PMG Engineering | Build World-Class Food Factories | Presentation | Paneer Processing: From Milk to Market – A Complete Guide

PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering www.pmg.engineering info@pmg.engineering PANEER PROCESSING Build World-Class Food Factories 1 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering www.pmg.engineering info@pmg.engineering Contents 1 2 3 4 5 6 Introduction Raw material Paneer Processing Health Benefits of Paneer New innovations References X About PMG Engineering Build World-Class Food Factories 2 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering www.pmg.engineering info@pmg.engineering 1. Introduction • Paneer- popular indigenous dairy product • Obtained by combined action of heating & acid resulting coagulation of milk. - Acid used for coagulation: citric acid, lactic acid, tartaric acid, alum or sour whey, - Heating: high heat treatment ~70-90oC - Moisture removal: manually using muslin cloth followed by machine press. • It has marble white appearance, slightly spongy body and firm texture, and sweetish- acidic-nutty flavour Build World-Class Food Factories 3 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering www.pmg.engineering info@pmg.engineering 1.1 Status of Paneer in Indian Market • The paneer total marketing observed as Rs. 494 Billion in 2022 and • Market surveys reported it to grow having market of Rs. 1173 Billion with growth rate of 15.7% by 2028. • Nationwide aggregate demand for healthy products is being impacted by the growing awareness among fitness enthusiasts and health-conscious people, may increase the chances of market growth. • Though only 5% milk is being used for paneer manufacturing out of total milk production. Build World-Class Food Factories 4 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering www.pmg.engineering info@pmg.engineering 1.2 Nutritional Profile • According to a research article written by Pal et al. (2019), a block of hard cheese containing 122g tofu constitute: # 1. 2. 3. 4. 5. 6. 7. Parameters Traditional Paneer Raw Material Dairy based Milk (majorly Buffalo and cow milk) Colour Suitability Moisture Protein % Fat Fiber Creamy-white to yellowish, Can’t be consumed by lactose intolerant people. 60-70% (increases with increase in fat content) 18-20% (mainly casein) 20-50%; High cholesterol, rich in omega-3 & 6 fatty acids. Absent • In addition, rich in essential nutrients such as calcium, phosphorus, vitamins B & D, and essential fatty acid like omega-3 and omega-6 fatty acids. Build World-Class Food Factories 5 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering www.pmg.engineering info@pmg.engineering 2. Raw Material 1. Milk: Buffalo milk, cow milk, mixed milk, standardized milk, etc. 2. Acid: citric acid, lactic acid, tartaric acid, alum or sour whey. Build World-Class Food Factories 6 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering www.pmg.engineering info@pmg.engineering 3. Paneer Processing Raw milk Heating Draining whey off Transportation & Distribution Pre-heating Addition of acids Hopping Storage Filtration/ Clarification Cooling to 70oC Pressing Packaging Standardization Pasteurization Chilled water treatment Finished Paneer Build World-Class Food Factories 7 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering www.pmg.engineering info@pmg.engineering 3(a). Milk • The paneer made from using following milk may leads to below mentioned characteristics: - Buffalo milk (Preferred): harder and rubbery body as it has higher casein and minerals content esp. calcium and phosphorus - Cow milk: soft and soothing quality. • To obtain excellent quality of paneer, mixed milk can be used with 2/3rd buffalo and 1/3rd cow milk composition. • Protein efficiency ratio (PER) and biological of paneer prepared from value (BV) buffalo milk is 3.4 and 86.56. Build World-Class Food Factories 8 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering www.pmg.engineering info@pmg.engineering 3(b). Standardization • Ideally milk is standardized using skim milk, fresh cream and SNF powder to obtain fat desired composition of fat and SNF in milk. - Fat: 5.8-6% - SNF: 9-11% • Fat present in milk leads to have following characteristics in paneer - Smoother body, - Richer and creamier texture and, - Nice mouthfeel. Standardization Machine 9 Build World-Class Food Factories PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering www.pmg.engineering info@pmg.engineering 3(c). Pasteurization and Cooling • To pasteurize milk, heating is done at 82oC for 5 min or at 90oC without holding by immediate cooling at 70oC • It doesn’t affect characteristic of paneer, but it delays microbial spoilage up to 4 weeks when stored properly at 4oC Milk Pasteurizer Build World-Class Food Factories 10 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering www.pmg.engineering info@pmg.engineering 3(d). Coagulation of Soymilk • Done using acidifying milk of pH 5.3 - 5.35 and continuous heating at 70°C with constant stirring. • To coagulate milk protein esp. casein, present in milk. • Coagulants added @1% using either 1. 2. Acid such as citric acid Salts like CaCl2, etc. Coagulating Vat Build World-Class Food Factories 11 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering www.pmg.engineering info@pmg.engineering 3(e). Hopping/ Pressing • For Hooping, the curd is placed in muslin or cheese cloth Lining of the hoops, (having openings on every side to aid in the whey's discharge). • Pressing is done to remove excess whey off by applying pressure @0.5 to 1kg/cm2 for 10-20 min on it, producing paneer blocks. • Pressing can be done using - Hand-turned screw presses or simple lever presses - Hydraulic presses. Build World-Class Food Factories Hydraulic presses 12 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering www.pmg.engineering info@pmg.engineering 3(f). Cooling/ Packaging & Storage • The finished paneer cooled at refrigeration temperature to maintain optimal freshness. to be • For packaging of tofu generally two types of packages are used: 1. Vacuum-sealed Containers (Have Longer Shelf Life) 2. Water-filled Packages • SKUs used: plastic containers & 3 sided sealed pouches. • Appropriate packaging & storage helps to preserve the flavor and texture of paneer. • At industry level, paneer is being stored at cold storage room below 4oC but at retail level it is recommended to store it in refrigerator. Build World-Class Food Factories 13 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering www.pmg.engineering info@pmg.engineering 4. Health Benefits • Aids in building stronger bones and teeth • It have blood lowering properties and keep heart muscles healthy, pressure • Aids smooth nerve functioning. • Good for diabetic people being low in carbohydrate. • Helps in weight loss, due to improved metabolism, and • Can fight against rheumatoid arthritis. Build World-Class Food Factories 14 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering www.pmg.engineering info@pmg.engineering 5. New innovations 1. Product based innovated paneer: Skim milk paneer, low-fat paneer, reduced-fat paneer, fiber-enriched paneer, vegetable impregnated paneer, paneer spread, pickle, spiced, masala, fruit, cubes added paneer. 2. Process based innovated paneer: ultrafiltered paneer, packed paneer, and processed paneer. Build World-Class Food Factories 15 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering www.pmg.engineering info@pmg.engineering 6. References 1. Kapoor, S., Singh, M. P., Vatankhah, H., Deshwal, G. K., & Ramaswamy, H. S. (2021). Production and quality improvement of indian cottage cheese (paneer) Innovative food science & emerging using high pressure processing. technologies, 72, 102746. 2. Technology of paneer – technology of milk and milk products (inflibnet.Ac.In) 3. Traditional dairy products: STANDARDS-METHOD OF MANUFACTURE (egyankosh.Ac.In) lesson 21. PANEER-PRODUCT DESCRIPTION- EN (iasri.Res.In) Unit-6 4. Paneer health benefits | new health advisor Build World-Class Food Factories 16 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering www.pmg.engineering info@pmg.engineering Our Clients Build World-Class Food Factories # We deliver End-to-End Engineering Design and Construction Management Projects in Food and Beverage Industry. Meeting Global Benchmarks In ENGINEERING DESIGN and PROJECT MANAGEMENT for FOOD and BEVERAGE Industry with SINGLE POINT ACCOUNTABILITY Process Engineering | Project Management | Mechanical | Electrical | Automation | Food Safety Key Clients We deliver End-to-End Engineering Design and Construction Management Projects in Food and Beverage Industry. Meeting Global Benchmarks In ENGINEERING DESIGN and PROJECT MANAGEMENT for FOOD and BEVERAGE Industry with SINGLE POINT ACCOUNTABILITY Process Engineering | Project Management | Mechanical | Electrical | Automation | Food Safety Key Clients We deliver End-to-End Engineering Design and Construction Management Projects in Food and Beverage Industry. Meeting Global Benchmarks In ENGINEERING DESIGN and PROJECT MANAGEMENT for FOOD and BEVERAGE Industry with SINGLE POINT ACCOUNTABILITY Process Engineering | Project Management | Mechanical | Electrical | Automation | Food Safety Key Clients