a National Dairy Research Institute , Karnal , Haryana , India.
Crit Rev Food Sci Nutr. 2016 Jun 10;56(8):1253-61. doi: 10.1080/10408398.2012.763157.
Paneer resembling soft cheese is a well-known heat- and acid-coagulated milk product. It is very popular in the Indian subcontinent and has appeared in the western and Middle East markets. The shelf life of paneer is quite low and it loses freshness after two to three days when stored under refrigeration. Various preservation techniques, including chemical additives, packaging, thermal processing, and low-temperature storage, have been proposed by researchers for enhancing its shelf life. The use of antimicrobial additives is not preferred because of perceived toxicity risks. Modified atmosphere packaging has been recommended as one of the best techniques for maximizing the shelf life of paneer.
印度奶酪是一种质地柔软、类似奶酪的热凝酸凝乳制品，在印度次大陆非常受欢迎，也已经出现在西方和中东市场。印度奶酪的保质期很短，冷藏储存时仅能保持 2 到 3 天的新鲜度。为了延长其保质期，研究人员提出了各种保鲜技术，包括化学添加剂、包装、热处理和低温储存。由于担心毒性风险，不建议使用抗菌添加剂。气调包装被推荐为最大限度延长印度奶酪保质期的最佳技术之一。
