FIELD OF THE DISCLOSURE:
The present disclosure relates to a coating formulation meant for coating of paneer and a process for preparing the same. The present disclosure also relates to a coated paneer and a process for preparing the same.
BACKGROUND:
Paneer is one of the traditional dairy products of India which is analogous to the western cottage cheese. It is mainly produced by local dairies or milk product distributors or cottage scale industries. Milk production in India for the year 2009-2010 was 112.5 million tones. It is estimated that about 35 per cent of the total milk produced in India is processed.
Paneer act as the base or filler for several popular Indian delicacies such as shahi paneer, matar paneer, karahi paneer, paneer samosa, paneer bhurji, paneer paratha, paneer methi paratha and many such culinary dishes and recipes. However, paneer is mostly stored and marketed unpacked which leads to the irreversible and undesirable changes in paneer. Non-packaging affects the microbiological quality, sensory attributes, moisture, acidity and texture of paneer. Improper packaging leads to increase in acidity and moisture loss. Usually, shelf life of unpacked or improperly packed paneer under refrigeration (5°C) is six days and at room temperature (30°C) is one day. Further, the freshness of paneer is lost within three days when stored under refrigeration (5°C). It is observed that the short shelf life of paneer is mainly due to surface spoilage. The surface
spoilage of paneer is mainly caused by the growth and development of bacterial slimy layer on the surface which result in increase in acidity of paneer. This makes the product unacceptable in the market.
European Patent No. 0593123 discloses an edible coating composition comprising thickeners, plasticizers, acids, proteins, hydrophobic substances and combinations thereof. The coating composition is prepared by a process which involves preparation of a suspension of an edible coating composition, spreading the obtained suspension on support and removing the water from the suspension to obtain a continuous film.
WO 98/42214 discloses an edible composite films and coatings for use as a moisture barrier in multi component food stuff so that the different textural and organoleptic qualities of various food components can be maintained. An edible composite film and coating mainly comprises lipid and hydrocolloid components. Lipid component is derived from dried fat composition and hydrocolloid component comprises starchy leguminous seed protein or lupin protein.
European Patent No. 0946105 discloses a process for coating a food product which comprises applying directly to the food product at least one layer of an edible hydrophobic composition and at least one layer of an edible hydrophilic composition.
The process disclosed in EP 0946105 involves coating of two layers i.e. hydrophobic layer comprising fat and hydrophilic layer comprising protein. Further, the coating layer also comprises emulsifying agent. This altogether makes the process complicated and expensive.
European Patent No. 1202634 discloses a coating composition for cheese which comprises esterified product of at least one fatty acid; and at least one branched polyol having at least three carbon atoms and at least two hydroxy 1 groups.
The coating composition disclosed in European Patent No. 1202634 is non-edible in nature. The constituents of coating may migrate to the food product, making it unhealthy and unsafe for consumption.
Another, European Patent No. 1537786 discloses a composition for coating food and food ingredients. The composition comprises a copolymer comprising vinylic ester of a saturated hydrocarbon, at least one of a maleic or fumaric ester and a stabilizing monomer, a protective colloid and a non-ionic emulsifier.
Indian Patent No. 224108 discloses a process for manufacturing of paneer having moisture content in the range of 15 % to 40%. The process involves following steps-
i. soaking of paneer in a solution of humectants in the ratio of 1:1.3; wherein the solution of humectants comprises glycerol and NaCl; ii. adding chemical preservative to the solution of humectants and subsequently adjusting the pH to 5.0 to 5.5; iii. immersing paneer in the solution of humectants for 15 hours to 30 hours at refrigerated temperature for equilibrating; and iv. dehydrating till the moisture content is 15 % to 40%.
The drawback associated with the process of Indian Patent No. 224108 is that the produced paneer is rubbery in nature because of dehydration and therefore it needs to be rehydrated before consumption.

Further, the process of rehydration may make paneer tasteless.
Further, the use of various antimicrobial agents such as benzoic acid, brine solution, BHA or TBHQ to increase the shelf life of the food product has been reported by various researchers.
Various coating composition for preservation of food products such as cheese are known in the art, however, these coating compositions are not effective to avoid the formation of microbial slimy layer, wheying-off during storage, distribution and marketing, changes in sensory quality i.e. development of acidic flavor, changes in textural quality i.e. crumbliness/brittleness and fragility due to moisture loss during storage. Accordingly it is desirable to develop an edible coating formulation which can provide effective moisture barrier and antimicrobial properties.
OBJECTS OF THE DISCLOSURE:
It is an object of the present disclosure to provide a simple process for preparing paneer. It is another object of the present disclosure to provide an edible coating formulation which is useful for coating various food products.
It is still another object of the present disclosure to provide a simple and economic process for preparing an edible coating formulation.
It is yet another object of the present disclosure to provide a coated paneer which has improved moisture barrier and antimicrobial properties.
It is a further object of the present disclosure to provide a simple and economic process for the preparation of coated paneer.
BRIEF DESCRIPTION OF ACCOMPANYING DRAWINGS:
The disclosure will now be described with reference to accompanying drawings.
Fig.l illustrates a process for preparation of paneer in accordance with the present
disclosure;
Fig.2 illustrates a process for preparation of an edible coating formulation in accordance
with the present disclosure; and
Fig.3 illustrates a process for application of an edible coating formulation on paneer in
accordance with the present disclosure.
SUMMARY OF THE DISCLOSURE:
In accordance with the present disclosure there is provided an edible coating formulation comprising:
i) whey protein concentrates (WPC) in an amount of about 2.0 to about
20.0 % of the total mass of the formulation;
ii) at least one plasticizer in an amount of about 2.0 to about 20.0 % of the total mass of the formulation;
iii) at least one antimicrobial agent in an amount of about 0.5 to about 5 %
of the total mass of the formulation; and
iv) water in an amount of about 50 to about 96 % of the total mass of the
formulation.
Typically, the plasticizer is selected from the group consisting of glycerol, propylene glycol, polyethylene glycol, sorbitol, mannitol and xylitol.
Preferably, the plasticizer is glycerol.
Typically, the antimicrobial agent is selected from the group consisting of potassium sorbate, propyl paraben, methyl paraben and benzalkonium chloride.
Preferably the antimicrobial agent is potassium sorbate.
In accordance with another aspect of the present disclosure there is provided a process for the preparation of an edible coating formulation; said process comprising the following steps:
(a) dissolving whey protein concentrate (WPC) in an amount of about 2.0 to about 20.0 % of the total mass of the formulation in distilled water under stirring to obtain a solution;
(b) heating the solution at a temperature ranging between 80 °C to 100 °C for a time period ranging between 20 to 40 minutes to obtain a denatured whey protein concentrate (WPC) solution;
(c) cooling the denatured whey protein concentrate (WPC) solution followed by
adding at least one plasticizer selected from the group consisting of glycerol,
propylene glycol, polyethylene glycol, sorbitol, mannitol and xylitol, preferably
glycerol, in an amount of about 2.0 to about 20.0 % of the total mass of the

formulation to obtain a mixture;
(d) heating the mixture at a temperature ranging between 40 to 60 °C for a time period ranging between 5 to 20 minutes followed by cooling to room temperature to obtain a cooled mixture; and
(e) adding at least one antimicrobial agent selected from the group consisting of potassium sorbate, propyl paraben, methyl paraben and benzalkonium chloride, preferably potassium sorbate, in an amount of about 0.5 to about 5.0 of the total mass of the formulation to the cooled mixture to obtain an edible coating formulation.
In accordance with still another aspect of the present disclosure there is provided a coated paneer comprising:
(a) paneer cubes; and
(b) an edible coating formulation comprising whey protein concentrates (WPC) in an amount of about 2.0 to about 20.0 % of the total mass of the formulation; glycerol in an amount of about 2.0 to about 20.0 % of the total mass of the formulation; potassium sorbate in an amount of about 0.5 to about 5 % of the total mass of the formulation; and water in an amount of about 50 to about 96 % of the total mass of the formulation.
In accordance with yet another aspect of the present disclosure there is provided a process for preparing coated paneer ; said process comprising the following steps:

(a) preparing paneer cubes;
(a) preparing an edible coating formulation comprising whey protein concentrates (WPC) in an amount of about 2.0 to about 20.0 % of the total mass of the formulation; glycerol in an amount of about 2.0 to about 20.0 % of the total mass of the formulation; potassium sorbate in an amount of about 0.5 to about 5 % of the total mass of the formulation; and water in an amount of about 50 to about 96 % of the total mass of the formulation; and
(c) applying the coating formulation on the surface of paneer cubes
followed by drying to obtain uniformly coated paneer cubes.
Typically, the step of applying an edible coating formulation on the surface of paneer cubes is carried out by using at least one technique selected from the group consisting of dipping technique, spraying technique and brushing, at room temperature for a time period ranging between 10 minutes to 40 minutes.
Typically, the step of drying is carried out at a temperature ranging between 40 °C to 90 °C for a time period ranging between 5 minutes to 60 minutes.
Typically, the process for preparing paneer cubes comprising the following steps:
(a) standardizing milk to obtain milk containing 4.0% to 6.0% of fat and 8.0%) to 9.0% of solids- not- fat followed by addition of an antibacterial agent in an amount of about 2.0 ppm to about 20.0 ppm of the total volume of the milk;
(b) heating the standardized milk at a temperature ranging between 70 °C to 95 °C for a time period ranging between 2.0 minutes to 10.0 minutes;
(c) preparing citric acid solution followed by heating at a temperature of about 70°C to obtained a hot citric acid solution;
(d) incorporating the hot citric acid solution in an amount of about 0.5 to about 2.5 % of the total volume of milk into the milk solution at a temperature ranging between 60 °C to 80 °C to obtain a coagulated mass;

(d) filtering the coagulated mass to obtain a hot coagulum;
(e) pressing the hot coagulum at a pressure ranging between 1.0 psig to 2.0 psig for a time period of about 10 minutes to obtain a paneer block;
(g) dipping the paneer block in chilled water for texture development; and
(h) cutting the paneer block to obtain paneer cubes. Typically, the antibacterial agent is nisin.
DETAIL DESCRIPTION OF THE DISCLOSURE:
In accordance with the present disclosure there is provided a simple process for the
preparation of paneer. Furthermore, the present disclosure provides an edible coating
formulation meant for coating food products such as paneer and process for preparing the
same.
The inventors of the present disclosure focused on the problem associated with poor
quality and shorter shelf-life of paneer produced in accordance with the prior art
technology and preservation method. After conducting several trials the inventors of the
present disclosure found that it is possible to prevent undesirable changes and extend the shelf-life of paneer by coating paneer with protein-based edible formulation and packing with suitable food grade packing.
As used herein the term, 'edible coating' refers to a thin continuous layer of an edible material formed on or placed between food and food components.
In accordance with one aspect of the present disclosure there is provided an edible coating formulation comprising:
i) whey protein concentrates (WPC) in an amount of about 2.0 to about
20.0 % of the total mass of the formulation;
ii) at least one plasticizer in an amount of about 2.0 to about 20.0 % of the total mass of the formulation;
iii) at least one antimicrobial agent in an amount of about 0.5 to about 5% of the total mass of the formulation; and
iv) water in an amount of about 50 to about 96 % of the total mass of the formulation. In accordance with the present disclosure the plasticizer is selected from the group consisting of glycerol, propylene glycol, polyethylene glycol, sorbitol, mannitol and xylitol.
In accordance with the preferred embodiment of the present disclosure the plasticizer is glycerol.

Typically, the antimicrobial agent is selected from the group consisting of potassium sorbate, propyl paraben, methyl paraben and benzalkonium chloride.
In accordance with the preferred embodiment of the present disclosure the antimicrobial agent is potassium sorbate.
In accordance with another aspect of the present disclosure there is provided a process for
the preparation of an edible coating formulation.
The process involves the following steps:
In the first step, whey protein concentrate (WPC) is dissolved in distilled water under
stirring to obtain a solution. Typically, the amount of whey protein concentrate used is
about 2.0 to about 20.0 % of the total mass of the formulation.
The obtained solution is then heated at a temperature ranging between 80 °C to 100 °C for a time period ranging between 20 to 40 minutes to obtain a denatured whey protein concentrate (WPC) solution. The denatured whey protein concentrate (WPC) solution is cooled. To this cooled solution at least one plasticizer is added to obtain a mixture. Typically, the plasticizer is selected from the group consisting of glycerol, propylene glycol, polyethylene glycol, sorbitol, mannitol and xylitol. Preferably, glycerol is added as a plasticizer. The amount of plasticizer used is about 2.0 to about 20.0 % of the total mass of the formulation.
In the next step, the obtained mixture is heated at a temperature ranging between 40 to 60°C for a time period ranging between 5 to 20 minutes followed by cooling to room
temperature to obtain a cooled mixture. To this cooled mixture at least one antimicrobial agent is added to obtain an edible coating formulation. Typically, antimicrobial agent is selected from the group consisting of potassium sorbate, propyl paraben, methyl paraben and benzalkonium chloride. Preferably, the antimicrobial agent added is potassium sorbate. The amount of antimicrobial agent used is about 0.5 to about 5.0 of the total mass of the formulation.
In accordance with still another aspect of the present disclosure there is provided a coated paneer comprising:
(a) paneer cubes; and
(b) an edible coating formulation comprising whey protein concentrates (WPC) in an
amount of about 2.0 to about 20.0 % of the total mass of the formulation; glycerol in an amount of about 2.0 to about 20.0 % of the total mass of the formulation; potassium sorbate in an amount of about 0.5 to about 5 % of the total mass of the formulation; and water in an amount of about 50 to about 96 % of the total mass of the formulation.
In accordance with yet another aspect of the present disclosure there is provided a process for preparing coated paneer. The process involves the following steps:
In first step, paneer cubes are prepared.
In the next step, an edible coating formulation comprising whey protein concentrates
(WPC), glycerol, potassium sorbate and water is prepared.

Typically, the amount of whey protein concentrate is about 2.0 to about 20.0 % of the total mass of the formulation.
Typically, the amount of glycerol is about 2.0 to about 20.0 % of the total mass of the formulation.
Typically, the amount of potassium sorbate is about 2.0 to about 20.0 % of the total mass of the formulation.
Typically, the amount of water is about 50 to about 96 % of the total mass of the formulation.
Final step is applying the coating formulation on the surface of paneer cubes followed by drying to obtain uniformly coated paneer cubes.
In accordance with the present disclosure the step of applying an edible coating formulation on the surface of paneer cubes is carried out by using at least one technique selected from the group consisting of dipping technique, spraying technique and brushing. The step of applying an edible coating formulation on the surface of paneer cubes is carried out at room temperature for a time period ranging between 10 minutes to 40 minutes.
In accordance with the preferred embodiment of the present disclosure the application of an edible coating formulation is carried using dipping technique.
In accordance with the present disclosure the step of drying is carried out at a temperature
ranging between 40 °C to 90 °C for a time period ranging between 5 minutes
to 60 minutes.
In accordance with the present disclosure there is provided a process for preparing paneer
cubes involving the following steps:
In first step, milk is standardized to obtain standardized milk followed by addition of an
antibacterial agent.
In accordance with the present disclosure the standardized milk contains 4.0% to 6.0% of
fat and 8.0% to 9.0% of solids- not- fat.
In accordance with the preferred embodiment of the present disclosure the antibacterial
agent added to standardized milk is nisin.
Typically, the amount of nisin is about 2.0 ppm to about 20.0 ppm of the total volume of
the milk.
In the next step, the standardized milk is heated at a temperature ranging between 70 °C
to 95 °C for a time period ranging between 2.0 minutes to 10.0 minutes.
Meanwhile citric acid solution is prepared and heated at a temperature of about 70°C to
obtain a hot citric acid solution.
In the next step, the hot citric acid solution is incorporated into the milk solution at a
temperature ranging between 60 °C to 80 °C to obtain a coagulated mass.
Typically, the amount of citric acid is about 0.5 to about 2.5 % of the total volume of
milk.
The coagulated mass is then filtered to obtain a hot coagulum.
Then the hot coagulum is pressed at a pressure ranging between 1.0 psig to 2.0 psig for a
time period of about 10 minutes to obtain a paneer block.
Finally, the paneer block is dipped in chilled water for texture development followed by
cutting a paneer block into paneer cubes.
In accordance with the present disclosure the coated paneer is packed in a packaging
material such as food grade polyethylene (LOPE) pouch. The packed paneer is then
tested for various parameters such as stability, sensory attributes, textural characteristics,
acidity, pH, water activity, mould count and microbiological analysis for SPC and Yeast.
The present disclosure is further described in light of the following examples which are
set forth for illustration purpose only and not to be construed for limiting the scope of the
disclosure.
Example 1: Preparation of paneer cubes. (Fig. 1)
(a) Standardization of Milk:
Initially buffalo milk was taken and filtered through double layered muslin cloth to remove dust and dirt particles. The obtained clear buffalo milk was transferred to centrifugal cream separator to separate skim milk and cream. Buffalo milk was then standardized so as to contain 6.0 % fat and 9.0 % solid-not-fat (SNF) by adjusting the quantity of separated skim milk and cream.
(b) Coagulation of Milk:
5 ppm (parts per million) of nisin was added to the 1000 ml of standardized milk and mixed thoroughly to obtain a mixture. The mixture was then heated up to 90 °C followed by cooling to 70 °C. Milk was then coagulated at 70 °C ±1 °C by slowly adding with gentle stirring a 70 °C hot 1 w/v % solution of citric acid till a complete coagulation was achieved and transparent greenish yellow whey separated out from the coagulated mass. The mixture of coagulated mass and separated greenish yellow whey was allowed to settle for 5 minutes. The greenish yellow whey was separated by filtration through a double layer muslin cloth to obtain a hot coagulum.
(c) Preparation of a Paneer Block:
The hot coagulum was transferred into circular stainless steel hoop and pressed for 10 minutes at a pressure of 1.22 psig to form a paneer block. The pressed block of paneer was then dipped in chilled water for textural development for 5 minutes.
(d) Preparation of Paneer Cubes:
The obtained a paneer block was then cut into cubes of 1.5x1.5x1.5 cm dimension with
the help of stainless steel knife.
The obtained paneer was tested and results are provided in table below:
Table No. 1: Paneer composition

(Table Removed)
Example 2: Preparation of an edible coating formulation. (Fig. 2)
12 g of whey protein concentrate (WPC 80% protein) was dissolved in 200 ml of distilled water and mixed thoroughly to obtain a uniform solution. The solution was heated at 90 °C in a water bath for 30 minutes to obtain denatured whey proteins which was then cooled to room temperature in a chilled water bath. To this chilled denatured whey protein concentrate solution 5 wt% of glycerol was added as a plasticizer and mixed thoroughly. The mixture was conditioned by heating at 50 °C for 10 minutes. 1 w% of potassium sorbate was added as an antimicrobial agent to the conditioned mixture and mixed properly to obtain an edible coating formulation.
Example 3: Preparation of coated paneer. (Fig. 3)
Paneer cubes of 1.5x1.5x1.5 cm dimension as prepared in example 1, were dipped in edible coating formulation at room temperature for 20 minutes and shaken intermittently for uniform coating. The coated cubes were then placed on stainless steel tray lined with polythene layer and put in cabinet dryer for drying. The coated paneer was then dried at 70 °C for 25 minutes. The dry coated paneer was then packed in polyethylene bags and stored.
Example 4: Testing of coated paneer.
About 20 paneer cubes packed in low density polyethylene pouch were stored each at 30 °C and 5 °C. The samples stored at 5 °C were analyzed in triplicates at an interval of 4 days and the samples stored at 30 °C were analyzed in triplicates daily. The stored samples were analyzed for sensory attributes, textural characteristics, acidity, pH, water activity, and microbiological analysis for SPC, Yeast and mold count. Samples were

analyzed till they were sensorily acceptable obtaining overall acceptability score of 6.0 or
above.
Please provide the following test data, if available with you.
Table No. 2: Test data for coated paneer sample stored at 30°C

(Table Removed)
Based on the above analysis it was found that the coated paneer cubes of the present disclosure, packed in food grade polyethylene pouch has shelf-life of 4 days to 5 days at ambient conditions (30 °C) and up to three weeks under refrigerated conditions (5 °C). TECHNICAL AND COMMERCIAL ADVANTAGES:
The process for preparation of panner cubes in accordance with the present disclosure is simple and economic.
The present disclosure also provides an edible coating formulation meant for coating food products such as paneer which provides effective moisture barrier and antimicrobial properties.
The coated paneer prepared by the present disclosure has improved shelf life of about 4 days to 5 days at room temperature (30 oC) and up to 3 weeks at refrigeration condition (5 oC).
The numerical values mentioned for the various physical parameters, dimensions or quantities are only approximations and it is envisaged that the values higher/lower than the numerical values assigned to the parameters, dimensions or quantities fall within the scope of the disclosure, unless there is a statement in the specification specific to the contrary. Wherever a range of values is specified, a value up to 10% below and above the

lowest and highest numerical value respectively, of the specified range, is included in the scope of the disclosure.
In view of the wide variety of embodiments to which the principles of the present disclosure can be applied, it should be understood that the illustrated embodiments are exemplary only. While considerable emphasis has been placed herein on the particular features of this disclosure, it will be appreciated that various modifications can be made, and that many changes can be made in the preferred embodiments without departing from the principle of the disclosure. These and other modifications in the nature of the disclosure or the preferred embodiments will be apparent to those skilled in the art from the disclosure herein, whereby it is to be distinctly understood that the foregoing descriptive matter is to be interpreted merely as illustrative of the disclosure and not as a limitation.

We Claim:
1. An edible coating formulation comprising:
a. whey protein concentrates (WPC) in an amount of about 2.0 to about
20.0 % of the total mass of the formulation;
b. at least one plasticizer in an amount of about 2.0 to about 20.0 % of the
total mass of the formulation;
c. at least one antimicrobial agent in an amount of about 0.5 to about 5 %
of the total mass of the formulation; and
d. water in an amount of about 50 to about 96 % of the total mass of the
formulation.
2. The coating formulation as claimed in claim 1, wherein the plasticizer is selected from the group consisting of glycerol, propylene glycol, polyethylene glycol, sorbitol, mannitol and xylitol, preferably the plasticizer is glycerol.
3. The coating formulation as claimed in claim 1, wherein the antimicrobial agent is selected from the group consisting of potassium sorbate, propyl paraben, methyl paraben and benzalkonium chloride, preferably the antimicrobial agent is potassium sorbate.
4. A process for the preparation of an edible coating formulation as claimed in claim 1, said process comprising the following steps:

a. dissolving whey protein concentrate (WPC) in an amount of about 2.0
to about 20.0 % of the total mass of the formulation in distilled water
under stirring to obtain a solution;
b. heating the solution at a temperature ranging between 80 °C to 100 °C
for a time period ranging between 20 to 40 minutes to obtain a
denatured whey protein concentrate (WPC) solution;
c. cooling the denatured whey protein concentrate (WPC) solution to
room temperature (30 ° C ) followed by adding at least one plasticizer
selected from the group consisting of glycerol, propylene glycol,
polyethylene glycol, sorbitol, mannitol and xylitol, preferably glycerol,
in an amount of about 2.0 to about 20.0 % of the total mass of the
formulation to obtain a mixture;
d. heating the mixture at a temperature ranging between 40 to 60 °C for a
time period ranging between 5 to 20 minutes followed by cooling to
room temperature to obtain a cooled mixture; and
e. adding at least one antimicrobial agent selected from the group
consisting of potassium sorbate, propyl paraben, methyl paraben and
benzalkonium chloride, preferably potassium sorbate, in an amount of
about 0.5 to about 5.0 of the total mass of the formulation to the cooled
mixture to obtain an edible coating formulation.

5. A coated paneer comprising:
(a) paneer cubes; and
(b)an edible coating formulation comprising whey protein concentrates (WPC) in an amount of about 2.0 to about 20.0 % of the total mass of the formulation; glycerol in an amount of about 2.0 to about 20.0 % of the total mass of the formulation; potassium sorbate in an amount of about 0.5 to about 5 % of the total mass of the formulation; and water in an amount of about 50 to about 96 % of the total mass of the formulation.
6. A process for preparing coated paneer as claimed in claim 5; said process
comprising the following steps:
(a) preparing paneer cubes;
(b) preparing an edible coating formulation comprising whey protein concentrates (WPC) in an amount of about 2.0 to about 20.0 % of the total mass of the formulation; glycerol in an amount of about 2.0 to about 20.0 % of the total mass of the formulation; potassium sorbate in an amount of about 0.5 to about 5 % of the total mass of the formulation; and water in an amount of about 50 to about 96 % of the total mass of the formulation; and
(c) applying the coating formulation on the surface of paneer cubes followed by drying to obtain uniformly coated paneer cubes.

7. The process as claimed in claim 6, wherein the step of applying an edible coating formulation on the surface of paneer cubes is carried out by using at least one technique selected from the group consisting of dipping technique, spraying technique and brushing, at room temperature (30 ° C)for a time period ranging between 10 minutes to 40 minutes.
8. The process as claimed in claim 6, wherein the step of drying is carried out at a temperature ranging between 40 °C to 90 °C for a time period ranging between 5 minutes to 60 minutes.
9. The process as claimed in claim 6, wherein the step of preparing paneer cubes comprises the following steps:

(a) standardizing milk to obtain milk containing 4.0% to 6.0% of fat and 8.0% to 9.0% of solids- not- fat followed by addition of an antibacterial agent in an amount of about 2.0 ppm to about 20.0 ppm of the total volume of the milk;
(b) heating the standardized milk at a temperature ranging between 70 °C to 95 °C for a time period ranging between 2.0 minutes to 10.0 minutes followed by cooling to 70 °C.
(c) preparing citric acid solution followed by heating at a temperature of about 70°C to obtained a hot citric acid solution;
(d) incorporating the hot citric acid solution in an amount of about 0.5 to about 2.5 % of the total volume of milk into the milk solution at a

temperature ranging between 60 °C to 80 °C to obtain a coagulated mass;
(e) filtering the coagulated mass to obtain a hot coagulum;
(f) pressing the hot coagulum at a pressure ranging between 1.0 psig to 2.0 psig for a time period of about 10-20 minutes to obtain a paneer block;
(g) dipping the paneer block in chilled water ( 4 °C ) for texture development; and
(h) cutting the paneer block to obtain paneer cubes. 10. The process as claimed in claim 9, wherein the antibacterial agent is nisin.