TESTING OF THE COMMON HERBS FOR THEIR COMPATIBILITY IN PANEER AND EVALUATION OF THE SELECTED HERBS AS PRESERVATIVES FOR PANEER
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Date
2010
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Publisher
Anand Agricultural University, Anand
Abstract
Paneer is an important heat and acid coagulated indigenous
dairy product. The poor keeping quality of paneer is a major obstacle in
its large scale industrial production. A great deal of study has been
carried out for enhancing the shelf life of paneer employing various
preservatives and preservation methods. Now-a-days consumers are
interested in having foods that are natural or close to natural,
minimally processed and free of chemical preservatives
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Analysis