Comparative Study on Evaluation of Refrigerated (4±1ºC) Storage Stability of Paneer Incorporated with Crude Extract from Indian Curd, Nisin and Lactic Acid

Antioxidant potential of a soft cheese (paneer) supplemented with the extracts of date (Phoenix dactylifera L.) cultivars and its whey

“…No significant (p<0.05) variations in pH values were observed between different treatments (paneer) until 4 days of storage but after 8 days, variations were significant. Our results were in accordance with the results of Das et al [27] who also observed the decreasing trend of pH of paneer during storage. The decrease in pH of paneer might be due to the activity of indigenous microorganisms which results in the accumulation of acids.…”

“…It was observed that fungus started to appear on the surface of paneer after 12 days of storage period. Our observations were concurrent with the observations of Das et al [27] who reported appearance of visible sliminess and reddish brown or yellowish brown discoloration on the surface of paneer after 12 days of storage. Such deteriorated paneer was discarded due to accumulation of microbes.…”

“…The results of overall acceptability at all stages of storage period suggested that all paneer supplemented with date extracts were more acceptable compared to control treatment. But in general it was observed that the scores for all sensory attributes decreased during storage which was in agreement with results obtained by Singh et al [1] and Das et al [27]. Therefore, paneer stored for 12 days were not included in the sensory evaluation in the present study.…”

“…It has been reported that usually coliforms, yeasts and moulds are completely destroyed during heating of milk at 82°C for 5 min but these organisms may be reinfected in the paneer during post manufacture conditions [32]. The increasing trend of TPC and Y & M counts during storage of paneer had also been reported in some studies [1,27]. The results of TPC and Y & M suggested that no inhibitory effect of date extracts which retain in the paneer matrix was shown against the microbes.…”

Effect of Chitosan Nanocomposite Film Cross linked with Quercetin on Quality and Shelf Life Extension of Paneer

“…Similar trend was observed by Mendiratta et al (2007) in citric acid treated paneer samples. The results obtained in the present study were in accordance with Das et al, (2018)…”