Storage of paneer at higher temperatures leads to:

Question

Following steps are involved in the preparation of ..........
A. Reception of buffalo milk
B. Pre-heating and filtration (35–40°C)
C. Standardization (5.5 to 6% fat and 9% SNF)
D. Open pan condensing till obtaining pindi type khoa
E. Heat pindi khoa
F. Addition of sugar (@30% of khoa or 6% of milk)
G. Kneading of sugar with a wooden kneader (60°C)

Answer 1

Elevated storage temperatures oxidize paneer fat, causing rancid off-flavors. This defect stems from lipid peroxidation, which generates undesirable tastes and odors. Proper refrigeration is crucial to prevent these issues and preserve paneer's sensory quality.

Firm 2	Cooperate	Compete
Firm 1	5, 5	0, 10
Compete	10,0	2, 2

Storage of paneer at higher temperatures leads to:

Show Hint

The Correct Option is D

Solution and Explanation

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