0 and T1, respectively
on 12th day of storage. Increase in acidity resulted in decreasing pH during storage.
 81

5.1.4.3 Changes in Microbial qualities of paneer during storage at 5±1°C

The SPC was significantly (P<0.05) increased during storage at 5±10C.
For control sample there was increased in standard plate count from 28.20 to 29.57 × 10 4
cfu/gm on 9th day of storage whereas for optimized sample it ranges from 14.70 to 16.11
× 104 cfu/gm on 12th day of storage. As mint juice having antimicrobial properties it lasts
long than control sample. Contaminated raw materials and cross contamination might be
the reason of increased in SPC count.
For control sample there was increased in yeast and mould count from
24.4 to 25.32 101 cfu/gm on the 9th day of storage whereas for optimized sample it ranges
from 19.8 to 21.36 101 cfu/gm on the 12th day of storage. Cross contamination might be
the reason of increase in YMC count. During the storage of 12 days period no coliform
growth was observed. It indicates that the proper hygienic conditions were followed
throughout the manufacture of paneer samples.
5.1.5 Consumer Acceptance Study of mint paneer
Consumer acceptance study of “Studies on manufacture of paneer with
incorporation of mint.” provided valuable information and encouraging results which
indicate that the developed product was better. The optimized mint paneer was offered to
consumers of different age, education, occupation and family income and requested them
to indicate their observations about the product. They rated the product between “very
good” to “excellent”.
5.1.6 Cost of Production of mint paneer
The cost of production of experimental mint paneer was found Rs.399/kg.
5.2 Conclusion
From the present study it was concluded that
1. Among the different compositional variables tried, the best quality mint paneer
can be prepared by using 2 per cent mint juice at 72°C of milk having 12 days of
shelf life at 5±10C.
2. The mint paneer prepared with 2 per cent mint juice had physico-chemical
composition as 53.30 per cent of moisture, 24.49 per cent fat, 18.05 per cent
protein, 1.95 per cent lactose, 2.18 per cent ash, 46.67 per cent total solids, 0.25
per cent acidity and 5.43 pH, respectively.
 82

3. The SPC and YMC count of optimized mint paneer were 14.7× 104 cfu/gm and
19.8 × 101 cfu/gm, respectively. Where as coliform count not detected.
4. Consumer as a whole rated the product as ‘very good’ to ‘excellent’.
5. The cost of production of mint paneer was found to be Rs. 399/kg.
 83

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7. APPENDICES
APPENDIX - I
Studies on manufacture of paneer with incorporation of mint on 9-point hedonic
scale (Evaluation Score Card)

Name of product: Date:

Name of the evaluator:
Please Score the sample
Sample Code Colour and Body and Flavour Overall
Appearance texture Acceptability
1
2
3

Signature of Judge
Maximum score 9 for each parameter
Like extremely : 9
Like very much : 8
Like moderately : 7
Like slightly : 6
Neither like or dislike : 5
Dislike slightly : 4
Dislike moderately : 3
Dislike very much : 2
Dislike extremely : 1

Remarks:
 98

APPENDIX-II

DEPARTMENT OF ANIMAL HUSBANDRY AND DAIRY SCIENCE,

MAHATMA PHULE KRISHI VIDYAPEETH, RAHURI

Consumer Study of Paneer prepared by using mint juice

You are requested to give your honest opinion about the product that will help us to
decide its acceptability amongst randomly selected consumers across widely distributed
population.

1. Name of consumer :
2. Address :
3. Age :
4. Education :
5. Occupation :
6. Annual income of family :
7. Did you like this flavoured milk : Yes/ No
8. Degree of liking : i) Excellent
ii) Very good
iii) Good
iv) Fair
9. Time of flavoured milk purchasing : i) Weekly
ii) Fortnightly
iii) Monthly
iv) Rarely
v) Never
10. Would you like to drink this : Yes/No
product in place of
conventional products , if it
available at reasonable cost
 99

APPENDIX-III
Composition and method for preparation of the culture media
1. Nutrient Agar (NA)
The media (Nutrient agar media) was prepared by using following
ingredients in their respective quantities as follows:
Tryptophan (g) : 5.0
Yeast extract (g) : 2.5
Glucose (g) : 1.0
water (ml) : 1000
Agar (g) : 15.0
pH (at 250C) :7

To rehydrate this medium, 23.5 g of the dry medium was suspended in

1000ml distilled water. The mixture was then boiled to dissolve the medium completely.
It was then fill in the conical flask were closed with cotton plugs. The conical flask was
then sterilized by autoclaving at 15 psi pressure (1210C) for 15 min.
2. Potato Dextrose Agar (PDA)
Infusion from white potatoes : 200 g
Dextrose : 20 g Distilled
Agar : 15 g
Distilled water : 1000 ml

Steam potato cubes for 1 hour in 500 ml water, mesh well, strain through
muslin and make a filtrate to 1000 ml. pH is adjusted to 3.5 after sterilization with 10 %
tartaric acid, at the time of plating.
3. Violet Red Bile Agar (VRBA)
The following ingredient were weighed accurately and dissolved in
distilled water and made final volume 1000 ml and pH was adjusted to 7.4 + 0.1. The
care was exercised not to overhead the media which would otherwise affect the
selectivity of medium. Freshly prepare medium was used without sterilization.
 100

Yeast extract :3g

Peptone :7g
Bile salt : 1.5 g
Lactose : 10 g
Sodium chloride :5g
Neutral Red : 0.03 g
Crystal Violet : 0.002 g
Distilled water : 1000 ml
Agar : 15 g
 101

8. VITAE
Miss. Mulla Sajida Abdulrashid
MASTER OF SCIENCE (AGRICULTURE)
IN
DAIRY SCIENCE
2024
Title of thesis : Studies on Manufacture of Paneer with
incorporation of mint.

Major field : Dairy Science

Biographical information

Personal Date of Birth : 23rd December 1999

Place of Birth : Malshiras, Tal- Malshiras, Dist.-Solapur

Father’s Name : Abdulrashid Maula Mulla

Mother’s Name : Fatima Abdulrashid Mulla
Educational Bachelor’s degree :
Bachelor of Science (Agriculture Hons.)
Obtained
R. C. S. M. College of Agriculture, Kolhapur.
Class : First class with distinction

Name of University : Mahatma Phule Krishi Vidyapeeth

Rahuri -413722, Dist.- Ahmednagar,
Maharashtra State(India)
Address : Sumitranagar, Yashwantnagar Tal-
Malshiras, Dist.-Solapur Pin code- 413118

E mail -id : [email protected]

Contact Number : 7798793114