In the present study, changes in compositional, physico-chemical, sensory and microbial properties of reduced-fat paneer (RFP) vacuum packed in laminated pouches was evaluated for its shelf-life at refrigerated temperature (7±1°C). Control paneer (CP) was prepared from standardized milk (4.5% fat/8.5% MSNF). The sensory characteristics, acidity (% LA), free fatty acid (% oleic acid), tyrosine content (mg/100g), textural properties and microbial quality (standard plate count, yeast and mold count and coliform count) of stored samples viz. RFP and CP were monitored at an interval of every 4th day when stored at 7±1°C. During storage there was a significant (P<0.05) increase in acidity, free fatty acid and tyrosine content. The hardness, springiness, chewiness and gumminess values decreased significantly (P<0.05) during storage. However, no significant (P>0.05) effect was found on cohesiveness values during storage. There was a significant (P<0.05) increase in SPC and yeast and mold count during storage. The shelf life of reduced-fat paneer was estimated to be 16 days when stored at 7±1°C in 12 m polyester + 50 m LD/LLDPE laminated pouches under vacuum compared to 12 days for control paneer prepared from standardized milk.

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