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Paneer is heat and acid coagulated milk product. It has great value in diet with respect to its food and nutrition. An attempt was made to evaluate the physico-chemical quality of paneer samples preserved with formalin under vacuum packaging in two type of high barrier packaging pouches. So that it will beneficial to FSO to preserve marketed paneer samples suitable for analytical purpose. In the present study two different packaging pouches i.e. seven layer NYLON/EVOH/70μ polyethylene and 12μPET/70μ polyethylene were used to pack paneer preserved with or without formalin at 5-7ºC for 120 and 28 days respectively. The results revealed that on addition of formalin @0.4% in paneer samples showed an increase acidity (0.62±0.017 to 0.67±0.011% LA), whereas fat decreases (24.02±0.155 to 22.05±0.126%). On storage of paneer in both the pouch, Tyrosine content, acidity (%LA), FFA, peroxide value increased while fat percentage and pH decreased. Paneer sample preserved with formalin in seven layer NYLON/EVOH/70μ polyethylene showed no significant (P>0.05) difference in moisture (53.55±0.068 to 53.52±0.042%) and fat (22.05±0.126 to 22.00±0.111%) up to 75 days respectively. However 12μPET/70μ polyethylene pouch showed, no significant (P>0.05) difference in moisture content (53.55 ±0.068 to 53.52±0.062%) and fat percentage (22.05±0.127 to 22.00±0.95%) up to 60 days respectively. Based on results it can be concluded that vacuum packaging technique enhance the shelf life of formalin preserved paneer at 5-7ºC packed in seven layer NYLON/EVOH/70μPE pouch up to 75 days.

Key words: Paneer, Formalin, Vacuum packaging, Chemical analysis. Highlights: Vacuum packaging is an active packaging technique which extend the shelf life of food products 2-3 times. Formalin, antimicrobial and generally used as a preservative in milk and milk products for analytical purpose. Paneer preserved with 0.4% formalin under vacuum packaging in high barrier packaging materials to remains fit for analytical purpose.