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Cheese from India, Pakistan, Bangladesh, Nepal
Paneer is not fermented. Hot milk is curdled with citric acid or another food acid, and the curd is pressed in muslin into a firm block, so no microbes take part. It is shown here as a contrast to cheeses that bacteria sour. Made in 5 steps over 8.1 days – 12 days. The longest step, keep cold, takes 8–12 days (Qureshi T.M 2019) and runs at 4–5 °C (Qureshi T.M 2019).
| Main step | 8–12 daysReported[qureshi2019][amini2019] | Keep cold |
|---|---|---|
| Temperature | 4–5 °CReported[qureshi2019][amini2019] | Keep cold |
| 8 l (one study's batch) | Whole milk · Cow, buffalo or a blend[qureshi2019][umaraw2022] |
| 1–2 % solution | Citric acid · Lactic or tartaric acid, sour whey or alum are also used[qureshi2019][umaraw2022][amini2019] |
| Starter | none; acid and heat set the curd |
Total time across the recorded steps: 8.1 days – 12 days
What changes: Milk is heated close to boiling, which kills its microbes
Output: hot milk.
Microbes at work in this step
heat kills most milk microbes
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Paneer is curdled by acid and heat, not by bacteria or rennet, so it is not a fermented food. Nothing sours or ripens it after making, so it is kept cold from the start.
Not fermented, so nothing in it holds back spoilage once it is made; keep it cold. The NHS lists paneer among cheeses that are safe in pregnancy.
Hazards the sources name: Coliforms, yeasts and moulds are killed by heating milk at 82 °C for 5 min but can get back into paneer after making.
Every number is labelled with how it is known. How this atlas is made
