UNIT 8

PACKAGING, STORAGE, COMMON DEFECTS, SHELF LIFE AND PRESERVATION OF PANEER AND CHHANA

Structure 8.0 8.1 8.2 8.3 8.4 8.5 8.6 8.7 8.8 8.9 Objectives Introduction Packaging of paneer Packaging of chhana Packaging of chhana based sweets Microbiological qualityof paneer Microbiological qualityof chhana Microbiological quality of chhana based sweets Defects in paneer and chhana Shelf life and preservation

8.10 Let Us Sum Up 8.11 Key Words 8.12 Some Useful Books 8.13 Answers to check your Progress Exercises

8.0

OBJECTIVES
pack chhana and chhana based sweets. know microbiological quality of coagulated milk products and chhana based sweets. understand the cause of various defects in coagulated milk products enhance the shelf life of coagulated milk products.

After reading unit we should be able to:

8.1

INTRODUCTION

The production of various indigenous milk products is largely confined to small entrepreneurs (halwais) in rural areas, the hygienic considerations are not being paid their due attention, and as a result most samples reveal gross contamination on analysis. Due to high heat treatment duringpreparation of theseproducts, the microbial load is very low in fresh products. It is the post-processing/ manufacturing contamination during handling and storage which leads to sharp increase in the population of spoilageand pathogenic microorganisms. Packagingplays an important role in this context to protect and preserves the quality of the products for longer time. Packaging also appeals to, or attracts the customers, thus helps in selling of the

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Paneer and Chhana

product. In recent years rapid developments are taking place in the mode of packaging of dairy products. Today most of the dairy products in western countries are being sold in flexible packages, like paper carton, plastic pouches, laminates, moulded containers, etc. because of the advantages, flexible packages offer over the conventional typeof packages. The flexible packages are light in weight, thus reducing the cost of transportation, can be used for single-service, are easy to carry home, suitable for super market display most economic and can be made attractive.

8.2

PACKAGING OF PANEER

The prominent traditional dairy products include paneer, chhana, milk sweets such as rasogulla, Burfi, peda, kalakand, gulab jamun, etc., dahi, mishti dahi, shrikhand, chakka, etc. These products are generally manufactured in small lots by private traders and halwais. Most of the preparations are labour intensive and rely on local inputs.Verylittle attention is paid to sanitaryhandling practices and packaging. Paneer is highly susceptible to microbiological and chemical changes. Therefore, its packaging, should protect it against microbiological and chemical spoilage, maintain quality and provide consumer convenience. In general, various packaging materials used for preservingpaneer at refrigeration temperature include wax coated parchment paper, polyethylene pouches, flexible films, heat induced shrink films, and saran films. Flexible packaging films like polypropylene, retort pouches and co-extruded laminates hold a great promise for packaging paneer for longer period.

8.3

PACKAGING OF CHHANA

At present chhana is manufactured in rural households and packed in bamboo baskets lined with leaves or parchment paper and is locally sold to retailers engaged in the manufacture of confection. In eastern part of the country, chhana is also transported to faroff places byimmersingin chhana-wheycontainingearthenpots. These methods of packaging are not effective and adequate. During transport and handling the product gets heavily contaminated and deteriorates at faster rate. There is a lack of appropriate packaging systems for chhana meant for marketing. The packaging material should protect chhana from heat, light, oxygen, microbial contamination, moisture loss, foreign odour, etc. The package should also be nontoxic.At best, vegetable parchment paper has been used for chhana packaging, but with limited success. Chhana packaged in tin cans and cellulose films/ LDPE and stored at 37oC has a shelf life of only three days. When poster-paper/ Al. foil/ LDPE is used, refrigerated storage for chhana at 4-5oC is required. Chhana stored in tin cans showed the least chemical changes during storage at 37oC. Tin cans and poster-paper/ Al. foil/ LDPE also provided maximum protection against chemical deterioration as compared to other packaging material. The storage of chhana in different types of flexible packaging material tends to increase the water vapour transmission rates and oxygen transmission rates both at 5oC and 37oC. Polycel (300 and 150 gauge, coloured) is low cost and good packaging material for chhana.

8.4

PACKAGING OF CHHANA BASED SWEETS

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These sweets need to be saved from light, oxygen ingress or egress of moisture, yeast and moulds. The shape and body and texture of these products have also to be protected and some of these sweets are sold dipped in sugar syrup. Rasogulla are usually packed in lacquered tin cans of one kg capacity. The cleaned empty cans are first sterilized in hot air inside a closed chamber. Rasogulla balls with hot sugar syrup and permissible preservatives are filled in containers, and seaming tightly seals

the lid. Sodium metabisulphate is used to maintain white colour of tinned rasogulla. The shelf-life of rasogulla in tin containers is around three months. Lacquered tin can is most suitable package, but its cost is very high. Hence, there is a case to develop plastic cans similar to Letpak used in European countries. Letpak is extruded and laminated with a PP-Al. foil material. The foil provides the necessary water vapour barrier property, smooth curved corners and good printing surface for multi colour designs. The ends are injection moulded and lined with the same type of laminate as used for the body. They are welded into palce by high frequency sealing. No tool is required to open the lid. The materials are heat resistant and suitable for food contact. The size and dimensions can be standardized to suit the distribution system and consumers need. In the similar fashion rasmalai can be packaged. Presently sandesh, chhana-murki, etc. are packaged in paper carton or duplex board boxes. These traditional packages do not provide sufficient protection to the product from atmospheric contamination and manual handling. Consequently, the sweets soon lose their typical organoleptic characteristics such as flavour, bodyand texture, pick up foreign odors, become rancid, get oxidized and result in undesirable appearance due to the mould growth. Also sweets packed in these packages are not suitable for long distance transportation, as they do not provide adequate mechanical, physical and protective properties. The improved packages such as saran coated films, laminates having Al. foil; multi-layered co-extruded films, metallized polyester, etc. could be used for packaging of such sweets. Check Your Progress I 1) What is the role of packaging? ................................................................................................................... ................................................................................................................... ................................................................................................................... 2) Enlist the type of packaging material used in packaging of coagulated milk products and chhana based sweets. ................................................................................................................... ................................................................................................................... ................................................................................................................... 3) What are the points you will consider for selection of a suitable packaging material for paneer and chhana? ................................................................................................................... ................................................................................................................... ................................................................................................................... 4) Write down about packaging of chhana based sweets. ................................................................................................................... ................................................................................................................... ................................................................................................................... ...................................................................................................................

Packaging, Storage, Common Defects, Shelf Life and Preservation

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Paneer and Chhana

8.5

MICROBIOLOGICAL QUALITY OF PANEER

The microbiological quality of paneer depends chiefly upon the conditions of manufacturing, handling, storage and marketing of the product. It has been observed that fresh paneer manufactured under strict sanitary conditions does not contain organisms capable of producing toxins or diseases in human beings. The published reports indicate that bacteria, yeasts and moulds enter the milk products through sources like air, water, utensils, cutting knife, cloth and persons handling the product. Coliforms, yeasts and moulds which are present in sufficient numbers in raw milk get destroyed totally after subjecting it to a heat treatment of 82oC for 5 min. But these organisms again reappear as contaminants in paneer wrapped in cloth and also in packaged paneer suggesting thereby that the contaminating organisms have entered during post processing and handlingof product. Fresh paneer made from standardized milk generallyexhibits a total plate count of several thousands colony-forming-units (cfu)/g. Storage at the ambient temperature for two or three weeks causes the total count to increase rapidly to tens of millions cfu/g. The pH of paneer drops from 5.5 to 4.5 with concomitant separation of visible free moisture in pouches. Without the use of sorbic acid or other preservatives, paneer retains optimal quality for about a week. Domestically/ cottage-scale produced paneer remains fresh for two-three days. Shelf-life extension for a longer period would make its marketing possible to distant places.

8.6

MICROBIOLOGICAL QUALITY OF CHHANA

The microbiological qualityof chhana depend upon the standard of cleanliness during production, packaging, transportation and storage, and these factors affect the keeping quality of chhana. The microbiological spoilage of chhana is characterized by a heavy growth of moulds on its surface and a stale flavour at refrigeration temperature of 4-5oC. The product develops a sour smell and a bitter taste at 2225oC and 37-39oC while its surface is sparselycovered with fungi. The most common moulds contaminating chhana samples are Penicillium, Aspergillus, Mucor, Rhizophus, Fusarium and Parcillomyces. Market samples of chhana have shown wide variations in microbial counts (Table 8.1). The total viable counts are in the range of 0.0-9.0 x 106 and 0.0 2.2 x 105, while coliforms, yeasts and moulds are in the range of 0.0-13.9 x 106, respectively. The wide range of fluctuations observed in microbial counts is attributed to the market conditions. It has been further examined that three kinds of fresh chhana samples viz. cow milk, buffalo milk and market samples for total plate, acid producing, proteolytic, chromogenic, aerobic spore forming bacilli and yeast and mould counts. The market samples carried higher counts in all cases as compared with cow and buffalo chhana except for yeast and mould counts. Cow milk chhana showed high counts in all tests except for lipolytic, yeast and mould counts.

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Table 8.1. Microbial quality of fresh chhana Microbial profile Total viable counts Acid producers Proteolytic counts Chromogenic counts Lipolytic counts Aerobic spore formers Yeast and moulds counts Cow milk chhana 280 17 18 10 19 6 5 Buffalo milk chhana 270 10 11 8 22 5 6 Market chhana 2500 100 110 150 50 20 6

Packaging, Storage, Common Defects, Shelf Life and Preservation

8.7

MICROBIOLOGICAL QUALITY OF CHHANA BASED SWEETS

Few studies have been conducted to examine the chhana based sweets for microbiological quality with a view to assess the standard of cleanliness during production, transportation, storage and marketing. The present information cannot be used in formulating the microbiological standards for these products. Contaminated chhana and its rasogulla, prepared by heating raw milk, containing staphylococci grown to a level of 108 and 109 cfu/ ml, thermo stable deoxyribonuclease and enterotoxins showed the absence of staphylococci but the presence of the latter two. However, the non-selective enrichment of such chhana and rasogulla samples in BHI broth showed the growth of staphylococci to a level of 104 to 109 cfu/ g with an increase in thermo stable deoxy ribonuclease activity. It indicated that the public health hazard posed by chhana and rasogulla made from raw milk heavily contaminated with enterotoxigenic strains of staphylococcus aureus. Sandesh samples examined for total plate count, coliform count, staphylococcal count, yeast and mould count and their counts per gram of product ranged from 01 x 105, 0-55 x 101, 0-49 x 102 and 0-35 x 102, respectively. The most prevalent organisms identified were E. coli, staphylococcal strains, and moulds such as A. niger, A fumigates and A. nidulans.

8.8

DEFECTS IN PANEER AND CHHANA

The defects in paneer and chhana and their prevention is presented in Tables 8.2 and 8.3, respectively. Table 8.2. Defects in paneer and their prevention Defects Flavour Sour Rancid Stale/ unclean Use fresh milk, use optimum quantity of coagulant and pH of coagulation Avoid hydrolysis of fat, store paneer at 46oC. Control microbial growth, use permitted preservatives for long storage, store paneer at 4-6oC. Prevention

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Paneer and Chhana

Body and Texture Hard body Use optimum fat in milk (5-6%), follow standardized procedure, avoid excessive pressing of paneer. Optimize fat:SNF ratio in milk, follow optimum coagulation conditions (amount of acid, pH of coagulation, temperature), use fresh milk. Use optimum fat level in milk, proper packaging of paneer. Use proper moisture barrier packaging material, avoid surface drying, use optimum pressure for pressing. Avoid scrapping of over heated surface of equipment. Avoid microbial growth on surface, use proper packaging material and storage temperature. Table 8.3. Defects in Chhana and their prevention Defects Flavour Burnt/ smoky Sour Rancid Stale/ foreign Body and Texture Hard body Use optimum fat level in milk, employ optimum heating, coagulation and pressing during paneer manufacture. Use fresh milk,standardizemilkforoptimum fat-SNF ratio, optimum temperature of coagulation, and proper pH of coagulation. Optimize fat and moisture content Proper packaging with moisture barrier packaging material. Avoid smoky fire, stir milk continuously duringheating Use fresh milk, use optimum level of coagulant (acid/ sour whey) Store chhana at low temperature (4-6oC). Avoid contamination, store chhana at 4-6oC, control microbial growth. Prevention

Coarse texture

Colour and appearance Dry surface Hard surface/ hardening

Brown spot Shiny

Coarse texture

Colour and appearance Dry surface Surface skin/ hardening

Viable foreign matter/ inert material Proper straining of milk, adopt good manufacturing practice and good packaging system. Mouldy surface
50

Optimum moisture content, proper packaging and storage, easily disposal.

Check your Progress 2 1) What is the source of microbial contamination of paneer and chhana? ................................................................................................................... ................................................................................................................... ................................................................................................................... 2) Write down the most common moulds found contaminating chhana. ................................................................................................................... ................................................................................................................... ................................................................................................................... 3) Give the microbiological load of chhana produced under control condition and sold in market. ................................................................................................................... ................................................................................................................... ................................................................................................................... 4) Write down the microbiological quality of sandesh. ................................................................................................................... ................................................................................................................... ................................................................................................................... 5) Enlist the common defects of paneer and chhana. ................................................................................................................... ................................................................................................................... ...................................................................................................................

Packaging, Storage, Common Defects, Shelf Life and Preservation

8.9
i.

SHELF LIFE AND PRESERVATION

Paneer

The relativelyshort shelf life of paneer is a major handicap inthe commercial adoption of paneer manufacture. The shelf life of paneer is reported to be only 6 days under refrigeration though its freshness is lost within 3 days.At room temperature paneer does not keep good for more than one day. The heat treatment given to milk is more than enough to destroy all the pathogenic and spoilage microorganisms. Thus it is the contamination either during or post manufacturing which is responsible for this spoilage. Paneer blocks obtained after pressing are immersed in water for cooling. It is during this period that microorganisms establish themselves in the product and proliferate on storage later on. The dipping water is a potent source of contamination and its quality is very important. The spoilage in paneer occurs due tothe surface growth of microorganisms.Agreenish yellow slime forms on the surface and the discolouration is accompanied by an offodour. It is only the surface that gets spoiled earlywhile the interior remains good for a longer time. To curb the surface growth of microorganisms and thereby increase the shelf-life of paneer, the following practices can be successfully adopted.
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Paneer and Chhana

Chilling: Rapid chillingof paneer is necessaryto arrest the growthof microorganisms. Normally the producers do not see to it that the temperature of paneer has been brought down sufficiently (5-10oC) and it usually remains in the range of 20-30oC at the time of packaging. If such paneer is transferred to a refrigerator or cold store, it takes quite some time to cool down to the desired temperature. Microorganisms get fully established by that time and cause spoilage of the product. The bacteriological qualityof chilled water should also be veryhigh. It is essential that pasteurized chilled water should be used for cooling of paneer blocks. Brining: Paneer dipped in 5 percent brine solution lasts for nearly20 days as against control that is spoiled after 6 days of storage at 8-10oC. The sensory attributes are rated higher for salted samples. Since paneer is mostly salted and spiced before consumption, the salting at the time of dipping can be advantageously used in extending the shelf life of paneer. For preparation of brine salt should be dissolved in pasteurized water. Use of chemical preservatives: A shelf life of 32 days under refrigeration can be achieved when paneer is treated with a combination of delvocid and hydrogen peroxide. Shelf life of 40 days using benzoic acid (1200 ppm) under refrigeration conditions and 20 days at 37oC has been reported. Further, enhanced shelf life of 36 days at room temperature by adding sorbic acid to milk (0.15%) and subsequent wrapping of paneer in sorbic acid coated paper can be achieved. Freezing: On storage of paneer at sub zero temperature i.e. 13oC and 32oC for 120 days, the flavour and appearance is not affected but its body and texture deteriorates and the product becomes crumbly and fluffy on thawing. Blast freezing has recently been used to enhance the shelf life of paneer. The paneer block is cut into pieces of approx. 1.5 x 1.5 x 1.5 cm size and blast frozen at a temperature below 20oC. The product can be stored under frozen conditions (below 18oC) for more than one year without any deterioration in its quality. Vacuum packaging: Vacuum packaging of paneer in laminated pouches can help to increase its shelf life to about 30 days at 61oC. The body and texture of paneer also improves on vacuum packaging as it becomes more compact and shows better sliceability. Paneer packaged in high film (EVA/ EVA/ PVDC/ EVA) under vacuum and heat treated at 90oC for one minute is reported to have a shelf life of 90 days under refrigeration. Heat sterilization: Although the refrigerated shelf life improves markedly by the various treatments given to raw paneer, the shelf life at room temperature does not improve noticeably.Heat sterilization of paneer is an effective treatment for improving its shelf life at room temperature. Paneer packed in tins along with water/ brine and sterilized in an autoclave at 15 psi for 15 min lasts for 4 months. The perception of an oxidized flavour renders the product unacceptable afterwards.Aslight amount of cooked flavour accompanied bymaillard browning, the intensityof which increases slightlyduring storage, is noticed. Grass additives: In order to enhance the keeping quality of paneer, the efficacy of four grass additives viz. cardamom, clove, cinnamon and ginger were investigated. The additives were individuallyadded to milk at the time of coagulation. Ginger was added at the of 5, 9 and 11 g per kg milk and cardamom, clove and cinnamon were added at the rates of 1.0, 1.5 and 2.0 g per kg of milk. Paneer samples containing ginger, cardamom, clove and cinnamon each for low, medium and high dose showed shelf life of 32, 36 and 40 days; 23, 32 and 36 days; 24, 28 and 32 days; 23, 28, and 32 days, respectively at refrigerated temperature (51oC) while paneer was

52

treated with brine (4.5%) and packed in polyethylene pouch (550 gauge), presterilized with hydrogen peroxide (20% v/v). Clove and Cinnamon treated samples exhibited same shelf life as per their respective dosage. On the basis of sensory evaluation and physico-chemical changes during storage, medium dosage of four spices were found to be most effective and in totality, the treatment of paneer with medium dose of ginger followed bymedium dose of cardamom and clove/ cinnamon, respectively was most effective. ii. Chhana

Packaging, Storage, Common Defects, Shelf Life and Preservation

Chhana is perishable milk product.At ambient temperatures, its quality deteriorates within a day or two. The shelf life of chhana is greatlyinfluenced bythe composition of chhana particularlymoisture content, storage temperature and nature of packaging material. The average shelf life of chhana from both cow and buffalo milk at 4oC, 22oC and 37oC is about 10-12 days, 3-4 days and 2-3 days, respectively. The cow milk and buffalo milk chhana stored in tin cans and cellulose film/ LDPE was found acceptable upto 3 days at 37oC, and 20 days at 4-5oC. The shelf life enhancement of chhana using sodium benzoate, sodium propionate and sugar has also been demonstrated. Under refrigeration, the shelf life is extended to six days. iii. Chhana Based Sweets The shelf life of chhana based sweets is largely depend on the processing and packaging conditions, method of handling, seasonand moisture content in the product. Normally sandesh has a very limited shelf life of two to three days. Hard grade has better shelf life than soft grade ones. In summer, the shelf life of hard grade Sandesh is between three to four days while in winter it kept well four to six days. The relatively longer shelf life of this product may be due to low moisture and high sugar contents. Serpak Sandesh is having maximum shelf life of two to three months under refrigeration storage. Serpak is prepared by heating chhana and sugar for a longer duration. Babupak Sandesh deteriorates rapidly and in summer its shelf life is one day. Whereas, Batupak sandesh is having shelf life of two of three days. In winter, the shelf life of Babupak and Batupak sandesh may be extended upto two and five days, respectively. The shelf life of rasogulla is quite longer as compared to sandesh. Rasogulla is packaged in lacquered tin cans with hot syrup. Sodium metabisulphite is added to maintain white colour to tinned rasogulla. The shelf life of rasogulla with permissible preservatives in tin containers is above three months. Check your Progress 3 1) What is the shelf life of paneer? ................................................................................................................... ................................................................................................................... ................................................................................................................... 2) Discuss in brief the various methods of preservation of paneer. ................................................................................................................... ................................................................................................................... ................................................................................................................... ...................................................................................................................
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Paneer and Chhana

3)

What is the shelf life of chhana?. ................................................................................................................... ................................................................................................................... ...................................................................................................................

4)

Write down the shelf life of chhana based sweets. ................................................................................................................... ................................................................................................................... ...................................................................................................................

8.10

LET US SUM UP

Packaging plays an important role in this context to protect and preserves the quality of the products for longer time. Packaging also appeals to, or attracts the customers, thus helps in selling of the product. In recent years rapid developments are taking place in the mode of packaging of dairy products. Paneer and Chhana are highly susceptible to microbiological and chemical changes. Therefore, their packaging, should protect these against microbiological and chemical spoilage, maintain quality and provide consumer convenience. In general, various packaging materials used for preserving paneer at refrigeration temperature include wax coated parchment paper, polyethylene pouches, flexible films, heat induced shrink films, and saran films. Flexible packaging films like polypropylene, retort pouches and co-extruded laminates hold a great promise for packaging paneer for longer period. Chhana based sweets need to be saved from light, oxygen ingress or egress of moisture, yeast and moulds. Rasogulla are usually packed in lacquered tin cans for one kg capacity. Rasogulla balls with hot sugar syrup and permissible preservatives are filled in containers, and seaming tightly seals the lid. Sodium metabisulphate is used to maintain white colour of tinned rasogulla. The shelf-life of rasogulla in tin containers is around three months. Presently sandesh, chhana-murki, etc. are packaged in paper carton or duplex board boxes. These traditional packages do not provide sufficient protection to the product from atmospheric contamination and manual handling.The improved packages suchas saran coated films,laminates having Al. foil; multi-layered co-extruded films, metallized polyester, etc. could be used for packaging of such sweets. The flavour defects in paneer and chhana are sour taste, rancid, and stale/unclean, smoky, burnt, body and texture defects are hard, coarse and pasty and colour and appearance defects are dry, hard surface, moldy and brown spots. These defects canbeovercomebyusinggoodqualitymilk,employinggoodmanufacturingconditions and using proper packaging system. The shelf life of paneer is reported to be only 6 days under refrigeration though its freshness is lost within 3 days.At room temperature paneer does not keep good for more than one day. Rapid chilling of paneer is necessary to arrest the growth of microorganisms. Paneer dipped in 5 percent brine solution lasts for nearly 20 days as against control that is spoiled after 6 days of storage at 8-10oC.Ashelf life of 32 days under refrigeration can be achieved when paneer is treated with a combination of delvocid and hydrogen peroxide. Shelf life of 40 days using benzoic acid (1200 ppm) under refrigeration conditions and 20 days at 37oC has been reported. On storage of paneer at sub zero temperature i.e. 13oC and 32oC for 120 days, the

54

flavour and appearance is not affected but its body and texture deteriorates and the product becomes crumbly and fluffy on thawing. Vacuum packaging of paneer in laminated pouches can help increase its shelf life to about 30 days at 61oC. Chhana is an extremely perishable milk product. At ambient temperatures, its quality deteriorates within a day or two. The average shelf life of chhana from both cow and buffalo milk at 4oC, 22oC and 37oC is about 10-12 days, 3-4 days and 2-3 days, respectively The shelf life of chhana based sweets is largely depend on the processing and packaging conditions, method of handling, seasonand moisture content in the product. Normally sandesh has a very limited shelf life of two to three days. In summer, the shelf life of hard grade Sandesh is between three to four days while in winter it is kept well four to six days. The shelf life of rasogulla is quite longer as compared to sandesh. Rasogulla is packaged in lacquered tin cans with hot syrup. Sodium metabisulphite is added to maintain white colour to tinned rasogulla. The shelf life of rasogulla with permissible preservatives in tin containers is above three months. The relatively short shelf life of paneer, chhana and chhana based sweets is a major handicap in the commercial adoption of their production. However, a great deal of work has been done to enhance the shelf life of these products byemployingimproved manufacturing conditions and effective packaging system.

Packaging, Storage, Common Defects, Shelf Life and Preservation

4.11 KEY WORDS

Additive : An ingredient or a combination of ingredients added, usually in small quantities, to a food for the improvement of shelf life or quality or nutritive value. : It differs from paneer in that no pressure is applied to remove the whey. The coagulum is collected in a cloth and hung on a peg without applying pressure to drain off the whey. : The milk basedsweet is in the shape of chhana cubes coated with sugar. : Milk and milk products, sooner or later become unfit for use on account of growth of microorganism. The time elapsing from production or deliveryto this point of unfitness for use is called its keeping quality. : Decomposition or splitting of fat. : Food is microbiologically safe if it does not cause food-born microbial intoxication (poisoning) or infection to the consumers. : Properties perceptible to the senses, especially taste and smell. : Acceptabilityof afeed, influencingthe amount eaten. : Any material that prevents decomposition, fermentation, spoilage and decay of dairy products.

Chhana

Chhana-murki Keeping quality

Lipolysis Microbiological safety

Organoleptic properties Palatability Preservative

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Paneer and Chhana

Rancidity

: A flavour defect in milk and milk products due to oxidation and hydrolysis of fat by lipases. : The taste characteristic produced by acid. : Tasteless or unpalatable from age. : Soft and full of cavities, porous and absorbent product. : The act or process of spoiling especially the process of decay of foodstuffs.

Sour Stale Spongy Spoilage

8.12

SOME USEFUL BOOKS

Anantakrishnan, C.P. and Srinivasan, M.R. (1964). Milk products of India, ICAR Publication. Aneja, R.P., Mathur, B.N., Chandan, R.C. and Banerjee,A.K. (2002). Technology of Indian Products,ADairy India Publications, Delhi. De, S. (1980). Outlines of DairyTechnology, Oxford University Press, New Delhi. Makhal, S. and Sen, D.C. (2001). Preservation of paneer A review, Beverage and Food World, 12: 15-18. Rangappa, K.S. andAchyya, K.T. (1974). Indian Dairy Products,Asia Publishing House, New Delhi. Singh, S., Kanawjia, S.K. and Sachdeva, S. (1988). Extension of Shelf Life of Paneer. Asian J. Dairy Res., 7: 147-151.

8.13 ANSWERS TO CHECK YOUR PROGRESS

Check Your Progress 1 1) i. ii. 2) (i) Suitable packaging protects and preserves the quality of the product for longer time. It also appeals to or attracts the customers, thus helps in selling or marketing of the product. Flexible packages like paper carton, plastic pouches, laminates, moulded containers.

(ii) Metal cans such as lacquered tin cans. 3) (i) Packaging material should protect paneer and chhana from heat, light, oxygen, microbial contamination, moisture loss, foreign odour, etc.

(ii) Package should also be non-toxic and convenient in handling. 4) (i) Chhana based sweets need to be saved from light, oxygen ingress or egress of moisture, yeast and moulds.

(ii) The shape, body and texture should be maintained. (ii) Your answer should also include the various packaging materials used in packaging of these sweets.
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Check Your Progress 2 1) (i) The microbiological quality of paneer and chhana depends mainly upon the manufacturing conditions, handling, storage and marketing.

Packaging, Storage, Common Defects, Shelf Life and Preservation

(ii) The product gets contaminated with bacteria, yeasts and moulds from air, water, utensils, cutting knife, cloth and persons handling the product. 2) 3) Microbial profile Total viable counts Acid producers Proteolytic counts Chromogenic counts Lipolytic counts Aerobic spore formers Yeast and moulds counts 4) (i) Cow milk chhana 280 17 18 10 19 6 5 Market chhana 2500 100 110 150 50 20 6 The most common moulds contaminating chhana are: Penicillium,Aspergillus, Mucor, Rhizoplus, Fusarium and Parcillomyces.

Sandesh samples examined for total plate count, coliform count, staphylococcal count, yeast and mould count ranged from 0-1 x 105, 055 x 101, 0-49 x 102 and 0-35 x 102, respectively.

(ii) The most prevalent organisms identified were: E. coli, staphylococcal strains and moulds such as A. niger, A. fumigates and A. nidulans. 5) (i) Common flavour defects are: sour, rancid, stale/ unclean, burnt/ smoky, foreign, etc.

(ii) Common body and texture defects are: Hard body, coarse texture. (iii) Common colour and appearance defects are: Dry surface, hard surface, brown spot, slimy, mouldy surface, visible foreign matter/ inert material. Check Your Progress 3 1) The shelf life of paneer is reported to be only 6 days under refrigeration though its freshness is lost within 3 days.At room temperature paneer does not keep good for more than one day. (i) The following methods can be successfully employed for preservation of paneer such as chilling, Brining, use of chemicalpreservatives viz.devoiced, hydrogen peroxide, potassium sorbate, benzoic acid, etc, grass additives, freezing, vacuum packaging, and heat sterilization. The average shelf life of chhana from both cow and buffalo milk at 4oC, 22oC and 37oC is about 10-12 days, 3-4 days and 2-3 days, respectively.

2)

(ii) These methods need to be elaborated. 3) (i)

(ii) The cow milk and buffalo milk chhana stored in tin cans and cellulose film/ LDPE was found acceptable upto 3 days at 37oC, and 20 days at 4-5oC. 4) (i) In summer, the shelf life of hard grade Sandesh is 3 to 4 days, where as in winter 4 to 6 days.
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(ii) The shelf life of rasogulla packed in lacquered tin cans with hot sugar syrup is about 3 months.