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The Food Safety and Standards Authority of India (FSSAI), in collaboration with local health departments, conducted a joint operation and seized 550 kg of fake paneer in Haryana in recent days. The occurrence of this seizure has caused panic because this type of imitation paneer, which is mostly prepared using vegetable oils, starch, detergents, or non-dairy products, can be harmful to human health.
This accident is not an isolated one. In the previous year, numerous consignments of adulterated paneer have been seized and destroyed across different states. Such counterfeit products might not contain actual milk protein; they might contain too much water or dangerous additives. Since the makers of analogue (imitated) paneer usually dodge the label or hide behind the fancy packs, it is upon you as a customer to stay alert to these adulterated food products.
Real paneer is creamy white. When the paneer is too bright white or is excessively shiny, this may be a warning. Also, in some of the fake paneer, a whitening agent or starch is added to make the paneer look more perfect.
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Take a tiny bit that is in your fingers. Pure paneer must be firm but a little bit soft, and it must not crumble right away. In case it disintegrates or becomes rubbery, it could be an indication of adulteration.
Real paneer smells mild and has a milky scent with a slightly creamy taste. When it smells sour or chemical-like or has an off-taste, do not eat it. Counterfeit paneer could either possess a flat or weird smell with no milky touch.
Take out a small cube and boil it in water for a couple of minutes. Authentic paneer will stay intact (though it may become soft) but will not melt and fall apart. Fake paneer can also emit additional water, melt unequally or be spongy.
Once the paneer is boiled, cool it down and add a few drops of iodine tincture. When the paneer changes into blue or bluish, that is a sign of the presence of starch (one of the common adulterants). In the absence of any substantial change, there is a greater likelihood that it is pure.
The other trick is to put a small portion of powdered tur daal or soybean powder once the paneer has been boiled. In the event of a shift in its colour to light red, this implies the presence of detergent or urea in the sample.
When purchasing packed paneer, see whether the label says 'analogue paneer' (which is necessary in the case of any non-milk substitute). Additionally, look at the FSSAI licence number and manufacturing information. In case the package does not contain clear information, then it is a risk.
Safeguard yourself by using these simple tests at home before consuming paneer and any other adulterated food items.
Buy paneer only from trusted dairy brands, check its texture and smell, and avoid unusually white or rubbery paneer.
Authorities seized around 550 kg of adulterated paneer suspected to be made using non-dairy ingredients and chemicals.
Fake paneer often contains starch, detergent, or synthetic milk, which can cause stomach infections and other health issues.
You can check by doing simple tests like the hot water test, texture check, or smell test to know if it’s genuine.