Medium Fat Paneer Testing

Medium Fat Paneer is a fresh, non-fermented, and non-renneted dairy product made by coagulating milk using food-grade acids such as citric acid or lemon juice, and pressing the curd to remove excess whey. Regulated by the Food Safety and Standards Authority of India (FSSAI), this variant of paneer is characterized by a moderate fat content, making it a balanced choice between traditional full-fat paneer and low-fat versions.

As per FSSAI standards, Medium Fat Paneer must contain more than 20% but less than 50% milk fat on a dry matter basis. It is typically produced from partially skimmed milk and retains the desirable texture and mild flavour of regular paneer while offering a lower fat profile suitable for calorie-conscious consumers. The product appears white or creamy in colour, with a firm, moist, and slightly spongy body, ideal for use in Indian curries, grilled items, and snacks.

The preparation of Medium Fat Paneer must follow strict hygienic practices using potable water, sanitized equipment, and approved coagulants. No starch, preservatives, or unauthorized additives are permitted. Packaging must clearly label the product as “Medium Fat Paneer,” indicating fat content, ingredient list, FSSAI license number, batch number, manufacturing and expiry dates, and storage conditions. It is typically stored under refrigeration at 4°C or below.

Medium Fat Paneer offers a nutritious and versatile dairy option with reduced fat content, catering to both taste and health requirements. When manufactured as per FSSAI guidelines, it ensures food safety, quality, and compliance for both household and commercial use.