Paneer, the beloved Indian cottage cheese, is a staple in millions of households across India. Unfortunately, due to rising demand and profit motives, paneer adulteration has become a serious concern. Various research studies have revealed alarming practices that compromise both the quality and safety of paneer sold in markets today.

This article will explore what paneer adulteration is, its health impacts, detection methods, and real-world solutions to this growing problem.

What is Paneer Adulteration?

Adulteration refers to the act of lowering the quality of food by adding harmful or substandard substances. In the case of paneer, adulterants are mixed during preparation to reduce production costs and increase shelf life.

Common Adulterants Found in Paneer (Based on Research Studies):

• Starch: Used to bulk up paneer cheaply.
• Detergents: Sometimes added to mimic the smoothness of milk solids.
• Synthetic Milk: Made with urea, caustic soda, and detergents.
• Formalin (a form of formaldehyde): Used to preserve paneer during transport.
• Non-edible fats and oils: Used instead of pure milk fat.

News Insights:

• In Lucknow, the Food Safety and Drug Administration (FSDA) found that 50% of paneer samples collected were adulterated and unfit for consumption.

• A study in Gujarat’s Amreli district revealed that out of 80 paneer samples, 16 contained starch, 3 had urea, and 1 had added salts.

• Ahmedabad, authorities seized 1,500 kg of adulterated paneer, where palm oil and industrial-grade acetic acid were used in its production.

Health Risks of Consuming Adulterated Paneer

Eating adulterated paneer can have serious short-term and long-term health consequences, such as:

• Digestive Disorders: Caused by synthetic chemicals like detergents and starch.
• Kidney Damage: Due to harmful chemicals like urea and caustic soda.
• Cancer Risk: Formalin is a known carcinogen.
• Food Poisoning: Unhygienic preparation leads to bacterial contamination.
• Nutritional Deficiency: Adulterated paneer lacks essential proteins and calcium.

How to Detect Paneer Adulteration at Home

Simple home tests can help you identify adulterated paneer:

• Starch Test : Add a few drops of iodine solution to a small piece of paneer. If it turns blue-black, starch is present.
• Detergent Test : Shake a sample of paneer in warm water. If it forms lather, detergent contamination is likely.
• Synthetic Milk Test : Synthetic milk or paneer smells of detergent and gives a soapy feel when rubbed between fingers.

Solutions to Control Paneer Adulteration

1. Purchase from Trusted Sources

Buy paneer only from reputed brands or certified local dairy shops.

2. Check FSSAI License:

Always verify whether the seller has an FSSAI license number on their packaging.

3. Encourage Local Certified Farmers:

Support local dairy farms that produce organic and chemical-free milk products.

4. Regular Government Inspection:

Demand stricter routine checks by food safety officers in markets, especially during festivals when demand peaks.

5. Public Awareness:

Awareness campaigns through schools, social media, and health organizations can educate people on food safety.

6. Use of Rapid Test Kits:

The government has introduced portable adulteration detection kits. Encourage vendors and consumers to use them.

7. Homemade Paneer:

Making paneer at home with fresh milk is the best way to ensure purity.

Conclusion

Paneer adulteration is not just a food issue but a serious public health concern in India. While government authorities are working towards better food regulation, consumer awareness and vigilance are equally critical.By choosing trusted sources, performing simple home tests, and advocating for stricter food laws, we can all contribute to a healthier and safer food system.