Paneer
Summary
Paneer is a processed cheese product made from pasteurized milk, acetic acid, and lactic acid, which are relatively clean ingredients. However, it contains two additives and is classified as a processed food, which limits its score. Despite its high protein content, the level of processing and presence of additives prevent it from achieving a higher rating.
At a glance
Key ingredients 3
Pasteurized milkNeutral
Pasteurized milk is a primary ingredient in paneer, providing essential nutrients like calcium and protein. The pasteurization process involves heating the milk to kill harmful bacteria, which can slightly reduce some vitamin content. It is a common dairy product used in cheese making, offering a balanced nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Acetic acidNeutral
Acetic acid is used in paneer production to curdle milk, forming the cheese. It is a natural acid found in vinegar and is generally recognized as safe in food processing. Its role is primarily functional, aiding in the cheese-making process without significant nutritional impact.
See more about Acetic acid →Lactic acidNeutral
Lactic acid is used in paneer to aid in the fermentation process, enhancing flavor and texture. It is naturally occurring in fermented foods and is safe for consumption. Its primary function is to improve the sensory qualities of the cheese.
Benefits
May contribute to improved flavor and texture in fermented foods.
Processing
Processed Foods
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