Claims:Claims:
We Claim,
1) A Process for Natural Lemon Paneer from Milk comprising;
i) collection of milk,
ii) heat treatment for pasteurization
ii) Coagulation
iv) Pressing hoops and Chilling Paneer Blocks
2) coagulating agent as Natural Lemon, Lemon Concentrate or Concentrate obtain from Lemon for milk to coagulate it into curd blocks.
3) The Process as claimed in claim 1 wherein temperature in step ii) is 90 to 92 Degree C.
4) The process as claimed in claim 2, the coagulating agent as Natural Lemon,Lemon Concentrate or concentrate obtain from Lemon to be dilute to 1.0% strength in hot water for maintained temperature at 75 to 76 Degree C.
5) The process as claimed in claim 1, pressing hoops for 10 minutes at 3 kg. pressure
6) The Process as claimed in claim 1, chilling of blocks in pasteurized chilled water for 1.5 to 2 hours.
, Description:Field of Invention-
This invention relates to milk dairy product field preparation of Natural Lemon Paneer (Cottage Cheese ) without the use of any chemical preservative as coagulating agent to process the Paneer from Raw Milk.

Background of the invention -
In India, cottage cheese is popularly known by names like paneer and chhena. Both these names and may be other in different region/language have been used in this specification to mean cottage cheese. Out of two, paneer is more widely known and herein after referred to PANEER only. Traditionally the paneer can be made from Cow, Buffalo or Mixed milk. Buffalo milk is preferred. In the traditional process, buffalo milk is boiled in a vessel. To coagulate, the milk while still hot, a suitable coagulant (alum/whey/citric acid) is added, with slow stirring. Formation of clear whey is indicative of complete coagulation. Stirring is stopped, as the coagulum tends to coalesce. After formation of large lumps is complete, contents of the vessel are poured over a muslin cloth to separate the coagulum from whey. The coagulum so obtained is likely pressed to facilitate formation of paneer blocks of suitable size, followed by their immersion in chilled water to impart them a distinctive texture. It is usually wrapped in parchment paper or loosely packed into polythene pouches. Alternatively, paneer blocks are floated in chilled water throughs at retail point and sold. Under such conditions, shelf life of paneer is about 2-3 days owing to higher microbiological contamination from atmosphere. When packed in vacuum pouches, shelf life of paneer improves, but very marginally up to 6-7 days only when stored under refrigeration under temperature of 4-8 degree centigrade all the time till consumed. Paneer is a heat and acid-coagulated traditional milk product, mainly consisting of milk solids obtained from the coagulation of hot milk with acid agents to coagulate. Paneer is characterized by its typical mild acidic flavor with slightly sweet taste. It has firm, cohesive and spongy body and has a smooth texture. It is mostly used as a delicatessen in preparation of different dishes as well as in making sweets, salad, snacks etc. The Production of paneer has largely been confined to the unorganized dairy sector which employs traditional, inefficient methods of manufacture. In the recent past, there is a continuous demand by consumers about the natural or organic food products for the purpose as food material increasing day by day. While processing of Paneer usually in India, mostly the chemical based citric acid in use by manufacturers widely for the coagulating agent to form paneer from raw milk which does not satisfy the expectations of the consumers. For the purpose of coagulation alternate Natural substance should be find and to be use while processing the paneer.

Statement Object of the invention:
The primary Object of the Present Invention is intended to propose a new and unique process for the preparation of a Naturally Coagulated Paneer (Cottage Cheese) without using any preservatives and chemical based coagulant agent for raw milk.
Another object of this Invention is to provide organically processed Paneer to consumers.

How the foregoing objects are achieved will be clear from the following description. In the context it is clarified that the description provided is non-limiting and is only by way of explanation.

Summary of the invention -
Accordingly the present invention provides a process for Naturally Coagulated Paneer (Cottage Cheese) by using Lemon Juice,Lemon Juice Concentrate and any other concentrate from Lemon. This Invention Specifically based on the Natural Coagulation Process through Lemon and its Concentrate.
The Steps involved in manufacturing process of Natural Lemon Paneer are:
Step 1: Selection of Milk
Step 2: Milk standardization (QC Analysis)
Step 3: Online Filtration
Step 4: Heating upto 90 Degree C. to 92 Degree C. for 3 Minutes In paneer vat
Step 5: Cooling upto 78 Degree C. to 82 Degree C. in Paneer Vat
Step 6: Add Natural Lemon Concentrate diluted to 1.0% strength in Hot water
Step 7: Coagulation (Slow Acidification)
Step 8: Collecting coagulated mass in S.S. Hoops with muslin cloth
Step 9: Separate Whey and Drain Substances
Step 10: Pressing Hoops for 10 Min. at 3 kg. Pressure
Step 11: Dipping Blocks in pasteurized chilled water at temp. 3-5 degree C. for 1.5 To 2 Hours.
Step 12: Chilled water circulation through PHE
Step 13: Quality Check Analysis
Step 14: Placing Chilled Blocks in Block Trollies
Step 15: Placing Block Trollies in surface dryer for 30 Min. to 1 hour.
Step 16: Transfer of Blocks in Cleaning Room for slice cutting through machines.
Step 17: Weighing of slices and vacuum packaging at “760 mm hg.” Printing of Batch code and MRP on Each Laminate.
Step 18: Passing each laminate through metal detector and check weigher
Step 19: Crating of packed paneer and storage in cold chambers
Step 20: Quality Analysis Check before dispatch
Step 21: Dispatch to Retail Chain Network in Refrigerated vehicles.

By the process steps explained above the achievement is:
The Paneer (Cottage Cheese) manufacturing/processing naturally coagulated by use of Lemon Juice, Lemon Juice Concentrate or any other concentrate from Lemon without using any chemicals, preservatives, stabilizers or emulsifiers and satisfies all microbiological parameters as specified by law.

Brief Description of the Accompanying Drawings:
The Nature and scope of the present invention will be better understood from the
Accompanying drawings, which are by way of illustration of a preferred embodiment and some non-restrictive examples not by way of any sort of limitation. In accompanying drawings: -

Figure 1 to 3 is a flow diagram showing the method of making Natural Lemon Paneer according to the present invention.

Detailed Description of the preferred embodiment:

Having described the main features of the invention above, a more detailed and non-limiting description with reference to some non-restrictive examples is provided in the following paragraphs. The Description would be clear on referring to non-limiting accompanying drawings.
In all the figures, like reference numerals represent like features. Further the shape, size and number of the devices shown are by way of example only and it is within the scope of the present invention to change their shape, size and number without departing from the basic principle of the invention.
All through the specification including the claims, the technical terms and abbreviations are to be interpreted in the broadest sense of the respective terms, and include all similar items in the field known by other terms, as may be clear to persons skilled in art.Restrictions or limitation if any referred to in the specification, is solely by way of example and understanding the present invention.
Figure 1 to 3 is a self-explanatory flow diagram of a Natural Lemon Concentrate based method of Coagulation for manufacturing/processing of Paneer (Cheese Cottage)
The invention follows the following steps to produce the desired Natural Lemon Paneer:
1) Selection of Milk: For Natural Lemon Paneer manufacturing/processing, fresh cow, buffalo or mixed milk is used. Although, buffalo milk is preferred to obtain best texture, color and taste for paneer.
2) Standardization of Milk : After milk reception, FAT and SNF values are calculated. Raw milk Quality Check Analysis done as per the standard industry norms time to time.

3) Online Filtration: Raw milk get Continuous filter through machines for better quality.

4) Heat Treatment: The standardized milk is subjected to specific heat treatment prior to an acid-induced precipitation and curd formation. Standardized milk is heated in a plate heat exchanger to 90 Degree to 92 Degree C. for 3 Minutes in Paneer Vat. (CCP-1B, Heating temp 90 to 92 Degree C.)

5) Cooling: Colling up to 78 to 82 Degree C.in Paneer Vat.

6) Coagulation: For Milk coagulation, Natural Lemon Concentrate, Lemon Juice or any other Concentrate made from Natural Lemon as solution which is to be diluted to 1% strength in hot water and add at the constant temperature at 75-76 Degree C.in paneer Vat.Coagulation takes place through at slow acidification,

7) Collection of Raw Paneer Blocks : After Coagulation process, collecting coagulated mass in S.S.Hoops with muslin cloth which gives two materials. 1. Whey and 2. Drain

8) Pressing Hoops: Pressing Hoops for 10 Minutes at 3 Kg. Pressure

9) Dipping & Cooling: Pasteurized chilled water by heating at 78-80 Degree C. and chilled it at 3 to 5 Degree C. this chilled water circulated through PHE for dipping blocks in pasteurized chilled water at temp. 3-5 Degree C. for 1.5 to 2 Hours.

10) Cutting: Placing chilled paneer blocks in block trollies. Placing block trollies in surface dryer for 30 minutes to 1 hour. Transfer of such blocks to clean room for cutting and packing. Cutting of blocks in slices through cutting machine

11) Packaging: Ready slices to be put on weighing scale and filling slices in laminates. Printing of date of manufacture, Batch No. and MRP etc. on each laminate. Pack such laminate through vacuum packing “760 mm Hg.”, passing each laminate through metal detector & check-weigher.

12) Storage and Dispatch: Crating of packed Paneer and store in cold chamber for dispatch. QC Analysis before dispatch, Dispatch in refrigerated vehicles.