Abstract
The paneer prepared by incorporation of soy milk at 10, 20 and 30 percent level with mint flavour at 2 percent level, the resultant products were analysed for microbial and sensory properties. Analysis of the data for total bacterial count and yeast and mould count revealed significant difference between control and treatment and between treatments whereas no significant difference noticed in the Coliform counts of the samples. In sensory evaluation, the score with regard to flavour, body and texture, packing and overall acceptability revealed no significant difference between control and treatments and between treatments indicating that addition of soy milk at different level does not produce a significant change in the paneer. The data with regard to colour and appearance scores of the product showed significant difference between control and treatments and within treatments.

Key words: Soy Paneer;Mint Flavour;Microbial;Sensory Quality