FIELD OF INVENTION

The present invention relates to low fat milk composition/ low fat milk comprising effective fat and solid non-fats (SNF's) based content respectively together with protein content sourced from microparticulated Whey Protein Concentrate (WPC) for the desired characteristic taste and flavour profile similar to normal full fat milk. More particularly, the present invention relates to the heat and acid coagulated low fat milk solids/ low fat Paneer and food products suitable for consumption as unprocessed / raw or processed / treated food product comprising the same as obtained from the said low fat milk. Advantageously, the present invention also relates to a process of preparation of the low fat milk and heat and acid coagulated low fat milk solids/ low fat Paneer with improved health attributes by virtue of its increased protein content being 18.8 - 40% higher and reduced fat content being 60 - 75% less compared to than that of regular full fat Paneer. Advantageously, the said Whey Protein Concentrate (WPC) sourced from microparticulated WPC favours a functional ingredient as a fat replacement, body and texture improvement as well as protein supplement in the said low fat milk and the heat and acid coagulated low fat milk solids/ low fat Paneer obtained thereof.

BACKGROUND ART

Paneer occupies a prominent place among the indigenous milk products and carries lot of market potential. It is an important indigenous milk product extensively used as base material or filler in preparation of large number of culinary dishes. It is considered to be an alternative to non-vegetarian diet. It is of great food value in diet, because it contains entire milk casein, part of denatured whey protein, almost all fat, colloidal salts and soluble milk solids in proportion to the moisture retained. Its mildly acidic flavour with slightly sweet taste, firm, cohesive and spongy body as well as close smooth texture characterize good quality Paneer. It has been reported that the best quality Paneer could be made only from buffalo milk with 5 to 6% fat.

Paneer is defined as the product obtained from cow milk or buffalo milk or a combination thereof by precipitation with sour milk, lactic acid or citric acid. Its manufacture involves heating milk up to 85°C followed by cooling to 70°C, addition of coagulant, removal of whey and consolidation of curd by hooping and pressing. The pressed Paneer is chilled and packed thereafter. As per the PFA rules (1976), it should not contain more than 70% moisture and the milk fat content should not be less than 50% of the dry matter. Milk solids may also be used in preparation of this product. Provided that Paneer or chhana when sold as low fat Paneer or chhana, it shall conform that it should not contain more than 70% moisture and the milk fat content should not be more than 15% of the dry matter.

Paneer is having very good nutritional value. A 100 g of typical Paneer made from cow milk provides around 18.3 g of protein, 20 .8 g of fat, 2.6 g of minerals, 1.2 g of carbohydrates, 265 kcal of energy, 208 mg of calcium, and 138 mg of phosphorous. Paneer is a very good source of milk protein, calcium and phosphorus. Protein present in Paneer is good quality protein and milk calcium is readily digestible and biologically available. Milk protein in Paneer helps for muscle development and growth, where as milk calcium helps in healthy bones and teeth as well as supports bone growth & strength.

However, Paneer is having a considerably high level of fat and typical Paneer made from either cow, buffalo or mixed milk contains fat ranging from 20 to 28%. Both cow milk and buffalo milk fat contains considerably high amount of cholesterol being roughly 314 mg and 276 mg per 100 g milk fat, respectively and a 100 g of good quality Paneer made from mixed milk contains considerably high calorie being around 300 kcal. Paneer because of its high fat content is well recognized to contribute to high fat and cholesterol intake. Saturated fatty acids coming from milk fat intake has pronounced effect on blood total, LDL, and HDL cholesterol levels. It has been reported that only one per cent increase in energy as saturated fatty acids would elevate blood cholesterol in blood by 2 mg/dl. Trans fatty acids also naturally occur to some extent in dairy products including Paneer due to biohydrogenation of pasture and feed linolenic and linoleic acids by rumen microorganisms. Milk products made of cow milk contain about 3 g of trans fatty acids per 100 g milk fat. Numerous studies specify that trans fatty acids exert some adverse effects on blood lipid and lipoprotein levels and thereby, are associated with increased risk of coronary heart dieses.

Today's consumers are becoming increasingly aware of the health risks associated with a high fat and high calorie intake that has promoted a zeal among the consumers to avoid dietary fat and cholesterol. Consumers' interest in eating low fat and low calorie foods is almost assuredly increasing, perhaps dramatically on account of increased health consciousness of the modern people and renewed interest in exploring foods for Health and Wellness. This has led to an increased demand for low fat and low calorie foods. Milk and milk products with high fat and consequently with high level of saturated fat are known to elevate serum triglycerides and cholesterol levels. The link between elevated blood cholesterol levels and increased risk of coronary heart disease is well established. Maintaining healthy cholesterol levels is the today's prime foundation of a healthy lifestyle. Hence, there is today a rising Health and Wellness consciousness among consumers and an increasing importance given to fitness and healthy lifestyle choices. Changing work and lifestyle habits leads people to rely on foods with low fat, calorie and dietary cholesterol. There is a greater inclination to 'self-care' rather than 'medicare', a greater awareness of the 'functional' benefits of food products with less fat content and a greater willingness to pay a premium for such products. In today's world, busy lifestyles, stress and stress related diseases, risina obesitv. etc are driving people to exDlore low fat version of existing foods while satisfying their desire to taste the richness of foods. It is redundant to eliminate a range of foods including a specific dairy food to meet dietary guidelines for low fat and low calorie intake. Removal from the diet list of a whole food group, e.g. Paneer, etc simply to avoid fat, saturated fat and dietary cholesterol creates more difficulty for the many people to prepare their diet list and they have to sacrifice the taste of their favorite foods. This purposely caters a need to develop a technology of manufacturing Paneer with low fat, low calorie and consequently low cholesterol content. The availability of low fat Paneer may help people not to exclude Paneer from the diet list while relying on dietary guidelines for low fat intake as prescribed for the persons having high blood cholesterol levels rather it will allow them to taste their favorite dishes made of Paneer.

The conventional method of Paneer making has been upgraded and modernized to a scientific method which is practiced in the organized sector. So far not much research efforts have been done on the development of low fat Paneer. Few investigations have been done on the development of low fat Paneer in order to make it available to a large section of our population as well as to make it healthy because of the virtue of low fat content. The prevailing knowledge in the existing state of the art of low fat Paneer making is highlighted below:

Manufacturing of Full Fat Paneer. A procedure for manufacture of Paneer was standardized by Bhattacharya et al. in Studies on methods of production and shelf life of Paneer (cooking type of acid coagulated cottage cheese). J. Food Sci. Technol., 8: 117-121 by Bhattacharya, D. C, Mathur, B. N., Srinivasan, M.R. and Samlik, 0. (1971). Buffalo milk having 6% fat was heated to 82°C in a vat for 5 min and cooled to 70°C. Coagulation was brought about by the addition of 1% citric to milk slowly and with constant stirring till clear whey separated out. After complete coagulation, the stirring was stopped and the curd was allowed to settle down for 5 min. During this period, the temperature of whey was not allowed to drop below 63°C. The curd was then filled in hoops lined with strong and clear muslin cloth. The hoop was rectangular frame (35x20x10 cm). The frame was rested on a wooden plank and filled with the curd before covering with another plank on the top. The pressure was applied on the top of the hoop by placing a weight of 45 kg for about 15-20 min. The pressed block of the curd was removed from the hoop, cut into 6-8 pieces and immersed in chilled water (4-6°C) for 2 - 3 hrs. The chilled pieces of Paneer were then removed from water and placed on wooden planks for 10-15 min for water drainage. Afterwards, they were wiped, wrapped in parchment paper and stored in cold room (10°C) before being sold.

Sachdeva and Singh (1988) in Optimization of processing parameter in the manufacture of Paneer. J. Food Sci. Technol., 25: 142 by Sachdeva, S. and Singh, S., developed a good quality Paneer with a minimum of 5.8 % fat in buffalo milk and a fat and Solids-Not-Fat (SNF) ratio of 1:1.65 in buffalo milk are essential to meet the PFA standards for Paneer.

Low Fat Paneer

In PFA rules (1976), provision for skim milk Paneer is made; however, it is mentioned that this type of Paneer should have not more than 13% fat on DM basis. It is reported that the organoleptic quality of skim milk Paneer is not acceptable. Paneer made from skim milk is very hard, rubbery, and bland in taste with body and texture different from the full fat Paneer.

It was observed that Paneer prepared from low fat milk (3.5% fat) was only fairly acceptable compared to the highly acceptable 6% fat milk Paneer and none of the process modification and additives are able to improve the acceptability of the product. Chawla et al., 1987 in Chawla, A.K., Singh, S. and Kanawjia, S.K. (1987). Effect of fat levels, Additives & Process modifications on composition and quality of Paneer and whey. Asian. J. Dairy Res., 6: 87-92 made an attempt to improve the quality of low fat Paneer by addition of certain additives like sodium citrate (0.1, 0.2%) sodium chloride, (0.5, 1.0%), sodium bicarbonate (0.1%), ammonium carbonates (0.05%), etc. The use of carboxy methyl cellulose (CMC) resulted in an inferior product. It interfered with matting of Paneer and resulted in a bitter product. All other additives increase the yield due to higher retention of moisture; however none of them are promising. In contrary, all the additives resulted in reduced total solids loss in whey as reported by (Chawla er al., 1981) in Chawla, A.K., Singh, S. and Kanawjia, S.K. (1981), Development of low fat Paneer. Indian J. Dairy Sci., 38: 280-283.

They also made attempt to improve quality of low fat Paneer by process modification like homogenization of buffalo skim milk and then mixing with unhomogenized cream, fortification with non fat dried milk, etc. None of these process modification resulted in any improvement in flavour quality of the product. Homogenization and fortification with skimmed milk powder (SMP) resulted in inferior products after frying and cooking compared to other samples. However, blending with unhomogenized cream improved the quality of product. Finally attempts were made to improve the flavour characteristics of Paneer by using varying the coagulation temperatures. Coagulation at higher temperature (75°C) resulted in hard product, whereas, the lower temperature (65°C) resulted in quite softer product.

They also reported that the Paneer made from milk containing a minimum fat of upto 3.0% was only fairly acceptable; further reduction in fat levels caused Paneer completely unacceptable. There is direct relationship between the fat content and liking of the product. Upon frying the differences among various fat levels were further narrowed down. The Paneer with still lower fat levels was disliked even upon frying; they were hard, rubbery and chewy after frying.

Sanyal and Yadav (2000) in Improvement in quality of reduced fat Paneer from buffalo milk through sodium chloride incorporation. Buffalo J. 2: 153-162, also made an effort to improve the quality of reduced fat Paneer by incorporation of certain additives like sodium chloride (0.25%, 0.5% and 0.75%) into buffalo milk standardized to 2% fat before coagulation at 60°C, 70°C and 80°C, respectively. The yield and moisture content in the product ranged from 15.64% to 17.22% and 60.42% to 64.12%, respectively. Addition of sodium chloride to milk caused significant decrease in solids loss in whey and improvement in flavour, body and texture of raw as well as fried and cooked samples. The product made from 0.2% sodium chloride by coagulation at 60°C resulted in comparatively good quality low fat Paneer containing about 30% fat (FDM).

Sanyal and Yadav (2000) in Sanyal, M. K. and Yadav, P. L. (2000) Effect of fermented skim milk incorporation into buffalo milk on quality of reduced fat Paneer. Indian J. of Animal Science., 70: 628-631, studied the effect of incorporation of fermented skim milk to partially lipolysed buffalo milk on the quality of the reduced fat Paneer. Lipolysation of whole buffalo milk was carried out by incubating at 40°C for 6 min and then milk was standardized to 2% fat using fresh buffalo skim milk. Standardization is done so that the fat percentage reaches to 2% after addition of fermented skim milk. After standardization, milk was heated to 95°C without holding and cooled to 60°C and 0.25% sodium chloride was added. Fermented skim milk was separately heated to 60°C and blended with the standardized milk. The incorporation of fermented skim milk to the lipolised buffalo milk increased the yield significantly due to retention of moisture in reduced fat Paneer. Yield was directly related to the quantity of fermented skim milk incorporated. Content of fat, protein, lactose and ash in reduced fat Paneer compared to control were comparatively less. They concluded that good quality reduced fat Paneer could be manufactured with or without addition of fermented skim milk to partially lipolised buffalo milk (2% fat, 9% SNF) added with 0.25% sodium chloride. Paneer made with fermented skim milk has more yields compared to without fermented skim milk. Addition of more than 2.5% fermented skim milk was not useful.

In another study, Kanawjia and Singh (2000) in 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.

Low fat Paneer made from blending of cow milk and buffalo milk in 1:1 ratio with the fat percentage adjusted to 3.5% by addition of skim. Milk was heated at 118°C in case of experimental sample and at 90°C in case of control and then cooled to 70°C in both cases and coagulated using 2% citric acid. The product was having less fat and higher yield when compared to the control but similar in physico-chemical properties. There was a lower fat loss through (Pal et at., 1991) in 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. of Dairy Sci., 44: 437-441.

Attempts have been made to improve the rheological properties of Paneer by addition of stabilizers in Paneer milk. The water binding capacity and consistency of Paneer improved on addition of sodium alginate (0.1%), carraqeenan (0.15%) and potato starch (0.15%) as reported by Sachdeva in 1983 (Sachdeva, S. (1983) Production packaging and preservation of Paneer. Ph. D Thesis, Kurukshetra University, Kurukshetra. Another investigation was undertaken to develop a technology for manufacture of an acceptable quality low fat Paneer using soluble dietary fibers like inulin and soy fibre (Kantha, 2004) in Kantha, K. L. (2004). Development of Low Fat Paneer. M Sc. Thesis. Dairy Technology Division, National Dairy Research Institute (NDRI), Karnal.

Paneer was made from buffalo milk with fat level ranging from 0.1% to 3% and fiber levels ranging from 0.25% to 1% and 3% to 6% for soy fiber and inulin, respectively. The study demonstrated that use of 2.5% fat level in milk together with 0.52% soy fiber or 1.8% level in milk along with 4.5% inulin yielded a product, which resembled control sample (6% Fat) to some extent in respect of sensory quality. There was no significant difference with respect to organoleptic quality of raw as well as fried and cooked Paneer with their control counterpart. While in Paneer curry, the sample made from soy fiber resembled the control sample in respect of sensory quality; but Paneer made from inulin had slightly lower rating compared to the soy and control Paneer.

Extension of Shelf Life of low Fat Paneer: Pal et al. (1991) in 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. of Dairy Sci., 44: 437-441, claimed that the shelf life of low fat Paneer prepared from mixture of cow milk and buffalo milk in 1:1 ratio with a fat level adjusted to 3.5% can be extended to 10 days at low temperature by parafining. Parafining was done by heating the paraffin at 100°C and cooling it at 70°C. Paneer cubes weighing 250 g were dipped into wax for 5-6 second. This extended the shelf life of the low fat Paneer upto 10 days. Paneer was having very good acceptability after 10 days compared to control, which has poor acceptability. On 10th day, control sample developed surface slime formation, surface discolouration, appearance of yeast and molds and greasy surface due to leakage of fat.

Comprehensive review showed that Paneer made from low fat milk mostly results in hard, coarse, chewy body and texture, bland flavour, poor mouthfeel as well as it has mottled colour and appearance. A number of attempts were made to improve the taste, flavour as well as body and texture; however none of the methods was claimed completely effective to produce a good quality low fat Paneer with characteristics taste, flavour and textural profile similar to regular full fat Paneer that can be exploited for commercial purpose. In most of the cases, low fat or reduced fat Paneer made does not meet the requirements of either full fat Paneer or low fat Paneer stipulated by PFA Rules (1976).

Consequently there is an utmost need for developing a low fat heat and acid coagulated milk solids/Paneer with acceptable taste, flavour as well as body and textural properties also possessing satisfactory functional and sensory attributes similar to regular full fat Paneer that would provide for improved health benefits, and a process of attaining the same.

OBJECTS OF THE INVENTION

Thus the primary object of the present invention is to provide for an acceptable quality of heat and acid coagulated low fat milk solids/ low fat Paneer with characteristic taste, flavour and texture profile similar to regular full fat Paneer.

Another object of the present invention is to provide for said heat and acid coagulated low fat milk solids/ low fat Paneer that would find its end use and application in the preparation of different dishes like such as Paneer bajji, Paneer pakoda, Paneer masala, Paneer Curry, Paneer Kabab, Paneer butter masala, Paneer cutlet, baked Paneer and Paneer coconut balls with distinguished taste and flavour as achieved with regular full fat Paneer.

Yet another object of the present invention is to provide for a process that would aid in accomplishing said heat and acid coagulated low fat milk solids/ low fat Paneer with typical taste and texture profile similar to the characteristics of regular full fat Paneer.

Another object of the present invention is to provide for heat and acid coagulated low fat milk solids/ low fat Paneer with improved health attributes by the virtue of its increased protein content and reduced fat content compared to than that of regular full fat Paneer.

Another object of the present invention is to provide for low fat milk with low fat content and increased protein content and processes for obtaining the same comprising selective fat and solid not-fats (SNF's) levels in combination with a fat replacer of dairy origin also present in selective levels that would provide for functional properties of normal full fat milk and improved health attributes of low fat milk, and which would in turn yield heat and acid coagulated low fat milk solids/ low fat Paneer.

SUMMARY OF THE INVENTION

Thus according to the basic feature of the present invention there is provided Heat and acid coagulated low fat milk solids/low fat Paneer comprising moisture 60 - 68% by wt.; fat 6.3 - 10% by wt.; protein 19 - 22.4% by wt.; lactose 2.2 -3.6% by wt. obtained of milk having a fat: SIMF ratio of 1.2 to 3.1% by wt.: 7.4 to 9.0 % by wt. respectively.

According to yet another preferred aspect of the present invention there is provided the said heat and acid coagulated low fat milk solids / low fat Paneer wherein the protein content comprises whey protein of 4.77 to 5.97% by wt. sourced from microparticulated WPC.

According to a preferred aspect of the present invention there is provided the said heat and acid coagulated low fat milk solids/ low fat Paneer wherein said WPC is sourced from microparticulated WPC preferably atleast 98% through 40 mesh (420μm) under USS Standard Screen Scale favouring as a functional ingredient as a fat replacement, body and texture improvement as well as protein supplement.

According to yet another aspect of the present invention there is provided a food product suitable for consumption as unprocessed / raw or processed / treated food product comprising heat and acid coagulated low fat milk solids / low fat Paneer having moisture 60 - 68% by wt.; fat 6.3 -10% by wt.; protein 19 - 22.4% by wt.; lactose 2.2 -3.6% by wt. which is obtained of milk having a fat: SNF ratio of 1.2 to 3.1% by wt.: 7.4 to 9.0 % by wt. respectively.

In an endeavour to develop low fat milk solids/ low fat Paneer/low fat Paneer like product with characteristics taste, flavour and textural profile similar to regular full fat Paneer with an average protein and fat content being 16% and 25%, respectively and a food product comprising the same, it is thus a selective and surprising finding by the way of the present invention to achieve heat and acid coagulated low fat milk solids/ low fat Paneer with characteristic taste, flavour and textural profile similar to regular full fat Paneer by way of employing standardised low fat milk with low effective fat and SNF based content respectively together with protein content sourced from microparticulated WPC, and a process to reach to the same.

According to another preferred aspect of the present invention there is provided the said food product wherein the said heat and acid coagulated low fat milk solids / low fat Paneer comprises protein content consisting of whey protein in the range of 4.77% to 5.97% by wt. preferably sourced from microparticulated WPC.

According to another preferred aspect of the present invention there is provided the said food product selected from salad, spreads, baked preparation including tandoori, fried preparation including Pakoda, cooked preparation including a curry / gravy and the like.

According to yet another aspect of the present invention there is provided a low fat milk composition comprising effective fat and solid not-fats (SNF's) based content in the range of 1.2-3.1% and 7.4 - 9.0%, respectively together with protein content sourced from microparticulated WPC.

According to another aspect of the present invention there is provided a low fat milk composition suitable for preparation of coagulated low fat milk solids / low fat Paneer comprising effective fat and solid not-fats (SNF's) based content in the range of 1.2 - 3.1% and 7.4 - 9.0%, respectively in combination with protein content sourced from microparticulated WPC at selective levels of 0.8%- 2% by wt.

According to yet another aspect of the present invention there is provided a process for the manufacture of said low fat milk 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 1.2 - 3.1% and 7.4 - 9.0%, respectively preferably at levels of 1.8% and 8.6%, respectively;

c. addition of microparticulated WPC preferably atleast 98% through 40 mesh (420μm) under USS Standard Screen Scale at the levels of at 0.8% - 2% by wt. more specifically 1.4 % by wt. ;
d. subjecting to hydration for a period of 4 - 16 hours preferably for overnight (12 -14 hrs) at 4 - 8°C;

e. heat treatment at 84 - 88 °Cfor 12 - 15 min holding or 90 - 95°C for 2-5 min holding followed by cooling, to thereby obtain the desired low fat milk.

According to yet another aspect of the present invention there is provided a process for the manufacture of said heat and acid coagulated low fat milk solids / low fat 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 1.2 - 3.1% and 7.4 - 9.0%, respectively;

c. addition of microparticulated WPC in the range of 0.8% - 2% by wt. and mixing;

d. subjecting to hydration for a period of 4 - 16 hours preferably for overnight (12 -14 hrs) at 4 - 8°C;

e. heat treatment at 84 - 88 °C for a period of 12 - 15 min or at 90 - 95°C for a period of 2-5 min followed by cooling;

f. subjecting to acid coagulation in the temperature range of 70-82°C more specifically at 72- 76°C involving citric acid at 0.17 - 0.26 % by wt. providing a pH range of 5.2 - 5.3 followed by settling/resting for 2 - 4 min;

g. draining of whey, hooping and pressing at 1.8 - 2.2 kg/cm2 for 10 - 15 min to obtain the said desired heat and acid coagulated low fat milk solids / low fat Paneer.

According to another preferred aspect of the present invention there is provided the said process for the manufacture of heat and acid coagulated low fat milk solids / low fat Paneer further comprising subjecting the heat and acid coagulated milk solids including Paneer to the step of dipping in pasteurized chilled water 2 - 4 °C for a period of 1/2 to 2 hrs, preferably about 1.5 hrs, draining of free water, surface drying cutting to small blocks for suitable packaging and storing.

According to yet another preferred aspect of the present invention there is provided the said process of manufacture of heat and acid coagulated low fat milk solids / low fat Paneer wherein said step (b) of standardization of the fat and SNF content of the raw milk comprises of standardization preferably at levels of 1.8% and 8.6%, respectively; wherein said step (c) of addition of microparticulated WPC preferably atleast 98% through 40 mesh (420um) under USS Standard Screen Scale is in the range of 0.8%-2% by wt. preferably at the level of 1.4% by wt.; wherein said step (f) involving coagulation using citric acid at pH in the range of 5.2 - 5.3, preferably involves addition of citric acid at the levels of 0.24 % by wt.

DETAILED DESCRIPTION OF THE INVENTION

Thus as discussed hereinbefore the present invention provides for heat and acid coagulated low fat milk solids/ low fat Paneer with taste, flavour and textural properties similar to regular full fat Paneer obtained of low fat milk with a fat and solid not- fat (SNF) content of 1.2 - 3.1 % by wt and 7.4 to 9.0 % by wt respectively obtained of milk having a fat: SNF ratio of 1.2 to 3.1% by wt.: 7.4 to 9.0 % by wt., respectively.

The present invention also relates heat and acid coagulated low fat milk solids/ low fat Paneer with improved health attributes by the virtue of its high protein content being 18.8 - 40% higher and less fat content being 60 - 75% lower compared to than that of regular full fat Paneer with an average protein and fat content of 16% and 25%, respectively.

Advantageously, the present invention relates to food product comprising the said heat and acid coagulated low fat milk solids/ low fat Paneer and a specific low fat milk composition with selective levels of fat and SNF based content, respectively together with protein content sourced from microparticulated WPC and a process of manufacturing the same to find its end use and application in the preparation of food products selected from vegetable dish, salad, Pakoda, etc out of the said low fat Paneer, which resembles in taste, flavour and textural profiles while made using regular full fat Paneer.

In another aspect, the present invention also provides for low fat milk/ low fat milk composition with a fat and SNF level ranging from 1.2 to 3.1% and 7.4 to 9.0%, respectively in combination with microparticulated WPC at 0.8 - 2% by wt. and a process to achieve the same.

In another aspect a process is provided to yield said heat and acid coagulated low fat milk solids comprising the steps of standardization of either buffalo milk or mixed milk or cow milk with a Fat and SNF level ranging from 1.2 to 3.1% and 7.4 to 9.0%, respectively more specifically with Fat and SNF being 1.8% and 8.6%, respectively followed by addition of microparticulated WPC preferably at least 98% through 40 mesh (420μm) under USS Standard Screen Scale) at the levels of 8 - 20 kg more specifically at 14 kg per 1000 kg of final Paneer milk subsequently hydrated for a period of 4 - 16 hours preferably for overnight (12 - 14 hrs) at 4 - 8°C. Afterwards, Paneer milk was subjected to a heat treatment either at 84 - 88 °C with 12 - 15 min holding or 90 °C with 2-5 min holding at this temperature followed by cooling and acid coagulation at 70-82 °C more specifically at 72-76°C using citric acid pH 5.2 - 5.3) at 1.7 - 2.6 kg/1000 kg more specifically at 2.4 kg/1000 kg Paneer milk and subsequent settling/setting for 3 - 5 min following drainage of whey, pressing at 1.8 - 2.2 kg/cm2 for 10 - 15 min, cutting into block, chilled water dipping, surface drying and finally packing.

In another aspect, the present invention provides for the said low fat Paneer/ like product incorporating microparticulated WPC at specified level to result in a low fat Paneer/like product with taste, flavour and textural properties similar to the characteristics of regular full fat Paneer. The said product comprises of milk solids chunk incorporated with microparticulated WPC being uniformly entrapped in the milk solids chunk to yield a low fat Paneer/ like product with packed and fused protein particles distributed uniformly as in the case of regular full fat Paneer, which contributes towards the body and texture of Paneer.

The following method relates to a process for manufacturing Paneer with improved taste attributes. The said process is as follows:

Example-I: Process for the Preparation of treated milk

Raw milk is received from various sources (Cow/Buffalo/Mixed Milk), preferably buffalo milk and is subjected to filtration and chilling at the temperature range of 4 - 6°C, 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 1.2 -3.1% and SNF 7.4-9.0%. The standardized low fat milk is added with microparticulated WPC at the level of 8 - 20 kg per 1000 kg final Paneer milk followed by complete mixing. Thereafter, the said low fat milk is subjected to hydration for 4 -16 hrs at 4-8°C. Thus the standardized low fat milk added with microparticulated WPC is then heat treated at (84 - 88°C/12-15 min holding) and then cooled to obtain therefrom said standardized/ treated low fat milk therefrom suitable for preparation of coagulated low fat milk solids / low fat Paneer with characteristics taste, flavour and textural profile similar to regular full fat Paneer.

Example-II: Comparative study on optimum level of fat and SNF content in Paneer milk affecting the quality of final product

With the aim to observe the effect of fat and SNF content in milk on the quality of final product, heat and acid coagulated low fat milk solids / low fat Paneer/low fat Paneer like product was made from milk with fat content ranging from 0.05 - 1.0% and SNF content ranging from 7.0 -9.0% and admixed with 4 - 40 kg microparticulated WPC per 1000 kg Paneer milk. It was observed that inspite of using microparticulated WPC, quality of the resultant product was found unacceptable and did not match to the typical characteristics of regular full fat Paneer. Final product obtained was characterized with typically very hard and rubbery body with coarse and grainy texture alike regular full fat Paneer. The product was found devoid of required chewyness and juiciness alike regular full fat Paneer found upon cooking. Taste of the product was not acceptable as it was characterized with bland taste profile. The product made from milk with SNF content 7.0 - 7.35% irrespective of fat content and levels of microparticulated WPC showed very poor yield, and moisture recovery adversely affecting the texture and taste profile of the product. The study showed that the resultant product made from milk standardised milk with 1.2 - 3.1% fat and 7.4 - 9% SNF with respect to a specific microparticulated WPC level (8 - 20 kg/1000 kg Paneer milk) achieved a good score on sensory evaluation in terms of overall parameters like body and texture, microstructure and taste profile as such as well as upon cooking while compared with regular full fat Paneer.

It is therefore a selective and surprising by way of the present invention that raw milk with a specific range of fat and SNF in the range of 1.2 - 3.1 % and 7.4- 9.0% respectively when added to a specific microparticulated WPC level (8 - 20 kg/1000 kg Paneer milk), more specifically 1.8% fat and 8.56% SNF with specifically 14 kg/1000 kg Paneer milk can only aid in achieving such product with body and textural profile, taste and flavor similar to regular full fat Paneer. Fat and SNF content in precursor Paneer raw milk are therefore extremely critical to this process. The technical advance of the process rests in the identification of the selective finding that inspite of using microparticulated WPC at level from 8 - 20 kg per 1000 kg Paneer milk, Paneer milk below 1.2% fat and SNF below 7.4% is not at all suitable for the said process because the resultant product made with milk with fat below 1.2% fat and SNF below 7.4% was found not having desired sensory quality and thereby found unacceptable.

Example-Ill: Comparative study on optimum level of microparticulated WPC level in Paneer milk resulting the desired quality into final product similar to regular full fat Paneer

The level of addition of microparticulated WPC (Not less than 98% through 40 mesh (420pm) under USS Standard Screen Scale) in Paneer milk to impart desired characteristics to the resultant product is extremely critical to this process. Study was conducted to prepare such product from the Paneer milk with fat content ranging from 1.2 - 3.1% and SNF level ranging from 7.4 - 9.0% admixed with different levels of microparticulated WPC ranging from 4 - 40 kg per 1000 kg Paneer milk. It was observed that the final product made from milk added with 4.0 -7.4 kg microparticulated WPC per 1000 kg Paneer milk was found having very hard, rubbery body, coarse texture bland taste, which was quite similar to the Paneer made from this Paneer milk without adding microparticulated WPC or almost similar to skimmed Paneer. Similarly, product made from Paneer milk added with comparatively higher doses of microparticulated WPC at the levels exceeding 20 kg to upto 40 kg per 1000 kg Paneer milk was found having predominantly coarser and grainy texture, bland and powdery taste as well as poor chewyness upon cooking. Even the losses of protein in Paneer whey was found significantly higher.

The technical advance of this technology, to a great extent, lies on the selection of optimum level of added microparticulated WPC in standardized low fat milk for attaining suitable heat and acid coagulated low fat milk solids from said milk with desired characteristic taste and flavour. It showed that addition of microparticulated WPC at 8 - 20 kg preferably 14 kg per 1000 kg of Paneer milk (fat and SNF in the range of 1.2 - 3.1 % and 7.4 - 9.0%, respectively) resulted in a product mostly similar to regular full fat Paneer in terms of body, texture, flavour and taste profile as such as well as upon cooking.

Example-IV: Comparative study on the effect of hydration of Paneer milk added with microparticulated WPC on the quality of resultant product
Hydration of prepared Paneer milk added with microparticulated WPC was found a most crucial step in the said process to result the end product with desired quality. The product made from the prepared Paneer milk without subjecting hydration at low temperature (4 -8 °C) was found to have comparatively grainy and coarser texture with hard body and poor juiciness upon cooking, which was attributed to the fact that hydration improves the protein functionality and thereby increases water holding capacity resulting in improved moisture retention in final product. On the contrary, hydration of Paneer milk added with microparticulated WPC at low temperature (4-8 °C) for a period of 4 - 16 hours resulted in a product, which achieved improved sensory in terms of organoleptic traits like body & texture, juciness upon cooking, moisture retention in final product as well as taste. It was also observed hydration of Paneer milk overnight specifically for 12 - 14 hours preferably resulted in the best quality product with desired characteristics typical to the regular full fat Paneer.

Example-V: Comparative study revealing selective range of pH on coagulation and rate of addition of citric acid for coagulation

The rate of addition of citric acid to be used for coagulation and pH of coagulation was found to significantly affect moisture retention and thereby the quality of final product. It has been found that use of citric acid at 1.7- 2.6 kg per 1000 kg Paneer milk with a resultant pH on coagulation ranging from 5.2 - 5.3, more specifically at 2.4 kg citric acid at pH of 5.25 on coagulation yielded a product with a moisture retention of 65.5%, which achieved improved sensory score compared to the product made using citric acid at the levels exceeding 2.6 kg per 1000 kg prepared Paneer milk at pH below 5.2 on coagulation. The use of higher quantity of coagulant and coagulation pH below 5.2 resulted in a product with moisture retention of 54 - 56% and consequently comparatively a hard body and grainy texture. It was also observed that citric acid while used at 1.35 - 1.65 kg per 1000 kg prepared Paneer milk with a resultant coagulation pH of 5.32 - 5.36 resulted increased loss of milk solids in Paneer whey. Use of citric acid at the levels ranging from 1.7 - 2.6 kg with a coagulation pH of 5.2 - 5.3 was found critical to this process, which yields comparatively improved total solids recovery and a product with good sensory quality in terms of body and texture as well as taste profile typical to the regular full fat Paneer.

Example-VI: Comparative study revealing end constituents/physico-chemical Characteristics for the attainment of desired quality in final product

The physico-chemical make up of the final products in terms of content of fat, protein, moisture, lactose, total solids, pH, etc played an important role in imparting the desired characteristics to the end product as well as to the success of this product and process. The study showed that the resultant product made from milk standardised milk with 1.2 - 3.1% fat and 7.4 - 9% SNF admixed with a specific microparticulated WPC level (8 - 20 kg/1000 kg Paneer milk) subjected to the said process contained in it the moisture 60 - 68% by wt; fat 6.3- 10% by wt.; protein 19 -22.4% by wt.; lactose 2.2 -3.6% by wt., pH 5.9 - 6.1, which resulted characteristics taste, flavour and textural profile similar to regular full fat Paneer. It was also observed that while the product was made from Paneer milk with 1.8% fat and 8.6% SNF added with 14 kg microparticulated WPC by subjecting to the said process, quality was found optimum almost resembling the regular full fat Paneer in terms of sensory quality as such it contained on an average moisture 65.5% by wt.; fat 7.44% by wt.; protein 21.8% by wt.; lactose 3.4% by wt. and pH 6.02 - 6.06. Increasing fat content in Paneer milk exceeding 3.1% to upto 5.2% added with 14 kg microparticulated WPC and subjecting the said process was indeed found to result in superior quality product as compared to the product made with 1.8% fat Paneer milk in terms of body and texture, taste and flavour profile; it, however, increased the fat content in final product exceeding 10% and upto 25%, which failed to meet the requirement of low fat Paneer by definition and at the same time, it decreased protein content from 19 - 22.4% to 14 - 15% in the final product. Consequently, adjustment of the physico-chemical composition of the final products in terms of content of fat, protein, moisture, etc to these defined level played an important role in imparting the preferred characteristics to the end product as well as to the success of this product and process in terms of originality like developing Paneer with low fat and increased protein content with qualities almost similar to the regular full fat Paneer.

Thus, it is possible by way of the advancement of the present invention to provide for heat and acid coagulated low fat milk solids/ low fat Paneer, with characteristics taste, flavour and textural profile almost similar to regular full fat Paneer, obtained of low fat milk/ low fat milk composition. Advantageously, the technical advance by way of the present invention in attaining the said heat and acid coagulated low fat milk solids/ low fat Paneer/low fat Paneer like product favours its end use and application in the preparation of tastier Paneer delicacies and fast foods such as vegetable dish, salad, Pakoda, etc with the distinguished taste and flavour similar to regular Paneer while claiming the product with improved health attributes by the virtue of its increased protein content being 18.8 - 40% higher and reduced fat content being 60 - 75% less compared to than that of regular full fat Paneer. Also a process for manufacturing the said low fat milk and the heat and acid coagulated low fat milk solids/ low fat Paneer in turn is achieved by way of the present invention that enable to provide desired sensory quality in the said product, which is typical to the regular full fat Paneer.

We Claim:

1. Heat and acid coagulated low fat milk solids/ low fat Paneer comprising moisture 60 - 68% by wt.; fat 6.3 - 10% by wt; protein 19 - 22.4% by wt.; lactose 2.2 -3.6% by wt. obtained of milk having a fat: SNF ratio of 1.2 to 3.1% by wt.: 7.4 to 9.0 % by wt. respectively.

2. Heat and acid coagulated low fat milk solids/ low fat Paneer as claimed in claim 1 wherein the protein content comprises whey protein of 4.77 to 5.97% by wt sourced from microparticulated WPC.

3. Heat and acid coagulated low fat milk solids / low fat Paneer as claimed in anyone of the preceding claims wherein said WPC is sourced from microparticulated WPC preferably atleast 98% through 40 mesh (420|jm) under USS Standard Screen Scale favouring as a functional ingredient as a fat replacement, body and texture improvement as well as protein supplement.

4. A food product suitable for consumption as unprocessed / raw or processed / treated food product comprising heat and acid coagulated low fat milk solids / low fat Paneer having moisture 60 - 68% by wt.; fat 6.3 - 10% by wt.; protein 19 - 22.4% by wt.; lactose 2.2 -3.6% by wt. which is obtained of milk having a fat: SNF ratio of 1.2 to 3.1% by wt.: 7.4 to 9.0 % by wt., respectively.

5. A food product as claimed in claim 4 wherein the said heat and acid coagulated low fat milk solids / low fat Paneer comprises protein content comprising whey protein in the range of 4.77% to 5.97 % by wt. preferably sourced from microparticulated WPC.

6. A food product as claimed in anyone of claims 4 and 5 selected from salad, spreads, baked preparation including tandoori, fried preparation including Pakoda, cooked preparation including a curry / gravy and the like.

7. A low fat milk composition comprising effective fat and solid non-fats (SNF's) based content in the range of 1.2 - 3.1% and 7.4-9.0% respectively together with protein content sourced from microparticulated WPC.

8. A low fat milk composition suitable for preparation of coagulated low fat milk solids / low fat Paneer comprising effective fat and solid not-fats (SNF's) based content in the range of 1.2 -3.1% and 7.4 - 9.0%, respectively in combination with protein content sourced from microparticulated WPC at selective levels of 0.8 %- 2% by wt.

9. A process for the manufacture of low fat milk as claimed in claims 7 and 8 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 1.2 - 3.1% and 7.4 - 9.0%, respectively preferably at levels of 1.8% and 8.6%, respectively;

c. addition of microparticulated WPC preferably atleast 98% through 40 mesh (420|jm) under USS Standard Screen Scale at the levels of at 0.8% - 2% by wt. more specifically 1.4 % by wt.;

d. subjecting to hydration for a period of 4 - 16 hours, preferably for overnight (12 -14 hrs) at 4 - 8°C;

e. heat treatment at 84 - 88 °Cfor 12-15 min holding or 90 - 95°Cfor 2-5 min holding followed by cooling, to thereby obtain the desired low fat milk.

10. A process for the manufacture of heat and acid coagulated low fat milk solids / low fat Paneer as claimed in anyone of claims 1 to 3, 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 1.2 - 3.1% and 7.4 - 9.0%, respectively;

c. addition of microparticulated WPC in the range of 0.8% - 2% by wt. and mixing;

d. subjecting to hydration for a period of 4 - 16 hours preferably for overnight (12 -14 hrs) at 4 - 8°C;

e. heat treatment at 84 - 88 °C for a period of 12-15 min or at 90 - 95°C for a period of 2-5 min followed by cooling;

f. subjecting to acid coagulation in the temperature range of 70-82°C more specifically at 72- 76°C involving citric acid at 0.17 - 0.26 % by wt. providing a pH range of 5.2 - 5.3 followed by settling/resting for 2 - 4 min;

g. draining of whey, hooping and pressing at 1.8 - 2.2 kg/cm2 for 10-15 min to obtain the said desired heat and acid coagulated low fat milk solids / low fat Paneer.

11. A process for the manufacture of heat and acid coagulated low fat milk solids / low fat Paneer as claimed in claim 10 further comprising subjecting the heat and acid coagulated milk solids including Paneer to the step of dipping in pasteurized chilled water 2-4 °C for a period of 1/2 to 2 hrs, preferably about 1.5 hrs, draining of free water, surface drying cutting to small blocks for suitable packaging and storing.

12. A process as claimed in anyone of claims 10 and 11 wherein said step (b) of standardization of the fat and SNF content of the raw milk comprises of standardization preferably at levels of 1.8% and 8.6% respectively ; wherein said step (c) of addition of microparticulated WPC in the range of 0.8%-2% by wt. is preferably at the level of 1.4% by wt.;

wherein said step (f) involving coagulation using citric acid at pH in the range of 5.2 - 5.3 preferably involves addition of citric acid at the levels of 0.24 % by wt.

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