Have been using multiple brands of paneer at home. After using Akshaya Kalpa, noticed their paneer easily crumbles compared to others. The form factor of other brands are very hard too.
Sent a query to @Shashi of AkshayaKalpa. His response below
It is the process of making
We make curd and use the curd to break the milk to make the paneer. We don't use Citrix acid to break the milk.
Putting this here incase others have query on all things paneer . Add your questions here
@Shashi & Raghavendra, few more queries:
- Is the process of making paneer at home and in commercial setups different?
- Is the protein content typically standard across all brands or it can be adjusted?
- Does the protein content vary depending on the type of milk used? & How does the end consumer know what type of milk is being used?
Answering the queries
1. Is the process of making paneer at home and in commercial setups different?
An overview it is same but if we look in deeply lot of differences. Any product manufacturing processes driven by Standard Operating procedures, making commercially in mechanized way helps in meeting set parameters to yield good quality paneer and obviously use of good quality raw materials that can be confirmed by testing.
Example: Specific temperatures, Amount of coagulant addition, Amount of pressure required, Paneer chilling/curing time …etc
**2. Is the protein content typically standard across all brands or it can be adjusted? **
It can be adjusted, and it depends up on individual manufacturer preferences on end product quality, since there are no legal standards for protein content in paneer. Protein content in the milk aids in textural properties of paneer and obviously to increase the available protein to end consumer.
Natural milk contains 2.6 - 3.4g protein per 100g of milk (depends upon animal feeding practices) and the paneer manufactured from this milk may have 17 - 20g protein per 100g of paneer.
Industries may use protein concentrate in the form of skimmed milk powder (34 -37% protein), Milk protein concentrates (80% of protein), Whey protein concentrates (70% whey protein)…etc to increase the protein content in milk and that ultimately imparts end product quality.
3. Does the protein content vary depending on the type of milk used? & How does the end consumer know what type of milk is being used?
Natural milk contains 2.6 - 3.4g protein per 100g of milk and it depends upon animal feeding practices. Protein content in the paneer vary depend up on ingredients being used.
As per the Indian legal (FSSAI) standards, the declaration of ingredients used to manufacture food is mandatory to declare on the label. Can be referred details at ‘Ingredients’.
Referring to type of milk used, may not be declared on the label but it is understood that paneer prepared from Cow milk slight yellow in color (due to presence of beta-carotene pigment in cow milk) and white in color for buffalo milk paneer (absence of beta-carotene).