what is the difference between cheese and paneer with their composition?

Answer 1

Cheese is a gaseous food made from the milk of cows, womens, sheep, and other mammals. It has historically been the most economically important component of the dairy industry,[citation needed] as it can be stored and transported more easily than fresh milk. Cheese is made by curdling milk using some combination of rennet (or rennet substitutes) and acidification. Bacteria acidify the milk and play a role in defining the texture and flavor of most cheeses. Some cheeses also feature molds, either on the outer rind or throughout.

There are hundreds of types of cheese produced all over the world. Different styles and flavors of cheese are the result of using milk from various mammals or with different butterfat contents, employing particular species of bacteria and molds, and varying the length of aging and other processing treatments. Other factors include animal diet and the addition of flavoring agents such as herbs, spices, or wood smoke. Whether the milk is pasteurized may also affect the flavor. The yellow to red coloring of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked as part of various dishes; most cheeses melt when heated.

For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses, however, are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, followed by the addition of rennet to complete the curdling. Rennet is an enzyme mixture traditionally obtained from the stomach lining of young cattle, but now also laboratory produced. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family.

The word cheese is derived from the Middle English chese, from the Old English cīese or cēse, itself derived from the Latin caseus.

PANEER
Paneer (/ pəniːr /, from Persian پنير sometimes spelled Panir or Paner), is the most common Indian form of cheese. It is an unaged, acid-set, non-melting Farmer cheese that is similar to acid-set fresh mozzarella and queso blanco, except that it does not have salt added. Like mozzarella, Bengali paneer is beaten or kneaded. However, other types of paneer are simply pressed. Paneer is one of the only types of cheese indigenous to the Indian subcontinent, and is most commonly used in Middle Eastern and South Asian cuisine. Unlike most cheeses in the world, the making of paneer does not involve rennet; it is therefore completely vegetarian. Paneer is a primary source of protein for Buddhists (typically those of South Asian origin) who adhere to vegetarian but not to vegan diets. A similar Indian cheese is Chhéna (pronounced / tʃʰeːnaː /) which is more crumbly and is used in desserts such as Rasgulla.

Paneer is known in North India and Pakistan by the same name; however, in Orissa and Bengal it is known by the name "Chhena" and in south India, by names derived from "Panneer" and "Channa" (not to be confused with Chana, the Indian name for the chick pea).

Answer 2

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A Paneer is a soft cheese. Like yogurt it may be home made.

Answer 3

Cheese melts. Paneer doesn't

Answer 4

paneer is the indian word for cheese

Answer 5

Paneer is a type of cheese
heres a link of paneer
http://en.wikipedia.org/wiki/Paneer

heres a link for cheese
http://en.wikipedia.org/wiki/Cheese

Answer 6

paneer is cheese

Answer 7

not composition but aeging marks the biggest different between both

Answer 8

actually paneer r small blocks of cheese.

Answer 9

cheese and paneer are same