Paneer Testing

Paneer is a fresh, non-fermented, non-renneted, and unsalted white cheese made by coagulating milk using permitted food-grade acids such as citric acid, lactic acid, or lemon juice. It is one of the most widely consumed dairy products in India and is regulated by the Food Safety and Standards Authority of India (FSSAI). The process involves heating milk and adding an acid to curdle it, separating the solid curds from the liquid whey. These curds are then drained and pressed to form a firm block, resulting in a product that is rich in milk protein and has a firm yet spongy texture.

According to FSSAI regulations, paneer must be prepared from cow or buffalo milk or a combination thereof and must contain a minimum of 50% milk fat on a dry matter basis. It should be free from harmful microbes, added starch, or any non-permitted ingredients. Paneer is white to pale yellow in color, mildly acidic in flavor, and versatile in use—commonly featured in curries, grilled dishes, snacks, and salads.

Hygienic preparation and packaging are mandatory, including the use of clean equipment, potable water, and food-grade packaging materials. The labeling must clearly state “Paneer,” along with details like fat content, ingredients, FSSAI license number, date of manufacture, expiry date, and storage instructions. Paneer is typically stored under refrigeration at 4°C or below to maintain freshness and safety.

When produced in accordance with FSSAI norms, paneer provides a high-quality, nutritious source of protein and calcium, widely favored in Indian vegetarian diets for its taste, versatility, and health benefits.