Paneer, Cheese, Spreads and Pickle

PANEER / LONG-LIFE PANEER

Paneer is one of the most popular traditional milk products. This is produced by processing of milk by heating and acid coagulation. It is consumed extensively all over the country.

NDDB has developed a process of manufacturing product at dairy plants which requires some investment to install specific equipment like vat, paneer hoops, paneer press, etc. The product has a shelf-life of 7 days at 80C, 45 days at 40C and 6 months at -180C or below, when packed in polyfilm.

PANEER PICKLE

Pickling is one of the ancient methods for preserving food, used for preserving fruits, vegetables, meats, etc. Pickles are considered to have a long shelf-life at ambient temperature.

Paneer pickle is a unique concept for providing an animal protein-rich pickle for vegetarians as well as extending the shelf-life of paneer.

NDDB has standardized a process for manufacturing paneer using traditional spices and oil. Dairies that have manufacturing facility of paneer can adopt this technology with minimal investments. The product has a shelf-life of 6 months when packed in polythene pouch or glass/polypropylene jar at ambient temperature.

MOZZARELLA CHEESE

Mozzarella cheese is an Italian variety of cheese made from buffalo milk. The cheese is white, soft, lightly salted and has a distinctive property of stretchability when heated. Mozzarella cheese is widely used as a pizza topping and in several pasta and salad dishes.

NDDB has standardized the process for manufacturing mozzarella cheese at dairy plants. Its manufacturing at a dairy plant requires some investments as it requires installing a processing line including cheese vat, stretching machine, etc. The co-operative dairies producing cheddar cheese require minimal investment for manufacturing this product. The product has a shelf-life of 6 months when stored under -180C or below.

CHEDDAR CHEESE

Cheddar cheese originated in British village of Cheddar in Somerset. It is natural and hard variety of cheese and is manufactured by a multi-step process involving enzymatic coagulation and ripening. Ripening period may vary from 3 months to several years depending on consumers’ preference for sharpness in flavor.

Cheddar Cheese can be consumed as such or can be used as one of the raw materials for manufacturing Processed Cheese.

Traditionally, Cheddar cheese is manufactured using cow milk. NDDB has standardized a process in which buffalo milk or mixed cow and buffalo milk can be used for manufacturing Cheddar cheese.

PROCESSED CHEESE SPREAD

Processed cheese spread is produced by blending natural cheese of different ages and degrees of maturity in the presence of emulsifying salt and other dairy and non-dairy ingredients followed by heating and continuous mixing to form a spreadable homogeneous mass. NDDB has the technology for semi-mechanised manufacture of processed cheese spreads.  The product has a shelf-life of 6 months when stored at refrigeration temperature at 80C or below.