Author(s): Amit Kumar Barman and Anju Paul

Abstract:
The paneer represents the soft South Asian cheese prepared by the acidity and thermal coagulation of milk. Popular throughout South Asia and is used to prepare several dishes and snacks. A rich source of high quality animal proteins, fats, minerals, and vitamins. Due to the availability of different types of milk, various techniques for the production of paneer have been developed according to consumer requirements, where variations in milk composition significantly improve yield and other quality characteristics.