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Paneer manufacture involves the coagulation of milk proteins to form curd. During this process, large clumps of proteins are formed in which fat and other colloidal and dissolved solids get entrapped. The coagulation of milk occurs when the pH of milk reaches 4.6 which is the isoelectric point of its major protein, casein.
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Paneer manufacture involves the coagulation of milk proteins to form curd. During this pr […]
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