SOP: Paneer — Preparation of Sample, Moisture and Fat

GIFSQ — Global Institute for Food Safety & Quality

1. Preparation of sample of paneer

Grate the paneer sample quickly through a suitable grater. Mix the grated sample thoroughly. Transfer the grated sample to an air-tight container to await analysis, which should be carried as soon as possible after grinding. Keep the sample in an airtight container until the time of analysis. If delay is unavoidable, take all precautions to ensure proper preservation of the sample, and to prevent condensation of moisture on the inside surface of the container. The storage temperature should be below 10°C.

2. Determination of moisture content of paneer

Principle

The moisture content of paneer is the loss in mass, expressed as a percentage by mass, when the product is heated in an air oven at 102 ± 2°C to constant mass.

Apparatus

a. Flat bottom moisture dish with cover, of nickel, stainless steel, porcelain or other suitable material not affected by boiling water, 70 to 80 mm in diameter and not more than 25 mm deep, provided with short glass stirring rods having a widened flat end

b. Drying oven maintained at 102 ± 1°C

c. Desiccator

Procedure

Weigh accurately about 2 g of the prepared sample into a clean dish previously dried and weighed along with a small glass rod

↓

Mix the material uniformly with 4 mL of hot distilled water with the help of the small glass rod. Wash off the particles of material adhering to the glass rod by pouring an additional 1 mL of hot distilled water

↓

Heat the dish containing the material, after uncovering, in the hot air oven maintained at 102 ± 1°C for 4 hours

↓

Cool the dish in the desiccator and weigh with the cover on

↓

Repeat the process of drying, cooling and weighing at 30 minute intervals until the difference between the two consecutive weighings is less than 1 mg. Record the lowest weight

Calculation

% Moisture by mass = 100 × [(M₁ − M₂) ÷ (M₁ − M)]

Where,
– M₁ = mass in g of the dish with the material before drying
– M₂ = mass in g of the dish with the material after drying
– M = mass in g of the empty dish

Reference

IS 10484 (1983): Paneer (FAD 19: Dairy Products and Equipment) (Reaffirmed 1999).

3. Determination of fat content in paneer

Measure 3 g of prepared sample in a cheese butyrometer and proceed as in the determination of fat content in cheese.