Chhanna or Channa (which is also produced in India) is very similar to Paneer cheese except that the curd is not pressed. Stringiness is not a desirable characteristic in some sauces or soups that depend on creaminess for desirability and satisfaction. Withanolides, naturally occurring steroidal lactones, are the most abundantly occurring phytoconstiuent of the genus Physalis and are reported to be associated with anticancer/cytotoxic activity (Lan et al., 2009; Zhang and Tong, 2016). Underlying molecular mechanisms for cytotoxic effect of 4HWE include induction of apoptosis, ROS generation, and DNA damage (Chiu et al., 2013). Similarly, tetradecanoylphobor-13-acetate mediated migration and invasion of HepG2 cells were also found to be attenuated by polyphenol-rich extracts of Makoi berry (Yang et al., 2010). Apply as little heat as possible and do not agitate the cheese while cooking. All the isolated withanoloids show varying degree of cancer chemopreventive potential, and among isolated compounds the 1-withacoagulin-H (steroidal lactone) was found to be most active in inhibiting tumor necrosis factor-α (TNF-α)-mediated nuclear factor-kappa B (NF-κB) activation. The pressing time is generally 10–15 min, after which time, the wrapped block of paneer is ejected from the hoop for quick cooling by immersion for 1–2 h in cold water (4 °C) containing 3–5 mg per kilogram of chlorine. Normally, it requires about 1.8–2.0 g of citric acid to coagulate 1 kg of milk. N.Y. Farkye, ... N.Y. Farkye, in Cheese Problems Solved, 2007. In vitro studies confirmed that Damnacanthal inhibits oncogene Ras, p56lck tyrosine kinase, Nf-KB pathway, and induces apoptosis (Abu et al., 2014). The resulting paneer is dipped in chilled water for 2–3 hours to improve its texture and appearance. Similar to ripened acid coagulated varieties, ripening of Mizithra is accompanied by and depends on dramatic moisture reduction from ~70% to 40%. A key aspect of the cooking performance of cheese is its heat-induced functionality, which is a composite of different attributes, including softening (melting), stretchability, flowability, apparent viscosity, and tendency to brown. Paneer Khiki (paneer means cheese and khiki means a container made of stomach lining from goat or, sheep, hence the name for similar type of cheese made from rennet). It has a mild, milky flavor with a dense crumbly texture. Paneer is a protein rich dairy product which is made by using different starter culture. cremoris. Cottage, Cream, Quarg, Fromage Blanc) and those coagulated by the action of acid and heat (e.g. The increases in casein hydration and free fat reduce the level of moisture loss during heating and thereby minimize defects associated with excessive dehydration, for example, crusting, surface discoloration, low flowability and stretch, and lack of surface sheen. Overall decrease in tumor incidence and growth following treatment with Makoi extracts has been mechanistically linked with the inhibitory effect of the extract on migrating and invasive abilities of the melanomas (Wang et al., 2010). “Cuajada” or curdled milk is another non-cow milk dairy product other than fermented milk or cheese, traditionally made in Northern Spain (Arqués et al., 2008). (2017). Most of the acid-coagulated cheeses are manufactured by culture acidification using mesophilic starter [ 18] comprising Lactococcus lactis subsp. 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