Question:
Which of the following is not a permitted acidulant for preparation of paneer as per FSSAI regulations?
Which of the following is not a permitted acidulant for preparation of paneer as per FSSAI regulations?
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The permitted acidulants for paneer are citric acid, lactic acid, acetic acid (vinegar), malic acid, and glucono-delta-lactone. Tartaric acid is excluded from this list.
Updated On: Aug 5, 2026
- Citric acid
- Lactic acid
- Glucono delta lactone
- Tartaric acid
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Verified By Collegedunia
The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
Paneer is a traditional Indian structural dairy product prepared by the hot-acid coagulation of milk, followed by pressing to drain the whey.
The choice of acidulant (coagulant) significantly affects the yield, moisture retention, body, and texture of the resulting paneer.
FSSAI regulates the permitted food-grade acidulants that can be used during commercial manufacture.
Step 2: Detailed Explanation:
According to FSSAI standards, the permitted acidulants for the coagulation of milk in paneer manufacture are:
Citric acid (A) (often added as food-grade citric acid or lemon juice).
Lactic acid (B) (commonly added as sour whey or fermented milk filtrate).
Vinegar or Acetic acid.
Glucono-delta-lactone (GDL) (C) (used as a slow-release acidulant in continuous processing).
Malic acid.
Tartaric acid (D) is a strong organic acid found naturally in grapes.
While it is an effective coagulant, it is not permitted under FSSAI regulations for the manufacture of paneer.
This is because tartaric acid can form insoluble calcium tartrate crystals, which can alter the sensory profile and texture of the product.
Therefore, tartaric acid is not a permitted acidulant.
Step 3: Final Answer
Tartaric acid is not a permitted acidulant for the preparation of paneer as per FSSAI regulations.
Paneer is a traditional Indian structural dairy product prepared by the hot-acid coagulation of milk, followed by pressing to drain the whey.
The choice of acidulant (coagulant) significantly affects the yield, moisture retention, body, and texture of the resulting paneer.
FSSAI regulates the permitted food-grade acidulants that can be used during commercial manufacture.
Step 2: Detailed Explanation:
According to FSSAI standards, the permitted acidulants for the coagulation of milk in paneer manufacture are:
Citric acid (A) (often added as food-grade citric acid or lemon juice).
Lactic acid (B) (commonly added as sour whey or fermented milk filtrate).
Vinegar or Acetic acid.
Glucono-delta-lactone (GDL) (C) (used as a slow-release acidulant in continuous processing).
Malic acid.
Tartaric acid (D) is a strong organic acid found naturally in grapes.
While it is an effective coagulant, it is not permitted under FSSAI regulations for the manufacture of paneer.
This is because tartaric acid can form insoluble calcium tartrate crystals, which can alter the sensory profile and texture of the product.
Therefore, tartaric acid is not a permitted acidulant.
Step 3: Final Answer
Tartaric acid is not a permitted acidulant for the preparation of paneer as per FSSAI regulations.
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