Paneer (पनीर) :
Paneer is a very common indigenous dairy product, which is used in the preparation of a variety of culinary dishes and snacks. It is obtained by heat and acid coagulation of milk, entrapping almost all the fat, casein complexes with denatured whey proteins and a portion of salts and lactose.
Paneer is marble white in appearance, having firm, cohesive and spongy body with a close-knit texture and a sweetish-acidic-nutty flavour. Paneer blocks of required size are packaged in laminated plastic pouches, preferably vacuum packaged, heat sealed and stored under refrigeration. As per Food Safety and Standards Regulations (FSSR), 2011 Paneer is the heat assisted coagulated product resulted from the coagulation of cow or buffalo milk or a combination thereof with the help of lactic acid or citric acid. The paneer must have the moisture content less than 70%. The fat per cent of paneer shall be greater than 50% of the dry matter. According to Bureau of Indian Standards (IS 10484:1983), paneer shall contain a minimum of 50% fat on dry matter basis but the moisture content shall not go beyond 60%.
This video has been prepared as part of the capacity building component under the PRADHAN MANTRI FORMALISATION OF MICRO FOOD PROCESSING ENTERPRISES (PMFME)- NATIONAL INSTITUTE OF FOOD TECHNOLOGY ENTREPRENEURSHIP AND MANAGEMENT (NIFTEM).
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6 янв 2021
