Egg albumin and yolk paneer are novel products made by using egg albumin & yolk, stabilizers and binders. The mixes were processed under optimized conditions and made in to cubes. The cube pieces were dried under optimum conditions and packed under metalized pouches. The products further can be used in curry preparation. During curry preparation, the shelf stable cubes are rehydrated and tastes like paneer. Therefore, the ultimate use of the product is like paneer, which can be used for various culinary preparations
Central Silk Technological Research Institute (CSTRI)
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