Amid Paneer Being Most Adulterated Item, Know What Is Contaminating The Food Product

For vegetarians, paneer is considered a good source of protein and fat. This milk-based product is a staple across weddings, bars, and restaurant menus. Paneer tikka is paired with cocktails, and shahi paneer, kadhai paneer, and paneer butter masala are must-haves in weddings or restaurants. Can you imagine having guests over in a North Indian household and not serving them a paneer delicacy? ‘Hai Maa Mataji’ (read it in the dramatic voice of Daya Ben from Taarak Mehta Ka Ooltah Chashmah).

But you will have to make a shift from eating paneer at restaurants, ordering it online (both from e-commercial platforms and eateries), and start making it at home. According to a report by the Food Safety and Standards Authority of India (FSSAI), it is one of the most adulterated food items sold across India. Authorities have sealed spots selling fake paneer to customers and have also issued guidelines for restaurants to follow measures if they don’t want to lose their licenses. 

Do you know what vendors are using to contaminate the paneer and save a few bucks? Read on!

Skimmed Milk Powder

Instead of using high-quality milk, vendors are using skimmed powder or low-quality milk solids to prepare paneer. This fake paneer looks the same but it has a reduced amount of fat and protein content. These solids are available at a cheaper rate compared to whole milk, so vendors save a lot of money while selling adulterated products at the price of high-quality original ones.

Also Read: 5 Paneer Dishes From Different Corners Of India

Synthetic Milk

Made from detergents, urea, vegetable oil, and other chemicals, synthetic milk is also used to prepare low-quality hazardous paneer. Needless to say, the vendors are saving huge bucks and earning profits without concerning themselves with the health of customers. If you end up buying this paneer or eating it, chances are high that you will get sick.

Detergents

When milk reacts with acids like lemon juice or vinegar, it yields paneer in a hue of white but not white. Detergent is added to the milk solids to make the paneer look brighter and whiter. If you come across a batch like that, it is safer to pass on it than to consume it. The ingredient helps the vendors to mimic the colour, texture, and consistency of the original and healthy batch without putting in effort.

Starch

If you have ever made paneer at home, you must have noticed that there are some air bubbles that often get trapped in the making. Thus, the milk product has some lightness to it and a very small amount of sponginess. Vendors add starchy components like maida or arrowroot to make it dense, extra smooth, and firm. By adding these ingredients, vendors reduce the quantity of milk solids, thus saving a few bucks.

Chemicals

Many vendors add chemicals and synthetic elements like carboxymethyl cellulose (CMC), formalin, non-edible colours, sodium alginate, and urea. While carboxymethyl cellulose (CMC) and sodium alginate help to stabilise milk solids and retain moisture, formalin increases the shelf life, and urea increases the amount of protein, which is not natural and can be hazardous too. 

Here is how you can identify fake paneer from the original with a few simple tests at home.