| Title |
Paneer production: A review
|
|---|---|
| Published in |
Journal of Food Science and Technology, February 2011
|
| DOI | 10.1007/s13197-011-0247-x |
| Pubmed ID | |
| Authors |
Shahnawaz Umer Khan, Mohammad Ashraf Pal |
| Abstract |
Paneer represents a South Asian variety of soft cheese prepared by acid and heat coagulation of milk. It is popular throughout South Asia and used in the preparation of a number of several culinary preparations and snacks. It is a rich source of high quality animal protein, fat, minerals and vitamins. Due to availability of different types of milk and variation in milk composition, various techniques have been developed for the production of paneer as per the requirements of the consumers with appreciable improvement in the yield and other quality characteristics. Some of the modifications recommended in the preparation of paneer are discussed in this review. Examples of some 'value-added' paneer have been dealt. |
X Demographics
The data shown below were collected from the profiles of 2 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| India | 1 | 50% |
| Unknown | 1 | 50% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 50% |
| Practitioners (doctors, other healthcare professionals) | 1 | 50% |
Mendeley readers
The data shown below were compiled from readership statistics for 148 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| India | 1 | <1% |
| Unknown | 147 | 99% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 25 | 17% |
| Student > Master | 23 | 16% |
| Student > Bachelor | 16 | 11% |
| Researcher | 9 | 6% |
| Student > Postgraduate | 5 | 3% |
| Other | 12 | 8% |
| Unknown | 58 | 39% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 45 | 30% |
| Engineering | 14 | 9% |
| Biochemistry, Genetics and Molecular Biology | 4 | 3% |
| Immunology and Microbiology | 4 | 3% |
| Chemical Engineering | 3 | 2% |
| Other | 10 | 7% |
| Unknown | 68 | 46% |
Attention Score in Context
This research output has an Altmetric Attention Score of 8. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 12 September 2020.
All research outputs
#4,696,717
of 25,528,120 outputs
Outputs from Journal of Food Science and Technology
#251
of 1,614 outputs
Outputs of similar age
#29,748
of 195,174 outputs
Outputs of similar age from Journal of Food Science and Technology
#18
of 37 outputs
Altmetric has tracked 25,528,120 research outputs across all sources so far. Compared to these this one has done well and is in the 81st percentile: it's in the top 25% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 1,614 research outputs from this source. They typically receive more attention than average, with a mean Attention Score of 9.7. This one has done well, scoring higher than 84% of its peers.
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We're also able to compare this research output to 37 others from the same source and published within six weeks on either side of this one. This one has gotten more attention than average, scoring higher than 54% of its contemporaries.