FIELD OF INVENTION
The present invention relates to treated milk composition/ flavoured milk comprising effective fat and solid non-fats (SNF’s) based content for desired flavouring agent entrapment and retention, and more particularly, relates to the heat and acid coagulated milk solids/ Paneer obtained from the said treated / flavoured milk composition. Advantagoeusly, a process of manufacturing the said treated milk composition/ flavoured milk and coagulated milk solids such as Paneer comprising milk protein, fat and moisture with improved taste, defined taste profile, flavor attributes, flavouring agents being uniformly distributed and entrapped in every portion of Paneer cube is also provided. More particularly, the present invention relates to food products comprising the said heat and acid coagulated milk solids/ Paneer and composition of the raw milk providing for the said heat and acid coagulated milk solids/like product and a process for manufacturing the same to find end use and application in the preparation of any vegetable dish, salad, Pakoda, etc out of the said Paneer to have a notable taste and flavor.
BACKGROUND ART
Paneer otherwise known as Panir is a pressed variety of channa obtained by acid coagulation of milk at about 74-85°C followed by removal of whey and pressing. As per the PFA rules (1976), it should not contain more than 70 percent moisture and the milk fat content should not be less than 50 percent of the dry matter.
Paneer is a heat and acid coagulated traditional milk product, mainly consisting of milk solids obtained from the coagulation of hot milk with organic or inorganic acids and subsequent drainage of whey followed by pressing. Paneer is characterized by typical mild acidic flavour with slightly sweet taste. It has firm close, cohesive and spongy body and smooth texture.
However, Paneer as such is having no characteristic taste and aroma profile. Paneer, in general, is having a bland taste devoid of a particular taste profile like sour or sweet, salty or spicy, etc. Consumption of Paneer as a vegetarian delicacy has been spread to almost all parts of the world. Mostly, it is being used as a delicatessen in preparation of different dishes as well as in making salad, snacks, etc. Paneer is used as a raw material for preparing different dishes such as Paneer bajji, Paneer pakoda, Paneer masala, Paneer butter masala, Paneer cutlet, baked Paneer and Paneer coconut balls.
With the changes in life-style and taste of people, today’s consumers expect this product with improved and diversified taste attributes. As because of semisolid consistency of Paneer and it is generally manufactured in large bock (2-4 kg) form, once it is prepared, it is not possible to incorporate some taste or flavour into Paneer block. Rubbing, sprinkling or spraying of certain ingredients is possible to enhance the taste or flavour, but it cannot be distributed uniformly all through the body of the Paneer cube. Even, some of the Paneer cube made by cutting the large Paneer block may not have any taste or flavour added through this process.
Large quantity of Paneer being manufactured in India is being consumed in salad preparation and in preparation of a number of Pakorha and snacks. In course of preparation of these dishes, different spices and seasoning are used; but it hardly gets distributed uniformly through the Paneer chunk.
Physically, heat and acid coagulated milk solids such as Paneer, is a semi solid mass or chunk of heat and acid coagulated milk solids consisting of mainly milk protein, fat and moisture. Paneer itself has no particular taste and flavour. It attains somewhat taste and flavour from gravy used in preparation of Paneer dishes. However, this taste and flavour profile is not uniformly distributed throughout the body of Paneer cube, which too, to some extent, is dependent on the texture of Paneer as well as method of preparation of dishes. Consequently, the inner or central part of the Paneer cube even after preparation of dishes is found not to have the distinguished taste and flavour.
The conventional method of Paneer making has been upgraded and modernized to a scientific method which may be practiced in the organized sector. So far not much research efforts have been done on the mechanization of Paneer making. However, prevailing knowledge in the existing state of the art of Paneer making is highlighted below:
Arora, V.K. (1972) Mechanization of Paneer making. NDRI Publication, No. 84 reported the application of mechanization to modernize Paneer technology. In order to achieve economy in cost of production, higher yield and uniformity in product quality, adoption of membrane processing has been reported (Kanawjia, S.K. and Singh, S.(2000) Technological advances in Paneer making. Indian Dairyman, 52(10): 45-50; Kanawjia, S.K.; Roy, S.K. and Singh, S. (1990) Paneer technology and its diversification. Indian Dairyman, 42(9) : 390-393).
Application of ultrafiltration in Paneer making is the real example to promote mechanization and automation in this field (Rajorhia, G.S. (2000) Modernization of traditional Indian dairy products and improving their quality. Indian Dairyman, 52(2) : 9-15)
An excellent potentiality in mechanization for packaging of Paneer has been indicated (Mathur, B.N. ; Hashizume, K. ; Musumi, S. ; Nakazawa Y. and Watanabe, T. (1986) Traditional cheese " Paneer " in India and soybean food "Tofu" in Japan. Jap. J. Dairy Food Sci., 35(4) : A137-A141). Zanjad and Mathur (Zanjad, P.N and Mathur, B.N. (1990 a) Storage behaviour of "In package" sterilized Paneer: formation of hydroxy methyl furfural. Brief communications of the XXIII International Dairy Congress, Montreal, Oct. 8-12, 1990, Vol - II. 1990, 417 (897)) highlighted mechanization of Paneer making which involved the concentration of milk by vacuum treatment.
The development of “In-package” sterilized Paneer obtained by ultrafiltration of milk to 27% TS or vacuum concentration of milk to 30% TS followed by acidification with GDL and “In-package” texturization at 118 0C for 5 minutes has also been reported (Zanjad, P.N. and Mathur, B.N. (1990 b) Storage behaviour of "In package" sterilized Paneer : Sensory quality and texture profile analysis. Brief communications of the XXIII International Dairy Congress, Montreal, Oct. 8-12, Vol.II. 1990, 417 (896). Rao and Mathur (Rao, K.V.S.S, and Mathur, B.N.(1990) Process upgradation in the manufacture of a traditional Indian dairy product (Paneer) . Brief communications of the XXIII International Dairy Congress, Montreal, Oct. 8-12 , 1990, Vol. II , 1990 459 (872) also advocated the similar development in Paneer making. The yield of such Paneer was observed to be higher due to greater recovery of whey proteins bound to casein-network and the product had overall acceptability score of 8.5 out of 9. Rao, K.V.S.S. (1991 b) Mechanization of Paneer manufacture employing ultrafiltration, Indian Dairyman, 47(4) : 11-14, conceptualized an innovative approach employing “In-package” sterilization directed at heat/acid coagulation of ultrafiltered milk coupled with texturization. Manufacture of such Paneer involving ultrafiltration of milk for concentration, acidification with GDL , citric acid and “In-package“ thermal texturization using microwave technique was also reported (Rao , K.V.S.S. (1991 a) "A process for manufacture of Paneer like product". Ph.D. Thesis, Natonal Dairy Research Institute (NDRI), Karnal). The keeping quality of the product was found to be 3 months at 30 0C. Ultrafiltration, when employed for Paneer making, resulted in higher yield due to the retention of excess whey solids (35%) as compared to 15% obtained by conventional batch process (Mathur, B.N. (1997) Products from buffalo milk. Dairy India, 5th Ed. International Book Distributing Co. Lucknow. p.: 359).
Kanawjia and Singh (Kanawjia, S.K. and Singh, S.(2000) Technological advances in Paneer making. Indian Dairyman, 52(10): 45-50) suggested that the yield of Paneer made by ultrafiltration technique, increased by about 25 % due to the higher retention of whey proteins and moisture. Gupta (Gupta, Surinder; Dharam Pal, Gupta, S. and Pal, D.(1995) Suitability of reverse osmosis concentrated milk for the manufacture of Paneer. J. Food Sci. Technol. , 32(2) : 166 - 168) concentrated buffalo milk from 1.5 to 2.0 folds (corresponding to 25 and 33% TS) employing Reverse Osmosis (RO) to manufacture Paneer and noted higher TS recovery (>68.0%) in RO Paneer. Agarwal (Agarwal, A.K.(1996) Studies on traditional and centrifugal methods of Paneer production. Ph. D. Thesis , Deptt. of Agriculture and Food Engineering , IIT, Kharagpur, India) developed a process for centrifugal method of Paneer production. The process involved centrifugal pressing of chhana in a double wall basket centrifuge (30 – 60 ?C) and chilling of pressed chhana inside the centrifuge by chilled water at 4 °C in the ratio of 1:5. Pressing and chilling of chhana in basket centrifuge considerably reduced the time (24 minutes) for Paneer production.
Under Process innovations in Paneer making newly developed Paneer like products may be considered as fabricated food which includes those designed to stimulate natural counterparts e.g. dairy analogues in Puranik, D.B. and Kanawjia, S.K.(1995) Fabricated foods – the potent contender under Indian context. Indian Dairyman, 47(12): 21-26. With the increase in awareness and scientific interest to Paneer technology, some explorations have been made by different food scientists to prepare Paneer from non-conventional sources. Roy (Roy, S.K. (1990) “Development of Paneer like product using non-conventional food solids.” Ph. D. Thesis, NDRI, Karnal) developed the methods to formulate varieties of Paneer like product utilizing several non-conventional food-solids to reduce its cost of production. Singh and Roy (Singh, S.and Roy, S.K. (1994) Paneer like product from non-conventional solids – A Review. Indian J. Dairy Sci. , 47(4) : 245-256) reviewed the literatures describing the technology for the production of Paneer like product mixes using vegetable proteins and fat (e.g. soyabean, groundnut, vegetable milk and filled milk).
Buttermilk extended Paneer (BEP): Dharam Pal and Garg (Dharam Pal and Garg, F.C. (1989 a) Studies on the utilization of sweet-cream buttermilk in manufacturing of Paneer. J. Food Sci. Technol., 26(5) : 259-264) developed a method to prepare BEP from buffalo milk standardizing to 5.9% fat with the addition of buttermilk. They investigated that buttermilk improved moisture retention, thereby increasing the yield to about 1% over conventional process and also suggested that it is possible to make good quality Paneer with the incorporation of about 30% buttermilk solids to buffalo milk. On the contrary, Rajorhia (Rajorhia, G.S. (2000) Modernization of traditional Indian dairy products and improving their quality. Indian Dairyman, 52(2) : 9-15) reported that it had been suggested to utilize about 15% buttermilk solids in replacement of buffalo milk for Paneer production without affecting its taste and texture.
A study was conducted to prepare Paneer by substituting 3,5 and 10% buffalo milk with buttermilk and it was observed that Paneer made with buttermilk had softer texture than that of control samples (Sharma, H.K. ; Singhal, R.S. and Kulkarni, P.R. (1998) Characteristics of fried Paneer prepared from mixtures of buffalo milk , skimmed milk , soymilk and buttermilk. Int. J. Dairy Technol., 51(4) : 105-107). Sheokand et al. (Sheokand, R.S.; Kapoor, C.M. and Gulati, H. (1990) Utilization of buttermilk in Paneer preparation. Haryana Agric. Uni. J. Res., 20 (4) : 237- 242) utilized buttermilk in preparation of Paneer from buffalo milk standardized to C: F ratios of 0.60 , 0.70 and 0.75 using fresh cream buttermilk and found that the product was highly acceptable. Dharam Pal and Garg (DharamPal and Garg, F.C. (1989 b) Utilization of sour buttermilk in the manufacture of Paneer. Indian J. Dairy Sci., 42(3) : 589-594) investigated Paneer making utilizing sour buttermilk to standardize buffalo milk to a F:C ratio of 1:1.64 and also adopting two additional processing steps i.e. neutralization of sour buttermilk before use and washing the curd with hot water (72 0C) before pressing. They observed that moisture content and yield of the product were higher than control samples. TS recovery and rheological properties were similar to those of control Paneer.
Paneer from caseinate enriched milk: Dhingra and Kapoor (Dhingra, N.K. and Kapoor, C.M. (1989) Paneer preparation from caseinate enriched milk. Haryana Agri. Uni J. Res. , 19(4) : 263-268) developed a process to prepare Paneer from caseinate enriched milk. They used 4% fresh cream milk further standardized to a C: F ratios of 0.6, 0.7, 0.8, 0.9, 1.0 and 1.1 with the addition of (i) skim milk (ii) calcium caseinate (iii) sodium caseinate. The average yields were 13.1, 15.16 and 15.4% for (i), (ii) , (iii) respectively and overall acceptability on 9-point Hedonic Scale ranged from 7.37 to 5.83.
Filled Paneer: Technology has been developed to prepare filled Paneer from skim milk using vegetable oils or vanaspati as a fat source. Kanawjia et al. (1990) reported that good quality Paneer could be prepared from skim milk and vegetable oils or vanaspati. This will reduce the cost of production. Patel (1991) also highlighted the preparation of filled Paneer from skim milk fortified with vegetable fat / oils. The filled Paneer, thus prepared, contains 16-18% protein, 22-23% vegetable fat and 55-56% moisture (Kanawjia, S.K. and Singh, S.(2000) Technological advances in Paneer making. Indian Dairyman, 52(10) : 45-50).
Protein enriched filled Paneer: The protein content of Paneer can be enhanced by the fortification of milk with non-conventional and low cost vegetable proteins derived from soyabean and groundnut. In order to overcome the protein deficiency in Indian diet, technology has been evolved to prepare protein enriched filled Paneer with the supplement of vegetable proteins in form of calcium isolates or calcium groundnut isolates to the skim milk and vegetable fat mixture (Kanawjia, S.K.; Roy, S.K. and Singh, S. (1990) Paneer technology and its diversification. Indian Dairyman, 42(9) : 390-393 ). The product has been reported to have high nutritive value (protein increased by 50%) and is suitable for the consumers suffering from protein malnutrition and coronary complications (Kanawjia, S.K. and Singh, S.(2000) Technological advances in Paneer making. Indian Dairyman, 52(10): 45-50).
Paneer from whey solids and buffalo milk: Preparation of Paneer from buffalo milk blended with whey solids has also been suggested (Singh, S. and Kanawjia, S.K.(1991) Manufacturing technique for Paneer from recombined milk using cow skim milk powder and butteroil. Indian J.Dairy Sci., 44 (1) : 76 - 79). They added 5, 7.5 and 10.5 per cent whey solids to buffalo milk and observed their adverse effects on the sensory quality of both raw and fried Paneer. Raw Paneer with more than 5% whey solids had soft body and chalky flavour, but after frying, Paneer with added whey solids could not be distinguished from control Paneer.
Low fat Paneer: Considerable investigations have been done on the development of low fat Paneer in order to make it available to a large section of our population. Quite acceptable Paneer can be prepared from milk with a fat content as low as 3.0% (Kanawjia, S.K.; Roy, S.K. and Singh, S. (1990) Paneer technology and its diversification. Indian Dairyman, 42(9) : 390-393). Chawla (Chawla, A.K. (1981) "Development of low fat Paneer". M.Sc. Thesis, Kurukshetra University, Kurukshetra) studied on the development of low fat Paneer. He investigated the effect of different levels of fat in milk (0.05-6.0%) on the quality of resulting Paneer and observed that milk containing upto 3% fat resulted fairly acceptable product.
Endeavour was made to improve the body, texture and flavour of low fat Paneer with the incorporation of sodium citrate, sodium chloride, sodium bicarbonate, ammonium carbonate and carboxy methyl cellulose (CMC) and some process modifications including homogenization of milk, fortification of milk with Non Fat Dry Milk (NFDM) and variation in coagulation temperature (Chawla, A.K. ; Singh, S. and Kanawjia, S.K. (1985) Development of low fat Paneer . Indian J. Dairy Sci., 38(4): 280-283). They also suggested that coagulation temperature of 65 0C produced a product with better body and textural characteristics. Pal et al.( Pal, M.A.; Yadav, P.L. and Sanyal, M.K. (1991) Physico-chemical and sensory characteristics of low fat Paneer from high heated milk. Indian J. Dairy Sci., 44 (7) : 437-441) investigated the physico-chemical and sensory characteristics of low fat Paneer made from the mixture of cow and buffalo milk (1:1) heated separately at 118 0C and 90 0 C without holding and observed an increase in yield but decrease in fat content in former heat treatment compared to the latter. Kanawjia and Singh (Kanawjia, S.K. and Singh, S.(2000) Technological advances in Paneer making. Indian Dairyman, 52(10) : 45-50) reported that fortification of low fat milk with soya solids improved the sensory and rheological characteristics of low fat Paneer and further reduced the cost of production.
Recombined and reconstituted milk Paneer: Kanawjia et al.( Kanawjia, S.K.; Roy, S.K. and Singh, S. (1990) Paneer technology and its diversification. Indian Dairyman, 42(9) : 390-393) reported that efforts were made at NDRI, Karnal to develop Paneer from milk powder and a milk fat source. They said that quite acceptable quality Paneer could be produced using whole milk powder. Kanawjia and Singh (Kanawjia, S.K. and Singh, S.(2000) Technological advances in Paneer making. Indian Dairyman, 52(10) : 45-50) also advocated that such Paneer could be prepared from skim milk powder and butteroil. Method has been suggested to prepare Paneer from a blend of dried cow skim milk, butter and portable water using different coagulation temperatures and addition of different percentages of calcium chloride (Singh, S. and Kanawjia, S.K.(1991) Manufacturing technique for Paneer from recombined milk using cow skim milk powder and butteroil. Indian J.Dairy Sci., 44 (1) : 76 - 79.). A coagulation temperature of 90 0C with 0.15% added calcium chloride produced optimum result. Singh and Kanawjia (Singh, S. and Kanawjia, S.K. (1992) Effect of coagulation temperatures and total solids levels on qulity of Paneer made from whole milk powder. J. Food Sci. Technol. , 29(1) : 57-59) developed a method for manufacturing of acceptable quality Paneer from dried buffalo whole milk reconstituted to 15.0% TS with a coagulation temperature of 85 0C.
Vegetable Paneer: Vijayalakshmi (Vijyalakshmi, K. (1980) “Nutritional quality of Paneer from soybeans , sunflower seeds and skim milk combinations and sensory evaluation of the Paneer and its product”. M.Sc. Thesis, Uni. Agril. Sci., Bangalore) developed a process to manufacture of acceptable quality Paneer from soya milk with combination of sunflower seed milk and skim milk. She reported that Paneer made from soya milk and skim milk in the ratio of (60:40) was of acceptable quality. Kanawjia et al. (Kanawjia, S.K.; Roy, S.K. and Singh, S. (1990) Paneer technology and its diversification. Indian Dairyman, 42(9): 390-393) highlighted that a new Paneer like product can be made from soya and groundnut solids with or without milk solids. The cost of production of such Paneer is about half of the conventional Paneer and hence will be acceptable to the poor strata of our population.
Technology has been developed to manufacture Paneer from groundnut milk with the addition of 50% skim milk (Singh, S.and Roy, S.K. (1994) Paneer like product from non-conventional solids – A Review. Indian J. Dairy Sci. , 47(4) : 245-256). To improve the quality of Paneer, addition of 50% skim milk to the groundnut milk has been suggested and Paneer, thus obtained, contains TS (42.5%), fat (15.0%), protein (23.0%), carbohydrates (2.7%) and minerals (1.6%) (Roy, S.K. (1990) “Development of Paneer like product using non-conventional food solids.” Ph. D. Thesis, NDRI, Karnal ). He also reported that rheological properties quietly resembled milk Paneer. Kanawjia and Singh (Kanawjia, S.K. and Singh, S.(2000) Technological advances in Paneer making. Indian Dairyman, 52(10): 45-50) reported that utilization of soya and groundnut solids have great potential to enhance Paneer production to overcome the seasonal imbalance of Paneer production. They also found that groundnut milk as such is not recommended for Paneer making due to the soft and fragile body and texture in the resultant Paneer.
Paneer from bovine milk and soya milk admixture: In order to improve the sensory and rheological characteristics of Paneer made from soya milk, studies have been undertaken to make Paneer with the admixture of milk and soya milk. Prakash and Iya (Prakash, M.S. and Iya, K.K. (1986) Preparation of Paneer from blended milk and mixed milk. Indian Dairyman, 38(9) : 433-436 ) suggested a method to prepare Paneer from the mixed whole milk blended with soya milk having 15 or 20% solids. Paneer, thus prepared, had acceptable body, texture and flavour. Technology is also available to prepare soya-buffalo milk Paneer utilizing the admixture of soya milk and buffalo milk in the ratio of 1:1(w/w basis) using calcium sulphate (20 g/lt) and citric acid (100 g/lt) as coagulants (Parmar, S.S.; Singh, S. and Sharma, R.S. (1989) Compositional and quality characteristics of Paneer made from soyabeans and bufflalo milk under different heat treatments. J. Sci.Food Agril., 47(4): 463-473).
Shere et al. (Shere, D.N. ; Rathi, S.D. ; Babje, J.S. and Pawar, S.B. (1991) Studies on qualities of Paneer from buffalo milk , soya milk and soy buffalo blend. Indian Food Packer, 45(6) : 37-41) studied the quality of Paneer made by blending of buffalo milk with soya milk. They concluded that the quality of Paneer made with 10 and 20% soya milk resembled that of buffalo milk Paneer. Paneer containing soya milk had higher moisture and protein but lower TS and fat. Addition of 20% soya milk to buffalo milk standardized to fat and SNF ratio of 1:1.5 yields an acceptable quality Paneer with higher protein content of 16.71% vs 16.15% for the control samples (Babje, J.S. ; Rathi, S.D. ; Ingle, U.M. and Syed, H.M. (1992) Effect of blending soyamilk on qualities of Paneer. J. Food Sci. Technol., 29(2): 119-120 ). Khetan et al. (Khetan, M.S. ; Kolase, M.N. and Kulkarni, S.D.(1998) Effect of cow’s milk blending on quality and market potential of soy Paneer. PKV Res. J. , 22(1) : 123-125) manufactured Paneer by blending of different percentages of cow milk with soya milk and concluded that addition of 20% cow milk to soya milk yielded a good quality Paneer. Sharma et al. (Sharma, H.K. ; Singhal, R.S. and Kulkarni, P.R. (1998) Characteristics of fried Paneer prepared from mixtures of buffalo milk , skimmed milk , soymilk and buttermilk. Int. J. Dairy Technol., 51(4) : 105-107) also developed a process to prepare Paneer by substituting buffalo milk with soya milk and observed softer texture than control Paneer.
Soya Paneer: In 1183, tofu (soya Paneer) was first introduced in Japan and then gained popularity in Eastern Asian Countries (Kanawjia and Singh, 2000). Many investigators conducted study on the production of soya Paneer (Kulkarni, K.D.; Kulkarni, D.N. and Ingle, U.M.(1985) Effect of processing conditions on the quality of soybean pressed curd. J. Food Sci. Technol., 22(8) : 228-230; Gandhi, A.P. and Ali, N.( 1987) Preparation of soy-Paneer at rural level. Indian J. Nutr. Dietec., 24(2) : 45-47;; Grover, M. ; Tyagi, S.M. and Bajwa, U. (1989) Studies on soy-Paneer. J. Food Sci. Technol., 26(4) : 194-197; ; Gangopadhyay, S.K. and Chakraborti, S.R. (1992) Technology for preparation of soy Paneer. Indian J. Dairy Sci., 45(11) : 598-600; Pandit, M. and Sen, D.C.(1998 a) Effect of different strengths of fumeric acid and sour whey on soy-Paneer . Indian J. Anim. Health, 37(2): 61-64). They observed that body and texture of soya Paneer were markedly influenced by the type and strength of the coagulant solutions. Grover et al. (Grover, M. ; Tyagi, S.M. and Bajwa, U. (1989) Studies on soy-Paneer. J. Food Sci. Technol., 26(4) : 194-197) developed a process for making soya Paneer from defatted soya flour using organic acid as coagulant. A total solid content of 7.85% in soya milk (defatted soya flour: water = 1:12.5) and temperature of 95 0C were found to be optimum. They also reported that addition of cow milk (10-13%) to soya slurry increased the yield of Paneer with higher total solids and lower protein contents. The acceptability of soya Paneer can be further improved by adding caseinates (Roy, 1990). He explained that soya Paneer contained TS (21-24%), fat (6-7.5%), protein (12-17%), carbohydrates (1.2-1.6%) and minerals (0.7-0.9%) and yield of soya Paneer was 1.5 kg/kg soyabean.
Mathur et al. (Mathur, B.N.; Zanjad, P.N. and Rao, K.V.S.S. (1991) Paneer and Tofu: And appraisal of product and process. Indian Dairyman, 43(9) : 407-413) highlighted manufacturing technique, composition, quality attributes, nutritive values and keeping quality of Paneer. A Paneer like product was also developed by coagulating soya milk or combination of soya milk and other milk. The product, thus obtained, resembled milk Paneer but it was fragile in texture (Vijyalakshmi, K. and Vaidehi, M.P. (1982) Evaluation of tofu and its products prepared from soy milk and combination with sunflower seed milk and skim milk. J. Food Sci. Technol., 19 : 139-142; Nasim Mohd, , Mital, B.K. and Tyagi, S.M. (1986) Development of a process for preparation of soy-Paneer. J. Food Sci. Technol. , 23 : 69-72). Gangopadhyay and Chakraborti (Gangopadhyay, S.K. and Chakraborti, S.R. (1992) Technology for preparation of soy Paneer. Indian J. Dairy Sci., 45(11) : 598-600) reported that soya Paneer prepared at 85 0C yielded better body and texture than that obtained at 80 ºC or 90 ºC. However, the best quality product was obtained by coagulating soya milk at 85 ºC using calcium lactate as coagulant which resulted in soft body and smooth texture with typical elasticity that resembled buffalo milk Paneer. On the other hand, the yield of soya Paneer, TS and protein contents, and TS and protein recoveries were maximum while using citric acid solution (1%) as coagulant (Pandya, A.J. ; Gupta, S.K. ; Patel, A.A. and Patil, G.R. (1998) Optimization of technological parameters for manufacture of Paneer like product from soy milk . Abstract paper, XXIV Dairy Industry Conference, NDRI, Karnal). They also reported that a coagulation temperature of 70 0C gave the highest yield with less TS but greater TS recovery. They concluded that good quality soya Paneer could be obtained by coagulating soya milk (TS 6%) at 70 0C using 1% citric acid solution as coagulant.
Pandit and Sen (Pandit, M. and Sen, D.C.(1998 a) Effect of different strengths of fumeric acid and sour whey on soy-Paneer . Indian J. Anim. Health, 37(2) : 61-64) conducted a study on soya Paneer using different coagulants like calcium lactate, fumeric acid, hydrochloric acid and sour whey. They observed that 1.0% fumaric acid solution gave the highest yield whereas; lowest yield was obtained with 0.5% sour whey. They also noted that soya Paneer obtained from 6.0% calcium lactate solution was found to be the best on the basis of sensory evaluation. In order to improve the quality of soya Paneer, uses of different proportions of reconstituted skim milk and spices like cumin, ginger, black pepper and cardamom have been suggested (Pandit, M. and Sen, D.C.(1998 a) Effect of different strengths of fumeric acid and sour whey on soy-Paneer . Indian J. Anim. Health, 37(2) : 61-64). They reported that the consumers’ acceptability of soya Paneer prepared from the admixture of soya milk and reconstituted skim milk in the ratio of 1:1 with the delicate touch of cardamom was maximum (Pandit, M. and Sen, D.C.(1998 b) Technology for soy-Paneer production. A paper presented at 4th International Food Convention held on Nov. 23-27, 1998 , Mysore , India . p. 5).
Paneer by blending milk and coconut milk: Use of coconut milk in Paneer making has also been suggested (Pandiyan, C. and Geevarghese, P.I. (1999) Dairy foods incorporating coconut – A short review. Indian Coconut Journal , 30(3) : 3-6). Roy (Roy . S.K. (1999) "Partial replacement of buffalo milk with coconut milk for preparation of Paneer." M.Sc. Thesis, West Bengal University of Animal and Fishery Sciences ,West Bengal) also developed a process to prepare Paneer by partial replacement of buffalo milk with coconut milk. He concluded that Paneer made by blending of buffalo milk and coconut milk in proportions of 80:20 and 70:30 were found to be acceptable on the basis of sensory and chemical evaluation. He also reported that Paneer made by blending of buffalo milk and coconut milk in the ratio of 70:30 contained TS (54.82%), fat (37.60%), protein (12.60%), lactose (2.11%) and ash (1.95%).
Fruit Paneer: Study was also conducted to improve the quality of Paneer made from reconstituted skim milk and fruit juice (Nakazawa, Y. ; Yamada, M. ; Iwamaru, M. ; Endo, T. and Murakoshi, N. (1989) Chemical properties of fruit Paneer produced from unfermented reconstituted skim milk. Jap. J. Dairy Food Sci. , 38(5) : A231-A236 ). The effect of addition of fruit juice on the compositional and physical, and flavouring properties were also investigated. The fruit Paneer achieved a high organoleptic score and was suitable for the physiologically functional foods. The appearance of fruit Paneer was observed to be good. Flavour of fruit Paneer was improved as compared to the control samples due to slightly sweet taste and fruity aroma in fruit Paneer. Fruit Paneer contained low sodium high potassium and magnesium.
Low sodium Paneer: High sodium level in blood makes human beings vulnerable to heart diseases. Demand of low sodium products is increasing virtually in developed countries including Japan where sodium Paneer has already been launched in the markets low. Technology has been suggested for manufacturing low sodium Paneer adopting ion-exchange treatment (Nakazawa, Y.; Yamada, M. and Wada, R. (1990 a) Low sodium Paneer produced from unfermented and fermented cow’s milk. Lebensmittel-Wissenschaft and Technologie , 23(4) : 336-339). Such Paneer was prepared by culturing with Lactobacillus bulgaricus and Streptococcus thermophilus. There were similarities in the concentration and distribution of amino acids and lower molecular weight peptides between the control and low sodium cultured Paneer. They reported that it was possible to obtain whole milk Paneer with a sodium content of 21-23 mg/kg Paneer without affecting the alkali earth metal concentration. The levels of Mg, Ca, Na and K retained in the curd were 40-42, 78-80, 11-12 and 28-29 mg/kg curd, respectively (Nakazawa, Y. ; Yamada, M. and Wada, R. (1990 b) Manufacture and profiles of low sodium Paneer cheese. Brief communications of the XXIII International Dairy Congress, Montreal, Oct. 8-12, 1990, Vol. I. 1990, 190(354)).
Ready-to-eat Paneer: By the application of Hurdle Technology (HT), a Paneer based convenience food (Paneer curry) was developed (Rao , K.J. (1993) "Application of Hurdle Technology in the development of long-life Paneer based convenience food" Ph.D. Thesis, NDRI, Karnal ). He suggested that the product would be acceptable to the defence personnel, tourists, travellers and caterers due to its convenience and long shelf-life resulted by the application of HT which includes more than one preservation parameters viz. water activity (aw), pH, redox-potential (Eh) and heat treatment. The preparation contains gravy consisting of SMP, dahi, tomatoes, onions, garlic, ginger and spice powder. Humectants and potassium sorbate (0.1%) were also added in the formulation (Rao , K.J. (1993) "Application of Hurdle Technology in the development of long-life Paneer based convenience food" Ph.D. Thesis, NDRI, Karnal ; Rao , K.J and Patil, G.R. (1999) Development of Ready-to-eat Paneer curry by Hurdle Technology. J. Food Sci. Technol. , 36 (10) : 37-41). The water activity (aw) of the gravy was adjusted by using suitable humectants and pH was lowered by a proper admixing of SMP and dahi. Paneer curry was packed in tins of retort pouches followed by heat treatment and cooling in tap water. Before consumption of the product, the retort pouches should be dipped in scalding water for 5 minutes. Rao et al. (Rao, K.J. ; Dresel, J. and Leistner, L.(1992) Application of Hurdle Technology in developing countries, considering Paneer as an example. Mitteilungsblatt-der bundesant alt-fur-Fleishforschung - Kulmbach, 31 (117): 293-297) reported that the preparation should be adjusted to either 0.8, 0.97 and 0.50 or 0.4, 0.96 and 5.0 for F value, aw and pH, respectively. The final product had TS (40.27%), fat (25%), protein (5.88%), ash (3.16%) and carbohydrate and glycerol constituents (6.24%). The product remained well for 31 days at 30 0C and more than 90 days at 15 0C (Rao , K.J. (1993) "Application of Hurdle Technology in the development of long-life Paneer based convenience food" Ph.D. Thesis, NDRI, Karnal).
As apparent from the existing state of the art, the said heat and acid coagulated milk solids such as Paneer attains the taste and flavour from gravy used in preparation of Paneer dishes with the taste and flavour profile being not uniformly distributed throughout the body of Paneer cube, which too, to some extent, is dependent on the texture of Paneer as well as method of preparation of dishes. As a consequence, the inner or central part of the Paneer cube even after preparation of dishes is found not to have the distinguished taste and flavour.
Therefore there is a long felt need in the art to provide for heat and acid coagulated milk solids such as Paneer integrated with a balanced taste of salt, spicy note of green chili, aroma of selected spices and flavor, uniformly distributed throughout the body of the Paneer product obtained out of said heat and acid coagulated milk solids and a simple and cost effective process for attaining the same. It is thereby also necessary to develop a process for incorporating specific taste and flavour profile to said heat and acid coagulated milk solids such as Paneer vis-à-vis heat and acid coagulated milk solids such as normal Paneer already known in the art.

OBJECTS OF THE INVENTION
Thus it is the primary object of the present invention to provide for heat and acid coagulated milk solids/Paneer that has its own definite taste and flavour profile like taste of salt, spicy note of green chili and aroma of selected spices, which are uniformly entrapped and distributed throughout the body of the Paneer cube.
Another object of this invention is to provide for said heat and acid coagulated milk solids/ Paneer that would find its end use and application in the preparation of food products selected from vegetable dish, salad, Pakoda, and the like that would have distinguished taste and flavour.
Yet another object of the present invention is to provide for a process that would aid in accomplishing said heat and acid coagulated milk solids/ Paneer with uniform taste and flavor profile distributed evenly throughout the body of the said Paneer.
Still another object of the present invention is to provide for a treated milk composition/ flavoured milk and processes for obtaining the same comprising selective fat and solid non-fats (SNF’s) based content for desired flavouring agent entrapment and retention which would in turn yield heat and acid coagulated milk solids/ Paneer with uniform taste and flavour profile.

SUMMARY OF THE INVENTION
Thus according to the basic aspect of the present invention there is provided a heat and acid coagulated milk solids / Paneer with uniform taste and flavour profile comprising Moisture 45-58% by wt.; fat 18- 28% by wt.; protein 14-19% by wt.; lactose 2.0 –2.5% by wt.; salt 1.25-2.75% by wt. with uniformly entrapped and retained taste and flavouring agents.
According to a preferred aspect of the present invention there is provided the said heat and acid coagulated milk solids / Paneer wherein said uniformly entrapped and retained taste and flavouring agents include fat and oil soluble flavouring agents and comprise oleoresins, natural, nature-identical or artificial flavour substances,flavoleum and the like.
According to yet another preferred aspect of the present invention there is provided the said heat and acid coagulated milk solids / Paneer obtained of milk having a fat : SNF ratio of 3.5 to 6% by wt : 7.4 to 9.6 % by wt. respectively.
In an endeavour to develop heat and acid coagulated milk solids/ Paneer with improved taste and flavour attributes and a process for obtaining the same specifically directed to the incorporation of saltiness, spiciness and different flavour attributes into Paneer different from the normal Paneer, it is thus a selective and surprising finding by way of the present invention to achieve a treated milk composition/ flavoured milk comprising effective fat and solid non-fats (SNF’s) based content for desired flavouring agent entrapment and retention to in turn yield heat and acid coagulated milk solids/ Paneer with improved taste and flavour attributes by way of effective entrapment of flavour/ flavouring agents being uniformly distributed in every portion of the Paneer cube and a process of manufacture thereof.
According to another preferred aspect of the present invention there is provided the said heat and acid coagulated milk solids / Paneer comprising preservatives and taste enhancers.
According to another aspect of the present invention there is provided a food product comprising the said heat and acid coagulated milk solids / Paneer with uniform taste and flavour profile.
According to another preferred aspect of the present invention there is provided the said food product selected from selected from salad, spreads, baked preparation like tandoori, fried preparation like Pakoda, cooked preparation like a curry / gravy and the like. .
According to another aspect of the present invention there is provided a treated milk composition suitable for preparation of coagulated milk solids / Paneer with uniform taste and flavour profile comprising effective fat and solid non-fats (SNF’s) based content for desired flavouring agent entrapment and retention in said coagulated milk solids / Paneer products comprising a selective content of fat and solid non-fats (SNF’s) in the range of 3.5-6 % and 7.4-9.6% respectively. According to yet another aspect of the present invention there is provided a flavoured milk with entrapped and retained flavouring agent comprising fat and SNF in the range 3.5-6 % and 7.4-9.6 % in combination with flavouring substances including fat and oil soluble flavouring substances comprising oleoresins, natural, nature-identical or artificial flavour substances, flavoleum and the like.

According to another aspect of the present invention there is provided a process for the manufacture of said treated milk comprising the steps of (i) subjecting the filtered and chilled raw milk to standardization such as to provide for fat and SNF content in raw milk in the range 3.5 - 6 % and 7.4-9.6 %, followed by heat treatment and cooling to obtain said standardized milk therefrom suitable for preparation of coagulated milk solids / Paneer with uniform taste and flavour profile.

According to yet another aspect of the present invention a process for the manufacture of said treated/ flavoured milk is provided to obtain said treated milk with entrapped and retained flavouring agent therein comprising adding to the said standardized milk the desired taste and flavouring agents in the temperature range of 72 to 85?C preferably 74-78 ?C favouring rapid mixing and retention of taste and flavour in the said treated milk.

According to yet another aspect of the present invention there is provided a process for the manufacture of said heat and acid coagulated milk solids including Paneer, comprising the steps of
a. providing raw milk followed by filtration and chilling;
b. standardization of the fat and SNF content in the range of 3.5 - 6 % and 7.4-9.6 %, respectively preferably in the range of 4.2-5.4% and 8.0-9.0%, respectively;
c. heat treatment at 82-95 ?C for a period of 3 –15 min holding followed by cooling;
d. selectively adding the taste and flavouring agents in the temperature range of 72 to 85?C preferably 74-78 ?C such as to ensure the rapid and effective mixing and retention of the same ;
e. subjecting to immediate acid coagulation in the temperature range of 70 to 85 ?C preferably 74-76 ?C followed by settling;
f. draining of whey, hooping and pressing to obtain the desired heat and acid coagulated milk solids including Paneer with uniform taste and flavour as well as body and texture.
According to another preferred aspect of the present invention there is provided the said process for the manufacture of heat and acid coagulated milk solids including Paneer, further comprising subjecting the heat and acid coagulated milk solids including Paneer to step of dipping pasteurized chilled water 2-4 ?C for a period of ½ to 2 hrs preferably about 1.5 hrs added with salt, draining of free water, surface draying cutting to small blocks for suitable packaging and storing.
According to yet another aspect of the present invention there is provided the said process for the manufacture of heat and acid coagulated milk solids including Paneer
wherein the said step (b) of standardization of the fat and SNF content of the raw milk comprises of standardization in the range of 3.5-6 % and 7.4-9.6 % respectively;
wherein the said step (d) of adding taste and flavouring agent comprises admixing colourless green chili extract (oleoresin) and oil and fat soluble nature identical flavouring substances (fresh coriander, ginger and black pepper) and flavoleum (Paneer Butter Masala and garam masala) with milk involving the said preferred content of fat and solid non-fats at a preferred temperature range of 74-78 °C for rapid and effective mixing with milk and improved retention of organoleptic flavour;
wherein the said step (e) involving coagulation is performed at 74-76 °C with 1.0% citric and settling is done for a time span of 2-4 min.
DETAILED DESCRIPTION OF THE INVENTION

Thus as discussed hereinbefore the present invention provides for heat and acid coagulated milk solids/ Paneer with improved taste, defined taste profile, wherein the flavor attributes/ flavouring agents are uniformly distributed and entrapped in every portion of Paneer cube. The present invention also relates to food product comprising the said heat and acid coagulated milk solids/ Paneer and a raw milk composition providing for the said heat and acid coagulated milk solids and also related to a process for manufacturing the said heat and acid coagulated milk solids/ Paneer to find end use and application in the preparation of food products selected from vegetable dish, salad, Pakoda, etc out of the said Paneer to have a notable taste and flavor.
In one aspect, the said process comprises admixing colourless green chili extract (oleoresin) and fat soluble nature identical flavouring substances (fresh coriander, ginger and black pepper) and flavoleum (Paneer Butter Masala and garam masala) with milk at 72-85 ?C followed by mixing at moderate speed at 30-90 rpm, coagulation, settling, drainage of whey, hooping, pressing, cutting, dipping in salt solution, drainage of free water, surface drying and packaging.
In another aspect, the present invention provides for the said Paneer/ like product incorporating definite taste and flavour alike the normal Paneer having no taste and flavour. The said product comprises of milk solids chunk incorporated with salt, green chili extracts (oleoresin), selected spice preparation (flavoleum) and nature identical flavouring substances uniformly distributed all over the body of the Paneer cube.
The following method relates to a process for manufacturing Paneer with improved taste attributes. The said process is as follows:
Receiving Raw Milk (Cow/Buffalo/Mixed Milk)

Filtration and chilling (4-50C)

Raw Milk storage tank

Standardization (Fat 3.5-6% and SNF 7.4-9.6%)

Heat Treatment (82-950C/3-15 min holding)

Cooling (72-850C)

Addition (72-85 0C) of Flavouring substances, Oleoresin, Flavoleum followed by agitation (30-90 rpm)

Coagulation by Acidulant (Citric Acid 1% soln) (70-85 0C)

Settling (2-4 min)

Drainage of whey

Hooping

Pressing (2.0-2.50 kg/cm2 for 15 min)

Cutting into Block (500 g block)

Dipping pasteurised chilled water (2-4 0C/ ½ -2 hr) added with salt

Drainage of free water

Surface Drying (2-4 0C/30 min)

Cutting in to small block (200 g)

Packaging

Storage (4-6 ?C)

Example-I: Process for the manufacture of treated milk:

Raw milk is received from various sources (Cow/Buffalo/Mixed Milk) and is subjected to filtration and chilling at the temperature range of 4-50C, after which it is sent to raw milk storage tank. Milk from raw milk storage tank is then subjected to a standardization step for the purpose of standardizing the fat and SNF content of the raw milk in the range of Fat 3.5-6% and SNF 7.4-9.6%. The thus standardized milk is then heat treated at (82-950C/3-15 min holding) and then cooled to obtain therefrom said standardized/ treated milk therefrom suitable for preparation of coagulated milk solids / Paneer with uniform taste and flavour profile.

Example-II: Process for the manufacture of treated/ flavoured milk:

For the provision of entrapped and retained flavouring agent in the said standardized/ treated milk obtained from the aforesaid example, the desired taste and flavouring agents including oil and fat soluble flavouring agents such as Oleoresin, Flavoleum, natural, nature-identical or artificial flavour substances are added to the said heat treated milk ,obtained following Example I above, under agitation (30-90 rpm) after cooling the milk to a temperature range of 72 to 85?C preferably 74-78 ?C to favour rapid mixing and retention of taste and flavour in the said flavoured milk thus obtained.

Example-III: Comparative study revealing the selective level of fat and SNF of the treated milk suitable for flavor entrapment and retention leading to preparation of Coagulated milk solids / Paneer

Study showed that the level of fat and SNF in initial milk standardised for making this product plays an important role in determining the quality of final product in terms of body and texture as well as taste and flavour. Milk standardised to different fat levels in the range from 2.4%, 2.6%, 2.8%, 3.0% and 3.2% with SNF in the range of 7.4-8.6% was used in Paneer making with the addition of said levels other ingredients. Results showed that final samples achieved poor scores for sensory quality in terms of body and texture as well as taste and flavour. Irrespective of SNF content, body and texture was found very hard, rubbery and chewy alike normal Paneer. Taste and flavour profile was found substandard in comparison to the Paneer made from milk with fat and SNF levels ranging from 3.5 to 6 % and 7.4 to 9.6 %, respectively. Upon sensory evaluation, it was found that the Paneer whey obtained with milk having fat content of 2.4-3.2% irrespective of SNF level exhibited presence of strong taste and flavour in Paneer whey compared to the whey obtained with milk of fat level of 3.5 to 6 % irrespective to the SNF in the range of 7.4 to 9.6%. This was attributed to the facts that a major portion of fat/oil soluble ingredients added as taste and flavour enhancer escaped along with whey resulting in comparatively poor scores for taste and flavour compared with the samples made with milk of fat level of 3.5 to 6.0% irrespective to the SNF content.

Example-IV: Comparative study on optimum level of fat content in the final Coagulated milk solids / Paneer for maximum retention of taste and flavouring agents
With the aim to observer the effect of fat content in milk on the entrapment and uniform distribution of taste and flavouring agents in Paneer, Paneer was made from milk with fat content ranging from 2.4-3.2% with SNF content of 7.4-8.6%. The final product was found to comprise Moisture 54-65% by wt.; fat 10-16% by wt.; protein 16-22% by wt.; lactose 2.2-2.6% by wt.; salt 1.2-2.7% by wt. It was observed on sensory evaluation that the resultant Paneer with fat content of 10-16% was having relatively less prominent taste and flavour whiled compared with Paneer with fat content ranging from 18-28%. It showed that Paneer with at least a fat level of 18% in final product is required to ensure retaining and uniform distribution of the oil/fat soluble ingredients. The low fat load in Paneer (10-16%) made with milk having fat content of 2.4-3.2% failed to ensure maximum retention and uniform distribution of the oil/fat soluble ingredients.

It is therefore a selective and surprising by way of the present invention that raw milk with a specific range of fat and Solids non-fats (SNF) in the range of 3.5-6 % and 7.4-9.6 % respectively can only aid in achieving such Paneer with defined taste and flavor profile uniformly distributed throughout the body of the Paneer cube. Fat content in precursor Paneer raw milk is extremely critical to this process. The technical advance of the process rests in the identification of the selective finding that milk below 3.5% fat is not at all suitable for the said process because the resultant Paneer/ like product made with milk with a fat level below 3.5% would then contain fat maximum of 16% in the final product. Final Paneer/ like product with a fat content below 18% does not then effectively entrap and retain the oleoresins, nature-identical flavour substances and flavoleum added for taste and flavour, which all are fat or oil soluble in nature. Consequently, greater proportions of the added substances escape along with Paneer whey, which leads a minimum retention of these substances to impart the desired taste and flavour of Paneer/like product.

The temperature and stage of addition (viz. immediately before coagulation) of these ingredients is of utmost important. The temperature (74-78 °C) is found to be most effective, which then permits rapid and effective mixing of the said spices and flavouring substances with milk and better retention of organoleptic flavours.

Thus it is possible by way of the present invention to provide for heat and acid coagulated milk solids/ Paneer, which has improved taste and defined taste profile uniformly distributed all over the body of the said Paneer like product cube. Advantageously, the technical advance by way of the present invention in attaining the said Paneer like product favours its end use and application in the preparation of tastier Paneer delicacy and fast foods such as vegetable dish, salad, Pakoda, and the like with distinguished taste and flavour. Also a process for manufacturing the said Paneer like product is achieved by way of the present invention that provides for balanced taste of salt, spicy note of green chili aroma of selected spices uniformly distributed throughout the body of the Paneer cube.

We Claim:
1. Heat and acid Coagulated milk solids / Paneer with uniform taste and flavour profile comprising Moisture 45-58% by wt.; fat 18- 28% by wt.; protein 14-19% by wt.; lactose 2.0 –2.5% by wt.; salt 1.25-2.75% by wt. with uniformly entrapped and retained taste and flavouring agents.

2. Heat and acid Coagulated milk solids / Paneer as claimed in claim 1 wherein said uniformly entrapped and retained taste and flavouring agents include fat and oil soluble flavouring agents and comprise oleoresins, natural, nature-identical or artificial flavour substances, flavoleum and the like.

3. Heat and acid Coagulated milk solids / Paneer as claimed in anyone of claims 1 or 2 obtained of milk having a fat : SNF ratio of 3.5 to 6 % by wt : 7.4 to 9.6 % by wt. respectively.

4. Heat and acid Coagulated milk solids / Paneer as claimed in anyone of claims 1 to 3 comprising preservatives and taste enhancers.

5. A food product suitable for consumption as unprocessed / raw or processed / treated comprising heat and acid Coagulated milk solids / Paneer with uniform taste and flavour profile as claimed in anyone of claims 1 to 4.

6. A food product as claimed in claim 5 which is selected from salad, spreads, baked preparation like tandoori, fried preparation like Pakoda, cooked preparation like a curry / gravy and the like.

7. A treated milk composition suitable for preparation of coagulated milk solids / Paneer with uniform taste and flavour profile comprising effective fat and solid non-fats (SNF’s) based content for desired flavouring agent entrapment and retention in said coagulated milk solids / Paneer products comprising a selective content of fat and solid non-fats (SNF’s) in the range of 3.5-6 % and 7.4-9.6% respectively.

8. Treated milk with entrapped and retained flavouring agent comprising fat and SNF in the range 3.5-6 % and 7.4-9.6 % in combination with flavouring substances including fat and oil soluble flavouring substances comprising oleoresins, natural, nature-identical or artificial flavour substances, flavoleum and the like.

9. A process for the manufacture of treated milk as claimed in claim 7 comprising the steps of (i) subjecting the filtered and chilled raw milk to standardization such as to provide for fat and SNF content in raw milk in the range 3.5 - 6 % and 7.4-9.6 %, followed by heat treatment and cooling to obtain said standardized milk therefrom suitable for preparation of coagulated milk solids / Paneer with uniform taste and flavour profile.

10. A process for the manufacture of treated/ flavoured milk as claimed in claim 9 to obtain said treated milk with entrapped and retained flavouring agent therein comprising adding to the said standardized milk the desired taste and flavouring agents in the temperature range of 72 to 85?C preferably 74-78 ?C favouring rapid mixing and retention of taste and flavour in the said treated milk.

11. A process for the manufacture of heat and acid coagulated milk solids including Paneer, as claimed in anyone of claims 1 to 4 comprising the steps of
a. providing raw milk followed by filtration and chilling;
b. standardization of the fat and SNF content in the range of 3.5 - 6 % and 7.4-9.6 %, respectively preferably in the range of 4.2-5.4% and 8.0-9.0%, respectively;
c. heat treatment at 82-95?C for a period of 3 –15 min followed by cooling;
d. selectively adding the taste and flavouring agents in the temperature range of 72 to 85 ?C preferably 74-78 ?C such as to ensure the rapid mixing and retention of the same ;
e. subjecting to immediate acid coagulation in the temperature range of 70 to 85 ?C preferably 74-76 ?C followed by settling;
f. draining of whey, hooping and pressing to obtain the desired heat and acid coagulated milk solids including Paneer with uniform taste and flavour.

12. A process for the manufacture of heat and acid coagulated milk solids including Paneer, as claimed in claim 11 further comprising subjecting the heat and acid coagulated milk solids including Paneer to step of dipping pasteurized chilled water 2-4 ?C for a period of 1/2 to 2 hrs preferably about 1.5 hrs. added wit salt, draining of free water, surface draying cutting to small blocks for suitable packaging and storing.

13. A process as claimed in anyone of claims 11 or 12
wherein the said step (b) of standardization of the fat and SNF content of the raw milk comprises of standardization in the range of 3.5-6 % and 7.4-9.6 % respectively;
wherein the said step (d) of adding taste and flavouring agent comprises admixing colourless green chili extract (oleoresin) and fat soluble nature-identical flavouring substances (fresh coriander, ginger and black pepper) and flavoleum (Paneer Butter Masala and garam masala) with milk involving the said preferred content of fat and solid non-fats at a preferred temperature range of 74-78 °C for rapid and effective mixing with milk and improved retention of organoleptic flavour;
wherein the said step (e) involving coagulation is performed at 74-76 °C with 1.0% citric and settling is done for a time span of 2-4 min.

14. Heat and acid coagulated milk solids / Paneer, Raw heat treated milk composition suitable for producing the said heat and acid coagulated milk solids and a process of manufacture of said milk solids/Paneer including a food product obtained thereof substantially as herein described and illustrated with reference to the accompanying examples.

Dated this the 21st day of June, 2011 Anjan Sen
Of Anjan Sen and Associates
(Applicants Agent)