Application of pickling for preservation of paneer

The present study was conducted to investigate the effect of pickling on preservation of paneer at room temperature. Two types of pickles were prepared i.e. brine pickle (BP) and spice vinegar pickle (SVP). BP was prepared by dipping paneer in brine solution (20%) and SVP in acetic acid (4%). Both these products were packed in sterile glass bottles with moisture proof laboratory seal films and lids. The products were stored at room temperature and analyzed for nutritional composition and microbial quality at 15 days interval. Microbial safety was assessed by determining standard plate count (SPC), coliform count, yeast and mould count (YMC) and pathogens. SPC and YMC showed increasing trend during entire storage but were within the limits. Pickling was effective in keeping bacterial and yeast and mold count at low level. BP was microbiologically stable for 1 month and SVP had a shelf life of 2 months.