Indian J. Dairy Sci.
67(5), 2014
RESEARCH ARTICLE
A study on the physico-chemical changes occurring in
the milk fat during preparation of Paneer
Ashok D. Aghav, Kamal Gandhi, Neelam Upadhyay,
Anil Kumar and Darshan Lal
Received : 10 March 2014 / Accepted : 20 March 2014
Abstract The changes taking place in milk fat during
preparation of Paneer from cow and buffalo milks were
studied in three different seasons. Milk fat from samples,
was extracted with chloroform using soxhlet-extraction
method. The solvent was evaporated using vacuum
evaporator followed by nitrogen flushing. The extracted fat
samples were analysed for Reichert- Meissl, Polenske,
saponification and iodine value, Butyro- refractometer reading
at 40°C and free fatty acids (% oleic acid). The study revealed
an increase in free fatty acid content during conversion of
milk in to Paneer, while small changes were observed in
other physico-chemical properties of milk fat during
preparation of Paneer from raw milk.
Keywords : Milk fat, Physico-chemical properties, Paneer,
season
Introduction
Paneer represents a South Asian variety of soft cheese
obtained by heat and acid coagulation of milk. It is non-
fermentative, non-rennet, non-melting and unripened type of
cheese similar to the white cheese (Chandan, 2007). According
to the FSSAI (2011), Chhana or Paneer shall not contain
more than 70.0 per cent moisture and the milk fat content
shall not be less than 50.0 per cent of the dry matter. Bureau
of Indian Standards (BIS, 1983) permits maximum of 60%
Ashok D. Aghav, Kamal Gandhi (
), Neelam Upadhyay, age and condition of the sample, species, breed, individuality
Anil Kumar and Darshan Lal
Division of Dairy Chemistry, National Dairy Research Institute, Karnal
(Haryana), India.
Kamal Gandhi
Research scholar, Ph.D.
Division of Dairy Chemistry, National Dairy Research Institute,
Karnal (Haryana), India.
Email:kamalgandhi4444@gmail.com Mob. No.: 07206270904
1
moisture and minimum of 50% fat in dry matter for Paneer.
Paneer is used in a variety of forms viz. base for variety of
culinary dishes, ingredient for various vegetable dishes and
snacks etc. The production of Paneer is now spreading
throughout the world. The ability of Paneer to be deep fried
is one feature that has led to its wider acceptance and a
favourite for making snacks, pakoras or fried Paneer chunks
(Aneja and Gupta, 2007).
About 5% of milk produced in India is converted into Paneer.
Paneer market size is around 15,500 tonnes at Rs. 1,860 million
(USD 46.5 million). The unorganized sector, local sweet shops
('halwai's') account for most of the production. The market
size for Paneer is growing at 6-7 % per annum (http://
www.crirec.com/2011/01/value-added-products-from-milk/
).Paneer is a rich source of protein available at a comparatively
lower cost and forms an important source for vegetarians.
Over and above its high protein content and digestibility, the
biological value of protein in Paneer is in the range of 80 to
86 (Khan and Pal, 2011).
In the recent past, several reports have appeared in the media
that the so-called "synthetic Paneer" is sold in the market in
bulk quantities. Synthetic Paneer of such products can lead
to health hazards. In order to fetch more money, fraudulent-
traders are continuously adulterating milk and milk products
and Paneer is no exception.
The physico-chemical properties of milk fat show some natural
variations depending upon factors like method of manufacture,
of animal, stage of lactation, number of lactation (age of
animal), season of the year, region of the country, feed of the
animal etc. (De, 2005; Aneja et al., 2002). There is a paucity
of information on the changes taking place in the milk
constituents particularly milk fat after the preparation of Paneer
from cow and buffalo milks under controlled conditions. Hence,
studies on the changes taking place in the milk fat in Paneer
made under controlled conditions of preparation were
Indian J. Dairy Sci. 67(5), 2014
undertaken which can be helpful in establishing the purity
and authenticity of the milk fat in the product sold in the
market.
Materials and methods
Preparation of Paneer samples
Authentic pooled samples of raw cow and buffalo milk were
separately collected fresh from the Experimental Dairy, National
Dairy Research Institute, Karnal, Haryana, India. Paneer
samples were prepared by the method given by Aneja et al.
2002. For seasonal study, the small batches of Paneer were
prepared in rainy (July-Aug), winter (Jan-Feb), and summer
(April-May) seasons, by taking ten liters of milk in an open
double jacketed stainless steel kettle with a steam pressure of
2 kg/ cm2.
The samples of raw milk and Paneer sample were analyzed for
compositional parameters.
Extraction of fat from raw milk
Raw milk samples (cow and buffalo) were first warmed to
around 40oC, and then cream separation was carried out
followed by butter making. Butter was mixed with almost
equal weight of cellulose powder so as to bind the serum
phase and then the mixture was taken in thimble. The thimble
was then placed in soxhlet extractor which was connected to
flask containing about 250 ml chloroform and attached with
condenser of soxhlet assembly, having the provision of a
heater. The heating at a temperature of about 65-70oC was
started. The extraction process was finished in about 3 h.
After that, the flask containing the extracted fat in the solvent
was removed and connected to vacuum rotary evaporator to
remove the solvent. The residual solvent was removed by
nitrogen flushing. The extracted raw milk fat free from solvent
was used for the analysis of physico-chemical constants.
Extraction of fat from Paneer
Paneer samples prepared under controlled conditions were
first mixed with cellulose powder and mashed in pestle and
mortar and then transferred in extraction thimbles. The fat was
extracted by same method as used for the extraction of fat
from milk. The extracted Paneer fats which were free from
solvent were also analyzed for physico-chemical constants.
Analysis of fat extracted from raw milk and Paneer samples
The fat extracted from raw milk and from Paneer samples were
analysed for RM value and Polenske value, Saponification
Value, Iodine value and BR reading at 40oC (SP: 18 (Part XI)
- 1981) and FFA (% oleic acid) by the method as described
2
in BIS (1981).
Results and Discussion
Physico-chemical constants of cow and buffalo milk fats
The results obtained in the present study on Physico-chemical
constants such as Reichert-Meissl value, Polenske value,
Saponification value, Iodine value and Butyro-refractometer
reading (at 40oC) and Free fatty acid (% oleic acid) of raw milk
and Paneer after preparation are presented in Figure 1, Figure
2, Figure 3, Figure 4, Figure 5 and Figure 6 , respectively.
Reichert -Meissl (RM) Value
The above study revealed that in general there is very slight
decrease in RM value of milk fat after conversion of milk into
Paneer (Figure 1). The trend was similar for all the three
seasons of the year (Rainy, winter and summer).
Polenske Value
From the above part of the study, it was revealed that as
observed for RM value, there is a slight decrease in Polenske
value also after conversion of milk into Paneer (Figure 2) and
this trend was similar for all the three seasons of the year
(Rainy, winter and summer).
Saponification Value
The study shows that there is very slight decrease in the
saponification value of milk fat after preparation of Paneer
(Figure 3) from raw milk. Similar trend was observed in all the
three seasons of the year (Rainy, winter and summer).
Iodine value
It can be revealed from the above part of the study that there
is very slight increase (almost negligible) in the Iodine value
(Figure 4) of milk fat after conversion of milk into Paneer. In
all the three seasons of the year (Rainy, winter and summer)
same pattern was observed.
Butyro- refractometer (BR) Reading (at 40oC)
From the above part of the study, it was revealed that as
observed for Iodine value there is very slight increase (almost
negligible) in the BR reading (Figure 5) also after preparation
of Paneer from milk. All the three seasons showed the similar
trend after conversion of milk into Paneer.
Free Fatty Acid (% oleic acid)
The study revealed that there is slight increase in the free

fatty acid content (Figure 6) of milk fat after conversion of
milk into Paneer. For all the three seasons, the trend was
similar after conversion of milk into Paneer.
General Discussion
It can be concluded from the study that there are only very
small changes, almost negligible, in the physico-chemical
constants of milk fat after preparation of Paneer from Cow
and Buffalo milks. Likewise, free fatty acids content also
showed negligible change after conversion of milk into Paneer.
The Analysis of variance of the data on physico-chemical
properties of milk fat from cow milk and buffalo milk, after
preparation revealed that there were no significant changes in
all the physico-chemical constants (RM value, Polenske value,
Saponification value, Iodine value, BR reading) and free fatty
acid.
In the present study, it was observed that the Paneer prepared
in Experimental Dairy, NDRI, Karnal in all the three seasons
(Rainy, Winter and Summer) from cow and buffalo milk
individually showed that the average RM value and
Saponification value were higher in fat extracted from buffalo
milk as well as the Paneer prepared from buffalo milk as
compared to cow milk. Whereas, the average Polenske value,
Iodine value, BR reading and free fatty acid (% oleic acid)
were lower in fat extracted from buffalo milk as well as the
Fig 1: Structure of neotame (a) and aspartame (b)
3
Indian J. Dairy Sci. 67(5), 2014
Paneer prepared from it as compared to cow milk.
Higher RM value and Saponification value while lower
Polenske value, Iodine value, BR reading and free fatty acid
(% oleic acid) in buffalo milk and Paneer prepared from it
than cow milk and Paneer prepared from cow milk, as observed
in the present study, may be attributed to the species
characteristics, since the study was carried out under identical
conditions of feeding and management. Similar kind of
relationship in physico-chemical constants of cow ghee/ milk
fat as well as buffalo ghee has also been reported by earlier
workers (Rangappa and Achaya, 1974; Bector and Narayanan,
1974; Lal and Narayanan, 1984; Kumar, 2008) which corroborate
our observations.
The study on physico-chemical constants of milk fat after
preparation of Paneer from cow and buffalo milk revealed that
the changes in physico-chemical constants after conversion
of raw milk into Paneer there were very less, almost negligible.
This may be due to the fact that the heat and acid treatment
involved after conversion of raw milk into Paneer is not
severe (temperature did not exceed more than 90oC) after
conversion of raw milk to Paneer. This temperature is not
expected to make appreciable changes in physico-chemical
constants of milk fat. Bector and Narayanan (1974) reported
that heating of ghee even at higher temperature (150oC, 200oC
and 225oC for 2 h) caused no appreciable change in RM
Indian J. Dairy Sci. 67(5), 2014

Figure 2 : Polenske value of milk fat during conversion of cow and buffalo milk into paneer

Figure 3 : Saponification value of milk fat during conversion of cow and buffalo milk into paneer

4
 Indian J. Dairy Sci. 67(5), 2014

Figure 4 : Iodine value of milk fat during conversion of cow and buffalo milk into paneer

Figure 5 :BR-reading at 400C of milk fat during conversion of cow and buffalo milk into paneer

5
Indian J. Dairy Sci. 67(5), 2014
Figure 6 :FFA (% oleic acid) of milk fat during conversion of cow and buffalo milk into paneer
value, Polenske value and Saponification value, however a
slight increase in BR reading and a drop in Iodine value were
observed. Similarly, Rai and Narayanan (1984) also reported
that after intermittent frying at about 200oC, BR reading of
buffalo ghee was increased while Iodine value was decreased,
and RM and Polenske values remained unaffected. Earlier
studies carried out by DasGupta (1939) indicated that storage
of ghee for one year, in sterilized glass bottles caused a
decrease of 1-2 units in RM value and an actual increase in
Iodine value of 1-3 units. The observations made in the
present study on the changes taking place in the physico-
chemical constants of milk fat after conversion of raw milk
into Paneer are in general agreement with above reports.
In the present study, free fatty acid (% oleic acid) content
was found to increase after conversion of milk into Paneer.
After preparation small increase in free fatty acid may be
attributed to combined effect of heat and acid treatment and
the lipolytic changes in milk before attaining the temperature
at which the lipase gets inactivated.
Conclusions
It may be concluded from the present study that as there are
no significant changes occurring in physico-chemical
constants of milk fat after preparation of Paneer from raw
6
milk, therefore, the results obtained in the present study can
be used for formulating the compositional standards with
special reference to milk fat so as to check the purity of milk
fat. Such findings will be useful in ensuring the quality of the
indigenous products like Paneer to the consumers at large.
Acknowledgements
The first author acknowledges the Institute fellowship from
ICAR and infrastructural facilities received from National Dairy
Research Institute, Karnal, Haryana (India) after the course of
research.
References
Aneja, R.P. (2007). East-West fusion of dairy products. In: Dairy India
Yearbook, Gupta S., (Ed.). A Dairy India Publication, New Delhi. 51-53.
Aneja, R.P., Mathur, B.N., Chandan, R.C. and Banerjee, A.K. (2002).
Technology of Indian Milk Products.A Dairy India Publication, New
Delhi, India.
Bector, B.S. and Narayanan, K.M. (1974).Effect of thermal oxidation on
the fatty acid composition of ghee. J. Food Sci. Tech., 11:224-226.
BIS. (1981). Handbook of Food analysis, SP- 18, Part XI- Dairy
Products.Bureau of Indian Standards. Manak Bhavan, New Delhi.
BIS. (1983). Specification for Paneer. IS:10484. Bureau of Indian Standards,
New Delhi, 3-8.
Chandan, R.C. (2007). Manufacture of Paneer. In: Dairy India Yearbook,
Gupta S. and Gupta S., (Eds). A Dairy India publication. 411-412.

DasGupta, S. M. (1939). Influence of dietary carotene on the carotene and
vitamin A contents and Reichert and iodine value of butterfat with
special reference to seasonal variations. Indian J. Vet. Sci. 9:249-266.
De, S. (2005).Outlines of Dairy Technology.Oxford publishing company,
New Delhi.
FSSAI Act (2006) and rules (2011).Akalank's food safety and standards
Act, rules and regulation, Akalank publication, Pp-293.
http://www.crirec.com/2011/01/value-added-products-from-milk/
Indian J. Dairy Sci. 67(5), 2014
Khan, S.U. and Pal, M. A. (2011). Paneer production- A review. J. Food
Sci. Tech., 48(6):645- 660
Lal, D. and Narayanan, K.M. (1984).Effect of lactation number on the
PUFAs and oxidative stability of milk fat. Ind. J. Dairy Sci., 37:225-
228.
Rai, T. and Narayanan, K.M. (1984) . Development of carbonyls in ghee
and refined groundnut oil during intermittent frying. Indian J.of Dairy
Sci., 37(3): 230-233.
Rangappa, K.S. and Achaya, K.T. (1974). Indian Dairy Products.Asia
Publishing House, Bombay.255-326.