International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 8, Issue:6, June, 2019

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(6): 1918-1933

Shelf Life Studies of Reduced-Fat Paneer Prepared Using GDL as an Acidulant
Mamata Chaudhary*, Suneeta Pinto, Preeti Paul and R. Yashvantha
Dairy Technology Department, SMC College of Dairy Science, Anand Agricultural University, Anand (Gujarat) 388 110, India
*Corresponding author

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.

Keywords: Reduced-fat paneer, Shelf-life, Sensory characteristics, Acidity, Free fatty acids, Tyrosine value, Textural properties

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How to cite this article:

Mamata Chaudhary, Suneeta Pinto, Preeti Paul and Yashvantha, R. 2019. Shelf Life Studies of Reduced-Fat Paneer Prepared Using GDL as an Acidulant.Int.J.Curr.Microbiol.App.Sci. 8(6): 1918-1933. doi:
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