Effect of Microwave Radiation on Shelf Life of Paneer for Rural Market

An attempt was made to enhance the shelf life of paneer by microwave irradiation. Standard plate count; coliform count; yeast and mold count; proteolytic count; acid producers count; staphylococcus count and sensory evaluation on a nine point Hedonic scale of each product i.e. treated and untreated products stored at ambient condition (30°C) and at refrigerated condition (5–7°C) was done at 0, 2nd, 5th, 7th day and onward till they were acceptable based on organoleptic test and consumer acceptance. The shelf life of paneer was extended by 8d at room temperature and 15d at refrigeration temperature. Use of microwave radiation of indigenous milk products is suggested to enhance the shelf life of the product.