International Journal of Agriculture Extension and Social Development

author(s)
SR Badhe, KS Rathod, SP Chaudhari, AP Dhok, SR Warke, Anupama Kumar, BL Mundhe and DV Patil

abstract
This study aimed to assess the physico-chemical and microbial quality of paneer during refrigerated storage at 4±1 °C over an 8-day period. Various chemical parameters including pH, TBA (Thiobarbituric Acid), Tyrosin, TVBN (Total Volatile Basic Nitrogen), and Ammonia were monitored at alternate intervals from day 0 to day 8. Additionally, microbial analyses including Total Plate Count (TPC), Psychrophilic count, and Pseudomonas count were conducted. Results revealed a consistent increase in TPC, psychrophilic count, and pseudomonas count throughout the storage period. Significant increases (p<0.05) were observed in Tyrosin value, TBA value, Total Volatile Basic Nitrogen, and Ammonia levels, while pH remained relatively stable. The TPC value exceeded recommended limits, reaching 6.04±0.02 log₁₀ CFU/g by the end of the storage period. Microbial spoilage became evident as off-odors were noticeable when microbial numbers reached approximately 6.4 log₁₀ CFU/g. Sensory analysis scores of paneer showed a significant decrease (p<0.05) with the passage of the storage period. These findings underscore the importance of proper refrigerated storage to maintain the quality and safety of paneer.