​Effect of Storage Period on Chemical, Organoleptic and Microbial Qualities of Paneer at Refrigeration Temperature

Background: There is a demand for natural food preservatives as an alternative to artificial chemical compounds. Under refrigeration conditions, the paneer has shelf life of 7-9 days. The application can help solve problem its short shelf-life. present study was conducted evaluate four types, S0, S1, S2 and S3 samples. effect storage period on paneer, control treated with brine (10% w/v), hydrogen peroxide (0.2%) plus lactic acid (0.75%) whey under refrigerated temperature (7±2°C) 18 days studied chemical, microbial sensory qualities. Methods: samples were analyzed milk fat, ash, titratable acidity (% LA), lactose, protein, soluble nitrogen, total solids, bacterial count, yeast mould count per standard method. Paneer organoleptically evaluated by panel 5 semi-trained judges. Results using factorial randomized block design described Cochran Cox. Result: Among different preservatives, treatments found keep acceptable nearly at storage. Based quality assessment product, treatment superior recommended.