Question

Storage of paneer at higher temperatures leads to:

• A. Sour flavor defect
• B. Stale flavor defect
• C. Flat flavor defect
• D. Rancid flavor defect

Hint:

Store paneer below 4°C to avoid rancidity and extend its shelf life.

Answer 1

The Correct Option is D

Higher storage temperatures cause the fat in paneer to oxidize, leading to rancid flavor defects. This defect results from lipid peroxidation, which produces off-flavors and odors. Proper refrigeration is essential to prevent such defects and preserve paneer’s sensory attributes.