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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(6): 1918-1933
DOI: https://doi.org/10.20546/ijcmas.2019.806.230


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
Abstract:

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: https://doi.org/10.20546/ijcmas.2019.806.230