How to Identify Real Paneer vs. Fake Paneer (Analogue Paneer) at Home

The Indian and South Asian paneer is known for its delicious versatility. Real paneer, traditionally made from cow or buffalo milk, has a delicate texture and an extremely mild, slightly tangy taste. However, in recent years, the market has seen a rise in what is commonly called “analogue paneer”: cheaper, non-dairy substitutes made by using vegetable oils, starch, and other additives. Although analogue paneer may look and taste similar to real paneer, it is not made from milk and contains unhealthy fats and artificial additives. Let’s understand this kind of paneer a little more.

What Is Analogue Paneer?

Analogue paneer is just an imitation of the original one, and it is prepared by replacing all the natural contents of milk, such as milk fat and protein with vegetable oils, starches, and preservatives to simulate the sensation and appearance of paneer.

In other cases, the skim milk powder and water are mixed to form fake paneer and curdled with acidic agents like lime juice or acetic acid. Palm oil is added to give it a creamy shiny appearance. Though this is cheaper to produce, it is definitely less nutritional than real paneer. Moreover, due to its preservative content, it can be harmful if consumed in large quantities.

Is selling analogue paneer illegal in India?

Selling analogue paneer is not illegal in India. The manufacturer needs to label it correctly as “analogue paneer” or “non-dairy”. But it is illegal to market analogue as real paneer. Thus, always read the labels carefully.

Why Does Fake Paneer Matter?

The health risks associated with fake paneer from the use of vegetable fats, starches, and preservatives, which not only compromise the nutritional value but can also lead to stomach upset, diarrhea, and other digestive issues. Long-term consumption of analogue paneer may also negatively impact your liver and kidneys due to the unhealthy fats and chemicals involved.

How to Identify a Fake (Analogue) Paneer at Home?

There are several easy ways you can differentiate the real paneer from the fake one. You just have to observe the texture, colour, smell, taste, ingredients and labelling.

1. Texture: Real paneer is hard but at the same time, crumby. If you gently squeeze it between your fingers, it retains its shape but yields a bit. Real paneer also gives you that soft, spongy, and soggy feeling. Analogue paneer usually has a rubbery, dense, or overly smooth texture. It may also crush easily when touched slightly. If it breaks easily into pieces or if it is too hard to the touch, it’s probably artificial.
2. Color: Pure paneer will have a creamy white or off-white color due to the natural milk that it is made from. It looks fresh, not shiny; if it has a glossy, shiny surface or an unnaturally bright white appearance, then it may be made with palm oil or other such additives, or not “paneer” at all. Coloured paneer would also look off-colour, for instance.
3. Smell: Fresh paneer has a faint, milky smell with a hint of acidity to it; it should not smell sour or pungent. If your paneer smells sharp or chemical-like or unpleasantly sour, it may be a fake paneer. Artificial ingredients and preservatives can easily give an unpleasant odour to imitation paneer.
4. Taste: Paneer tastes mild and milky, sometimes even slightly sweet, but it always carries a slight tang of acidity that is derived from the lactic acid developed in curdling. It absorbs every dish with which it is cooked and goes well with spices. Analogue paneer will hardly taste anything at all, with perhaps a synthetic aftertaste. It lacks the depth of flavour that authentic paneer carries and can even be oily owing to the vegetable oils added.
5. Ingredient List: The ingredients of genuine paneer are quite simple-they comprise mostly milk and an acidic agent such as citric acid, glucono-delta-lactone, acetic acid etc, for curdling the milk. No artificial additives or preservatives are added.

Essential composition and quality factors for paneer as per FSSAI

a)  Raw materials: Milk and milk solids

b)  Permitted ingredients: Acidulants (lactic acid, citric acid, malic acid, vinegar, glucono delta lactone, sour whey)

Note: For flavored paneer spices, condiments, and salts are permitted.

c)  Composition:

Check the label for unfamiliar ingredients. If you see “vegetable oils,” “starch,” “palm oil,” or any preservatives, the paneer is likely fake.

6. Labelling:

•  Labelling provision for Paneer:

1. According to Food Safety and Standards (Packaging and Labelling) Regulations, 2011, paneer shall be sold in sealed packages only with a clear label declaration depicting upon product composition: “LOW FAT PANEER” Or “MEDIUM FAT PANEER”
2. Along with this every package of Low fat & Medium fat paneer shall bear the proper label, namely: “Contains X% Milk Fat.

• Labelling provisions for paneer analogues:

a. Products that contain non-dairy substitutes must be clearly labeled as “analogue paneer” or “imitation paneer.” If milk constituent(s) (milk fat and/or milk protein) is partly replaced by a constituent not derived from milk (e.g vegetable oil/fat and/or vegetable protein) in the product, the manner of declaration will be:

“Contains ……………….”. (Blank to be filled with the name of the constituent and source.) Examples: If vegetable oil is used as a fat constituents by replacing milk fat in the product, the declaration should be: “Contains Vegetable Fat”

b. If the milk fat/milk protein is fully replaced or substituted by a constituent not derived from milk (Vegetable oil/ vegetable protein) in the product, the declaration should be:

“Contains no Milk Fat” Or “Contains no Milk Protein” Or “Contains no Milk Fat and Milk Protein”

     7. The Source: Always buy paneer from reputable producers or trusted local markets. Local producers often take pride in making high-quality dairy products. If you’re unsure, opt for fresh paneer sold in refrigerated sections and avoid bulk products from dubious sources.

Simple Tests to Confirm Authenticity

Here are some home tests you could try if you’re still not convinced that your paneer is authentic:

1. Texture Test: Just press the paneer softly between your fingertips. True paneer will be soft and spongy. Fake paneer will be firm or rubbery. If it easily breaks in; then it may be synthetic.
2. Water Test: Boil some water and add a small quantity of paneer to the boiling water. Fresh paneer will soften but it will not break. The fake paneer is going to soften and break when exposed to heat.
3. Iodine Test: Boil a small portion of paneer with water. When the water cools, add some iodine tincture drops in the mixture. Turning blue is an indication of starch (which is very common in fake paneer).
4. Foam Test: Take a portion of the paneer, mix it with water, and shake the contents. Real paneer will release thin foam, while the fake one, probably containing detergent or preservative, will produce a thick lather.

(If you want to know more about the Detection of adulteration with rapid tests, FSSAI has shared a list of tips and tricks to check milk and milk product adulteration at home.)

References

1. Khan, M. A., & Pal, S. (2011). Traditional Dairy Products and Their Production Methods.
2. Food Safety and Standards Authority of India (FSSAI). (2020). Guidelines on Dairy Product Standards and Labelling.
3. Eat Right India, Food Safety and Standards Authority of India. (2023). How to Detect Adulteration in Dairy Products.