An apparatus for making high protein paneer

Abstract

The present invention relates to an apparatus for making high protein paneer comprises of a zeolite chamber (4) operatively provided between a pasteurization tank (3) and a zeo-membrane (5) configured to weaken the bond of the molecules of lactose content, unwanted solids, dissolved impurities, colloidal and microbial particles by forceful conveying of pasteurized milk, and said zeo-membrane (5) to filters out said weakened bond molecules from the milk. This results in more than 24% yield of lactose and fat free paneer having more than 99% of protein content.

Description

[0001] “AN APPARATUS FOR MAKING HIGH PROTEIN PANEER”

[0002] FIELD OF THE INVENTION

[0003] The present invention relates to field of paneer production. More particularly, the present invention relates to an apparatus for making high protein paneer that results in increased yield of paneer by more than 24% compared to existing technologies.

[0004] BACKGROUND OF THE INVENTION

[0005] The paneer is a fresh cheese commonly used in Indian cuisine. It is made by curdling heated milk with an acidic substance such as lemon juice, vinegar or citric acid and then straining the whey to separate the curds.

[0006] Nutrition is one of the cornerstones of health, well-being, and the prevention of numerous chronic diseases. Nutritional products play an important role in these areas and attempts to provide readily available and convenient nutritional products to the general public has been a major focus in recent years. To remain healthy, one must receive essential nutrients which are indispensable to human nutrition. Paneer has great value in diet, especially in the Indian vegetarian context, because it contains a fairly high level of fat and proteins as well as some minerals, especially calcium and phosphorus. It is also a good source of fat-soluble vitamins A and D.

[0007] Milk products constitute a significant portion of the overall diet or calorie consumption of human beings. As such, milk products play a major role in maintaining the health of the public. Nutritionally optimal milk products have a positive effect on the nutrition and the health of the public.

[0008] The existing technologies and methods often face challenges in achieving increased yield of high protein paneer due to various factors. These include limitations in milk quality, inefficient coagulation processes, inadequate curd cutting and draining techniques, and suboptimal pressing methods. Additionally, variations in temperature control and equipment efficiency further contribute to lower yields.

[0009] Therefore, it remains a need to address the above-mentioned limitation of the existing technologies and provide an apparatus that maintains the quality of milk, enhances the coagulation efficiency, improve curd handling techniques, and ensure precise control over process variables, higher yields, increased efficiency, and improved profitability for producers as described herein.

[0010] PRIOR ARTS AND THEIR DISADVANTAGES

[0011] An Australian patent application number AU2022200923A discloses the method of preparing an acid set soft cheese which comprises of following steps: (i) providing a casein containing dairy starting material; (ii) heating the casein containing dairy starting material to a temperature of from 500C to 900C to form heated casein containing dairy starting material; (iii) addition of glucono delta lactone (GDL) to the heated casein containing dairy 10 starting material in a coagulation step to form a coagulated material; (iv) processing the coagulated material to form the soft cheese product. However, said prior art fails to provide the high percentage of protein in the paneer. The cited method uses the higher temperature of around 500°C to 900°C, thereby results in denaturing of the nutrients present in the milk.

[0012] Another Indian patent application number IN202321002994A discloses a novel coagulant for manufacturing paneer and process for manufacturing paneer employing the novel coagulant. The coagulant comprises plurality of anhydrous food grade chemicals selected from potash alum, and sulphate and / or chloride salts of Magnesium, Zinc and / or Calcium with one chemical making at least 50% of the coagulant. A coagulant solution is made for manufacturing paneer. Standardized and pretreated milk is heated to specified temperature for specified time and coagulant solution is added in two stages.

[0013] However, the drawback of the above mentioned prior-art is that it uses plurality of anhydrous food grade chemicals as a coagulant. The cited application uses the coagulant by heating it. Also the mentioned method is very time consuming.

[0014] DISADVANTAGES OF THE PRIOR ART:

[0015] Existing technologies used for manufacturing of paneer suffers from all or at least any of the below mentioned disadvantages:

[0016] • Many of the prior arts failed to provide an apparatus for making high protein paneer.

[0017] • Many of the prior arts failed to provide an apparatus for making high protein paneer that enhances the quality of paneer. • Many of the prior arts failed to suggest about an apparatus for making high protein paneer that facilitates a significantly higher yield.

[0018] • Many of the prior arts failed to provide an apparatus for making high protein paneer that requires less energy consumption during the process.

[0019] • Many of the prior arts failed to provide an apparatus for making high protein paneer that reduces the chemical additives.

[0020] • Many of the prior arts failed to provide an apparatus for making of high protein paneer that results in the softer paneer.

[0021] • Many of the prior arts failed to provide an apparatus for making high protein paneer that requires less equipment.

[0022] • Many of the prior arts failed to provide an apparatus for making high protein paneer that increases the efficiency of paneer manufacturing process.

[0023] • Many of the prior arts failed to provide an apparatus for making high protein paneer that is cost-effective.

[0024] • Many of the prior arts failed to provide an apparatus for making high protein paneer that maintains the nutrients of milk in its natural form.

[0025] • Many of the prior arts failed to provide an apparatus for making high protein paneer that saves energy.

[0026] • Many of the prior arts failed to provide an apparatus for making high protein paneer that maintains the uniformity over natural variability. • Many of the prior arts failed to provide an apparatus making high protein paneer that is eco-friendly and user-friendly.

[0027] • Many of the prior arts failed to provide an apparatus for making high protein paneer that requires less maintenance cost.

[0028] • Many of the prior arts failed to provide an apparatus for making high protein paneer that results in lactose-free and fat-free paneer.

[0029] Hence, there is an unmet need to provide an apparatus for making high protein paneer that provides higher yield, enhances the quality of paneer, uses no chemicals, and energy efficient.

[0030] OBJECTS OF THE PRESENT INVENTION:

[0031] The main object of the present invention is to provide an apparatus for making high protein paneer.

[0032] Another object of the present invention is to provide an apparatus for making high protein paneer that results in more than 24% yield of high protein panner and increases productivity.

[0033] Yet another object of the present invention is to provide an apparatus for making high protein paneer that results in enhanced quality of paneer.

[0034] Yet another object of the present invention is to provide an apparatus for making high protein paneer that consumes least power and is energy efficient. Yet another object of the present invention is to provide an apparatus for making high protein paneer that is cost-effective.

[0035] Yet another object of the present invention is to provide an apparatus for making high protein paneer that requires low maintenance cost and time.

[0036] Yet another object of the present invention is to provide an apparatus for making high protein paneer that requires least amount of chemical additives.

[0037] Yet another object of the present invention is to provide an apparatus for making high protein paneer that results in increased efficiency of the process for manufacturing paneer.

[0038] Yet another object of the present invention is to provide an apparatus for making high protein paneer that requires less amount of manufacturing time of paneer compared to conventional technology.

[0039] Another object of the present invention is to provide an apparatus for making high protein paneer that can be easily transported, thereby resulting in user-friendly apparatus.

[0040] Another object of the present invention is to provide an apparatus for making high protein paneer that results in lactose and fat free paneer.

[0041] Another object of the present invention is to provide an apparatus for making high protein paneer that eliminates the human intervention. BRIEF DESCRIPTION OF DRAWINGS:

[0042] Various other objects, features and attendant advantages of the present invention will become fully appreciated as the same becomes better understood when considered in conjunction with the accompanying drawings, and wherein:

[0043] Figure 1; Shows the constructional arrangement of various elements of an apparatus for making high protein paneer according to present invention.

[0044] List of Reference numerals

[0045] 1 : Collection tank

[0046] 2 : Standardization tank

[0047] 3 : Pasteurization tank

[0048] 4 : Zeolite chamber

[0049] 5 : Zeo -membrane

[0050] 6 : Acidification tank

[0051] 7 : Coagulation tank

[0052] 8 : Cutting tank

[0053] 9 : Cooking tank

[0054] 10 : Straining tank

[0055] 11 : Clarification tank

[0056] 12 : Pressing chamber

[0057] 13 : Cooling tank

[0058] 14 : Packaging chamber

[0059] 15 : Refrigerator SUMMARY OF THE INVENTION

[0060] The present invention relates to an apparatus for making high protein paneer comprises of a zeolite chamber operatively provided between a pasteurization tank and a zeo-membrane configured to weaken the bond of the molecules of lactose content, unwanted solids, dissolved impurities, colloidal and microbial particles by forceful conveying of pasteurized milk, and said zeo-membrane to filters out said weakened bond molecules from the milk. This results in more than 24% yield of lactose and fat free paneer having more than 99% of protein content.

[0061] DETAILED DESCRIPTION OF THE INVENTION

[0062] The following description is presented to enable any person skilled in the art to make and use the invention, and is provided in the context of a particular application and its requirements. Various modifications to the disclosed embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be applied to other embodiments and applications without departing from the spirit and scope of the present invention. Thus, the present invention is not intended to be limited to the embodiments shown, but is to be accorded the widest scope consistent with the principles and features disclosed herein.

[0063] It is to be understood that the term “comprising” or “comprises” used in the specification and claims refers to the element of the invention which comprises X, Y, and Z, which means that the invention might have other elements in addition to X, Y, and Z. For example, their invention could include A, B, and / or C as long as it also has X, Y, and

[0064] Z.

[0065] According to the embodiments shown in Figure 1, the present invention relates to an apparatus for making high protein paneer that results in increased yield of paneer by more than 24% compared to existing technologies, increases the productivity, enhances the quality of paneer, reduces the power consumption, consumes least amount of chemical, easy transportation and provides lactose and fat free paneer.

[0066] Continue referring Fig 1 , an apparatus for making high protein panner comprises of:

[0067] • a collection tank (1),

[0068] • a standardization tank (2),

[0069] • a pasteurization tank (3),

[0070] • a zeolite chamber (4),

[0071] • a zeo-membrane (5),

[0072] • an acidification tank (6),

[0073] • a coagulation tank (7),

[0074] • a cutting tank (8),

[0075] • a cooking tank (9),

[0076] • a straining tank (10),

[0077] • a clarification tank (11),

[0078] • a pressing chamber (12),

[0079] • a cooling tank (13),

[0080] • a packaging chamber (14), and

[0081] • a refrigerator (15). Said collection tank (1) preferably made of predefined volume is operatively configured as a storage container of milk. Said tank (1) is placed at an initial step for storing the milk which is to be converted into paneer. Said stored milk is then passed to further parts of the apparatus in predefined quantity.

[0082] The standardization tank (2) being the second step of the manufacturing paneer is fluidly connected at the downstream of the collection tank (1) and operatively configured as increasing and decreasing the fat and solid contents in the said milk received from the collection tank (1). Said adjustment in fat and solid contents in the said milk through standardization process is done in a predefined content to be required for making the paneer. The resultant standardized milk is then passed to the pasteurization tank (3).

[0083] Continue referring Figure 1, the pasteurization tank (3) provided between the standardization tank (2) and the zeolite chamber (4) is fluidly configured for heating the standardized milk (unfermented milk) received from the standardization tank (2) at 90°C of temperature and rapidly cooling the said heated milk at 5°C of temperature within a predefined time. This heating and cooling at higher and lower temperatures respectively, results in killing of harmful bacteria’s, and various micro-organisms from the milk, thereby straining larger number of suspended particles from said milk. Said pasteurized milk is passed to the zeolite chamber (4), which is described in detail as below.

[0084] Said zeolite chamber (4) operatively configured between the pasteurization tank (3) and the zeo-membrane (5) is fluidly connected at the downstream of the said pasteurization tank (3) and consists of a wall provided inside the chamber (4) is preferably made of hard substance or metal. When the pasteurized milk is forcefully conveyed to the zeolite chamber (4) from the pasteurization tank (3), said milk molecules get collided with the wall (not shown) , resulting in weakening of the bonds of molecules of lactose content, unwanted solids, dissolved impurities, colloidal and microbial particles present in the milk, thereby avoiding any use of chemical treatments. This makes the whole process of making high protein paneer with the apparatus consists of zeolite chamber (4) chemically free process for obtaining the paneer from milk. Now, to filter out said weak bond molecules from the milk, said milk is passed to the zeo-membrane (5).

[0085] The zeo-membrane (5) is fluidly attached to the zeolite chamber (4) and consists of a filtering member inside said membrane (5) with a predefined pore size of the member. Said filtering member is configured inside the membrane (5) to filter out said weaken bond molecules from the milk, thereby removing contents of lactose, unwanted solids, dissolved impurities, colloidal and microbial particles. These various contents filtered milk is called as concentrated milk. Said obtained concentrated milk from zeo-membrane (5) consists of more than 99% protein content. Once the concentrated milk is obtained, said milk is passed to the acidification tank (6).

[0086] Said acidification tank (6) having an input path is fluidly connected with zeo-membrane (5) to acidify said concentrated milk received from the zeo-membrane (5). Said acidification of concentrated milk is achieved by adding a food-grade acid which may be selected from, but not limited to citric acid, acetic acid, and lactic acid. Said acidification process initiates the coagulation of the concentrated milk, thereby reduces the pH of concentrated milk. After acidifying said concentrated milk, the acidified milk is transferred to coagulation tank (7) .

[0087] The coagulation tank (7) provided at an output path of the acidification tank (6) is configured to form curd and whey by adding a coagulant which may be selected from, but not limited to calcium chloride. The formed curd is passed to the cutting tank (8). Said cutting tank (8) is operatively attached with an output path of the coagulation tank (7) consists of a cutting tool inside the tank (7) to cut said curd into small pieces, to release more whey.

[0088] Now, to further release the whey present in the small pieces of curd, said curd is passed to the cooking tank (9) fluidly configured with the coagulations tank (7). Said cooking tank (9) comprises of a heater to heat the curd at predefined temperature with continuous stirring of curd by a stir. Said cooking of the curd by the cooking tank (9) allows the separation of curd and whey effectively.

[0089] To separate said cooked curd and whey, the straining tank (10) is operatively configured with the said cooking tank (9) and consists of a strainer member inside the straining tank (10). Said strainer member may be selected from, but not limited to perforated mold, and cheese cloth to strain the curd, thereby separating out the remaining whey from the curd.

[0090] Said strained curd is passed to the clarification tank (11) from the straining tank (10). The clarification tank (11) includes a chemical compound added to improve the texture and appearance of the strained curd. Said chemical compound may be selected from, but not limited to alum and food grade phosphoric acid. To further completely remove the remaining whey from the curd obtained from the clarification tank (11), said curd is then passed to the pressing chamber (12).

[0091] The pressing chamber (12) provided between the clarification tank (11) and the cooling tank (13) is configured to provide pressuring medium to the curd through a hydraulic press or a mechanical press. Said hydraulic press provide predefined pressure to the curd, thereby removes excess whey from the curd resulting in paneer and provides proper shape to the paneer. To set the shape of the paneer, said is passed to the cooling tank (13). Said cooling tank (13) is attached to the pressing chamber (12) and comprises of a cooling medium operatively configured to cool the said pressurized paneer, thereby resulting in proper and set shape of the paneer.

[0092] Now, to provide proper packaging of the paneer, the apparatus comprises of the packaging chamber (14) provided at an output path of the cooling tank (13). Said packaging chamber (14) having a vacuum- sealed container configured to pack the paneer, thereby maintains the freshness, quality and taste of paneer. Said packed paneer is stored in the refrigerator (15) for distribution.

[0093] In another embodiment, the present invention of the apparatus for making high protein paneer may also be used in the various applications across the dairy industries such as manufacturing of concentrated skimmed milk, whole milk and cheese whey, purification of protein and lactose, to remove the milk traces from spray dryer condensate water and many more. WORKING OF THE INVENTION:

[0094] The process for manufacturing high protein panner comprises of various steps which is described herein.

[0095] Step 1 : collecting the milk in the collection tank (1), and transferring said collected milk to the standardization tank (2),

[0096] Step 2: adjusting the percentage of fats and solids to a predefined value of the milk in the standardizing tank (2) through standardizing process, and passing the said standardized milk to the pasteurization tank (3),

[0097] Step 3: pasteurizing the milk by heating up to 90°C temperature and rapidly cooling said heater milk to strain the suspended particles from the milk,

[0098] Step 4: transferring said pasteurized milk received from step 3 to the zeolite chamber (4),

[0099] Step 5: weakening the molecule bonds of lactose, fats, minerals, unwanted solids, dissolved impurities, colloidal particles and microbial particles in the milk by colliding with the walls of the zeolite chamber (4) and then passing said milk to the zeo-membrane (5),

[0100] Step 6: concentrating the milk by removing said weakened molecule bonds of lactose, fats, minerals, unwanted solids, dissolved impurities, colloidal particles and microbial particles from the milk in the zeo- membrane (5), Step 7 : decreasing the pH of said concentrated milk obtained from step 6 in the acidification tank (6) by adding citric acid to initiate acidification,

[0101] Step 8: adding calcium chloride in the said acidified milk to start forming curd and whey in the coagulant tank (7),

[0102] Step 9: cutting said mixture of curd and whey in the small pieces and simultaneously, stirring the mixture in the cutting tank (8),

[0103] Step 10: heating said curd obtained from step 9 to predefined temperature with continuous stirring of curd by a stir in the cooking tank (9) to separate the curd and whey respectively,

[0104] Step 11 : straining said cooked curd in the straining tank (10) through the perforated mold or cheese cloth,

[0105] Step 12: adding alum or food-grade phosphoric acid in the strained curd to improve the texture and appearance of the strained curd in the clarification tank (11),

[0106] Step 13: pressing said curd obtained from clarification tank (1 1) through the hydraulic press or mechanical presses to obtain panner and forming the shape of the paneer in the pressing chamber (12),

[0107] Step 14: cooling said paneer in the cooling tank (13), and then, passing to the packaging chamber (14),

[0108] Step 15: packaging of said paneer in the appropriate vacuum-sealed containers present in the packaging chamber (14) and storing said packed paneer in the refrigerator (15) for distribution. WORKING EXAMPLES:

[0109] EXAMPLE 1:

[0110] 45 liters of skimmed milk, stored at a temperature of 5°C, are collected in tank (1) with a fat content of 0.05%. The milk then undergoes a quality check and fat standardization in tank (2) to ensure its quality and standardize the fat content. Following this, the milk is passed through the pasteurization tank (3) for heating and rapid cooling. Subsequently, the milk is processed in the zeolite chamber (4) and passed through the zeo-membrane (5), wherein zeo-membrane removes 34 liters of permeate containing lactose, fats and minerals along with water, resulting in 11 Liters of 26% higher yield of protein in concentrated milk which has more than 99% of protein content. This concentrated milk is then transferred to the acidification tank (6), where food-grade citric acid is added to initiate the acidification process. Following this, calcium chloride is added as a coagulant, leading to the formation of a mixture of curds and whey. The curdled mixture is then transferred to the cutting tank (8) to be cut into small pieces and then to the cooking tank (9) for cooking at a lower temperature to separate the curd and whey. After cooking, the curd is strained in the straining tank (10) using a perforated mold to remove the remaining whey. Subsequently, the curd is processed in the clarification tank (1 1) where food-grade phosphoric acid is added to improve its texture and appearance. The curd is then pressed in the pressing chamber (12) using a mechanical press to form the paneer blocks, which are then rapidly cooled in the cooling tank (13) to achieve the desired structure. Finally, the cooled paneer blocks are packed in vacuum-sealed containers in the packing chamber (14) and stored in the refrigerator (15). The entire process, from collecting the milk to storing it in the refrigerator, takes 95 minutes.

[0111] EXAMPLE 2:

[0112] 100 liters of skimmed milk, stored at a temperature of 5°C, are collected in tank (1) with a fat content of 0.05%. The milk then undergoes a quality check and fat standardization in tank (2) to ensure its quality and standardize the fat content. Following this, the milk is passed through the pasteurization tank (3) for heating and rapid cooling. Subsequently, the milk is processed in the zeolite chamber (4) and passed through the zeo-membrane (5), wherein zeo- membrane removes 75 litres of permeate containing lactose, fats and minerals along with water, resulting in 25 liters of 26% higher yield of protein in concentrated milk which has more than 99% of protein content. This concentrated milk is then transferred to the acidification tank (6), where food-grade citric acid is added to initiate the acidification process. Following this, calcium chloride is added as a coagulant, leading to the formation of a mixture of curds and whey. The curdled mixture is then transferred to the cutting tank (8) to be cut into small pieces and then to the cooking tank (9) for cooking at a lower temperature to separate the curd and whey. After cooking, the curd is strained in the straining tank (10) using a perforated mold to remove the remaining whey. Subsequently, the curd is processed in the clarification tank (11) where food-grade phosphoric acid is added to improve its texture and appearance. The curd is then pressed in the pressing chamber (12) using a mechanical press to form the paneer blocks, which are then rapidly cooled in the cooling tank (13) to achieve the desired structure. Finally, the cooled paneer blocks are packed in vacuum-sealed containers in the packing chamber (14) and stored in the refrigerator (15). The entire process, from collecting the milk to storing it in the refrigerator, takes 95 minutes.

[0113] ADVANTAGES OF PRESENT INVENTION:

[0114] • The present invention is to provide an apparatus for making high protein paneer.

[0115] • The present invention of an apparatus for making high protein paneer that resulted in more than 24% yield of high protein panner and increased the productivity.

[0116] • The present invention of an apparatus for making high protein paneer that resulted in enhanced quality of paneer.

[0117] • The present invention of an apparatus for making high protein paneer that consumed least power.

[0118] • The present invention of an apparatus for making high protein paneer that is cost-effective.

[0119] • The present invention of an apparatus for making high protein paneer that requires low maintenance cost and time.

[0120] • The present invention of an apparatus for making high protein paneer that requires least number of chemical additives.

[0121] • The present invention of an apparatus for making high protein paneer that resulted in increased efficiency of the process for manufacturing paneer. • The present invention of an apparatus for making high protein paneer that requires less amount of manufacturing time of paneer compared to conventional technology.

[0122] • The present invention of an apparatus for making high protein paneer that is easily transported, thereby resulted in user- friendly apparatus.

[0123] • The present invention of an apparatus for making high protein paneer that resulted in lactose and fat free paneer.

[0124] • The present invention of an apparatus for making high protein paneer that eliminated the human intervention.

Claims

We claim,1. An apparatus for making high protein paneer that increases the productivity by resulting in more than 24% yield of high protein panner, said apparatus comprises of a collection tank (1), a standardization tank (2), a pasteurization tank (3), a zeolite chamber (4), a zeo-membrane (5), an acidification tank (6), a coagulation tank (7), a cutting tank (8), a cooking tank (9), a straining tank (10), a clarification tank (1 1), a pressing chamber (12), a cooling tank (13), a packaging chamber (14), and a refrigerator (15); said collection tank (1) placed at an initial step is operatively configured as a storage container of milk, said standardization tank (2) is fluidly connected at the downstream of the collection tank (1) and operatively configured as increasing and decreasing the fat and solid contents in the said milk received from the collection tank (1), said pasteurization tank (3) provided between the standardization tank (2) and the zeolite chamber (4) is fluidly configured for heating and cooling the standardized milk received from the standardization tank (2), said acidification tank (6) having an input path is fluidly connected with zeo-membrane (5) to acidify said concentrated milk received from the zeo-membrane (5),said coagulation tank (7) provided at an output path of the acidification tank (6) is configured to form curd and whey by adding a coagulant, said cooking tank (9) fluidly configured with the coagulation tank (7) comprises of a heater to heat the curd at predefined temperature with continuous stirring of curd by a stir, said straining tank (10) is operatively configured with the cooking tank (9) and consists of a strainer member inside the straining tank (10) for straining the curd, said clarification tank (11) connected at the downstream of the straining tank (10) improves the texture and appearance of the strained curd, said pressing chamber (12) provided between the clarification tank (1 1) and the cooling tank (13) is configured to provide pressuring medium to the curd through a hydraulic press or a mechanical press, said cooling tank (13) is attached to the pressing chamber (12) and comprises of a cooling medium operatively configured to cool the said pressurized paneer, said packaging chamber (14) provided at an output path of the cooling tank (13) and having a vacuum-sealed container configured to pack the paneer and store in the refrigerator (15); characterized in that,said zeolite chamber (4) operatively configured between the pasteurization tank (3) and the zeo-membrane (5) is fluidly connected at the downstream of the pasteurization tank (3) and consists of a wall provided inside the chamber (4) is preferably made of hard metal to weaken the bond of the molecules of lactose content, unwanted solids, dissolved impurities, colloidal and microbial particles by forceful conveying of pasteurized milk, and said zeo-membrane (5) is fluidly attached to the zeolite chamber (4) and consists of a filtering member inside said membrane (5) to filter out said weakened bond molecules from the milk.

2. The apparatus for making high protein paneer as claimed in claim 1 , wherein said adjustment in fat and solid contents in the milk is done through standardization process in said standardization tank (2).

3. The apparatus for making high protein paneer as claimed in claim 1 , wherein said heating and rapid cooling of the standardized milk received from the standardization tank (2) is done at 90°C temperature and 5°C temperature respectively in the pasteurization tank (3).

4. The apparatus for making high protein paneer as claimed in claim 1 , wherein said concentrated milk obtained from zeolite chamber (4) and zeo-membrane (5) consists of more than 99% protein content.

5. The apparatus for making high protein paneer as claimed in claim 1 , wherein said acidification of concentrated milk is done by adding a food-grade acid selected from, but not limited to citric acid, acetic acid, and lactic acid.

6. The apparatus for making high protein paneer as claimed in claim 1 , wherein said coagulant is selected from, but not limited to calcium chloride.

7. The apparatus for making high protein paneer as claimed in claim 1 , wherein said strainer member is selected from, but not limited to perforated mold and cheese cloth.

8. The apparatus for making high protein paneer as claimed in claim 1 , wherein said chemical compound is selected from, but not limited to alum and food grade phosphoric acid.

9. The apparatus for making high protein paneer as claimed in claim 1 , wherein said apparatus may be used for manufacturing of concentrated skimmed milk, whole milk, cheese whey, purification of protein and lactose, to remove the milk traces from spray dryer condensate water and many more.

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