Effect of different freezing methods on drip, texture, microstructure in fresh cheese (paneer)
Paneer is acid heat milk coagulated soft cheese popular in South East Asia. The shelf life is a major limitation for its utilization; even when kept under refrigeration. Similarly, the texture becomes flaky and fluffy after thawing. Freezing rate effects on the growth of ice crystals as well as micr...
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Tribhuvan University, Institute of Agriculture and Animal Science
2018-12-01
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| Series: | Journal of Agriculture and Natural Resources |
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| Online Access: | https://www.nepjol.info/index.php/janr/article/view/22231/18958 |
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| author | Rajib Lochan Poudyal Manabu Watanabe Toru Suzuki |
| author_facet | Rajib Lochan Poudyal Manabu Watanabe Toru Suzuki |
| author_sort | Rajib Lochan Poudyal |
| collection | DOAJ |
| description | Paneer is acid heat milk coagulated soft cheese popular in South East Asia. The shelf life is a major limitation for its utilization; even when kept under refrigeration. Similarly, the texture becomes flaky and fluffy after thawing. Freezing rate effects on the growth of ice crystals as well as microstructure damage that is responsible for the change in the textural quality of the Paneer. In this study, the effect of two-dimensional freezing by static air observed before and after freezing. Effect of freezing on panner were subject to analyses under slow freezing at -30°C, rapid freezing at -80 °C and supercooling freezing conditions. The quality evaluation carried out by means of drip loss, textural analysis, and microscopic observation. By using this technique, it was possible to decide the supercooling freezing is significantly best method for preserve the paneer to keep required hardness, low drip and small cracks and rupture in a microstructure in compare to another method. |
| format | Article |
| id | doaj-art-e0c1b41be0e649d3a8deae9b981d31c0 |
| institution | DOAJ |
| issn | 2661-6270 2661-6289 |
| language | English |
| publishDate | 2018-12-01 |
| publisher | Tribhuvan University, Institute of Agriculture and Animal Science |
| record_format | Article |
| series | Journal of Agriculture and Natural Resources |
| spelling | doaj-art-e0c1b41be0e649d3a8deae9b981d31c02025-08-20T03:06:06ZengTribhuvan University, Institute of Agriculture and Animal ScienceJournal of Agriculture and Natural Resources2661-62702661-62892018-12-0111161167https://doi.org/10.3126/janr.v1i1.22231Effect of different freezing methods on drip, texture, microstructure in fresh cheese (paneer)Rajib Lochan Poudyal0Manabu Watanabe1Toru Suzuki2Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minatoku Konan 4-5-7, Tokyo, JapanDepartment of Food Science and Technology, Tokyo University of Marine Science and Technology, Minatoku Konan 4-5-7, Tokyo, JapanDepartment of Food Science and Technology, Tokyo University of Marine Science and Technology, Minatoku Konan 4-5-7, Tokyo, JapanPaneer is acid heat milk coagulated soft cheese popular in South East Asia. The shelf life is a major limitation for its utilization; even when kept under refrigeration. Similarly, the texture becomes flaky and fluffy after thawing. Freezing rate effects on the growth of ice crystals as well as microstructure damage that is responsible for the change in the textural quality of the Paneer. In this study, the effect of two-dimensional freezing by static air observed before and after freezing. Effect of freezing on panner were subject to analyses under slow freezing at -30°C, rapid freezing at -80 °C and supercooling freezing conditions. The quality evaluation carried out by means of drip loss, textural analysis, and microscopic observation. By using this technique, it was possible to decide the supercooling freezing is significantly best method for preserve the paneer to keep required hardness, low drip and small cracks and rupture in a microstructure in compare to another method.https://www.nepjol.info/index.php/janr/article/view/22231/18958SupercoolingFreezingThawingNucleationTexture |
| spellingShingle | Rajib Lochan Poudyal Manabu Watanabe Toru Suzuki Effect of different freezing methods on drip, texture, microstructure in fresh cheese (paneer) Journal of Agriculture and Natural Resources Supercooling Freezing Thawing Nucleation Texture |
| title | Effect of different freezing methods on drip, texture, microstructure in fresh cheese (paneer) |
| title_full | Effect of different freezing methods on drip, texture, microstructure in fresh cheese (paneer) |
| title_fullStr | Effect of different freezing methods on drip, texture, microstructure in fresh cheese (paneer) |
| title_full_unstemmed | Effect of different freezing methods on drip, texture, microstructure in fresh cheese (paneer) |
| title_short | Effect of different freezing methods on drip, texture, microstructure in fresh cheese (paneer) |
| title_sort | effect of different freezing methods on drip texture microstructure in fresh cheese paneer |
| topic | Supercooling Freezing Thawing Nucleation Texture |
| url | https://www.nepjol.info/index.php/janr/article/view/22231/18958 |
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