Study on Use of Lactoferrin for the Biopreservation of <i>Paneer</i>

Abstract

Paneer is an Indian traditional milk product which occupies an important place as a base product for the production of various culinary preparations. The shelflife of paneer is a major constraint in its utilization. Lactoferrin, a member of transferrin family of proteins, is one of the most important milk proteins naturally found in the milk of mammals and is an iron-binding glycoprotein which has antimicrobial properties. Studies were conducted on incorporation of lactoferrin at different levels (10, 15 & 20 ppm) in paneer. It was observed that, as the level of lactoferrin in the product increased, there was a significant decrease in the bacterial growth when compared to the control; thereby increasing the shelflife of paneer. Lactoferrin-treated paneer, up to 20 ppm showed an increase in shelf life up to 7 days at room temperature (30 o C) and 15 days at refrigerated temperature (4 o C) compared with the control with a shelf life of 2 days at 30 o C and 7 days at 4 o C, respectively. Similarly, as the level of lactoferrin increases, paneer had significantly higher hardness, cohesiveness, springiness and chewiness. The sensory evaluation of the paneer samples treated with 20 ppm lactoferrin was acceptable up to 7 days at ambient temperature and up to 15 days at refrigerated temperature.

Comparative Study on Evaluation of Refrigerated (4±1ºC) Storage Stability of Paneer Incorporated with Crude Extract from Indian Curd, Nisin and Lactic Acid

“…Sachdeva and Singh (1990) observed microbial and sensory changes during the storage of paneer dipped in plain water, H 2 O 2 solution (0.2%) and brine solution. A Study was conducted by Shashikumar and Puranik (2011) by incorporating lactoferrin in paneer and they observed that with increasing concentration of lactoferrin, there was a significant decrease in bacterial count as compared to control, thereby increasing shelf life of lactoferrin dipped paneer.…”

Lactoferrin as an antimicrobial against Salmonella enterica and Escherichia coli O157:H7 in raw milk

“…One is whether the increase in lactoferrin concentration would change the texture, aroma, or taste of raw milk. Shashikumar and Puranik (2011) reported that the addition of 20 ppm (~0.02 mg/mL) lactoferrin to paneer, a traditional Indian milk product, significantly changed the chewiness and hardness of the product after undergoing chemical, microbiological, and sensory analyses. However, the investigators did not inoculate paneer with pathogens but instead left the cheese at normal conditions to test lactoferrin against any type of microorganism, which may have a direct bearing on the lactoferrin concentration found to be effective.…”

Lactoferrin (LF): a natural antimicrobial protein

“…The sensory assessment of the samples treated with 20 ppm lactoferrin was acceptable up to 7 days at ambient temperature and up to 15 days at the cooling temperature. [59] Chantaysakorn and Richter [60] determined the antimicrobial activity of lactoferrin which was added to carrot juice. Lactoferrin was isolated from raw skim milk and digestion was done by pepsin for 4 hours.…”