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Qwikzee- The smarter way to Perfect Paneer
MLSIGNUP100
Expiring in 15days 4hr7min14sec
Paneer, an Indian cottage cheese, is rich in protein, calcium, and essential vitamins like D, C, A, and B12, along with folic acid. It supports bone health, collagen maintenance, and overall nutrition.
Made by coagulating milk, paneer production requires precise coagulation control. Traditional coagulants like Citric Acid or Acetic Acid can slow the process and cause a sour taste, impacting production efficiency and profitability.
Qwikzee addresses these challenges with a synergistic blend of organic
acidulants.
Benefits
• Highly soluble
• Retains fat & protein content
• Mild acidulants with a rapid drop in pH
• Helps spoilage control
• Provides additional shelf life
• Improves texture
• Maintains milk’s natural sweetness
• Maintains softness
• Maintains sensory characteristics
• 5% Yield increase
• Long-term profitability
| Composition |
| Calcium Acetate- INS 263 |
| Gluco Delta Lactone- INS 575 |
| Calcium Chloride- INS 509 |
| Nisin- INS 234 |
Method of use
• Slowly add 0.3% to 0.4% (3 gm - 4 gm per litre of milk) of Qwikzee to preheated milk
• at 80°C – 90°C
• Stir continuously while adding Qwikzee
• Allow coagulation to occur
• Filter the coagulated mass using muslin cloth or a specialized whey separator
• Continue filtration until the whey is completely removed
Note: Buffalo milk (Full Fat Milk) or cow milk can be used, but buffalo milk is preferred
due to its higher fat and protein content compared to cow’s milk.
Dosage: 0.3 - 0.4% of milk weight per batch
Shelf Life: 12 Months
Specifications
• Appearance: White fine powder
• Moisture content: 5.0%
• Odour: Odourless
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