There are countless varieties of cheese availability for cooking and baking, with varying degrees of taste, meltability and texture. Paneer (pronounced [pəniːr]) or Indian cottage cheese is a fresh cheese common in the Indian subcontinent. Farmer cheese (pressed cottage cheese) and firm versions of quark are similar except that they are made from cultured milk and may be salted. In Bengali, Odia and other east Indian cuisines, the chhena are beaten or kneaded by hand into a dough-like consistency, heavily salted and hardened to produce paneer (called ponir), which is typically eaten in slices at teatime with biscuits or various types of bread, deep-fried in a light batter or used in cooking. Paneer is the most common type of cheese used in traditional cuisines from the Indian subcontinent. These products are generally manufactured from buffalo or cow milk but attempts have also been made to manufacture them from goat milk. The most common example of another such cheese is the South Asian paneer (which you might know from saag paneer and other common dishes at Indian restaurants). Polyphenolic extracts also induced apoptosis and arrest the cell cycle at G2/M phase in HepG2 carcinoma, providing basis behind complete inhibition of tumor progression in experimental animal (Wang et al., 2011). Lactic acid bacteria are naturally present in milk, and cheese can be made by holding fresh milk in a warm environment. Cheese is used extensively in cooking, that is, baking, grilling, frying, and microwave cooking. Paneer is easy to make at home. It is best to use a moist cheese, such as such as Colby or Gruyère, that tends to blend well. Most of the acid-coagulated cheeses are manufactured by culture acidification using mesophilic starter [ 18] comprising Lactococcus lactis subsp. Flow-resistant cheeses are more suited for applications where softening of cheese and maintenance of visual identity and shape of the cheese on cooking are desirable, for example, fried cheese pieces, curries, casseroles, and deep-fried cheese sticks, and cheese insets in burgers. It is sometimes wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (mattar paneer). A significant flavour determinant is the acidulant (Siapantas and Kosikowski, 1973). The curds are placed in hoops and lightly pressed, cooled using chilled water, packaged, and stored (usually no salt is added). Based on texts such as Charaka Samhita, BN Mathur wrote that the earliest evidence of a heat-acid coagulated milk product in India can be traced to 75-300 CE, in the Kushan-Satavahana era. ScienceDirect ® is a registered trademark of Elsevier B.V. ScienceDirect ® is a registered trademark of Elsevier B.V. URL: https://www.sciencedirect.com/science/article/pii/B0122272358000717, URL: https://www.sciencedirect.com/science/article/pii/B9780123744074000832, URL: https://www.sciencedirect.com/science/article/pii/B978012396485400027X, URL: https://www.sciencedirect.com/science/article/pii/B9781845690076500123, URL: https://www.sciencedirect.com/science/article/pii/B012227055X002017, URL: https://www.sciencedirect.com/science/article/pii/B9780128146194000082, URL: https://www.sciencedirect.com/science/article/pii/B9781845690601500272, URL: https://www.sciencedirect.com/science/article/pii/B9780128033616000077, URL: https://www.sciencedirect.com/science/article/pii/B9780123918826000029, URL: https://www.sciencedirect.com/science/article/pii/B9780081005965006612, CHEESE | Acid and Acid/Heat Coagulated Cheese, Cheese | Acid- and Acid/Heat Coagulated Cheese, Encyclopedia of Dairy Sciences (Second Edition), A Critical Appraisal of the Individual Constituents of Indian Diet in Modulating Cardiovascular Risk, Bioactive Food as Dietary Interventions for Cardiovascular Disease, Pfeuffer and Schrezenmeir, 2007; Phelan and Kerins, 2011, Physical factors affecting flavour of cheese, Ricotta (Italy) and its many relatives, Channa and, Encyclopedia of Food Sciences and Nutrition (Second Edition), Buffalo milk containing 6% fat and 9.5% SNF is preferred for, Indian Berries and Their Active Compounds, Mohammad Shavez Khan, ... Iqbal Ahmad, in, Machin et al., 2010; Zhang et al., 2012; Chiu et al., 2013; You et al., 2014; Gu et al., 2014; Sang-Ngern et al., 2015, provides a list of acid-coagulated cheeses (e.g. Bacteria acidify the milk which plays a vital role in … Their textures are distinct, and they tend to take on the flavors of other ingredients in recipes. A brief description on anticancer potential of Solanum nigrum (Family: Solanaceae; Common name: Makoi), Withania coagulans (Family: Solanaceae; Common name: Paneer phool), Zanthoxylum armatum (Family: Rutaceae; Common name: Tejbal), Morinda citrifolia (Family: Rubiaceae; Common name: Indian Mulberry, Noni), and Physalis peruviana (Family: Solanaceae; Common name: Rasbhari, Cape gooseberry) is included in this section. Bacteria acidify the milk and play a role in defining the texture and flavor of most cheeses. Some functional attributes of heated cheese that influence its performance as an ingredient. 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