Next Article in Journal
Pure Polyphenols and Cranberry Juice High in Anthocyanins Increase Antioxidant Capacity in Animal Organs
Previous Article in Journal
Tempering Improves Flour Properties of Refined Intermediate Wheatgrass (Thinopyrum intermedium)
Open AccessArticle

Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese)

1
Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki 305-8572, Japan
2
Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki 305-8572, Japan
*
Author to whom correspondence should be addressed.
Foods 2019, 8(8), 339; https://doi.org/10.3390/foods8080339
Received: 27 June 2019 / Revised: 6 August 2019 / Accepted: 8 August 2019 / Published: 12 August 2019
(This article belongs to the Section Fermented Foods)
In this study, fermented rice milk was used as a novel coagulant for a type of soft cheese named as paneer. Rice milk was produced by a wet milling system in a process where brown rice was first soaked in water at a ratio of 1:2 (w/w), then milled by micro wet milling. Rice milk was pasteurized and gelatinized followed by the saccharification and lactic acid fermentation process. Paneer was produced using whole dairy milk mixed with 10%, 20%, and 30% of simultaneous saccharified and fermented (SSF) rice milk as a coagulant, and was analyzed for its physicochemical, microbial, and sensory properties. The results indicated that fermented rice milk has constructive effects on the physicochemical properties, texture, and shelf life of paneer, as there were no obvious defects observed for up to 12 days of storage at 4 °C. The sensory evaluation revealed that the acceptability score of the samples containing rice milk reduced slightly compared to the control samples. No significant differences (p ≤ 0.05) were observed among all the paneer samples incorporated with different percentages of rice milk, and the product was rated acceptable. View Full-Text
Keywords: rice milk; saccharification; fermentation; micro wet milling; paneer rice milk; saccharification; fermentation; micro wet milling; paneer
Show Figures

Figure 1

MDPI and ACS Style

Amini, R.K.; Islam, M.Z.; Kitamura, Y.; Kokawa, M. Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese). Foods 2019, 8, 339.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop