The humble cottage cheese (paneer) has been in the news lately for all the wrong reasons. Much to the horror of paneer lovers, food bloggers have showcased that an adulterated version of the milk product (called analogue paneer) is served even in renowned restaurants.
The vloggers test the purity of paneer using the iodine test, where the product turns blue if it’s adulterated. The latest eatery which was accused of serving fake paneer is Gauri Khan’s restaurant, Torii. While many have defended the establishment arguing that the iodine test is not a foolproof way to gauge the purity of the product, the series of exposures have made customers more aware about the prevalence of adulterated food in the market.
Test your paneer
Are there other ways to test if paneer is adulterated? Dr G Bhargavi, a food scientist at EGVF Krishi Vigyan Kendra (Medak), lists a couple of tests:
Hot water test: Drop a piece of paneer into boiling water. Genuine paneer will soften and crumble when boiled. Fake paneer, particularly those containing starch or other additives, will likely remain intact and feel rubbery.
Dal test: Boil a piece of paneer in water. Add some tur dal (pigeon pea) powder to the water. Let it sit for 10 minutes. If the water turns red or reddish, it may indicate the presence of urea or other adulterants.
Label check: When buying packaged paneer, read the ingredient list. Analogue paneer (fake paneer) will list ingredients such as starch and palm/vegetable oil, whereas pure paneer will primarily list milk and a souring agent.
Taste Factor
Is it possible to differentiate between genuine and fake paneer just through taste? “No, it’s not possible in case of the low-fat variety,” says Chef Pradeep Khosla, vice-president at Alcor Hotel. “Paneer comes in two varieties – low and high fat. In case of the former, it is very difficult to distinguish between real and fake because when you rub them between your fingers, you get the same texture. But if you rub the full fat one between your fingers, you get a thin layer of fat on your skin.”
Is fake paneer a recent development? “We don’t know when it started because people have been out there in the market trying to make money, and they exploit any source they find. Today you even have plastic rice and plastic cabbage. Ethics have gone for a toss and people are more concerned about making money than supplying good quality products,” adds the chef.
Health Hazards
Analogue paneer, a processed cheese substitute which is made from vegetable oils, starch, and additives, poses several health risks due to its high content of unhealthy fats and additives. They are:
1 High trans fat in fake paneer increases bad cholesterol (LDL) and lowers good cholesterol (HDL), leading to a higher risk of heart disease.
2 It can cause digestive problems like bloating, indigestion, nausea, diarrhoea and vomiting.
3 Trans fats contribute to chronic inflammation, which is a major risk factor for developing diseases like diabetes, cancer and heart conditions.
4 Fake paneer can contribute to weight gain and disrupt the body’s hormonal balance, potentially leading to insulin resistance
5 Analogue paneer may be improperly handled, increasing the risk of bacterial contamination, and can contain synthetic substances that disrupt liver and kidney function.
— As told by Dr Bhargavi
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