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Authors
Affiliations
1 Department of Dairy Technology Dairy Science College, KVAFSU, Hebbal, Bangalore-560024, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 49, No 6 (2012), Pagination: 233-242
Abstract
Paneer is an acid coagulated dairy product and it is a soft variety of cheese liaving high moisture content (50-60 %). it provides nutrition, noveity of flavor, texture, portability and profitability to consumers. However paneer, like other indigenous products, has a limited shelf life, largely because of its high moisture content'. Its shelf life is reported to be only 6 to7 days under refrigeration, though its freshness is lost within three days.