FIELD OF INVENTION
The invention relates to a process for preparation of Paneer from milk. Paneer is the
main source for preparation of different milk based sweet & other preparations such
as Paneer Masala. Paneer Pakora etc. The art of the process for preparation of
Paneer Varles region which not only enhances the taste of the production but
also induces a pleasant flavour becouse of using different kinds of milk and the
reaction takes piace with miik & different calcium saits at a predetermined
temperature and pH under a certain duration of time.
BACKGROUND OF INVENTION
Paneer is traditionally used in Indian foods particularly in the northern part of the
country since Iong back. !t is basically manufactured by heat coagulating the milk
under acidic condition. Basically, product was developed to preserve the milk solids,
especially in earlier days when refrigeration facilities were not available. Moreover
for ihe iaciose inioierance people, this is a unique source for amino acids and fatty
acids as most of the carbohydrate (lactose) is drained in the whey during the
manufacturing orocess. Because of exploding poppulation and growing continuous
demand of Paneers, it is felt to develop improved process for preparation of the same
by application of modem technology, so that the self-life of the end product van be
increase without any damage of finish substance and carbohydrate composition.
To create better oroduct many attempts have been made to perpare Paneer by
adding better product many attempts have been made to prepare Paneer by
Paneer praparation that the preservation of the product under normal condition
needs Special Care. There is a Chance of spolling the product of the product is not
preserved in proper condition. To remove these difficulties, most of the producers are
transporting their materials at a long distance by seal packing either in inert gas or at
vacuum.
Considering domestic and global amrket, noe a day the eminent sweet producers
are tryng to introduce their product adopting new technology of preparation and
packaging, so that the product can satisfy ihe global demand and requirements as
per international standard. On considering the above facts, it is observed from the
study of Patent Specification that different sweet producers have developed new
process and product in different forms, which are protected through application for
patent in India and abroad.

Indian Patent No. 183651 teaches an improved process for production of milk-based
sweets and an apparatus thereof. The beauty of this process is different from the
conventional or traditional process of. preparing miik based sweets where the
intervention of human labour is less and the product is obtained by an automatic
machine without touching the processing materia! and end product, ft not only
reduces the contamination of microoranism but also reduces the loss of handing
during the process.
Indian Patent application No. 303/Del/2003 illustrates a process for preparation of
sweet preseves from fruits and vegetables. Another Indian Patent application No.
427/Mum/2001 discloses a system of [processing of solft solids in dough from for
producing substantially spherical shaped products there from especially solf food
products such as sweet meat and the like. Both of the above applications deal mainly
the sweet product for better taste and acceptance to the customer.
Indian Patent application No. 669/Mas/2000 explains a process for manufacture of
ready to use traditional Indian sweets (Jamoons). The said application discloses the
process involving different steps of production of ihe above product by which better
taste and texture can be brought into the product.
On literature study, it is observed that none of the docoments filed as a patent or in
non-patent literature address the preparation of basic precursor material Paneer for
making sweets to meet ihe demand of the customer. This widespread interest has
inspired the applicant herein to develop a new technology for making Paneer by a
improve process.
OBJECT OF INVENTION
In these respects, the Paneer and mathos of making the same according to the
of the prior art, and in so doing provides a compositions primarily developed for the
purpose of protecting the human health.
Accordingly, an object of the present invention is to provide a novo! process for
preparation of Paneer cornprising of Fat, total solids and moisture herein described
beiow from a conventional miik & caicium sails at a definiie proportion under a
predetermine temperature and pH for a certain period.

Moreover, the present invention provides a process for production of i-'aneer from
wholesome fresh milk by a special coagulating agent, which gives the typical spongy
texture. The tots.! manufacturing process is done under automation without hand
touch to predvent any kind of contamination.
The further object of the invention is to prepare Paneer, which can be used for the
purpose of both foods and source of protein and fat for the purpose of normal and
ailing persond becaouse no distinction is admitted between foods and drugs in science
of nutrition.
With this concept it is ventured first time in Indian sweet industry to develop a product
bv a modern technology so that the taste and flavour of the product can be brought to
a satisfactory range of customer without disturbing the self life of the product.
The further object of the invention is to preserve the product under packed in
aluminum foils to retain its freshness and also increases the self life to 7 to 10 days
under refrigerated condition.
SATEMENT OF THE INVENTION

Process for preparation of Peneer comprises of the following steps:

1) Taking milk at 5-8°C and heat it up to 90-95ºC by steam continuously
2) Holding the milk at the above temperature for at least 10-15 minutes and
cooling up to 78-72ºC
3) Dissolving Calcium Lactate at 0.5% in water at 75-80ºC.
4) Continuously for coagulating properly the Calcium Lactate to
properly in the milk to bring pH 4.2-4.6.
5) Filtering the coagulated materials obtained from step (4).
6) Pressing materila to remove water as much as possible.
7) Product obtained from step (6) is pressed in hydraulic press to bring into a
fixed shape and configuration and packed the material in metal foils.
DESCRIPTION OF THE INCENTION

This invention tries to highlight a novel process for preparation of Paneer comprising
of different ingredients at a definite proportion to obtain better yieid with a pleasant
taste and flavour for the customer. On the basis of long trials and experiments, a
unique method for preparation of the said Paneer is developed.

In the first stage the Paneer is prepared from the milk heated to boil and then at
temperature 90-95ºC byt he addition of Calcium salts like Calcium Lactate, Calcium
Chloride etc. so that the pH of the milk is maintained around 4.2-4.G. The coagulated
product thus obtained is filtered and dried as much as possible through hydraulic
pressing. The quality, texture and taste of the product solely depend upon the
coagulation process It is observed that the flavour and Dleasant taste of Paneer
appears if the coagulation is made at lower range o temparature and keeping higher
range of duration. Thereafter the product is brought into a pre-determined shape and
configuration as desired and stored under metal folls such as aluminum foil to retain
its freshness and also increases the self life to 7 to 10 days under refrigerated
condition.
The composition of the production on analysist is found as follows:

Fat 27%
Totai Solids 52%
Moisture 48%
Different embodiments of the invention are possible to achieve the best method of
performance and to obtain the good quality of Paneer for better taste and flavour as
stated earlier. It will be understood that skilled persons with many modifications,
variations and adaptations may carry out the invention into practice without departing
from its sprit or exceeding the scope of claims in describing the invention for the
purpose of illustration.

WE CLAIM

1. Process for preparation of aPaneer comprises of the following steps:

(a) Taking milk at 5-8ºc and heat it up to 90-95º by steam continuously stirring
(b) Holding the milk at the above temperature for at least 10-15 minutes and
colling up to 78-72ºC.
(c) Dissolving Calcium Lactate at 0.5% in water at 75-80ºC.
(d) Continuously stirring for coagulating properly the Calcium Lactate to properly
in the milk to bring pH 4.2-4.6.
(e) Filtering the coagulated material obtained from step (d).
(f) Pressing the material to remove water as much as possible.
(g) Product obtained from step (f) is pressed in hydraulic press to bring into a
fixed shape and configuration
2. Process as claimed in ciaim i wherein the Calcium salts are Caicium Chloride,
Calcium Lactate or like substances.
3.Process as claimed in claim 1 wherein the holding temperature is 85ºC for 30
minutes.
4. Process as claimed in claim 1 wherein the holding temperature is 55°C for 30
minutes.
5. Process as claimed in claim 1 wherein the metal foil is aluminum foil.
C. Process as claimed in preceding claims substantially as herein described.

Process for preparation of Paneer comprises of the following steps:
(i) Taking milk at 5-8ºC and heat it up to 90-95°C by steam continuously
stirring.
(ii) Holding the milk at the above temperature for at least 10-15 minutes
and cooling up to 78 -72ºC.
(iii) Dissolving Calcium Lactate at 0.5% in water at 75-80ºC.
(iv) Continuously stirring for coagulating properly the Calcium Lactate to
properly in the milk to bring pH 4.2-4.6.
(v) Filtering the coagulated material obtained from step (4).
(vi) Pressing the material to remove water as much as possible.
(vii) Product obtained from step (6) is pressed in hydraulic press to bring
into a fixed shape and configuration and packed the material in metal
foils.