Evaluation of whey protein hydrolysates/peptides as component of edible films for preservation of paneer
Implementing Organization
Sardar Vallabhbhai Patel University Of Agriculture And Technology, Meerut, Uttar Pradesh
Principal Investigator
Dr. Pramila Umaraw
Sardar Vallabhbhai Patel University Of Agriculture And Technology, Meerut, Uttar Pradesh (250110)
CO-Principal Investigator
Dr. Akhilesh Kumar Verma
Sardar Vallabhbhai Patel University Of Agriculture And Technology, Meerut, Uttar Pradesh (250110)
Project Overview
Paneer, an Indian cheese, is a popular choice for curry preparations and has a value of INR 365.5 Billion in 2020. However, its short shelf life of 4-5 days at refrigeration makes it susceptible to spoilage. Brands like AMUL, Mother Dairy, and Ananda are now offering packaged paneer with higher shelf life. The demand for paneer is expected to increase with urbanization, modernization, and disposable income. The market for paneer is expected to grow with a CAGR of 13 in the next five years. The development of biodegradable or edible packaging with bioactive components could help preserve and market Indian cheese or paneer. Optimizing processing conditions, standardizing formulations, and elucidating the efficacy of these edible films could help improve shelf life.
Sardar Vallabhbhai Patel University Of Agriculture And Technology, Meerut, Uttar Pradesh
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