Question:
Which of the following food additive is permitted as preservative in paneer?
Which of the following food additive is permitted as preservative in paneer?
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Preservatives in fresh paneer mainly target mold and yeast growth since its high moisture (\(\sim 50-60\%\)) and neutral pH (\(\sim 5.6-5.8\)) create an ideal environment for fungal spoilage. Potassium sorbate is the most common legal additive used to control this.
Updated On: Jul 21, 2026
- Sodium acetate
- Potassium sorbate
- Potassium acetate
- Nisin
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The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Paneer is a high-moisture, fresh, non-ripened variety of cheese that is highly perishable.
Chemical preservatives are regulated to prevent the growth of molds and yeasts on the surface of paneer during storage, thereby extending its shelf-life.
Step 2: Detailed Explanation:
The Food Safety and Standards Authority of India (FSSAI) regulates the use of food additives in dairy products.
Sorbic acid and its salts, such as potassium sorbate, are highly effective anti-fungal agents.
They work by inhibiting the metabolic enzymes of molds and yeasts that commonly spoil fresh dairy products.
According to the FSSAI regulations, potassium sorbate is a permitted preservative in paneer up to a maximum limit of \(2000\text{ mg/kg}\) (expressed as sorbic acid).
Potassium sorbate is preferred because of its high solubility in water and minimal impact on the sensory attributes of paneer when used within legal limits.
Acetates are generally used as acidity regulators or buffering agents rather than primary preservatives, and Nisin is primarily permitted in processed cheese and some sliced cheeses rather than standard paneer.
Step 3: Final Answer:
The permitted preservative in paneer as per food regulations is Potassium sorbate.
Paneer is a high-moisture, fresh, non-ripened variety of cheese that is highly perishable.
Chemical preservatives are regulated to prevent the growth of molds and yeasts on the surface of paneer during storage, thereby extending its shelf-life.
Step 2: Detailed Explanation:
The Food Safety and Standards Authority of India (FSSAI) regulates the use of food additives in dairy products.
Sorbic acid and its salts, such as potassium sorbate, are highly effective anti-fungal agents.
They work by inhibiting the metabolic enzymes of molds and yeasts that commonly spoil fresh dairy products.
According to the FSSAI regulations, potassium sorbate is a permitted preservative in paneer up to a maximum limit of \(2000\text{ mg/kg}\) (expressed as sorbic acid).
Potassium sorbate is preferred because of its high solubility in water and minimal impact on the sensory attributes of paneer when used within legal limits.
Acetates are generally used as acidity regulators or buffering agents rather than primary preservatives, and Nisin is primarily permitted in processed cheese and some sliced cheeses rather than standard paneer.
Step 3: Final Answer:
The permitted preservative in paneer as per food regulations is Potassium sorbate.
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