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questionnaire on consumer buying behavior on paneer

Hi am Mani, i would like to get details on questionnaire on consumer buying behavior on paneer ..My friend said questionnaire on consumer buying behavior on paneer will be available here and now i am living at Coimbatore, and i last studied in the college/school Tamil nadu agricultural University and now am doing MBA(Agribusiness Management) i need help framing the questionnaire...
Paneer is a common fresh cheese in South Asia, especially Indian, Pakistani, Afghan, Nepalese, Sri Lankan and Bangladeshi cuisines. It is a farm cheese or curd cheese without acidity or curd, made with hot milk curd with lemon juice, vinegar or any other food acid. Its crumbly and wet form is called chhena in eastern India and in Bangladesh.

Paneer is prepared by adding food acid, such as lemon juice, vinegar, citric acid or yogurt, to the hot milk to separate the curd from the whey. The curds are drained in muslin or gauze and the excess water is squeezed out. The resulting paneer is submerged in cold water for 2-3 hours to improve its texture and appearance. From this point, the preparation of the paneer diverges according to its use and regional tradition.

In most Nepalese kitchens, the curds are wrapped in cloth, placed under a heavy weight, like a stone slab for two or three hours, and then cut into cubes for use in curry. Pressing for a shorter time (approximately 20 minutes) produces a softer and fluffy cheese.

In Bengali and other East Indian cuisines, the curds are whipped or kneaded by hand in a dough-like consistency, resulting in chhena (also known as sana or chhana). In these regions, chhena is distinguished from paneer (called ponir), a semi-hard salty cheese with a more defined flavor and high salt content. The hard put is typically eaten in slices at tea time with biscuits or various types of bread, or fried in a light paste. In the area surrounding the city of Surat in Gujarati, Surti Paneer is made by draining the curds and maturing in serum for 12 to 36 hours.

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