Abstract
The aim of this study was to extend the shelf life of Paneer using ionic silver solution (ISS). ISS was prepared using the electrochemical method and characterised. ISS with 17 mg/L was selected, based on colour stability and added along with coagulant during Paneer preparation. Its effect on the quality parameters and shelf life of Paneer was evaluated. ISS significantly (P ˂ 0.05) delayed acidity development, free fatty acid production and microbial growth during storage of Paneer, while it had no significant effect on the textural quality of Paneer. ISS treatment extended the shelf life of Paneer from 12 to 18 days at 6 ± 1°C.
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