Author(s): Gokhale AJ, Mallek Jarita, Patel SM, Patel AM and Pinto Suneeta

Abstract:
Citric acid, lactic acid and vinegar were tested for their relative efficiency in improving shelf life of paneer. Diced paneer cubes (~1.5 cm³) were dipped in to three different acids viz. citric acid (T1), lactic acid (T2) and Vinegar (T3) each having 4% strength at 30+1 ^OC for 10 min followed by drying to a moisture content of 30-35% under vacuum (680-720 mm Hg). The partially dried paneer cubes were packaged in composite polyethylene terephthalate /low-density polyethylene film (50 μ thickness). Treatment of paneer with lactic acid (T2) and vinegar (T3) resulted in enhanced shelf-life up to 90 d under refrigerated (7±2 ^OC) storage conditions whereas paneer treated with citric acid was found to be acceptable up to 60 days of storage. Upon rehydration in hot water (70-80 C) for 30 min, the paneer obtained had rheological properties at par (P>0.05) with that of fresh paneer. The paneer so obtained is suitable for use in Indian cuisines.