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Process Flow of Paneer

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Shweta Chaudhary
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130 views2 pages

Process Flow of Paneer

Uploaded by

Shweta Chaudhary
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Doc. No.

ANNEXURE IV/SOP/STPL /
PANEER
SNACKS TIME PVT. LTD. Issue Date- 01/09/2023
Sonipat Haryana- 131021 Issue No.- 01

PROCESS FLOW CHART OF PANEER

Receiving of Raw material (Buffalo


Milk: Fat 6%, SNF 8.5%)
Reject Returned
Accept
Inspection and Testing

Storage at 0-5°C as per Material


OPRP-4 Requirement

Receiving of Milk from Milk Storage


area

Pasteurization at 72°C for 15 sec. CP

Heat Treatment /Boiling 95-100°C for 15


CCP-1
sec.

OPRP-2 Filtering of Milk

Addition of Paneer coagulant (60:20) in


Boiled Milk
Acidity of coagulant (Acetic acid) 0.3-0.5%

Curdling of Milk Curdling Temperature 80-85°C

Draining of Whey
Prepration of Brine solution

Keeping of Indian Cottage cheese in moulds RO Water, Salt, Citric Acid, Potassium
Sorbate, Sodium Nitrate, Sodium Metabi
sulphite
Keeping Indian Cottage cheese in moulds

Paneer is transfer in to chilled water for 4-5


hrs

Paneer is cut into Slab (200gm X 2)

Prepared By :- Munish Tiwari Verified & Approved By :- Mr. Sanjay Singh (Quality Head)
Doc. No. ANNEXURE IV/SOP/STPL /
PANEER
SNACKS TIME PVT. LTD. Issue Date- 01/09/2023
Sonipat Haryana- 131021 Issue No.- 01

Packing with brine solution in retort tray


(400gm Paneer & 150gm Brine)

Sealing of trays

Reheated packed paneer in retort to


achieve 110°C for 35sec. CCP-4

Pass through Metal Detector CCP -2

Packed in corrugated boxes & Dispatch

Prepared By :- Munish Tiwari Verified & Approved By :- Mr. Sanjay Singh (Quality Head)

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