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1 article for “Low-fat paneer”
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Evaluation of Shelf-life of Low-fat Paneer from Reconstituted Milk
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 …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 3, 2021 · pp. 8–12 Read article