Recently came across a small dairy setup where paneer output wasn’t consistent some batches were fine, others had lower yield and uneven texture. At first it looked like a raw material issue, but milk quality (fat/SNF) was steady. After going through the process step by step, the differences came down to how each batch was handled temperature wasn’t always uniform, coagulation timing varied a bit, stirring depended on the operator, and pressing wasn’t consistent. Nothing major on its own, but together it was enough to affect both yield and texture. Once these steps were kept consistent, yield improved by around 7–8% and results became much more predictable.
wanted to know how others here handle this do you track yield closely, or rely more on experience during production?