A major development from ICAR–National Dairy Research Institute (NDRI), Karnal could address one of the biggest challenges in paneer marketing: short shelf life.
Scientists at NDRI have developed a patented Antimicrobial Coagulant Formulation (AMCF) that has demonstrated the potential to extend paneer’s shelf life from the conventional 8–10 days to around 20–21 days, while maintaining its taste, texture and overall quality.
What makes the technology different?
The AMCF combines two functions:
Coagulation — helps in paneer manufacture
Antimicrobial action — helps improve microbial quality and storage stability
According to NDRI, the formulation can be used during paneer manufacturing and also through a dipping treatment.
The technology was developed by Dr. Pradip Vishnu Behare, Senior Scientist, Dairy Microbiology Division, ICAR-NDRI, and his team after nearly 8–9 years of research.
Why could this matter for the dairy industry?
Longer distribution windows
Easier transportation to distant markets
Wider retail availability
Reduced product wastage
Better opportunities for value addition and profitability
Greater scope for organised and small-scale paneer businesses
For dairy entrepreneurs, especially those operating with limited distribution reach, shelf life is not just a quality parameter—it is a business parameter.
If commercialised successfully, this technology could help paneer move beyond being primarily a short-distance, highly perishable product toward larger regional and potentially wider markets.
🇮🇳 Another step toward smarter dairy processing
India is one of the world’s largest milk-producing countries, and products such as paneer have enormous potential for value addition.
Innovations that improve food safety, microbial stability, shelf life and logistics can play an important role in reducing losses and strengthening the dairy value chain.
The technology has reportedly been patented and is ready for commercialisation, with wider availability to the dairy sector expected.
Source: LinkedIn – Anil Mandal
