Open Access Open Access  Restricted Access Subscription or Fee Access

Evaluation of Shelf-life of Low-fat Paneer from Reconstituted Milk

Mahesh Chaudhari, Suneeta Pinto, Sunil Patel

Abstract


Low-fat paneer was prepared from reconstituted milk (1.5 % fat/12.0 % MSNF) using WPC-80 as fat replacer. It was packed in 12 m polyester + 50 m LD/LLDPE laminated pouches and stored at refrigeration temperature (7+2 °C). The shelf-life of paneer was checked on the basis of sensory and microbiological evaluation. Chemical parameters viz. acidity, free fatty acids and soluble nitrogen content as well as textural properties were also analysed during storage. Storage of paneer had significant (P<0.05) effect on its overall acceptability, acidity, free fatty acids and soluble nitrogen content of low-fat paneer. Hardness, gumminess and chewiness of paneer samples were decreased significantly (P<0.05) with increase in storage period whereas, cohesiveness, adhesiveness and springiness of paneer were significantly (P<0.05) increased with storage period at refrigeration temperature 7 ± 2 °C. Aerobic plate count (APC) and yeast and mould count significantly (P<0.05) increased during storage. The shelf-life of paneer was estimated to be 14 days at refrigeration temperature (7+2 °C).

 


Keywords


Low-fat paneer, Reconstituted milk, Refrigeration temperature, Shelf-life, Storage

Full Text:

PDF

References


Aneja RP, Mathur BN, Chandan RC, Banerjee AK, et al. Indian milk products: an overview. New Delhi: A Dairy India Publication; 2002.

Boghara VR, Rajorhia GS. Chemical quality of some marketed indigenous milk products - I. Major constituents and mineral composition of paneer. Journal of Food Science and Technology. 1982; 28(1): 57-68p.

Buch S, Pinto S, Aparnathi KD. Evaluation of efficacy of turmeric as a preservative in paneer. Journal of Food Science and Technology. 2014; 51(11): 3226-3234p.

Devaki CS, Rashmi HS, Pallavi R, Shekhara RN, et al. Development and Storage Studies on Ready to Use Spice-Based Paneer. J. Adv. Dairy Res. 2021; 9(3): 250p.

Dongare SA, Dige YP, Syed HM. Storage study and textural profile analysis of paneer at different temperature. Journal of Pharmacognosy and Phytochemistry. 2019; 8(2): 864-868p.

Eresam EKK, Pinto S, Aparnathi KD. Concise and informative title: evaluation of selected spices in extending shelf life of paneer. Journal of food science and technology. 2015; 52(4): 2043-2052p.

Indian Standard: 10484. Specification for Paneer. Manak Bhavan, New Delhi, India: Bureau of Indian Standards; 1983.

Indian Standard: 15346. Method for Sensory Evaluation of Paneer/Chhana. Manak Bhavan, New Delhi, India: Bureau of Indian Standards; 2003.

Joseph K. Lemongrass flavoured paneer process optimization utilization and evaluation of shelf life (M.Tech. thesis, National Dairy Research Institute (Deemed University), Bengaluru, India). 2016.Available from: http://krishikosh.egranth.ac.in/handle/1/5810072855

Kanawjia SK, Singh S. Technological advances in paneer making. Indian Dairyman. 2000; 52(10): 45–50p.

Khatkar AB, Ray A, Kaur A. Studies on shelf life extension of Paneer with the addition of plant essential oil and different packaging materials. International Journal of Current Microbiology and Applied Sciences. 2017; 6(9): 376-389p.

Kosikowaski F. Analysis: Cheese and Fermented Milk Products. Michigan: Edward Brothers; 1970.

Mishra D, Rao J, Anand S. Effect of black pepper extract on sensory attributes and shelf life of paneer. The Pharma Innovation Journal. 2021; 10(4): 732-736p.

Shrivastava S, Goyal GK. Preparation of paneer - A review. Indian Journal of Dairy Science. 2007; 60(6): 377–388p.

Thomas WR, Harper WJ, Gould IA. Free fatty acid content of fresh milk as related to portions of milk drawn. Journal of Dairy Science. 1954; 37(6):717-723p.

FSSAI. In: Food Safety and Standards Authority of India, editors. Food Safety and Standards (Food products Standards and Food Additives) Regulations. 9th Edn. India: Ministry of health and family welfare; 2011.


Refbacks

  • There are currently no refbacks.