13 Aug Paneer Cheese from Cow´s Milk recipe & production process development
Our Challenger is looking to develop a recipe & production process to manufacture a cubed IQF cow’s milk Paneer cheese.
The product should have a white to creamy colour and a uniform, soft & spongy, non-brittle texture.
The flavour should be Milky sweet and slightly acidic.
Moisture – 48-52%
Protein – ca. 20%
Fat – ca. 23% (FDM – ca. 46%)
Shelf-life 12 months when stored at -18 degree.
The challenger would like to produce ca. 200 m.t. per annum.
A detailed brief is available on request.
If you are an expert who has experience with this kind of cheese – leave a comment or contact us. email@example.com
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