2024, Vol. 9, Special Issue 1

The present study was conducted on goat milk paneer to estimate the effect of storage period in term of acidity, pH, microbial quality (Total plate count, Yeast and mould count) of goat milk paneer. The goat milk paneer was stored at refrigeration temperature (4±1°C) to analyze it`s acidity, pH, microbial quality (acidity, pH,) at every 3^rd day of storage. The mean value of acidity, Total plate count, Yeast and mould count increase significant (p<0.05) while pH decrease with increasing storage period. On the basis of above study it is observed that based on pH, acidity and microbial quality the shelf life of goat milk paneer at refrigeration temperature (4±1°C) was 12 days.