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Paneer—An Indian soft cheese variant: a review

Overview of attention for article published in Journal of Food Science and Technology, October 2011
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About this Attention Score

  • In the top 5% of all research outputs scored by Altmetric
  • Among the highest-scoring outputs from this source (#45 of 1,614)
  • High Attention Score compared to outputs of the same age (97th percentile)
  • Good Attention Score compared to outputs of the same age and source (76th percentile)

Mentioned by

news
4 news outlets
twitter
9 X users
patent
1 patent
wikipedia
9 Wikipedia pages
video
1 YouTube creator

Citations

dimensions_citation
54 Dimensions

Readers on

mendeley
161 Mendeley
Title
Paneer—An Indian soft cheese variant: a review
Published in
Journal of Food Science and Technology, October 2011
DOI 10.1007/s13197-011-0567-x
Pubmed ID
Authors

Sunil Kumar, D. C. Rai, K. Niranjan, Zuhaib F. Bhat

Abstract

Paneer, a popular indigenous dairy product of India, is similar to an unripened variety of soft cheese which is used in the preparation of a variety of culinary dishes and snacks. It is obtained by heat and acid coagulation of milk, entrapping almost all the fat, casein complexed with denatured whey proteins and a portion of salts and lactose. Paneer is marble white in appearance, having firm, cohesive and spongy body with a close-knit texture and a sweetish-acidic-nutty flavour. Preparation of paneer using different types of milk and varied techniques results in wide variation in physico-chemical, microbiological and sensory quality of the product. Paneer blocks of required size are packaged in laminated plastic pouches, preferably vacuum packaged, heat sealed and stored under refrigeration. Paneer keeps well for about a day at ambient temperature and for about a week under refrigeration (7 °C). The spoilage of paneer is mainly due to bacterial action. Successful attempts have been made to enhance the shelf life of paneer. This review deals with the history, method of manufacture, factors affecting the quality, physico-chemical changes during manufacture, chemical composition and nutritional profile, packaging and shelf life of paneer.

X Demographics

X Demographics

The data shown below were collected from the profiles of 9 X users who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 161 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Indonesia 1 <1%
Sri Lanka 1 <1%
Unknown 159 99%

Demographic breakdown

Readers by professional status Count As %
Student > Master 25 16%
Student > Ph. D. Student 22 14%
Student > Bachelor 21 13%
Researcher 8 5%
Student > Postgraduate 5 3%
Other 18 11%
Unknown 62 39%
Readers by discipline Count As %
Agricultural and Biological Sciences 47 29%
Engineering 14 9%
Medicine and Dentistry 6 4%
Biochemistry, Genetics and Molecular Biology 5 3%
Materials Science 3 2%
Other 14 9%
Unknown 72 45%
Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 50. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 07 March 2024.
All research outputs
#853,960
of 25,530,891 outputs
Outputs from Journal of Food Science and Technology
#45
of 1,614 outputs
Outputs of similar age
#3,373
of 152,703 outputs
Outputs of similar age from Journal of Food Science and Technology
#5
of 21 outputs
Altmetric has tracked 25,530,891 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 96th percentile: it's in the top 5% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 1,614 research outputs from this source. They typically receive more attention than average, with a mean Attention Score of 9.7. This one has done particularly well, scoring higher than 97% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 152,703 tracked outputs that were published within six weeks on either side of this one in any source. This one has done particularly well, scoring higher than 97% of its contemporaries.
We're also able to compare this research output to 21 others from the same source and published within six weeks on either side of this one. This one has done well, scoring higher than 76% of its contemporaries.