Low Fat Paneer Testing

Low Fat Paneer is a fresh, soft, non-fermented, and non-renneted dairy product made by coagulating skimmed or partially skimmed milk using permitted food-grade acids such as citric acid or lemon juice. It is a healthier variant of traditional paneer and is regulated by the Food Safety and Standards Authority of India (FSSAI) for its composition, processing, and safety standards.

According to FSSAI guidelines, Low Fat Paneer must contain not more than 20% milk fat on a dry matter basis. It is typically white in colour, with a soft yet firm texture and a mildly milky flavour. The lower fat content makes it suitable for health-conscious individuals, those managing cholesterol levels, or anyone looking to reduce saturated fat intake without compromising on protein or calcium. Despite its lean profile, it remains rich in essential nutrients and performs well in a variety of culinary applications including curries, grilling, sandwiches, and salads.

The preparation of Low Fat Paneer must be carried out under hygienic conditions using potable water, clean utensils, and FSSAI-permitted coagulants. The product must be free from added starch, preservatives, or artificial colourants. Packaging must clearly label it as "Low Fat Paneer" along with the fat content, ingredient list, FSSAI license number, manufacturing and expiry dates, and storage instructions—typically recommended at 4°C or below.

Low Fat Paneer offers a perfect balance of nutrition, safety, and culinary versatility, making it a preferred choice in both household and institutional kitchens. When manufactured in accordance with FSSAI standards, it guarantees regulatory compliance, hygiene, and consistent quality.