Paneer-An Indian soft cheese variant: a review

Area of Science:

• Food Science
• Dairy Technology
• Indian Cuisine

Background:

• Paneer is a popular, unripened soft cheese integral to Indian culinary dishes and snacks.
• It is produced through heat and acid coagulation of milk, retaining fat, casein, and whey proteins.
• Variations in milk type and manufacturing techniques significantly impact paneer's quality attributes.

Purpose of the Study:

• To provide a comprehensive review of paneer.
• To detail its history, manufacturing methods, and quality determinants.
• To discuss packaging, shelf life, and spoilage mechanisms.

Main Methods:

• Review of existing literature on paneer production and quality.
• Analysis of factors influencing physico-chemical and microbiological properties.
• Examination of packaging techniques and shelf-life extension studies.

Main Results:

• Paneer's characteristics (appearance, texture, flavor) are influenced by milk source and processing.
• Refrigeration (7°C) extends shelf life to about a week, with bacterial action being the primary spoilage cause.
• Effective packaging, such as vacuum-sealed laminated pouches, is crucial for maintaining quality.

Conclusions:

• Understanding the factors affecting paneer quality is essential for consistent production.
• Shelf-life enhancement strategies are vital for wider distribution and reduced spoilage.
• Further research can optimize production and preservation techniques for this important dairy product.