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

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.

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