Paneer | whatsinit

About

What it is and where it shows up.

Paneer is a popular indigenous dairy product of India, similar to an unripened variety of soft cheese, 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. It is widely used in the preparation of a variety of culinary dishes, snacks, and sweetmeats, and is a rich source of high-quality animal protein, fat, minerals, and vitamins.

Safety summary

The regulatory and scientific consensus.

Paneer is generally safe for the adult population with a well-established safety record across South Asia; it carries no ADI restriction and is regulated as a standard milk product under FSSAI. Because it is a full-fat dairy food (buffalo milk paneer can contain ~25% fat), habitual high intake may contribute to saturated fat load, but no major regulatory body has flagged it as a risk for the general adult population. The principal food-safety concerns are microbiological spoilage and adulteration, not intrinsic toxicity.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Standardised under Regulation 5.1.5 (Chhana or Paneer) of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. Paneer is classified as a milk product and is mandatory for the FSSAI Milk Logo on pre-packaged labels. Sale of paneer analogues (products containing non-milk fat) is restricted or prohibited.source

Who should approach with care

Whose guidance would steer them away.

Lactose Intolerance — Although paneer retains only a small portion of lactose after acid-coagulation, individuals with severe lactose intolerance may still experience gastrointestinal discomfort and should monitor their tolerance.

Kidney Disease — Paneer is high in protein and phosphorus; patients with chronic kidney disease on protein- or phosphorus-restricted diets should consult a doctor before regular consumption.

Heart Disease — Buffalo milk paneer can contain approximately 25% fat with a significant saturated fat fraction; individuals with cardiovascular disease or dyslipidaemia should limit portion sizes.

Hypertension — Paneer made with citric acid coagulant can have appreciable sodium content; those on sodium-restricted diets for hypertension should choose low-sodium preparations and moderate intake.

Infants — Whole cow or buffalo milk dairy products including paneer are not recommended as a primary food for infants under 12 months; introduction should follow paediatric guidance.

Research citations

The sources behind this verdict.

1PubMed. Effect of Paneer and Cheese Consumption on Salivary Acidogenicity and Calcium Concentration: A Comparative Study, 2018. pubmed.ncbi.nlm.nih.gov
2PubMed. Maximizing Shelf Life of Paneer—A Review, 2016. pubmed.ncbi.nlm.nih.gov
3PubMed. Paneer—An Indian soft cheese variant: a review, 2014. pubmed.ncbi.nlm.nih.gov
4PubMed. Paneer production: A review, 2013. pubmed.ncbi.nlm.nih.gov
5FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 — Chapter 2.1 Dairy Products and Analogues, 2011. fssai.gov.in

Independently researched5 citations