Optimisation of crude extract for preservation and sensory improvement in paneer quality

Abstract

The study evaluated the efficacy of crude extracts derived from a nisin-producing strain of Lactococcus lactis ssp. lactis as a bio-preservative to enhance the shelf life of paneer. The investigation employed microbiological analyses and sensory evaluations to determine the optimal concentration of the crude extract. Two treatment groups were established: one with a 50% crude extract (B1) and another with a 100% crude extract (B2). The results indicated that the 100% crude extract (B2) was the most effective treatment, demonstrating significantly lower bacterial, yeast, and mould counts compared to B1. Microbiological assessments revealed that paneer treated with B2 maintained superior microbiological quality throughout the storage period. Total plate counts in the treatment group remained significantly lower (p