Question

The maximum permitted moisture content in Paneer as per FSSR, 2011 is

• A. 65% (m/m)
• B. 50% (m/m)
• C. 60% (m/m)
• D. 55% (m/m)

Hint:

FSSAI Statutory Standards for Paneer:
Maximum Moisture = 60% (m/m).
Minimum Fat on Dry Matter (FDM) = 50% (m/m).
Low Fat Paneer = Max 70% Moisture, Fat $< 15\%$.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Food Safety and Standards Regulations standards for heat-acid coagulated dairy products: FSSAI (FSSR 2011) mandates that Paneer Chhana shall contain a maximum moisture content of 60.0% (m/m) and minimum 50.0% milk fat on dry matter (FDM).
Key Formula or Approach:
\[ \text{FSSAI Standards for Paneer: } \text{Moisture} \le \mathbf{60.0\% \text{ (m/m)}} \quad \& \quad \text{Milk Fat on Dry Basis (FDM)} \ge \mathbf{50.0\% \text{ (m/m)}} \]

Step 2: Detailed Explanation:
Under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 (Section 2.1.16 for Paneer and Chhana):
- Paneer (the indigenous unripened heat-acid coagulated curd obtained from cow or buffalo milk or combinations by acidulants like citric acid/sour whey):
1. Moisture Content: Shall be NOT more than 60.0% (m/m) (C) (and not more than $70.0\%$ for Low Fat Paneer).
2. Milk Fat (Dry Matter Basis): Shall be NOT less than 50.0% (m/m) (and $< 15.0\%$ for Low Fat Paneer).

Step 3: Final Answer:
Therefore, the maximum permitted moisture content in Paneer is 60% (m/m), corresponding to option (C).