Effect of ionic silver solution on Paneer (Indian cottage cheese) quality and shelf life

Effect of ionic silver solution on Paneer (Indian cottage cheese) quality and shelf life

The aim of this study was to extend the shelf life of Paneer using ionic silver solution (ISS). ISS was prepared using the electrochemical method and characterised. ISS with 17 mg/L was selected, based on colour stability and added along with coagulant during Paneer preparation. Its effect on the qu...

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Veröffentlicht in:International journal of dairy technology 2022-11, Vol.75 (4), p.902-909
Hauptverfasser: Prajapati, Soham, Kumar Malladevanahalli Huchegowda, Sathish, Hosapalya Chikkathimmaiah, Devaraja, Rao, Kulkarni Jayaraj, Shaik, Abdul Hussain, Champalli Shankara Reddy, Rajani, Sabikhi, Latha
Format: Artikel
Sprache:eng
Schlagworte:
Acid production
Acidity
Antimicrobial activity
Coagulants
Electrochemistry
Fatty acids
Microorganisms
Paneer
Physicochemical properties
Preservation
Shelf life
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Zusammenfassung:The aim of this study was to extend the shelf life of Paneer using ionic silver solution (ISS). ISS was prepared using the electrochemical method and characterised. ISS with 17 mg/L was selected, based on colour stability and added along with coagulant during Paneer preparation. Its effect on the quality parameters and shelf life of Paneer was evaluated. ISS significantly (P ˂ 0.05) delayed acidity development, free fatty acid production and microbial growth during storage of Paneer, while it had no significant effect on the textural quality of Paneer. ISS treatment extended the shelf life of Paneer from 12 to 18 days at 6 ± 1°C. Ionic silver solution production and its application in paneer.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12891