Paneer/ khoya plant

Key Attributes.

Paneer: Paneer is a variety of chhena obtained by acid coagulation of milk at about 85°C followed by removal of whey and pressing. According to the PFA rules (1976), Paneer product should not contain more than 70 percent moisture and the milk fat content should not be less than 50 percent of the dry matter. Khoa: Khoa is a partly dry whole milk product prepared by desiccation of milk to 65-70 percent total solids in an open pan. Milk contains about 83 to 87 percent water. By the process of boiling, water is evaporated to increases the concentration of milk. Khoa is one of the widely used base materials for the preparation of variety of sweets. FBE supplies complete range of equipments for manufacturing Paneer and Khoa. The company designs and fabricates equipments such as steam jacketed stainless steel pan, Paneer press, hooves, chilling vat, cutting knives that are used for manufacturing paneer and khoa products.