Staphylococcus aureus Salmonella Escherichia coli Listeria monocytogenes

Materials and Methods Paneer is a tempting, nutritious and delicious indigenous dairy product obtained by acid and heat coagulation of milk. In India, where most people are vegetarian in dietary habits, milk products constitute major source of protein and other essential nutrients. Growing tensed environment and diets rich in fat combined with lack of exercise and physical work are leading to cardiovascular and many other serious health problems in the society. The researchers and medical boards have considered milk fat as a possible risk factor in causing coronary heart diseases because of the presence of more saturated fatty acids and cholesterol. Cholesterol content in dairy products has become a public health issue requiring development of low fat and low cholesterol milk products [1]. Conventional paneer is quite rich in cholesterol and fat. Paneer because of being prolific in moisture and other nutrients is very prone to contagion. The spoilage in paneer occurs mainly due to the growth of microorganisms like yeasts and molds which bring about various physiochemical changes leading to the development of off-flavour in the product. Unhygienic paneer can also be a potential source of pathogens like [2, 3] spp., and [4, 5]. These pathogens find their way into food products through various sources and become potential threat to public health. Keeping in mind the above facts, the present study was carried to develop ready-to-serve masala paneer products with very little cholesterol and to evaluate their nutritional composition and microbiological stability under refrigerated conditions.