Scientists at ICAR–National Dairy Research Institute (NDRI), Karnal, have developed a patented technology that can extend paneer’s shelf life from the current 8–10 days to around 20–21 days, while retaining its taste, texture and overall quality. The technology uses an Antimicrobial Coagulant Formulation (AMCF) designed to improve the storage stability and microbial quality of paneer.
According to Dr Dheer Singh, Director, ICAR-NDRI, the longer shelf life could provide greater flexibility in paneer handling, transportation and marketing, while supporting wider availability of good-quality paneer. The technology also has potential for adoption by both dairy processors and small-scale dairy entrepreneurs, helping reduce wastage, expand market reach and increase value addition.
The AMCF was developed by Dr Pradip Vishnu Behare, Senior Scientist, Dairy Microbiology Division, ICAR-NDRI, and his team after nearly eight to nine years of research. The formulation combines coagulating and antimicrobial properties and can be used during paneer manufacturing as well as through a dipping treatment.
Research conducted so far has shown improvements in both shelf life and microbial quality, while maintaining the product’s desirable characteristics. NDRI said the technology is ready for commercialisation and is expected to become available to the dairy sector for wider adoption.
The development could have significant implications for India’s paneer value chain. Extending shelf life by more than 10 days can potentially reduce spoilage and wastage while making longer-distance transportation, wider distribution and new markets more commercially viable for dairy businesses.
Source: Dairynews7x7 09 Sep, 2026 Read full story here
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