Sangam Paneer

• Milk
• Starter culture
• Salt

• Per 100g
• 296kcal.
• Fat 26g.
• Saturated fat 14g.
• Trans Fat 1g.
• Carbohydrate 4.5g.
• Protien 20g.
• Calcium.480 mg.

Refrigerate at or below 40°F to maintain freshness and safety. 30 days from packing when stored in the refrigerator.

Sangam Paneer is a premium quality dairy product made from whole cow's milk through a meticulous process involving the application of heat and processing aids to obtain milk solids. These milk solids are then time-pressed to form blocks of exquisite paneer. With a shelf life of 70 days in a chilled state and one year in a frozen state when appropriately packaged, Sangam Paneer Online ensures freshness and quality for an extended period. This makes it a convenient option for households and businesses alike.

Paneer is known for being a rich source of protein, making it an excellent dietary choice for vegetarians. It contains all nine essential amino acids required for the proper functioning of the body. Additionally, compared to other types of cheese, paneer is considered a healthier option due to its nutritional profile. The characteristic features of Buy Sangam Paneer Online include its marble white appearance, firm and cohesive body, spongy texture, and a sweetish-acidic-nutty flavor. The preparation of paneer using different types of milk and varied techniques can result in a wide variation in physico-chemical, microbiological, and sensory qualities of the product.

Whether you're looking to add a protein-rich ingredient to your meals or simply enjoy the delicious taste of paneer, Sangam Paneer is the perfect choice. Order Sangam Paneer Online or find it at a store near me or on Instamart to experience the superior quality and taste of this premium dairy product. Paneer is a fresh cheese used in a wide variety of Indian recipes, made by heating and then curdling milk using acid. It's very mild and milky in flavor, white in color, and its texture is soft, spongy, and squeaky. This texture helps it to absorb the flavors of sauces or marinades. It can be made from cow's milk or buffalo milk, either pasteurized or raw, and can be made from whole, skim or reduced-fat milk.

Paneer is a non-melting cheese. Since paneer is made using heat and acid, instead of rennet, to curdle the milk, it changes the way the milk proteins are bound together. When paneer is heated, it doesn't melt, but holds its shape, allowing it to be simmered, fried or grilled without liquefying. In fact, rather than melting, heating paneer causes the milk proteins to bind together more tightly, squeezing out any remaining water. Heating for too long can cause paneer to turn rubbery.