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TIDP| Paneer|Nutritive significance|

Paneer
Paneer means the product obtained from the cow or buffalo milk or a combination thereof by precipitation with sour milk, lactic acid, or citric acid. It shall not contain more than 70% moisture and milk fat content shall not be less than 50% of the dry matter. Milk solids may also be used in the preparation of paneer. Low fat paneer shall contain not more than 70% moisture and not more than 15% milk fat on dry matter basis

Nutritive significance
Paneer an important indigenous product which ruled over Indian kitchen obtained by heat acid coagulation of milk. It is used in culinary dishes/snacks and even consumed as such by sprinkling salt and seasoning. Perhaps the only protein rich dietary supplement in vegan diet is paneer. As per the Nutritive value of Indian Foods, National Institute of Nutrition declared that 200 gram of paneer yields 36 gram of protein. Paneer are packed with protein that exerts a wide range of health benefits. The high density of protein in paneer makes slow release of energy in the body leads to not cause a spike in one’s blood sugar levels. Being denser in protein it has been widely used for the gymnast as well as bodybuilder to maintain the muscular health. Because of its high satiety value, it can be used as a best alternative to combat the hunger pangs. Among micro nutrients, it is as rich in calcium as of milk which again maintains the bone and teeth health. Though it is made from milk, but its final nutritional quality gets enhanced from which it is made up of and the only truss is that one can gain more calories from it. Being a wealthy source of calcium it can be included in diet for strengthening the bones and teeth to a certain extent. Asides being richer in protein and calcium it is richer in a fatty acid i.e. conjugate linoleic acid- a fatty acid that enhances the dissipation of fat from the body which in turns helps to lose the body weight.         

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