Paneer Processing Plant & Machinery Solutions

Milk is received, clarified, chilled and standardised to the fat and solids level the paneer recipe calls for. Standardisation governs both the yield and the firmness of the finished block.

The standardised milk is heated and a measured food acid is dosed in under gentle stirring until the casein coagulates and the whey runs clear. This direct acid coagulation is the step that distinguishes paneer from cultured cheeses.

Whey is drained off and collected, and the curd is filled into hoops and pressed until the block firms up. Pressing expels the remaining moisture and knits the curd into a sliceable body.

Pressed blocks are chilled in cold water so that the fat sets and the block holds its shape. They are then cut into retail blocks, cubes or slices.

Blocks and cubes are vacuum packed or tray sealed to keep them firm and free of surface drying. Frozen paneer lines add an individual freezing stage before bagging.

Packs are date coded, weight checked and cartoned. Finished stock is held in cold storage until despatch on the cold chain.