The rise of analogue paneer, a synthetic alternative to traditional cottage cheese, has become a concern for consumers. With increasing cases of adulteration in the dairy industry, it is essential to understand the composition of analogue paneer and how to identify it. Unlike genuine paneer made from pure milk, analogue paneer is often produced using starch, synthetic milk solids, and other additives that may pose health risks. This report highlights the key differences between real and analogue paneer and provides methods for consumers to detect and avoid counterfeit products.
Analogue paneer differs significantly in texture, taste, and composition from traditional paneer. One of the most notable characteristics is its rubbery texture, which is firmer and less crumbly than genuine paneer. Additionally, it may have a glossy or artificial appearance due to the presence of synthetic fats and starches. Another key indicator is the lack of a rich, milky aroma that is characteristic of fresh paneer. When cooked, analogue paneer does not soften naturally like real paneer and instead tends to harden or retain an unusual consistency.
There are several simple tests consumers can perform at home to distinguish between real and analogue paneer. One common method is the iodine test, where adding a few drops of iodine solution to a small paneer sample can reveal the presence of starch. If the sample turns blue, it indicates adulteration with starch-based fillers. Another approach is the boiling test, where genuine paneer retains its structure and softens slightly, while analogue paneer may disintegrate or develop an unnatural texture. Additionally, purchasing paneer from trusted dairy sources and verifying food quality certifications can help reduce the risk of consuming counterfeit products.
With the increasing prevalence of food adulteration, consumers must be vigilant in identifying and avoiding analogue paneer. Understanding its characteristics, conducting basic home tests, and sourcing paneer from reputable suppliers are essential steps in ensuring food safety. By being aware and cautious, individuals can protect their health and promote the consumption of authentic dairy products. Regulatory bodies should also enforce stricter quality checks to curb the production and sale of adulterated dairy items in the market.
