Extension of Shelf Life of Paneer-An Indian Variety of Soft Cheese: A Review

Abstract

Conventional dairy products constitute a vital role in the human diet in India. Paneer, an indigenous soft cheese, is a versatile nutrient-dense food used as a pedestal substance in various culinary preparations. It contains a good amount of high-quality animal protein, fat and minerals. However, relatively short shelf life of paneer, up to 5-6 days, creates a significant obstacle for commercial manufacturers. Conventional techniques like drying, freezing or chilling are not considered proficient in extending paneer’s keeping quality. This review summarizes different techniques used for the shelf life extension of paneer. The main focus was apprehended on research that contributes to increasing nutritional content and keeping the quality of paneer. Based on the perceptions of various researchers available in the shape of literature, it was concluded that edible coating incorporated with active compounds could be a pioneer preservation technique for Paneer. Moreover, some novel food techniques (Non-thermal techniques, hurdle technology, smart packaging) have also shown considerable potential to enhance keeping quality of paneer without jeopardizing flavour and texture. However, these technologies are at their nascent stage and require extensive research.

Effect of Spice Powder on Physicochemical Characteristics, Functional Properties and Microbiological Quality in Soft Cheese

“…The trade of 'Processed Cheese' from India has increased significantly over the last two decades (Prajapati et al, 2022). An Indian variety of soft cheese is Paneer a versatile nutrient-dense food used as a pedestal substance in various culinary preparations and contains a large amount of high-quality protein, fat and minerals (Prajapati et al, 2023). Danke, a type of fresh soft cheese made of bovine and buffalo milk is a traditional dairy product used in South Sulawesi, Indonesia (Al-Baarri et al, 2018).…”

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

“…The application of nonthermal process techniques such as cold plasma, pulsed electric field, irradiation, pulsed light, and highpressure processing for food preservation have gained interest. In recent years, the application of UV-C light as non-thermal process techniques has attracted a lot of attention to the improvement of food safety [15,16]. Also, it has the potential to offer consumer products that have undergone minimum processing, and have the flavour and texture of fresh food [17].…”