Abstract

Objective-The objectives of the present study is to increase the shelf life of paneer spread by adding clove extract as additive at different concentrations. Methods- The probiotic bacteria have been isolated from the milk and curd for the development of fortified paneer spread. The isolates were grown on MRS (de Man, Rogosa and Sharpe) media which are subsequently morphologically and biochemically characterized. Fortified Paneer spread was prepared by modified conventional method which includes heat coagulation, addition of acid coagulant and probiotic bacteria, grinding pressing and hooping. At the end of the procedure paneer spread was prepared by optimizing salt and moisture content. The shelf life of paneer spread can be improved by incorporation of clove extract at specific level was optimized for final paneer spread. Result –Modified paneer spreads sample were prepared that were fortified with Bifidobacterium spp. Clove extract was added to increase the shelf life and sensory characteristics of the paneer spread. Conclusion -The study found that clove extract increases the shelf life of the paneer spread significantly. The attempts has been made to prepare paneer spread having better nutritional value and shelf life of paneer based spreads which is a better alternative for cheese and butter spreads in the market.