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Journal of Food Science and Technology

, Volume 51, Issue 5, pp 821–831 | Cite as

Paneer—An Indian soft cheese variant: a review

  • Sunil KumarEmail author
  • D. C. Rai
  • K. Niranjan
  • Zuhaib F. Bhat
Review

Abstract

Paneer, a popular indigenous dairy product of India, is similar to an unripened variety of soft cheese which is used in the preparation of a variety of culinary dishes and snacks. It is obtained by heat and acid coagulation of milk, entrapping almost all the fat, casein complexed with denatured whey proteins and a portion of salts and lactose. Paneer is marble white in appearance, having firm, cohesive and spongy body with a close-knit texture and a sweetish-acidic-nutty flavour. Preparation of paneer using different types of milk and varied techniques results in wide variation in physico-chemical, microbiological and sensory quality of the product. Paneer blocks of required size are packaged in laminated plastic pouches, preferably vacuum packaged, heat sealed and stored under refrigeration. Paneer keeps well for about a day at ambient temperature and for about a week under refrigeration (7 °C). The spoilage of paneer is mainly due to bacterial action. Successful attempts have been made to enhance the shelf life of paneer. This review deals with the history, method of manufacture, factors affecting the quality, physico-chemical changes during manufacture, chemical composition and nutritional profile, packaging and shelf life of paneer.

Keywords

Paneer Milk Packaging Shelf life 

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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Sunil Kumar
    • 1
    Email author
  • D. C. Rai
    • 2
  • K. Niranjan
    • 3
  • Zuhaib F. Bhat
    • 1
  1. 1.Division of Livestock Products Technology, Faculty of Veterinary Science and Animal HusbandrySher-e-kashmir University of Agriculture & TechnologyJammuIndia
  2. 2.Department of Animal Husbandry and Dairying, Institute of Agricultural SciencesBanaras Hindu UniversityVaranasiIndia
  3. 3.Food Bioprocessing, Department of Food and Nutritional SciencesUniversity of ReadingReadingUK

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