In this article we will discuss about:- 1. Definition and Composition of Surati Cheese 2. Method of Preparation of Surati Panir 3. Yield and Market Quality 4. Keeping Quality and Uses.
Definition and Composition of Surati Cheese:
Panir refers to the indigenous variety of rennet-coagulated, small-sized, soft cheese. Examples are- surati panir, bandal cheese, etc.
Composition:
The approximate composition of fresh, laboratory-made surati panir is given in Table 11.16.
Note:
The above products were prepared from standardized milk containing 4.0 per cent fat and 13.2 per cent total solids for cow and 4.7 per cent fat and 14.5 per cent total solids for buffalo.
Method of Preparation of Surati Panir:
Surati cheese or panir is the best known of the few indigenous varieties of cheese. It seems to have been a commercial product for over a century in the western region of the country (presently Gujarat and Maharashtra States). The name surati appears to have been derived from the town of Surat, where it was probably first prepared or marketed.
It is made chiefly from buffalo milk with the addition of crude rennet and salt and is generally not coloured. It is steeped in whey in earthen pots after preparation and during storage, transport and distribution.
The improved conventional method and a commercial method adaptable in organized dairies have been discussed below:
Improved Conventional Method:
This is for use on cottage- industry scale, using indigenous utensils and wicker baskets.
Materials Required:
(i) Milk coagulating water-jacketed pan;
(ii) Basketing ladle;
(iii) Bamboo wicker baskets:
(iv) Draining rack;
(v) Whey collecting tray;
(vi) Cheese-soaking basin;
(vii) Salt sprinkler;
(viii) Other accessories, such as a thermometer, acidity testing outfit, weighing scale, starter, rennet, etc.
Technique of Production:
Fresh buffalo milk, standardized to 6 per cent fat, is pasteurized by heating it to 78°C (172°F) for 20 seconds and promptly cooling it to 35°C (95°F). About 0.5 to 2 kg. of this milk is placed in the coagulating pan and the temperature maintained at 35°C (95°F) by circulating warm water in the jacket. Good quality lactic starter @ 0.5 per cent of milk is now added to the milk and thoroughly mixed into it.
This is followed by the addition of rennet @ 6-7 ml./100 lit. milk, the rennet being previously diluted with about 20 times its volume of water. (The quantity of rennet added should be such as to give a clean cut in the curd at the end of about 60 minutes.) After mixing it adequately, the renneted milk is allowed to set till a firm coagulum fit for basketing is obtained. The temperature during this time is maintained at 35°C/95°F.
The curd is then ladled out with a vertical slant in thin slices, and filled into especially made bamboo/wicker baskets. These baskets are previously prepared by cleaning them with scalding water, keeping them soaked in a 10 per cent lukewarm salt solution for about 10 minutes, and then thinly dressed with salt.
Each successive layer of curd put into the baskets is uniformly sprinkled with salt. Salting is done @ 4-5 per cent of the green cheese (which works out to approximately 2 per cent of the milk taken). After they have been filled, the baskets are placed on the draining rack to allow for drainage of whey, which is collected in a tray placed underneath.
Generally, at the end of 50 to 60 minutes, the individual pieces of cheese are firm enough to be handled without breaking. At this stage, they are carefully turned upside down in their respective baskets. This is known as the ‘First Turning’. After draining them for a further 30-40 minutes, the cheeses, on attaining the desired firmness and consistency, are subjected to their ‘Second Turning’.
The collected whey is then strained through a muslin cloth and kept in the cheese-soaking basin. The pieces of cheese are removed from the baskets and carefully submerged in the whey. They are then left steeped in whey for 12-36 hours till disposed of or used.
Note:
It is believed that some sort of ‘ripening’ takes place while the cheeses are kept steeped in whey, whereby their acceptability is increased; the best temperature for ripening is considered to be 20-25°C.
Commercial Method:
This is for large scale production in organized dairies using modern cheese-making equipment. The standardized method of manufacture of surati panir may be described as follows- milk (cow, buffalo or mixed) is standardized to a casein/fat ratio of 0.7, the average percentage of fat and total solids being kept at about 4.00 and 13.25 for cow milk and 4.70 and 14.50 for buffalo milk, respectively.
The milk is pasteurized at 71.5°C for 5 minutes and then cooled to 35°C in the cheese-vat itself; or separately pasteurized and cooled as above and then received in the cheese vat. Good-quality lactic starter is now added at 0.04 per cent and thoroughly mixed into it.
This is followed by an addition of rennet (@. 7.5 g./100 lit. milk), which is pre-diluted with about 20 times water. After it has been thoroughly mixed, the milk is allowed to set at 35°C. The amount of rennet should be such that the setting time of curd is about 30 minutes.
When the curd is ready to be cut, as determined by the usual tests, it is cut into cubes with standard cheese knives. Five minutes after cutting the curd, dry cheese salt @ 2.5 per cent of milk is added and mixed by agitating it gently. The whey is drained off after 30 minutes of cutting the curd, by the standard procedure.
The curd cubes are then put in standard brick-cheese hoops without any application of pressure. The first turning is given after 30 minutes of hooping and the second turning after 30 minutes of the first. After 30 minutes of the second turning, the cheese is taken out of the hoop. It is then sliced into the desired size, steeped in whey and stored at 4-6°C.
Yield and Market Quality of Surati Cheese:
The yield of surati panir is approximately 28.5 per cent for cow and 34.0 per cent for buffalo milk.
Market Quality:
When kept steeped in whey, surati panir has a fairly firm body and smooth texture with no internal cracks, striations or loose moisture droplets. It has a slightly salted, mild acid-curd flavour.
Keeping Quality and Uses of Surati Cheese:
This is normally 1-2 days for the traditionally-made product; and up to 6 days for the standardized product under refrigerated storage (5-10°C), although the freshness is lost after 3 days.
Uses:
For direct consumption.
Note:
Bandal cheese is the other variety of panir in this country. (Dacca cheese now belongs to Pakistan.) Its name seems to have derived from the town of Bandal in West Bengal. This is also a small, soft type of panir made from either cow milk or low-fat cream. It is prepared in a more or less similar manner as surati panir, but is normally ‘smoked’ under crude indigenous conditions. Bandal cheese seems to have only a local importance at present.