- 2 weeks ago
- by uruetet
|Street Address||Siddhi Vinayak Building, Gokhle Marg|
Paneer Processing 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.
You can learn more and more information about cheese processing