Volume 15, Issue 57, 2026 (January – March)
Research Article
Chemical Quality Changes in Clove Paneer during Storage
Diwakar Mishra, Jayaraj Rao, S. Kumar, S. Kumar, Rashmi kumari, A. Rani and Y. Sharma
Keywords: Clove extract, Moisture, pH, Paneer, Acidity
10.37273/chesci.cs072057011
Abstract
Paneer is a nutritious, palatable, and widely consumed indigenous dairy product obtained by heat-acid coagulation of milk. Paneer have shelf life about only one day at ambient temperature and up to one week under refrigerated conditions. Various type of preservation hurdles, like temperature, pH, incorporation of spices, and appropriate packaging, can be used to enhance the shelf life of paneer. Among these, clove is a major spice extensively used for imparting a characteristic flavour to food products. Clove have several functional properties, including antioxidant, anti-inflammatory, antimicrobial, and antifungal activities, which make it natural preservative for extending the shelf life of paneer. Clove extract was prepared and incorporated into milk at levels of 0.3, 0.4, and 0.5% (w/w of milk) prior to paneer manufacture. Paneer was prepared by the standardized method. Paneer incorporated with clove extract at 0.3% was found most acceptable on sensory basis and was selected. The shelf life of control and 0.3% clove-treated paneer packed in polystyrene cups was found 8 and 14 days, respectively, at refrigerated temperature. During storage at refrigeration temperature, decrease in moisture content and pH was observed, while titratable acidity content increased in both control and clove-treated paneer samples.
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