Paneer is obtained by the acid and heat coagulation of milk at a high temperature. Paneer contains large structural aggregates of proteins formed during the coagulation of milk in which milk fat and other colloidal and soluble milk solids are entrained with whey.

According to FSSR, paneer shall not contain more than 70% moisture and the fat content should not be less than 50% of dry matter. Good quality paneer is characterized by a white color, sweet, mildly acidic flavor, spongy body, and a closely knit texture. Paneer has a high nutritional profile as it retains about 90% of the fat and protein, 50% of the minerals, and 10% of the lactose of the original milk. The proximate composition of paneer is 54% moisture, 17.5% proteins, 25% fat, 2% lactose, and 1.5% minerals.

Buffalo milk is standardized to 4.5% fat and 8.5% SNF (standardize the buffalo milk to a fat: SNF ratio of 1:1.65). Milk is heated to 90°C without holding (or 82°C with 5 min holding) in a jacketed vat and cooled down to 70°C. Coagulation is done at about 70°C by slowly adding 1% citric acid solution(70°C) with constant stirring till a clean whey is separated at (pH 5.30 to 5.35) and coagulum is allowed to settle for 5 min and drained off the whey. The curd so obtained is filled into hoops lined with muslin or cheese cloth. Pressure is applied on top of the hoop at a rate of 0.5 to 1kg/cm2. The pressed blocks of paneer are removed from the hoops and immersed in pasteurized chilled water for 2-3 hr. The chilled paneer is then removed from water to drain out. Finally paneer blocks are wrapped in parchment paper / polyethylene bags and placed in cold room at about 5 to 10°C.

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