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Manufacture and characterization of Low Cholesterol Paneer Prepared from Buffalo Milk

Author: Reji A.J., Divya M.P., Rajakumar S.N., Rejeesh R. and A.K. Beena

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Abstract

Raw milk contains 0.25–0.40% of its total lipids as cholesterol, which has been linked chiefly to the fat globular membrane and the milk proteins. As a result, dairy products that are high in fat have a high cholesterol level. High cholesterol diets may lead to various coronary heart diseases and there is scope for methodologies that could reduce cholesterol in foods. Beta cyclodextrin (β-CD) is a cyclic oligosaccharide and due to its specific shape can entrap cholesterol molecule effectively. It is inexpensive and has been classified as safe by the Joint Expert Committee on Food Additives (JECFA) and the World Health Organization. Cholesterol removal by application of β-CD was highly selective, without adversely affecting the nutritional and flavour properties. In this study buffalo milk was treated with varying amounts of beta cyclodextrin (0.6,0.8 and 1%) and paneer was made. A control paneer was also prepared under identical conditions, except for the beta cyclodextrin treatment, and was compared to the treatments. The paneer treated with 1% beta cyclodextrin showed maximum cholesterol lowering potential. Cholesterol estimation was performed using enzymatic diagnostic kit. The paneer and whey were analyzed for residual beta cyclodextrin content and detected the same at an increasing trend as the rate of addition of beta cyclodextrin to the buffalo milk was increased. The physico-chemical properties of the different treatments were compared to those of control.

Keywords

Low cholesterol paneer, cholesterol, beta cyclodextrin

Conclusion

Low cholesterol paneer was prepared from buffalo milk with the addition of β cyclodextrin. It was found that the addition of 1 % of the same had the highest cholesterol removal potential. There was no noticeable difference in the Yield and Physico-Chemical characteristics between the control and low-cholesterol produced paneer.

References

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How to cite this article

Reji A.J., Divya M.P., Rajakumar S.N., Rejeesh R. and A.K. Beena (2024). Manufacture and characterization of Low Cholesterol Paneer Prepared from Buffalo Milk. Biological Forum – An International Journal, 16(1): 161-165.