1,401 kg paneer seized in Surat: What FSSAI said about adulterated cottage cheese, key information consumers should know

In a major crackdown on food adulteration, authorities in Gujarat seized a large quantity of suspected adulterated paneer during a raid in Surat. The action was carried out by the food safety department following concerns about unsafe dairy products being sold to consumers.

According to a post shared by the Food Safety and Standards Authority of India (FSSAI) on X, the Surat Food Safety Team conducted a raid at a dairy establishment in the city and seized 1,401 kilograms of paneer.

Officials revealed that the dairy unit was operating without a valid FSSAI licence, raising concerns about food safety and hygiene standards. Samples of the seized paneer have been sent to laboratories for testing to determine whether the product was adulterated.



Authorities said the crackdown is part of ongoing efforts to protect consumers from unsafe food products and maintain strict food safety standards across the country.

Why Paneer Adulteration Is a Serious Concern

Paneer is one of the most widely consumed dairy products in India. It is used in a variety of dishes and is considered a healthy source of protein. However, adulterated paneer can pose serious health risks.

Food safety experts warn that fake or adulterated paneer may contain substances such as starch, detergent, synthetic milk or harmful chemicals used to increase weight or extend shelf life. Consuming such products regularly can lead to digestive issues and other health problems.

The recent raid in Surat once again brings attention to the importance of purchasing dairy products from reliable sources that follow proper safety regulations.

How to Make Fresh Paneer at Home

One of the safest ways to ensure the quality of paneer is to prepare it at home. Homemade paneer is simple to make and requires only a few ingredients.

Ingredients

• 1 litre full-fat milk
• 2–3 tablespoons lemon juice or vinegar
• A clean muslin cloth

Method

• Heat the milk in a pan until it begins to boil.
• Reduce the heat and slowly add lemon juice or vinegar while stirring gently.
• The milk will begin to curdle and separate into curds and whey.
• Turn off the heat and allow the mixture to settle for a minute.
• Strain the curds through a muslin cloth and rinse lightly with water to remove the sour taste.
• Tie the cloth and place a weight on top for 30–40 minutes to form a firm block of paneer.
• Once set, the paneer can be cut into cubes and used in various dishes.

General Advice for Paneer Consumers

Food safety experts suggest a few simple precautions when buying or consuming paneer:

• Check the source: Buy paneer from trusted shops or well-known dairy brands.
• Look for certification: Ensure the product comes from an FSSAI-licensed manufacturer.
• Check texture and smell: Fresh paneer should be soft, slightly moist and have a mild milky aroma.
• Avoid overly rubbery texture: Extremely hard or rubbery paneer may indicate poor quality.
• Store properly: Always refrigerate paneer and consume it within a few days.

Ensuring Food Safety for Consumers

The seizure of suspected adulterated paneer in Surat serves as a reminder that food safety remains a critical public health issue. Through inspections, raids and testing, authorities continue to monitor food production units to ensure consumer protection.

At the same time, consumers can also play a role by staying informed, choosing certified products and preparing fresh foods at home whenever possible.

Inputs from agencies