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Application of Continuous Microwave Processing and Modified Atmosphere Packaging for Enhancement of Shelf Life of Paneer

KrishiKosh

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Title Application of Continuous Microwave Processing and Modified Atmosphere Packaging for Enhancement of Shelf Life of Paneer
 
Creator Karthikeyan, S.
 
Contributor Venkateshaiah. B.V.
 
Subject packaging, storage, inorganic compounds, storage structures, sampling, acidity, flavouring, economic systems, productivity, animal husbandry
 
Description Ph.D. Thesis
The traditional dairy products account for over 90 % of all dairy products consumed in our
country. The major strength of the traditional dairy product sector is the mass appeal it enjoys. Its marker
far exceeds that of western dairy products. The increasing demand for traditional products presents a
great opportunity for the organized dairy sector in India to strengthen its base and take a large share of
expanding milk production, which is expected to cross 100 million tonnes level by 2006. Paneer is one
of the common traditional dairy products prepared throughout the country. The nutritive value of the
paneer is comparatively better than some of the western dairy products. However, it suffers low keeping
quality of 1 day at room and 7 days at refrigeration temperatures due inadequate hygiene conditions that
prevail during manufacturing, handling of paneer. Further, very little attention has been given to
packaging and preservation of paneer. Several techniques like use of physical and chemical methods
have been tried to improve the shelf-life of paneer all of which may not be acceptable now-a-days due to
practice of food safety measures. Therefore, application of “Novel” techniques like use of microwave or
modified atmosphere packaging have been investigated to improve the shelf-life of paneer.
The application of continuous microwave processing or modified atmosphere packaging alone
or combinatio was carried out to increase the shelf-life of paneer. Microwave treatment study revealed
that the keeping quality of paneer could be extended 2 times (2 days) at 301o C and 3 times (21 days) at
71o C. Application of MAP extended the shelf-life of paneer by 2 times (2 days) and 4-8 times (28-56
days) at 301o C and 71o C, respectively depending on the type of gas and packaging materials. The
shelf-life could be increased without adverse effect on chemical, rheological and sensory qualities with
improved microbial stability. The microwave exposure followed by MAP increase the shelf-life of
paneer twice at 301o C and 5 times at 71o C.
There is a great scope for the organized dairy sector of India to exploit this novel technique to
produce not only better quality long shelf-life paneer but also extend the same to other perishable
traditional dairy products.
 
Date 2016-06-24T13:56:57Z
2016-06-24T13:56:57Z
2005-08-15
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/67948
 
Language en
 
Format application/pdf
 
Publisher Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar