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Enhancing Storage of Paneer Using Low Cost Hurdle Technology

Rita Narayanan, Ananthakumar and Tejas

In the present study an attempt was made to enhance the storage of paneer using hurdled technology like pickling and heat treatment. A composition of pickling ingredients was formulated and heat treatment was applied. One treatment of pickled paneer was subjected to pasteurization temperature and the other was subjected to sterilization temperature. The sensory attributes of the pasteurized pickled paneer was preferred. However microbial analysis revealed that there was a statistical difference in the microbial load between the 2 pickled samples during storage period. There was absence of coliforms in both the samples. Sterilized pickled paneer kept better and microbiologically safe in refrigerated condition for 30 days.