Question:
Given below are two statements, one is labelled as Assertion A and the other is labelled as Reason R
Assertion A: Milk is heated to high temperature (90--95$^{\circ}$C) prior to coagulation during paneer preparation.
Reason R: It imparts desirable cooked flavour in paneer, enhances shelf life of paneer, helps in rapid isoelectric precipitation, helps to develop typical body and texture attribute of paneer.
In light of the above statements, choose the most appropriate answer from the options given below
Given below are two statements, one is labelled as Assertion A and the other is labelled as Reason R
Assertion A: Milk is heated to high temperature (90--95$^{\circ}$C) prior to coagulation during paneer preparation.
Reason R: It imparts desirable cooked flavour in paneer, enhances shelf life of paneer, helps in rapid isoelectric precipitation, helps to develop typical body and texture attribute of paneer.
In light of the above statements, choose the most appropriate answer from the options given below
Assertion A: Milk is heated to high temperature (90--95$^{\circ}$C) prior to coagulation during paneer preparation.
Reason R: It imparts desirable cooked flavour in paneer, enhances shelf life of paneer, helps in rapid isoelectric precipitation, helps to develop typical body and texture attribute of paneer.
In light of the above statements, choose the most appropriate answer from the options given below
Show Hint
Heating paneer milk to 90--95$^{\circ}$C denatures whey proteins, which increases product yield and moisture retention while improving body and texture.
Updated On: Aug 7, 2026
- Both A and R are correct and R is the correct explanation of A
- Both A and R are correct but R is NOT the correct explanation of A
- A is correct but R is not correct
- A is not correct but R is correct
Show Solution
Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Paneer is a non-melting, acid-coagulated dairy product prepared by precipitating hot milk with an organic acid.
The temperature to which milk is heated prior to coagulation is a key parameter that affects the yield, moisture retention, and physical attributes of the final product.
Step 2: Detailed Explanation:
During paneer manufacture, milk is heated to a high temperature of 90--95$^{\circ}$C for approximately 5 to 10 minutes before cooling to the coagulation temperature of 70--75$^{\circ}$C.
This thermal processing step has several technological functions:
1. Protein Denaturation: It denatures the whey proteins (primarily \(\beta\)-lactoglobulin), causing them to form complexes with \(\kappa\)-casein via disulfide linkages.
This co-precipitation increases the overall yield of paneer by retaining whey proteins in the curd matrix.
2. Moisture Retention: The denatured whey proteins have a high water-holding capacity, which improves moisture retention and yields a softer body.
3. Isoelectric Precipitation: Heating destabilizes the colloidal calcium phosphate and modifies the casein micelles, allowing for rapid isoelectric precipitation when acid is added.
4. Quality Attributes: This heat treatment imparts a desirable cooked flavor, destroys vegetative pathogens to extend shelf life, and helps develop the cohesive, springy body and texture characteristic of good quality paneer.
Thus, Assertion A is correct, and Reason R provides the scientific explanation for this step.
Step 3: Final Answer:
Both A and R are correct, and R is the correct explanation of A.
Paneer is a non-melting, acid-coagulated dairy product prepared by precipitating hot milk with an organic acid.
The temperature to which milk is heated prior to coagulation is a key parameter that affects the yield, moisture retention, and physical attributes of the final product.
Step 2: Detailed Explanation:
During paneer manufacture, milk is heated to a high temperature of 90--95$^{\circ}$C for approximately 5 to 10 minutes before cooling to the coagulation temperature of 70--75$^{\circ}$C.
This thermal processing step has several technological functions:
1. Protein Denaturation: It denatures the whey proteins (primarily \(\beta\)-lactoglobulin), causing them to form complexes with \(\kappa\)-casein via disulfide linkages.
This co-precipitation increases the overall yield of paneer by retaining whey proteins in the curd matrix.
2. Moisture Retention: The denatured whey proteins have a high water-holding capacity, which improves moisture retention and yields a softer body.
3. Isoelectric Precipitation: Heating destabilizes the colloidal calcium phosphate and modifies the casein micelles, allowing for rapid isoelectric precipitation when acid is added.
4. Quality Attributes: This heat treatment imparts a desirable cooked flavor, destroys vegetative pathogens to extend shelf life, and helps develop the cohesive, springy body and texture characteristic of good quality paneer.
Thus, Assertion A is correct, and Reason R provides the scientific explanation for this step.
Step 3: Final Answer:
Both A and R are correct, and R is the correct explanation of A.
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