Paneer in everyday diet: Health impacts, risks, and best consumption practices

Thangam Josephine Praveena 1 and Anu Kiruthika S 2, *

1 Thangam Josephine Praveena, Food Consultant, Bangalore, India. 
2 Associate Professor of Microbiology, Department of Life Sciences, Indian Academy Degree College - Autonomous, Hennur Main Road, Kalyan Nagar, Bangalore – 560 043, India.
 
Research Article
International Journal of Science and Research Archive, 2024, 13(02), 1653–1663.
Article DOI: 10.30574/ijsra.2024.13.2.2310
Publication history: 
Received on 17 October 2024; revised on 25 November 2024; accepted on 28 November 2024
 
Abstract: 
Paneer, a traditional Indian dairy product, has gained immense popularity due to its high protein content and versatility in vegetarian diets. This article explores the nutritional benefits, potential health risks, and best practices for the safe consumption of paneer. Paneer is rich in proteins, fats, and essential micronutrients like calcium, making it an important food in many diets. However, challenges such as its short shelf life, potential contamination during production, and the presence of saturated fats raise concerns about its health and safety when consumed in excess or under improper conditions. This paper reviews the key health benefits of paneer, including its role in supporting muscle growth and bone health, while also addressing the risks posed by adulteration, microbial contamination, and improper storage.
Through an analysis of traditional and commercial production methods, this study identifies critical control points in the processing and handling of paneer that can reduce risks and enhance its safety. Best practices for safe consumption include proper refrigeration, adherence to hygienic production standards, and limiting consumption of full-fat paneer to avoid excessive saturated fat intake. The article also highlights risk in consuming paneer which are adulterated, causing health threat to general public. Recommendations for future research focus on improving processing techniques and public awareness around safe paneer consumption to ensure its benefits outweigh potential risks.
 
Keywords: 
Paneer; Analysis; Vegetable oil adulteration; Microbial contamination; Control; Preservation.
 
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