Standardization and Optimization of Process Parameters for Manufacturing of Yak Milk Paneer

Process optimization of Yak milk paneer

Abstract

In the current study, the physicochemical and sensory quality of yak milk paneer (cottage cheese) were studied and also aimed to determine the optimum processing condition by using the response surface methodology technique. The nineteen experiments were generated in design expert software, the  calcium chloride (0-0.20%), Citric acid (0.5-2.5%) and coagulation temperature (72-90°C) were taken as independent variables while the moisture, yield, texture, sensory score, titratable acidity was taken as a response for the optimization process. The coefficient of determination, R² values for moisture, yield, texture, sensory score, titratable acidity was found to be greater than 0.80. Optimization by the application of the desirability function method resulted in a quantity of calcium chloride, citric acid and coagulation as 0.13%, 0.50% and 78.42°C, respectively. The yak milk and milk products are a sustainable income source of high-altitude region peoples so the optimized process conditions of yak milk paneer may help to small scale processors to improve the quality and yield of products.