Sensory Evaluation of Paneer

i. Desirable Attributes of Paneer

i) Colour and Appearance: Paneer should have uniform white colour with greenish tinge if made from buffalo milk and slightly yellow colour if prepared from cow milk.

ii) Body and texture: The body of paneer should neither be too firm no too soft.It should retain its shape. The texture of good quality paneer should be compact, smooth, slight spongy and velvety. While masticating it should impart feeling of fibrous texture with modest chewiness.

iii) Flavour: Paneer has a characteristic blend of the flavours of heated milk, curd and acid. It shall be pleasant, mildly acidic, slight sweet and nutty.

ii. Score Card of Paneer

The 100 points score card for paneer is exactly same as for khoa, presented in table  (Flavour 45; body and texture 35; colour and appearance 15 and package 5)

iii. Scoring Technique of Paneer

i) The optimum temperature of judging the paneer is about 15oC. It is highly essential that temperature of all the samples should be same for uniformity in evaluation of body and texture.

ii) Like all other dairy products, start with the visual observation of the package for cleanliness, proper protection and absence of soiling material/whey etc. on the surface.

iii) Remove the package/wrapper and immediately inhale the smell and observe the surface. The spoilage of paneer during storage starts from surface due to formation of bacterial slime (greenish/ yellowish coloration) and production of putrid or acid smell. Also note the colour of product, presence of burnt particles or foreign particles in the paneer samples.

iv) Then with the help of a knife or a trier, collect a slice/plug of paneer from the larger block. This should also be brought under nose to inhale the smell of interior portion. While cutting the sample particularly note the resistance offered, and whether the plug is intact or broken into pieces.Apply some pressure on the paneer block with the thumb and note whether the compressed area returns back to its original form after removing pressure.

v) Take a sufficient piece of paneer in the mouth and while masticating note the ease of biting by teeth and the taste quality and overall flavour. Then expectorate the sample

iv. Defects in Paneer

i) Colour: Dull, uneven colour due to surface evaporation, presence of burnt particles, mould growth, greasy surface due to bacterial slime.

ii) Body and texture: Dry/hard, rubbery, brittle, weak, sticky/ pasty, grainy/ mealy, too open (lack compactness).

iii) Flavour: Sour, putrid, burnt, smoky, rancid, whey-like, musty, yeasty, bitter, feed/weed and foreign.