Paneer (Cottage Cheese) Safety Inspection

Paneer is often adulterated with starch and synthetic milk to increase weight and white appearance. 1. The Iodine Test (Starch Detection): Add a drop of iodine to a piece of paneer. If it turns blue-black, it indicates the presence of starch or flour. 2. The Boiling Test (Texture Check): Boil paneer in water for 5 minutes, let it cool, and then touch. Natural paneer stays soft and moist. Adulterated paneer with starch becomes very hard, rubbery, or leathery when boiled. 3. The Texture Rub Test: Rub a small piece of paneer between your fingers. Natural paneer turns into fine crumbles. Synthetic paneer feels rubbery, chewy, or turns into a sticky paste.