Vol. 9, Special Issue 1 (2024)

Author(s): Lokendra Singh, Umesh S Suradkar, Gajendra Mathur, Surendra Kumar Yadav and Karishma Rathore

Abstract: The present study was conducted on goat milk paneer to estimate the effect of storage period in term of acidity, pH, sensory quality, microbial quality (Total plate count, Yeast and mould count) of goat milk paneer. The goat milk paneer was stored at ambient temperature (25±2 °C) to analyze it`s acidity, pH, sensory quality, microbial quality (acidity, pH,) at every 3^rd day of storage. The mean value of acidity, Total plate count, Yeast and mould count increase significant (p<0.05) while pH and sensory quality decrease with increasing storage period. On the basis of above study it is observed that based on pH, acidity, sensory quality and microbial quality the shelf life of goat milk paneer at ambient temperature (25±2 °C) may be 2 days.