|Consumer Voice Rank||2|
|Best Before||10 Months|
|Marketed By||SMC Foods Ltd|
|Available on Conzumr Since||July 2016|
Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 (Appendix B, Table 2 notes), specifies microbiological requirements at manufacturing unit only. There is no requirement at retail level. However, microbiological requirements should be maintained up to retailer’s end as consumers buy the paneer directly from the retailer.
Paneer derived from milk contains mainly milk fat, which is highly essential for better health. Fat helps in gaining of weight as well as for digestion of certain fat-soluble vitamins. The percentage of fat in paneer varies due to variation in milk composition as well as source – generally buffalo’s milk has more fat than that of cow. As per the national standards, paneer should contain at least 50 gm/100 gm of fat when measured on dry basis.
Paneer is a rich source of protein and is a substitute for non-vegetarian foods.
Cholesterol is a lipid (fat) that is produced by the liver. Cholesterol is vital for normal body function.Every cell in our body has cholesterol in its outer layer.
There are two type of cholesterol: ‘good’ cholesterol, also known as high-density lipoprotein (HDL), and ‘bad’ cholesterol, also known as low-density lipoprotein (LDL). A high level of HDL may lower your risk of heart attack and stroke. HDL cholesterol helps your body remove LDL by carrying it from the bloodstream and artery walls to your liver, where it is broken down and excreted from the body. LDL cholesterol, on the other hand, can cause more plaque to form in your arteries. This thick, hard deposit can clog arteries and make them harder in a condition called atherosclerosis, which can lead to a greater risk of heart attack or stroke.
Paneer is a highly perishable milk product that deteriorates rapidly because of high moisture content. Moisture up to a certain limit is an inherent part of fresh paneer and is important in judging the quality of paneer. As per the national standards, it should not be more than 60 per cent.
Energy value for all brands was quantified and also compared with the declared value.
Paneer is a good source of calcium and its consumption helps in preventing osteoporosis. As per recommended dietary allowances (RDA), daily calcium intake is 1,000 milligrams for those who are 19 years to 50 years old. Paneer contributes around 40 per cent to 50 per cent of daily value of calcium.
The maximum acidity allowed is 0.50 grams per 100 grams. Presence of acidity as lactic acid was measured in paneer as its presence in high quantity could cause paneer to become bitter as well as allow microbiological activity to begin.
Based on the guidelines of IS: 15346-2003 (Method for sensory evaluation of paneer/channa), the following attributes were considered for judging the sensory attributes of paneer. The tests were conducted by expert panellists. Scores were given on a 100 scale by each panel members and average mean scores were taken.
As per the national standards, the following details should be clearly and indelibly marked on the labels (not applicable to loosely sold paneer): a) Name and trade name of product b) Name and address of manufacturer/marketer c) Batch or code number d) Net mass in grams e) Month and year of manufacture f) Best before (the date given by the manufacturer) g) Green dot h) Instructions for storage i) Nutritional information j) Maximum retail price
The paneer shall be in clean and suitable food-grade packages/wrappers conforming to the relevant Indian Standard. The packing will prevent the product from imparting off-flavour or odour and also prevent it from being contaminated under normal conditions of manufacture, storage, and use.
The net weight was measured and compared with their declared values.