Paneer Quality Matters – How Kota Fresh Ensures the Best
In India, there’s a common misconception amongst families that anything derived from milk is nutritious, pure, and safe to consume. However, that’s not always true with every dairy brand. With India’s growing appetite for dairy products, the demand for paneer has risen sharply, and so has the pressure on manufacturers to increase production quickly. In this rush, some have started using unauthorized ingredients, poor-quality milk, and unhygienic methods that compromise paneer quality and consumer safety.
This growing concern has prompted the Food Safety and Standards Authority of India (FSSAI) to set strict standards for paneer production. Yet, few consumers are unaware of what these standards mean or how to identify genuine quality. This blog helps you understand these parameters and highlights how we at Kota Fresh consistently follow best practices to provide you with the highest quality of paneer.
What are the Parameters for Paneer Quality?
Even if the paneer you buy is made from cow milk, several factors determine if it's fresh and healthy. Understanding the following parameters will help you know how to choose paneer:
1. Freshness and Texture: High-quality paneer is soft, yet firm enough to hold its shape. It should not crumble excessively or feel rubbery. Fresh paneer has a slight moisture content that keeps it tender without being soggy.
2. Colour and Appearance: Natural paneer has a creamy off-white hue. Paneer that is overly bright white or yellow may indicate artificial whitening or poor-quality milk.
3. Aroma and Taste: Good paneer has a clean, mild milky aroma and a subtle, fresh flavour. Any sourness or unusual smell suggests it may have been stored improperly or made from substandard milk.
4. Nutritional Value: Quality paneer retains high protein content, typically around 18–20%, along with essential calcium and healthy fats.
5. Manufacturing Practices: Even high-quality milk can produce poor paneer if production is unhygienic. Paneer should be prepared in a clean environment, under strict hygiene protocols, and stored at the proper temperature to maintain safety and quality.
6. Shelf Life: Fresh paneer should ideally last 4–5 days under refrigeration. If it spoils sooner, it means poor production or storage conditions.
Also Read: - 7 Quick Ways to Find Fake Paneer
What are the FSSAI Standards for Paneer Quality?
To protect consumers and maintain quality, the FSSAI has laid down the following guidelines for paneer production:
1. Definition and Ingredients: Paneer is a product obtained from milk, with or without added milk solids, through coagulation. It can be made using permitted acidulants such as citric acid, lactic acid, or vinegar. Only natural milk ingredients are allowed; artificial milk, starches, or non-dairy fats are strictly prohibited.
2. Moisture and Fat Content
Moisture content must not exceed 60%.
Paneer produced from cow's milk must contain a minimum of 50% milk fat on a dry matter basis. For buffalo milk paneer, the fat content should be at least 60% on a dry matter basis.
3. Hygiene and Handling: Paneer must be produced in hygienic conditions, handled safely, and stored under proper temperature controls. This prevents microbial contamination and preserves freshness.
4. Food Additives and Contaminants: Only permitted food additives may be used within defined limits. Products must comply with regulations regarding contaminants, toxins, and residues.
5. Labelling: Packages must clearly display the type of paneer (e.g., low-fat, medium-fat) and its milk fat content, helping consumers make informed choices.
You can find the detailed guidelines here: FSSAI Guidelines for Dairy Products.
What is the Paneer Making Process Followed at Kota Fresh Dairy?
Step 1: Milk Procurement and Village Collection
The Kota Fresh paneer-making process begins with collecting milk from local farmers and milkmen at Village Level Collection (VLC) centres. Here, the first hygiene and quality checks are conducted before the milk is chilled.
Step 2: Chilling and Transportation
The milk is taken to chilling centres where temperature is carefully maintained to slow bacterial activity. From there, insulated tankers transport it to the Kota Fresh dairy plant for further testing.
Step 3: Pasteurisation and De-odorisation
At the plant, milk is pasteurised to destroy harmful microorganisms. A deodorisation process then removes any off-odours through vacuum technology, leaving clean, naturally flavoured milk ready for the fresh milk to paneer process.
Step 4: Homogenisation
Homogenisation evenly disperses fat throughout the milk, enhancing texture and taste for smooth, uniform paneer.
Step 5: Coagulation
Under monitored temperature, permitted acidulants such as citric or lactic acid are added to separate curds from whey. This traditional paneer-making process retains the paneer’s softness, protein content, and natural flavour.
Step 6: Straining, Pressing, and Hygiene Control
The curds are strained using food-grade muslin cloth and pressed in stainless steel machines to achieve the right firmness and moisture balance. Every surface, utensil, and press is sanitised to ensure the highest level of hygiene.
Step 7: Packaging, Labelling, and Cold Storage
Each batch undergoes final testing for fat, protein, and microbial levels before packaging. Paneer is vacuum-sealed in hygienic packs, labelled with complete nutritional and storage information, and stored in a cold-chain facility until distribution.
Trust Kota Fresh for Paneer That’s Truly Authentic
At Kota Fresh, we deliver quality paneer thanks to our carefully curated processes. From farm-fresh milk to modern, hygienic production, every step ensures authentic paneer without any adulterations. Our FSSAI and FDA approvals guarantee safety and consistency, so you can trust us.
For the freshest, high-quality option, search for 'Kota Fresh paneer near me' and bring home paneer that’s genuinely wholesome.
