Maximizing Shelf Life of Paneer—A Review

  title={Maximizing Shelf Life of Paneer—A Review},
  author={S. Goyal and G. K. Goyal},
  journal={Critical Reviews in Food Science and Nutrition},
  pages={1253 - 1261}
  • S. Goyal, G. K. Goyal
  • Published 2016
  • Environmental Science, Medicine
  • Critical Reviews in Food Science and Nutrition
Paneer resembling soft cheese is a well-known heat- and acid-coagulated milk product. It is very popular in the Indian subcontinent and has appeared in the western and Middle East markets. The shelf life of paneer is quite low and it loses freshness after two to three days when stored under refrigeration. Various preservation techniques, including chemical additives, packaging, thermal processing, and low-temperature storage, have been proposed by researchers for enhancing its shelf life. The… Expand
Effect of Different Freezing Methods on Drip, Texture, Microstructure in Fresh Cheese (Paneer)
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The effect of frying, freezing and rehydration on texture profile, and relationships between sensory and instrumental textural descriptors of Paneer, a heat and acid coagulated Indian indigenousExpand
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