Paneer Unwrapped

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Image source: Open Food Facts

Paneer Composition & Characteristics

  • Indigenous dairy product from the Indian subcontinent
  • Also known as Indian cottage cheese
  • Made through heat and acid coagulation of milk
  • Entraps fat and casein complexed with denatured whey proteins, salts, and lactose
  • Marble white with firm, cohesive, spongy body and close-knit texture
  • Possesses sweetish-acidic-nutty flavor
  • Real Paneer contains only milk fat. Analogue Paneer is made using plant-based substitutes like palm oil or soy protein instead of milk fat. Although not illegal it must be clearly labelled. It can't have over 2% trans-fat.
  • Adulterated Paneer contains harmful additives like saccharin, fabric whiteners, and chemicals. It can also be unhygienic

Production

  • Made from cow milk, buffalo milk, or combination.
  • Can also use recombined milk (skim milk powder, cream/butter, water) or reconstituted milk (whole milk powder, water)
  • Fat content varies by product type.
  • As per FSSAI standards, paneer should contain at least 50% milk fat.
  • Coagulated using typically lactic acid or citric acid 
  • Unlike most cheeses, paneer does not involve rennet in the production process.

Nutritional Value

  • Contains nine essential nutrients
  • Provides high-quality protein, calcium, and vitamin D
  • Protein (casein) builds and repairs muscle tissue
  • Calcium and vitamin D strengthen bones and teeth
  • Paneer (and also Dahi, Chhena etc) contain very low lactose compared to milk and thus can be consumed by folks with lactose intolerance

The nutrition data mentioned in the chart has been gathered from Open Food Facts & the nutrition labels of following products on Amazon.in -
These brands are representative examples for a category, not endorsements.

Also, take a look at this comparison table of packaged Paneer products from different brands, using data sourced from the Open Food Facts India database.

Packaging & Shelf Life

  • Typically packaged in laminated plastic pouches
  • Also packed in tin containers along with brine.
  • Vacuum packaging and heat-sealing extends its shelf life by minimising microbial action and retaining moisture.
  • Lasts approximately 1 day at ambient temperature
  • Lasts about 7 days under refrigeration (7°C)
  • Vacuum-packaged shelf life: 30 days at 6°C
  • Heat treatment can extend shelf life up to 90 days
Paneer offers a combination of nutritional benefits and culinary adaptability.

Food Pharmer reviews Paneer brands

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