The present study was conducted to evaluate the refrigerated storage (4±1˚C) stability of paneer incorporating crude extract (CE) prepared from Indian curd in comparison with conventional preservatives like lactic acid and nisin. Four different batches of paneer sample viz. control (C), paneer with CE (T1), lactic acid (T2) and 10 ppm nisin (T3) were analyzed at every 3 days interval until day 12. | Comparative study on evaluation of refrigerated (4±1ºC) storage stability of paneer incorporated with crude extract from Indian curd, Nisin and Lactic Acid
