Question

What per cent of total proteins of milk is recovered in Paneer?

• A. 90%
• B. 75%
• C. 60%
• D. 70%

Hint:

Protein Recovery in Dairy Curds:
Paneer (Heat-Acid Coagulation at $85^\circ\text{C}$) $\rightarrow \approx \mathbf{90\%}$ Protein Recovery (Casein + Denatured Whey).
Cheddar Cheese (Enzymatic Rennet Curd) $\rightarrow \approx 75\%$ Protein Recovery (Casein only).

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Protein recovery efficiency in heat-acid coagulation: combining high-heat thermal denaturation ($85-90^\circ ext{C}$) with citric acid precipitation (pH 5.3) recovers 100% of micellar caseins plus 60--75% of denatured whey proteins, achieving an overall protein recovery of approximately 85--90%.
Key Formula or Approach:
\[ \text{Protein Recovery (Paneer)} = \frac{\text{Total Caseins (80\%)} + \text{Co-precipitated Denatured Whey Proteins (10--12\%)}}{\text{Total Milk Protein (100\%)}} \approx \mathbf{90\%} \]

Step 2: Detailed Explanation:
In the mass balance and protein recovery efficiency of Paneer manufacturing:
- Bovine milk protein consists of $\approx 80\%$ Caseins and $\approx 20\%$ Whey proteins.
- In standard Paneer manufacturing, high-temperature heating ($85^\circ - 90^\circ ext{C}$) denatures $\approx 80\% - 85\%$ of the globular whey proteins, causing them to co-precipitate with caseins upon acidification at pH 5.3.
- Consequently:
1. $100\%$ of the Casein fraction is recovered in the curd.
2. $50\% - 60\%$ of the Whey protein fraction is captured within the curd protein network.
- This results in an overall Total Milk Protein Recovery of approximately 90% (88% to 92%) (A) into Paneer (leaving only minor soluble proteose-peptones and residual whey proteins in the paneer whey).

Step 3: Final Answer:
Therefore, approximately 90% of total proteins of milk is recovered in Paneer, corresponding to option (A).