Vol. 9, Special Issue 1, Part L (2025)

The main objective of present investigation was to find out the optimum level of herbal preservatives in paneer, to evaluate the sensory quality, to analyze the physico-chemical properties, to study the shelf life of paneer and to work out the economics of paneer prepared by addition of ginger, cardamom and turmeric powder and their combinations in cow milk. Some of the silent findings emerged from the present investigation as summarized follows. Initially; the work was carried out to select rate of addition of all herbal preservatives in paneer preparation and most suitable levels of addition of preservatives were selected using organoleptic tests. The selected levels of preservatives were used in preparation of paneer in final experiment.

Regarding the cost of production of paneer was slightly increased i.e. Rs. 342.44 per kg (T₁) to Rs. 358.13 (T₈) per kg by addition of different levels of ginger, cardamom and turmeric powder and their combinations for preparation of paneer which can compensated with the flavour, medicinal.