Food safety officials in Hyderabad have intensified inspections of dairy units following concerns over the production of “analog” paneer, a substitute product that may contain vegetable fats and other dairy ingredients instead of being made entirely from milk.
Officials inspected 14 dairy units in Hyderabad and nearby areas and reportedly found loose palm oil and GMS at some facilities. The findings have raised concerns about product composition, hygiene standards and consumer awareness in the paneer market.
Palm Oil and Other Ingredients Seized
During the inspections, authorities seized approximately:
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1,000 kilograms of palm oil
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1,760 packs of Mavee’s Classic Premium Cooking Cream
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150 kilograms of skimmed milk powder
The ingredients were allegedly being used by certain units involved in manufacturing or processing analog paneer. Unlike traditional paneer, analog products may use vegetable oils, milk solids, stabilisers or other ingredients to replicate the texture and appearance of dairy paneer.
The presence of such ingredients does not automatically establish that every product is unsafe. However, food products must comply with applicable labelling and composition requirements, and consumers should be able to clearly distinguish between genuine dairy paneer and dairy alternatives.
Licences Suspended at Three Dairies
The licences of three dairy establishments were suspended following the inspections:
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Dhana Lakshmi Dairy Products
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Natraj Milk and Milk Food Products
Inspectors reportedly identified several serious issues, including cockroach infestations, blocked drains, loose palm oil and GMS at the inspected facilities.
Such conditions can increase the risk of contamination and raise questions about sanitation, pest control, storage and overall food-handling practices. The suspension of licences indicates that authorities are treating the reported violations as a significant food safety concern.
What Is Analog Paneer?
Analog paneer is a product designed to resemble traditional paneer but may contain non-dairy fats or other substitutes. It can be produced using combinations of vegetable oil, milk powder, casein, starches, emulsifiers and stabilisers, depending on the formulation.
These products may be used in restaurants, catering businesses and processed-food operations because they can be less expensive than conventional paneer. However, clear labelling is essential so that buyers are not misled into believing they are purchasing a 100% dairy product.
Consumers should check packaging for terms such as:
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Milk fat or vegetable fat
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Dairy product or dairy analogue
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Food additives and stabilisers
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FSSAI licence and product details
Food Safety Checks to Continue
TG SAFE has indicated that further inspections and possible penalties may follow. Additional checks could help determine whether the seized ingredients were being used in permitted quantities and whether the products were correctly labelled.
The inspections also underline the importance of maintaining hygienic production environments. Dairy units must ensure proper pest control, clean drainage systems, safe ingredient storage and compliance with food safety standards.
For consumers, the incident highlights the need to purchase paneer from reliable sources and verify product labels. Fresh paneer should have a clean appearance, mild dairy aroma and firm but soft texture. Unusually low prices, excessive oiliness or unclear labelling may warrant caution.
The Hyderabad investigation is expected to bring greater attention to the distinction between traditional paneer and analog products, while reinforcing the need for transparency and strict hygiene across the dairy supply chain.
