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).

Abstract

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