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At a glance
Summary
Paneer is a processed cheese made primarily from pasteurized milk, which provides high-quality protein and calcium. The use of acetic and lactic acids for curdling is minimal processing, contributing to a clean ingredient list. Despite being processed, the absence of harmful additives and the simplicity of its ingredients support a high score within its category.
Key ingredients 3
Pasteurized MilkGood
Pasteurized milk is a primary source of high-quality protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria while retaining essential nutrients. It is a versatile ingredient used in various dairy products.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Provides essential vitamins and minerals necessary for overall health.
Acetic AcidNeutral
Acetic acid is used as a coagulant in cheese-making, contributing to the texture and flavor of paneer. It is a natural component of vinegar and is generally recognized as safe in food applications. Its use in small quantities does not pose health concerns.
See more about Acetic Acid →Lactic AcidNeutral
Lactic acid is a naturally occurring acid used in food processing to enhance flavor and preservation. It is produced by fermentation and is commonly found in fermented foods. Its presence in paneer aids in flavor development and shelf stability.
See more about Lactic Acid →Processing
Processed Foods
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