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Effect of Nisin on the Quality and Shelf-Life of Paneer (Indian Cottage Cheese)
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Paneer is a traditional Indian heat-acid coagulated dairy product with a limited shelf life. Various techniques are adapted to enhance the paneer`s shelf life. Nisin is a well-known bacteriocin used as a bio-preservative in various food products. Paneer was prepared from raw milk standardised to 4.5% Fat and 8.5% SNF. Nisin was added in heated milk during the preparation of paneer @ 12 ppm (w/v), optimised by antimicrobial activity against Bacillus cereus and Staphylococcus aureus using agar well diffusion method. The proximate composition of paneer samples ranged between 24.09-24.16, 19.75-19.83, 53.15-53.45, 1.46-1.51, and 1.25-1.35 % for fat, protein, moisture, ash, and lactose, respectively. Paneer treated with nisin exhibited better quality in terms of physico-chemical, microbiological, textural, and sensory attributes during 15 days storage at 7±1˚C in 3-layer laminated vacuum-packed film. The shelf life of nisin-added paneer samples was 15 days, whereas control samples only showed a shelf-life of 9 days.
Title: Effect of Nisin on the Quality and Shelf-Life of Paneer (Indian Cottage Cheese)
Description:
Paneer is a traditional Indian heat-acid coagulated dairy product with a limited shelf life.
Various techniques are adapted to enhance the paneer`s shelf life.
Nisin is a well-known bacteriocin used as a bio-preservative in various food products.
Paneer was prepared from raw milk standardised to 4.
5% Fat and 8.
5% SNF.
Nisin was added in heated milk during the preparation of paneer @ 12 ppm (w/v), optimised by antimicrobial activity against Bacillus cereus and Staphylococcus aureus using agar well diffusion method.
The proximate composition of paneer samples ranged between 24.
09-24.
16, 19.
75-19.
83, 53.
15-53.
45, 1.
46-1.
51, and 1.
25-1.
35 % for fat, protein, moisture, ash, and lactose, respectively.
Paneer treated with nisin exhibited better quality in terms of physico-chemical, microbiological, textural, and sensory attributes during 15 days storage at 7±1˚C in 3-layer laminated vacuum-packed film.
The shelf life of nisin-added paneer samples was 15 days, whereas control samples only showed a shelf-life of 9 days.
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