Paneer is produced through a carefully controlled coagulation process that transforms fresh milk into a soft, high-protein cheese with excellent texture and moisture retention. The process includes precise milk standardization, pasteurization, controlled coagulation using food-grade acids, gentle curd handling, and accurately regulated pressing. Final cooling, hygienic packaging, and cold storage ensure consistent premium quality and extended shelf life.

SCHNEL Enginering has designed the paneer production plant for maximum product yield, structural consistency, and operational eficiency through precise control of all critical parameters — including milk temperature, acid dosing, curd frmness, pressing pressure, and moisture content — which are continuously monitored and automatically regulated to guarantee uniform product quality. Optimized heat treatment systems, high-eficiency whey separation, and integrated cooling circuits minimize energy consumption while preserving product texture, while hygienic plant construction, enclosed material handling, automated CIP systems, and streamlined product fow ensure superior sanitation, reduced product losses, and long-term production reliability, resulting in a robust and scalable paneer production facility delivering world-class quality with excellent cost eficiency.