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In the present study, changes in compositional, physico-chemical, sensory and microbial properties of reduced-fat paneer (RFP) vacuum packed in laminated pouches was evaluated for its shelf-life at refrigerated temperature (7±1°C). Control paneer (CP) was prepared from standardized milk (4.5% fat/8.5% MSNF). The sensory characteristics, acidity (% LA), free fatty acid (% oleic acid), tyrosine content (mg/100g), textural properties and microbial quality (standard plate count, yeast and mold count and coliform count) of stored samples viz. RFP and CP were monitored at an interval of every 4th day when stored at 7±1°C. During storage there was a significant (P0.05) effect was found on cohesiveness values during storage. | Shelf life studies of reduced-fat paneer prepared using GDL as an acidulant
