Abstract
Paneer is an Indian traditional milk product which occupies an important place as a base product for the production of various culinary preparations. The shelflife of paneer is a major constraint in its utilization. Lactoferrin, a member of transferrin family of proteins, is one of the most important milk proteins naturally found in the milk of mammals and is an iron-binding glycoprotein which has antimicrobial properties. Studies were conducted on incorporation of lactoferrin at different levels (10, 15 & 20 ppm) in paneer. It was observed that, as the level of lactoferrin in the product increased, there was a significant decrease in the bacterial growth when compared to the control; thereby increasing the shelflife of paneer. Lactoferrin-treated paneer, up to 20 ppm showed an increase in shelf life up to 7 days at room temperature (30°C) and 15 days at refrigerated temperature (4°C) compared with the control with a shelf life of 2 days at 30°C and 7 days at 4°C, respectively. Similarly, as the level of lactoferrin increases, paneer had significantly higher hardness, cohesiveness, springiness and chewiness. The sensory evaluation of the paneer samples treated with 20 ppm lactoferrin was acceptable up to 7 days at ambient temperature and up to 15 days at refrigerated temperature. <em>Tropical Agricultural Research Vol. 23 (1): 70-76 (2011)</em> DOI: <a href="http://dx.doi.org/10.4038/tar.v23i1.4633">http://dx.doi.org/10.4038/tar.v23i1.4633</a>
Highlights
India is the largest producer of milk with a production of over 108.5 million tones per annum in year 2008-2009 (Khanna, 2010)
This study investigates the use of optimum level of lactoferrin for extending the shelf life of paneer
In case of lactoferrin incorporated paneer, there was no such increase and the total bacterial count, coliform count and yeast and mold count decreased significantly compared to the control paneer, the decrease being maximum in case of 20 ppm lactoferrin treated paneer
Summary
India is the largest producer of milk with a production of over 108.5 million tones per annum in year 2008-2009 (Khanna, 2010). About 55 % of the total milk produced in the country is being utilized for preparation of various indigenous dairy products like paneer, chhana and chhana-based sweets, khoa and khoa-based sweets and fermented milk products etc. One of the major disadvantages of these traditional milk products, especially with paneer, is the low keeping quality and shelf life. There is a considerable interest in the possible use of natural biopreservatives in these traditional milk products (Makhal, 2000). The lactoferrin isolated from whey and milk has a great potential to be used as biopreservative in extending the shelf life of traditional Indian dairy products. This study investigates the use of optimum level of lactoferrin for extending the shelf life of paneer
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