Preparation and Quality Evaluation of Processed Cheese Made from Different Cheeses and Paneer

Authors

  • Upendra Pokharel Himalayan College of Agricultural Sciences and Technology (HICAST),
  • Dipendra Khanal Himalayan College of Agricultural Sciences and Technology (HICAST),

DOI:

https://doi.org/10.3126/jfstn.v6i0.8266

Keywords:

Processed cheese, Yak cheese, Kanchan cheese, Mozzarella, Paneer

Abstract

Processed cheese (PC), a modified form of natural cheese was prepared mixing with different proportions of Cheese and Paneer; Yak cheese and Kanchan cheese (70:30), Yak and Kanchan (30:70), Kanchan and Mozzarella (75:25), Yak, Kanchan, Mozzarella and Paneer (30:45:15:10) and Kanchan and Paneer (85:15) with PC made in DDC, Nepal as a control. Five experimental products were subjected for sensory and physico-chemical analysis. The physico-chemical parameters of processed cheeses were significantly (p<0.05) varied among each other products due to different combination of natural cheeses. The PC made from Yak and Kanchan cheese (30:70) was found to be superior (p<0.05) in terms overall sensory attributes. From the results of physico-chemicals and sensory analysis it was concluded that PC made from Yak and Kanchan (30:70) was the best formulation among all.

J. Food Sci. Technol. Nepal, Vol. 6 (84-87), 2010

DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8266

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Published

2013-06-29

How to Cite

Pokharel, U., & Khanal, D. (2013). Preparation and Quality Evaluation of Processed Cheese Made from Different Cheeses and Paneer. Journal of Food Science and Technology Nepal, 6, 84–87. https://doi.org/10.3126/jfstn.v6i0.8266

Issue

Vol. 6 (2010)

Section

Articles

License

The author will be  the copyright holder of this open access journal - 'Journal of Food Science and Technology Nepal (JFSTN)'.