MUST WATCH -Paneer making process in factories In INDIA

STEP BY STEP EXPLANATION:

Cow milk is standardized to a fat level of 4.5 to 5.0 per cent using fresh cow cream.To this milk calcium chloride is added at the rate of 0.05 to 0.10 per cent. The milk is heated to 90*C without holding. Thereafter, the temperature of milk is brought down to 85*C and coagulated at this temperature using 2 per cent citric acid solution.The citric acid solution is heated to 85*C prior to its addition to milk. And after that solution is left for 5mins and after all lumps of paneer has settled down it is drained through a visking cloth .After that its transferred to a pneumatic press which drains all the solution present in the paneer and after than panner is ready to be packaged after convenient cooling.

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