Effect of addition of clove essential oil on the storage stability of paneer
Anju Boora Khatkar, Aradhita Ray and Amarjeet Kaur
Paneer is a very popular soft cheese like an indigenous coagulated milk product, but has very limited shelf like other indigenous dairy products. Thus, a study was conducted to extend the shelf life of paneer with the addition of natural antimicrobial agent i.e. clove essential oil. The stored paneer samples showed highly significantly (P<0.01) decrease in moisture and increase in titratable acidity, free fat content and tyrosine content, but within normal extent. The microbiological count of control samples increased highly significant (P<0.01) throughout the storage period, but within the BIS specifications, while the standard plate count of paneer samples treated with clove decreased highly significantly (P<0.01). There was no major perceivable defect observed in stored samples, except control, but the decreased in flavour score to less than 6.0 during storage limited their shelf life. On decreased flavor score basis, control paneer samples exhibited shelf life of only 5 days, while clove treated samples showed shelf life of 10 days when stored at 8±1ºC.
How to cite this article:
Anju Boora Khatkar, Aradhita Ray, Amarjeet Kaur. Effect of addition of clove essential oil on the storage stability of paneer. Pharma Innovation 2017;6(9):39-44.