Paneer
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
Composition :
| Parameters | Value |
|---|---|
| Moisture | Max 70 % |
| Fat % | Min 50% on dry basis |
| PH | Max 6.0 |
Nutritional Value (Per 100 gms provides approx.) :
| Parameters | Value |
|---|---|
| Energy | 357.8 kcal |
| Carbohydrates | 6.15 g |
| Fat (On D.B.) | 50.00 g |
| Protein | 20.12 g |
Low Fat Paneer
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.
Low Fat Paneer is made from Buffalo milk.
Shelf Life : 30 days from manufacturing when stored below 00 C
Composition :
| Parameters | Value |
|---|---|
| Moisture | Max 70 % |
| Fat % | Max 15% on dry basis |
| PH | Max 6.0 |
Nutritional Value (Per 100 gms provides approx.) :
| Parameters | Value |
|---|---|
| Energy | 15 kcal |
| Carbohydrates | 10.0 g |
| Fat (On D.B.) | 4.1 g |
| Protein | 25.4 g |