Shelf Life Of Paneer Research Articles

Production, Purification and Characterization of Bacteriocin Produced by Novel L. PentosusMW857478 for Enhancement of Food Safety and Shelf-Life of Paneer

This research paper is based upon the production, purification and characterization of bacteriocin by L.pentosusMW857478 followed by its enhancement of food safety and shelf life of paneer. In recent year LAB (Lactic acid bacteria) produced bacteriocinattract a great attention of researcher due to their many potential applications. This paper focused on isolation, identification, evaluation of broad spectrum inhibitory activity, production and purification, characterization and evaluation of food safety and shelf life of paneer. Bcateriocin produced byL. pentosusshowedantagonistic activity against food spoiling pathogens in broad range ofBacteriocin production parameter was optimized with pH 5.5 incubated at 35°C forL. pentosus. Bacteriocin was purified by ammonium sulphate precipitation and purified bacteriocin with single band on SDS-PAGE for molecular weight. The purified bacteriocin stableat 2-10 pH and 30-75°C temperatures, suggesting L. pentosusa potent candidates for safety and extending shelf life of paneer for 15 days.

Effect of Nisin on the Quality and Shelf-Life of Paneer (Indian Cottage Cheese)

Effect of Nisin on the Quality and Shelf-Life of Paneer (Indian Cottage Cheese)

Production, Purification and Characterization of Bacteriocin Produced by Novel L. Pentosus MW857478 for Enhancement of Food Safety and Shelf-Life of Paneer

This research paper is based upon the production, purification and characterization of bacteriocin byL.pentosusMW857478 followed by its enhancement of food safety and shelf life of paneer. In recentyear LAB (Lactic acid bacteria) produced bacteriocin attract a great attention of researcher due totheir many potential applications. This paper focused on isolation, identification, evaluation of broadspectrum inhibitory activity, production and purification, characterization and evaluation of food safetyand shelf life of paneer. Bcateriocin produced by L. pentosus showed antagonistic activity against foodspoiling pathogens in broad range of Bacteriocin production parameter was optimized with pH 5.5incubated at 35°C for L. pentosus. Bacteriocin was purified by ammonium sulphate precipitation andpurified bacteriocin with single band on SDS-PAGE for molecular weight. The purified bacteriocinstable at 2-10 pH and 30-75°C temperatures, suggesting L. pentosus a potent candidates for safety andextending shelf life of paneer for 15 days.

Effect of edible packaging film treated with essential oil of clove in extending the shelf life of paneer

Effect of edible packaging film treated with essential oil of clove in extending the shelf life of paneer

Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese).

In this study, fermented rice milk was used as a novel coagulant for a type of soft cheese named as paneer. Rice milk was produced by a wet milling system in a process where brown rice was first soaked in water at a ratio of 1:2 (w/w), then milled by micro wet milling. Rice milk was pasteurized and gelatinized followed by the saccharification and lactic acid fermentation process. Paneer was produced using whole dairy milk mixed with 10%, 20%, and 30% of simultaneous saccharified and fermented (SSF) rice milk as a coagulant, and was analyzed for its physicochemical, microbial, and sensory properties. The results indicated that fermented rice milk has constructive effects on the physicochemical properties, texture, and shelf life of paneer, as there were no obvious defects observed for up to 12 days of storage at 4 °C. The sensory evaluation revealed that the acceptability score of the samples containing rice milk reduced slightly compared to the control samples. No significant differences (p ≤ 0.05) were observed among all the paneer samples incorporated with different percentages of rice milk, and the product was rated acceptable.

Evaluation of Garlic Extract in Extending Shelf Life of Paneer

The present study was evaluated antimicrobial and antioxidant effect of different concentration of garlic extracts on shelf-life of paneer for storage period of 15 days under refrigeration condition (4oC±1). The antimicrobial activity of garlic extracts were evaluated against E. coli, S. aureus, P. aerugenosa using disc diffusion method and agar well diffusion method while its antioxidant property was evaluated based on its phenolic content (mg catecol equivalent/100 gm). The paneer cuts into cubes were dipped in different concentrations of garlic extract (25%, 50% and 75% as T1, T2 and T3, respectively) and evaluated against control. The samples were subjected to sensory evaluation when fresh and 5 days interval during 15 days storage periods. The sample were analysed for pH, TBARS, tyrosine and microbial analysis during storage. Paneer sample treated with 50% garlic extracts remained sound without changes its sensory qualities and microbiologically safe upto 10 days under refrigeration condition.

English

English

Effect of Microwave Radiation on Shelf Life of Paneer for Rural Market

An attempt was made to enhance the shelf life of paneer by microwave irradiation. Standard plate count; coliform count; yeast and mold count; proteolytic count; acid producers count; staphylococcus count and sensory evaluation on a nine point Hedonic scale of each product i.e. treated and untreated products stored at ambient condition (30°C) and at refrigerated condition (5–7°C) was done at 0, 2nd, 5th, 7th day and onward till they were acceptable based on organoleptic test and consumer acceptance. The shelf life of paneer was extended by 8d at room temperature and 15d at refrigeration temperature. Use of microwave radiation of indigenous milk products is suggested to enhance the shelf life of the product.

Fatty acid distribution in fat extracted from market paneer samples preserved with formalin

The shelf life of paneer greatly depends upon the number of bacteria and yeast and mould present in it. Paneer provides favourable conditions for the growth of different microorganisms, as a result of which product undergoes physico-chemical, organoleptic, proteolytic and lipolytic changes, which are unacceptable. Under the provisions of the Food Safety and Standard act (2006), the food safety officer while collecting the samples of milk and milk products from market for the purpose of checking its authenticity, is required to add a preservative for the purpose of maintaining them in a condition suitable for analysis. Formalin at the rate of 0.4% is the only legally permitted preservative for milk and milk products. To check the efficiency of formalin (0.4%) in preserving paneer samples, the changes in distribution of fatty acid is monitored, as an indicator of fat degradation. Addition of 0.4% formalin did not affect the fatty acid profile of fat extracted from paneer. However during storage decrease in short and medium chain fatty acid was found Due to the growth and activity of micro-organisms, the short chain water soluble fatty acids released from the fat may not have been accounted and therefore significant reduction in short chain fatty acid (%) were observed. Besides this, the oxidative changes in the milk lipids during storage can also produce short chain fatty acids which remain unaccounted being water soluble. The overall change in fatty acid profile of fat extracted from paneer samples during storage may be as a result of interplay of all these factors.

Maximizing Shelf Life of Paneer—A Review

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 use of antimicrobial additives is not preferred because of perceived toxicity risks. Modified atmosphere packaging has been recommended as one of the best techniques for maximizing the shelf life of paneer.