title: Maximizing Shelf Life of Paneer-A Review.
abstract: Paneer resembling soft cheese is a well-known heat- and acid-coagulated milk product. It is very popular in the Indian subcontinent and has appeared in the western and Middle East markets. The shelf life of paneer is quite low and it loses freshness after two to three days when stored under refrigeration. Various preservation techniques, including chemical additives, packaging, thermal processing, and low-temperature storage, have been proposed by researchers for enhancing its shelf life. The use of antimicrobial additives is not preferred because of perceived toxicity risks. Modified atmosphere packaging has been recommended as one of the best techniques for maximizing the shelf life of paneer.
authors: a National Dairy Research Institute , Karnal , Haryana , India.
authors: Sumit
authors: S
authors: Goyal
authors: a National Dairy Research Institute , Karnal , Haryana , India.
authors: Gyanendra Kumar
authors: GK
authors: Goyal
mesh_terms: D000818:Animals; D000890:Anti-Infective Agents; D002611:Cheese; D055598:Chemical Phenomena; D003080:Cold Temperature; D003611:Dairy Products / Q000032:analysis / Q000382:microbiology; D005503:Food Additives; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives; D006358:Hot Temperature; D007194:India; D008892:Milk; D012677:Sensation
chemical_list: D000890:Anti-Infective Agents; D005503:Food Additives; D005520:Food Preservatives
keywords: Paneer; coagulated dairy product; modified atmosphere packaging (MAP); shelf life; soft cheese