Achieve Superior Quality and Maximum Yield with N6 Paneer Coagulant
Are you looking to optimize your paneer production? N6 Paneer Coagulant is a premium additive designed for industrial and commercial dairy processing. Formulated with high-quality acidity regulators like Glucono Delta-Lactone (INS575) and natural preservatives like Nisin, it ensures your paneer remains fresh, soft, and marketable for longer.
Key Benefits for Manufacturers:
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Increased Profitability: Boost your total paneer yield by 2% to 3% per batch.
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Premium Texture & Taste: Produces a smooth body, creamy mouthfeel, and excellent “cut-ability” without stickiness.
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Whiter Appearance: Prevents yellowish discoloration, giving you that sought-after snow-white paneer.
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Extended Shelf Life: Contains Nisin (INS234) to reduce spoilage and maintain freshness during storage.
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Economical & Consistent: A low dosage of just 0.3% – 0.4% provides consistent results every time, reducing waste and operational costs.
Technical Specifications:
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Ingredients: Acidity Regulators (INS263, INS330, INS341, INS575), Preservative Nisin (INS234).
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Dosage: 3g to 4g per liter of milk (0.3% – 0.4%).
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Certification: Manufactured by Nimje Industries, an ISO 22000:2018 Certified Company with FSSAI approval.
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Packaging: 1kg industrial pack (Not for retail sale).
How to Use (Method of Doses):
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Heat Milk: Bring milk to a boil at 85-90°C.
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Prepare Mix: Take hot water (85°C) equivalent to 10% of your total milk volume.
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Dilute: Stir in 0.3-0.4% of N6 Paneer Coagulant into the hot water.
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Coagulate: Slowly pour the mixture into the hot milk while stirring gently.
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Finish: Once curdling is complete, strain and press the paneer as usual.
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