Q97: The optimum pH of coagulation of cow milk in the... - Chemistry of Dairy Products - ICAR AIEEA PG Dairy Science 14 July 2023 Shift-1 Paper | Agrigyan

In the manufacture of paneer from cow milk, milk is heated to $80\text{ to }85^\circ\text{C}$ and coagulated by hot addition of citric acid or sour whey. The optimum pH of coagulation for cow milk paneer is $5.30\text{ to }5.35$ (nominally $5.3$). Coagulation at this pH gives optimal moisture retention, maximum total solids recovery, and a soft, resilient, spongy body. If pH drops below $5.0$, the paneer becomes brittle, hard, and sour; if pH exceeds $5.5$, incomplete coagulation and cloudy whey result.

Option analysis:

• 3: Correct. Standard optimum coagulation pH for cow milk paneer.
• 0: Incorrect. Yields hard and acidic coagulum.
• 2: Incorrect.
• 6: Incorrect. Isoelectric point of casein, producing crumbly chhana/curd rather than paneer.