The microbiological quality of paneer depends chiefly upon the conditions of
manufacturing, handling, storage and marketing of the product. It has been observed that fresh paneer manufactured under strict sanitary conditions does not contain organisms capable of producing toxins or diseases in human beings. The published reports indicate that bacteria, yeasts and moulds enter the milk products through sources like air, water, utensils, cutting knife, cloth and persons handling the product.Coliforms, yeasts and moulds which are present in sufficient numbers in raw milk get destroyed totally after subjecting it to a heat treatment of 82oC for 5 min. But these organisms again reappear as contaminants in paneer wrapped in cloth and also in packaged paneer suggesting thereby that the contaminating organisms have entered during post processing and handling of product. Fresh paneer made from standardized milk generally exhibits a total plate count of several thousands colony-forming-unitscfu)/g. Storage at the ambient temperature for two or three weeks causes the total count to increase rapidly to tens of millions cfu/g. The pH of paneer drops from 5.5 to 4.5 with concomitant separation of visible free moisture in pouches. Without the use of sorbic acid or other preservatives, paneer retains optimal quality for about a week. Domestically/ cottage-scale produced paneer remains fresh for two-three days. Shelf-life extension for a longer period would make its marketing possible to distant places.
manufacturing, handling, storage and marketing of the product. It has been observed that fresh paneer manufactured under strict sanitary conditions does not contain organisms capable of producing toxins or diseases in human beings. The published reports indicate that bacteria, yeasts and moulds enter the milk products through sources like air, water, utensils, cutting knife, cloth and persons handling the product.Coliforms, yeasts and moulds which are present in sufficient numbers in raw milk get destroyed totally after subjecting it to a heat treatment of 82oC for 5 min. But these organisms again reappear as contaminants in paneer wrapped in cloth and also in packaged paneer suggesting thereby that the contaminating organisms have entered during post processing and handling of product. Fresh paneer made from standardized milk generally exhibits a total plate count of several thousands colony-forming-unitscfu)/g. Storage at the ambient temperature for two or three weeks causes the total count to increase rapidly to tens of millions cfu/g. The pH of paneer drops from 5.5 to 4.5 with concomitant separation of visible free moisture in pouches. Without the use of sorbic acid or other preservatives, paneer retains optimal quality for about a week. Domestically/ cottage-scale produced paneer remains fresh for two-three days. Shelf-life extension for a longer period would make its marketing possible to distant places.
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