Module.

10 Heat and Acid…

Lesson-28
Sensory Evaluation of Paneer

28.1. INTRODUCTION
Paneer is an important, acid coagulated indigenous milk product, which is extensively used as an
ingredient for preparing cooked vegetable dishes in Northern India. Paneer is preferentially made
from buffalo milk (6 % fat) by heating it to 82°C for 5 min., cooling to 70°C and coagulating
with acid solution/ acid or sour whey. The whey is then drained and pressed for 15-20 min. The
pressed paneer is then removed, cut into pieces and immersed in chilled water for 2– 3 min.
Although traditionally produced by small entrepreneurs, the organized dairies in northern India
have recently taken to commercial production of paneer. With increase in large-scale production
of paneer, it is necessary to have uniform chemical and sensory quality of the product. While the
chemical aspects are well established, the systematic guidelines on sensory evaluation on paneer
are discussed in this exercise.

28.2. DESIRABLE SENSORY CHARACTERISTICS OF PANEER

The package of paneer should be neat and attractive. The paneer should have uniform, pleasing
white colour with greenish tinge for buffalo milk paneer and light yellow for cow milk paneer.
The flavour of paneer is a characteristics blend of the flavour of heated milk curd and acid. The
flavour of the high-grade paneer, should be pleasing mild acid, slight sweet and nutty. A
desirable body of the paneer is the one that is neither too firm nor too soft. It should be
sufficiently firm to hold its shape during cutting/slicing yet tender enough not to resist crushing
during mastication. The texture of the high-grade paneer should be compact (close knit), smooth
and velvety.
28.3. Undesirable sensory characteristics of Paneer
28.3.1.Flavour Defects and their characteristics
 Sensory evaluation of paneer

1. Acid/Sour: This flavour defect results from use of either excessive acidic milk for paneer
making or use of excessive amount of coagulating acid/sour whey. This flavour is usually
very pronounced and may be detected by passing the freshly cut piece of paneer under
the nose. When a portion is tasted, a "quick" flavour sensation is noted, which soon
disappears, leaving the mouth free of any off-flavour sensations.
2. Putrid/Cheesy: If paneer is held too long at warm temperature protein-splitting
organisms may breakdown the protein resulting in a cheesy, putrid flavour. The presence
of this flavour is easily detected from the very first, due both to its intensity and to its
cheesy characteristics. From the placing of the sample and its later expectoration to the
last taste, this flavour is noticeable. The flavour is persistent and the mouth fails to clean
up.
3. Rancid: Rancid flavour is the result of fat hydrolysis due to lipase action in paneer
during storage at room temperature or above. The rancid flavour resembles somewhat to
the strong, bitter, disagreeable flavour of darkened, decayed nutmeats. The presence of
this flavour is easily detected both by the sense of smell and by the sense of taste. The
rancid sample gives characteristics aftertaste and mouth fails to clean up.

4. Stale: When paneer is held too long at low temperature (5 °C) it often becomes stale. The
stale flavour is easily detected both by the taste and smell. The flavour is very prominent
and has characteristics after taste.
5. Bitter: The bitter flavour is normally associated with the rancidity It may also be due to
the impurities in the coagulating acid used. The bitter flavour can easily be detected by
sense of taste. It persists even after sample has been expelled from the mouth.
6. Musty: Musty flavour may be caused by storing paneer in damp, musty smelling room;
or due to mold growth The flavour is prominent and is noticeable even when the sample
has been expectorated.
7. Yeasty: The yeast contamination during cold water immersion of paneer or during
packaging and excessive long storage at low temperature gives yeasty flavour to paneer.
This flavour is easily detected by its typical fruity, yeasty and slightly fragrant aroma,
which is apparent when the sample is first taken into the mouth.
 Sensory evaluation of paneer

8. Flat: Then paneer that lacks characteristics, pleasing mild-acid, slightly sweet nutty
flavour is criticized as flat.
9. Foreign: The exposure of paneer to the fumes from the combustion or burning of
kerosene, diesel or petrol or contamination of paneer with fly repellants, disinfectants,
etc. may cause foreign flavour in the paneer.
10. Smoky: Smoky off-flavour in paneer is often encountered when smoky fire is used for
boiling and simmering of milk.
11. Feed / Weed: This off-flavour can be carried over to paneer if it is present in milk,
feeding of aromatic feeds or obnoxious weeds shortly before milking often taints the
milk. These flavours can easily be detected by smelling.
12. Unclean/ Utensil: The unclean or utensil flavour is suggestive of uncleanli'1ess or lack of
freshness. It is caused by storing milk / paneer in improperly washed cans or utensils. The
off flavour is apparent as soon as the sample reaches the palate. It also lingers a short
time after the paneer is expectorated.

28.3.2. Body and texture defects

1. Hard: The too firm or hard body is caused due to the use of lo\y fat milk or due to low
moisture content of paneer as a result of faulty production techniques. The hard body is
the one, which resists crushing during mastication.
2. Soft: The soft bodied paneer is due to high moisture content resulting from delayed
straining, or use of low coagulation temperature.
3. Pasty: The excessive retention of moisture in the product often gives pasty texture. The
low coagulation temperature and lower coagulation pH often give fine curd particles
which clog the pores of drain cloth and result in a product that has pasty texture. The
presence colostrums in milk also tend to give pasty texture.
4. Crumbly: A crumbly-bodied paneer is the one, which tends to fall apart when sliced or
pressed between the fingers. The defect is closely associated with the mealiness. The
frozen storage of paneer often results in crumbly-bodied paneer.
5. Rubbery/ Chewy: The rubbery bodied paneer is the one which resists pressure if
squeezed between the thumb and forefingers and shows a slight tendency to spring back
 Sensory evaluation of paneer

when the pressure is released. It also shows considerable resistance to crushing during
mastication.
6. Mealy /Coarse: Mealy or coarse texture may be caused due to use of low fat, high acid
milk, or use of too high coagulation temperature or too low coagulation pH. Frozen
storage of paneer may also give a coarse texture. Mealy textured paneer gives com meal
like sensation during chewing of paneer.
7. Open: Open or loose texture is manifest by mechanical holes which are characterized by
their irregular, annular shape and size. These holes result from improper matting of curd
due to insufficient pressing.

28.3.3. Defect of colour and appearance

1. Dull: This defect is easily recognized by its dead, unattractive appearance. Such a defect
suggests uncleanliness in manufacture.
2. Dry Surface: Use of milk containing excessive amount of fat gives paneer with dry
surface such a product has unattractive appearance.
3. Surface skin: A long time exposure of paneer to atmosphere air results into drying of
surface and formation of surface skin.
4. Visible dirt / foreign matter: The defect occurs due to several reasons such as incorrect
or no straining of milk, dirty utensils, dirty/windy surroundings during manufacture or
handling of paneer and transportation of unpacked / poorly packed product.
5. Mouldy surface: Long storage of paneer in humid atmosphere coupled with higher
moisture content flavours mold growth on the surface. The product with such a defect is
inedible and should be rejected.
28.3.4. Defect of packaging

The paneer produced in unorganized sector is normally sold, at present, in an unpacked

condition. The paneer produced by organized sector is packed in modern packages such as
polyethylene pouches, laminated pouches, etc. Some defects in packaging encountered are soiled
/ greasy packages or damaged packages. These defects are obvious.
 Sensory evaluation of paneer

28.4. SEQUENCE OF OBSERVATIONS

The delicate aroma / flavour and body and texture characteristics of most of the dairy products
can be best be determined when the products are neither too cold nor to warm and paneer is no
exception. The paneer should, therefore, be tempered to 15.5 °C to 20 °C before judging.

When starting to judge the sample, the judge should note in sequence; first, the type and
condition of the package i.e. for any package defects that may be present, Having noted the
condition of the container, the judge should observe next the colour and appearance of the
paneer. Note whether the hue is natural or dull and whether any visible dirt / foreign matter is
present. Observe the surface more closely for any surface skin formation or for the dry or
mouldy surface. After having made these observations the judge may then sample the paneer. A
representative sample can be obtained with the help of sharp bladed knife. While cutting the
paneer, the judge should note the "feel" of cutting; that is, the resistance offered and evenness of
cutting. This furnishes the indications of possible body & texture defects.

After having secured a sample, examination of flavour and further body and texture
characteristics may begin at once. Immediately after cutting the piece of paneer, pass the freshly
cut surface slowly under the nose to ascertain the aroma. This is important as some aromas
become less intensive and disappear when exposed to air. Observe then the nature and extent of
opening in the paneer. Take small piece of paneer between the thumb and fingers and work it up,
observing its resistance to pressure and the type of break. This gives idea about hardness/
softness, crumbliness, etc. Place small portion of paneer into the mouth and chew it up to semi
solid state. Note the resistance to crush during mastication of paneer. Roll it about in the mouth
and observe the flavour and mouthfeel (mealiness, coarseness etc.). Expectorate the sample and
note the aftertaste.

28.5. SCORE CARD

The paneer is evaluated by using the score card given in Table 28.1.
Even if the above-mentioned defects are accurately identified or recognized, it is often difficult
to ascribe proper score to them. A compilation of evaluation of various defects of paneer made
 Sensory evaluation of paneer

on the basis of intensity of defect and their relative importance in relation to paneer quality is
given in Table 28. 2. While these scores are not infallible or ultimate and are subject to change, it
is believed that they serve as a good guide for the evaluation of various defects of paneer.

After having done the scoring of paneer, it can be graded into different classes either according
to the total score (Table 28.3) or according to the score of different i.e. flavour body and texture
etc. (Table 28.4). The Table 4 gives the reclassification of various defects that can be tolerated
for different classes of paneer.
Table- 28.1: Suggested score card for paneer

Name Date & Time :

Attribute Perfect Score Sample No.
1 2 3 4 5 6
Flavour 50
Body and texture 35
Colour and appearance 10
Package 5
Total Score 100
Comments :

Table-28.2: Guidelines for deducting score for various defects in Paneer

Attribute Defect Degree of defect
Slight Definite Pronounced
Flavour (50) Sour / acid 45 40 35
Normal Putrid / cheesy 37 33 *
range Rancid 37 33 *
36-47 Stale 38 35 32
Bitter 38 35 32
Musty 37 33 *
Yeasty 37 33 *
 Sensory evaluation of paneer

Flat 44 42 40
Foreign 38 35 30
Smoky 43 40 35
Feed / weed 38 35 32
Unclean / utensil 38 35 32
Body and Hard 32 28 24
Texture (35) Crumbly 32 28 24
Normal Weak / soft 30 25 20
range 25 to Pasty 24 22 *
34 Rubbery / chewy 27 23 19
mealy / coarse 28 23 20
Open 32 27 22
Colour and Dull 9.5 9 8.5
appearance Dry surface 9 8 7
Visible dirt / foreign matter 7 6 5
Mouldy surface * * *
Package (5) Soiled / Greasy 4.5 4 3
Normal Damaged 4.5 4 3
range, 4-5
* No grade or inedible - Reject
 Sensory evaluation of paneer

Table-28.3: Guideline for grading of Paneer on the basis of flavour

and body & texture

Attribute Grade of Range in Specific description of criticism

paneer score
Flavour Excellent 46-50 No criticism
Good 41-45 Slightly: sour, smoky, slightly to definite flat.
Fair 36-40 Slight : bitter, stale, unclean, foreign, rancid
yeasty, musty, feed/ weed/ putrid,
Distinct : acid smoky
Pronounced: flat.
Poor 31-35 Distinct : Putrid, unclean, foreign weed / feed,
yeasty, musty, state, butter,
Pronounced: acid, smoky.
Bad 0-30 Pronounced : Putrid, rancid, musty, yeasty,
weedy, unclean, stale, bitter, foreign
Body and Excellent 33-35 No criticism
texture Good 29-32 Slight: hard, soft crumbly body and slight
open texture.
Fair 25-28 Slight : rubber / chewy, pasty
Distinct: hard, soft, crumbly body and open
texture.
Slight Mealy or coarse texture.
Poor 21-24 Distinct: rubber/ chew, pasty body and mealy
texture.
Pronounced: hard, crumbly, soft body and
open texture.
Bad Below 20 Pronounced: Pasty, soft, chewy / rubbery and
pronounced coarse / mealy texture.
 Sensory evaluation of paneer

Table-28.4: Guideline for grading of Paneer on the basis of total score

Grade Total Score
Excellent 92 - 100
Good 82 - 91
Fair 72 - 81
Poor 61 - 71
Bad below 60
 Sensory evaluation of paneer

Questions
1. Paneer is an important
A. Heat desiccated milk product
B. Acid coagulated milk product
C. Heat and acid coagulated milk product
D. Western milk product
2. Paneer is preferentially made from buffalo milk with
A. 4 % fat
B. 6 % fat
C. 7 % fat
D. 8 % fat
3. The flavour of the poor grade paneer should be
A. Pleasing
B. Mild acidic
C. High acidic
D. Slight sweet
4. Coarse texture defect in paneer appeared when milk has
A. High acidity
B. Low acidity
C. High total solids
D. Low total solids
5. Mealy texture may be caused due to
A. Use of low fat and high acidic milk
B. Use of high fat milk
C. High acid milk
D. Too low coagulation pH of milk