Effect of ionic silver solution on Paneer (Indian cottage cheese) quality and shelf life

Prajapati, Soham; H, Sathish Kumar M; Chikkathimmaiah, Devaraja Hosapalya; Rao, K. Jayaraj; Shaik, Abdul Hussain; Reddy, Rajani Champalli Shankara; Sabikhi, Latha

doi:10.1111/1471-0307.12891

Cited by 3 publications

(2 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…have been reported as to affect the microbiological quality of paneer. Moreover, the APC and Y& M count has been reported top increase during the storage as an inherent character of the paneer, whereas, the coliform count, considered as a post processing contamination should be absent in samples prepared under utmost hygienic conditions and low storage temperature [21,23,24].…”

Section: Microbiological Analysis Of Paneer During Storagementioning

confidence: 99%

Study of Continuous Ohmic Heating on Quality Attributes of Paneer and Its Shelf Life

Rathva,

Patel,

Pinto

et al. 2024

Asian J. Curr. Res.

View full text Add to dashboard Cite

The study was aimed to compare the quality attributes of paneer prepared by milk heated using a two-stage continuous ohmic heating system was compared with convectional method. The comparison was based on compositional and textural analysis of conventionally prepared paneer. The changes occurred in sensory, acidity and microbial profile during storage at refrigeration temperature was studied . Desired temperature of milk (80°C) was achieved by applying voltage of 137.7 V in stage-1 and 72.2 V in stage-2, whereas steam was used as a heating medium in conventional method. The composition of paneer was not affected significantly and showed similar values for moisture, fat, protein, lactose and ash content at par. Moreover, the values of hardness, cohesiveness, springiness and adhesiveness were slightly lower compared to samples heated using conventional methods, indicating better textural profile of ohmically prepared paneer.

show abstract

Section: Microbiological Analysis Of Paneer During Storagementioning

confidence: 99%

Study of Continuous Ohmic Heating on Quality Attributes of Paneer and Its Shelf Life

Rathva,

Patel,

Pinto

et al. 2024

Asian J. Curr. Res.

View full text Add to dashboard Cite

show abstract

“…The authors also explored the use of natural herbs to extend the shelf-life of paneer like turmeric and aloe-vera extract, and, addition of fennel seed, star anise and chili [12,13]. Novel method like addition of ionic silver solution was also studied to extend the shelf-life of paneer [14]. However, chemical methods of preservation could increase the shelf-life of paneer, but it led to jeopardize the flavour and texture of the product.…”

Section: Introductionmentioning

confidence: 99%

UV-C Light Treatment to Extend the Shelf-Life of Paneer (Un-ripened Soft Cheese)

Devaraju R.,

Manjunatha H.,

Kalla

et al. 2024

JSRR

View full text Add to dashboard Cite

Aim: Application of UV-C light to reduce the post-processing surface contamination and to extend the shelf-life of paneer Study Design: The study was aimed for 3×4 factorial design and the paneer samples were exposed to UV-C light for 60, 120 and 180 seconds and studied for its surface decontamination bymicrobiological studies and effect on sensory properties using 9-point hedonic scale after 3, 6 and 9, days of storage in a refrigerated conditions. Place and Duration of Study: Karnataka Veterinary Animal and Fisheries Sciences University (KVAFSU), Dairy Science College, Mahagaon Cross, Kalaburagi, Karnataka, India Methodology: A standard method was followed for the preparation of paneer. The paneer samples were treated with UV-C light in a UV chamber. Further, the samples were analysed for its Total Bacterial Count (TBC), Yeast and Moulds, and Coliform count, and sensory attributes such as flavour, colour and appearance, body and texture, and overall acceptability on a 9-point hedonic scale. The sensory evaluation of the sample was carried out by a panel of minimum 10 semi-trained judges who are well acquainted with the product features. Results: The effect of varied exposure time of UV-C light and after storage days for a specific period was studied on the level of destruction of microbial-count and effect on the sensory characteristics. There was a significant (P=0.05) difference between the treated and non-treated samples in their microbial-count., and a log scale reduction in the bacterial and yeast and mould count on the surface by the effect of UV-C light was observed. The overall acceptability score for UV-C treated and non-treated sample was 8.36 and 8.10 at 0th day, and 7.02 and 5.65 after 9 days, respectively. Hence, the result was comparable to that of non-treated paneer. Conclusion: The chemical-free and cost-effective UV-C treatment for surface decontamination of microorganisms could be a viable technique to extend the shelf-life of paneer. Recommendation: Combination of other non-thermal techniques with UV-C light and with different packaging method could be studied to enhance the keeping quality.

show abstract

Influence of nisin on water activity, textural and other quality attributes of paneer (Indian cottage cheese) during storage

Sen,

Ray,

Hossain

et al. 2023

Food and Humanity

View full text Add to dashboard Cite

Effect of ionic silver solution on Paneer (Indian cottage cheese) quality and shelf life

Cited by 3 publications

References 18 publications

Study of Continuous Ohmic Heating on Quality Attributes of Paneer and Its Shelf Life

Study of Continuous Ohmic Heating on Quality Attributes of Paneer and Its Shelf Life

UV-C Light Treatment to Extend the Shelf-Life of Paneer (Un-ripened Soft Cheese)

Influence of nisin on water activity, textural and other quality attributes of paneer (Indian cottage cheese) during storage

Contact Info

Product

Resources

About