Paneer refers to the milk solids obtained by the acid coagulation of boiled whole milk & subsequent drainage of whey. The acid commonly used are citric in both natural & chemical forms.
Traditionally paneer has been a variety of pressed channa, used mainly in preparing cooked vegetable dishes like palak paneer, paneer butter masala etc.
Shelf Life : 30 days from manufacturing when stored below 00 C
|Moisture %||Max 70 %|
|Fat %||Min 50% on dry basis|
Nutritional Value (Per 100 gm provides approx.) :
|Fat (On D.B.)||50.00 g|