Paneer, widely considered a nutritious food, is traditionally made from pure milk and is safe for consumption when prepared according to food safety standards. However, growing concerns over adulterated paneer have raised serious questions about food safety in Odisha.

Unscrupulous traders are allegedly mixing refined flour, arrowroot powder and skimmed milk powder to produce larger quantities of paneer from less milk. There have also been allegations of harmful chemicals being used to extend its shelf life.

Paneer Turns Black During Testing

Food safety officials have intensified inspections following specific complaints. In Berhampur, the BEMC Food Safety Department conducted raids at more than 15 shops in Khalsa Sahi, Aga Sahi, Military Line and SNT Road. During testing, paneer and khua reportedly turned black immediately after iodine was applied, raising concerns over adulteration.

In Bhubaneswar, the BMC food safety team conducted raids at several restaurants, including outlets at The World Mall. Large quantities of suspected fake paneer and expired milk packets were seized and destroyed. Fines were also imposed on the concerned food operators.

Where Is Adulterated Paneer Coming From?

Reports indicate that large quantities of paneer supplied to Cuttack are sourced from the Niali area. A milk powder warehouse at Nuagaon in Niali reportedly revealed the use of skimmed milk powder in paneer production to increase profits.

Officials have also raised concerns over the alleged use of substances such as caustic soda, liquid soap, urea and other toxic chemicals in the preparation of milk and paneer.

Cheap Paneer, Higher Profits

According to the figures cited in the report, around 18 kg of genuine paneer can be produced from 100 litres of milk. While genuine paneer sells for more than ₹400 per kg, adulterated varieties are reportedly available in the open market for ₹250–300 per kg.

The issue has raised concerns among consumers despite government efforts to strengthen Odisha’s dairy sector. Strict enforcement of FSSAI standards, trade regulations and municipal licensing norms is crucial to prevent adulterated dairy products from putting public health at risk.

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