Paneer Processing Plant

capacity :300 lph to 5000 lph

A paneer processing plant is a facility that produces paneer, which is a type of fresh cheese commonly used in South Asian cuisine. The plant processes milk into paneer through a series of steps, ensuring that it meets safety, quality, and hygiene standards.

Key Steps in a Paneer Processing Plant:

Milk Reception and Storage: Fresh, high-quality milk is received from dairy farms and stored in cold storage tanks to prevent spoilage.

Pasteurization: The milk is pasteurized to kill any harmful bacteria and ensure that it is safe for consumption. This is usually done by heating the milk to a specific temperature (around 70–75°C) for a set period.

Coagulation: The milk is then cooled, and an acidifying agent, such as lemon juice or vinegar, is added to the milk to curdle it. Alternatively, rennet can be used to coagulate the milk.

Curd Formation: After coagulation, the milk separates into curds and whey. The curds are collected and left to drain for a short period to remove excess whey.

Curing and Pressing: The curds are placed in molds and pressed to remove remaining whey and to form a solid block of paneer. The pressing time and weight depend on the desired consistency and texture of the paneer.

Cutting: Once the paneer block is formed, it is cut into the desired shape and size (cubes, blocks, or slices).

Packaging: After cutting, the paneer is packaged in clean, airtight containers to maintain freshness and prevent contamination.

Storage and Distribution: The packaged paneer is stored in cold storage to preserve its freshness and transported to retail outlets, distributors, or directly to consumers.

Equipment Used in Paneer Processing Plant:

Milk Reception Tanks: For storing milk.

Pasteurizer: For heating the milk to a specific temperature.

Coagulation Vessel: For curdling the milk.

Molds and Presses: For shaping and pressing the paneer.

Cutting Machines: For cutting the paneer into pieces.

Packaging Machines: For sealing the paneer in clean, hygienic packaging.

Considerations for Setting Up a Paneer Processing Plant:

Hygiene and Cleanliness: The plant must maintain high levels of cleanliness to ensure the safety and quality of the product.

Raw Material Sourcing: Consistent, high-quality milk supply is essential.

Regulations and Certifications: Compliance with food safety and quality standards is mandatory.

Storage and Distribution: Proper cold chain management is crucial to maintain product quality.