Revised Standard from Last Update.

1. SCOPE

This standard prescribes the requirements and the methods of sampling and test for Paneer including medium fat Paneer and low fat Paneer.

2. REFERENCES

The following Indian Standards contain provisions which through reference in this text, constitute provision of this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision and parties to agreements based on this standard are encouraged to investigate thepossibility of applying the most recent editions of the standards indicated below:

323 : 2009 Rectified spirit for industrial use - Specification (second revision)

2311 : 1973 Specification for fat extraction apparatus and milk products (first revision)

2491 : 2013 Food hygiene - General principles - Code of practice (third revision)

5401 (Part 1) : 2012/ISO 4832 : 2006 Microbiology - General guidance for enumeration of coliforms: Part 1 Colony count technique (second revision)

5403 : 1999 Method for yeast and mould count of foodstuffs (first revision)

5887 Methods for detection of bacteria responsible for food poisoning

(Part 1) : 1976 Isolation, identification and enumeration of Escherichia coli (first revision)

(Part 2) : 1976 Isolation, identification and enumeration of Staphylococcus aureus and faecal streptococci (first revision)

(Part 3) : 1999 General guidance on methods for the detection of Salmonella (second revision)

11546 : 2012 Milk and milk products - Guidance on sampling (second revision)

11917 : 2018 Milk and milk products - Determination of nitrogen content - Kjeldahl principle and crude protein calculation (first revision)

13688 : 2020 Packaged pasteurized milk - Specification (second revision)

14988 (Part 1) : 2020/ISO 11290-1 : 2017 Microbiology of food and feeding stuffs - Horizontal method for detection and enumeration of Listeria monocytogenes: Part 1 Detection method

5402 (Part 1) : 2021/ISO 4833-1 : 2013 Microbiology of the food chain - Horizontal method for the enumeration of microorganisms: Part 1 Colony count at 30 °C by the pour plate technique (third revision)