engleski

Creamed cottage cheese enriched with Lactobacillus GG

Cottage cheese is produced from reconstituted skimmed milk powder. Fermentation of used skim milk samples with approximately 11.16% total solids is performed at 22 „aC with 0,5% mesophilic starter culture, Ą§OĄ¨ type (DVS, Chr. HansenĄŚs Lab), without rennet addition. Dry Cottage cheese samples contained an average 21,32% total solids; 17.85% proteins; 0.75% ash; and 90.33 mg Ca / 100g. As a control sample the fresh skim milk is used. The dressings for salted and sweet Creamed Cottage cheese preparation are made from sour cream (12% fat) with salt (3%) and sucrose (25%) addition, respectively. Both kind of dressings are inoculated with probiotic bacterium Lactobacillus casei subsp. rhamnosus GG (Lactobacillus GG). The cheese grains and dressings with and without Lactobacillus GG bacteria, are mixed at 1:1 ratio. Addition of high level of Lactobacillus GG cells to salted or sweet Creamed Cottage cheese samples had no adverse effect on sensory criteria. During 14 days of storage at +8 „aC, the sensory properties of all Creamed Cottage cheese samples are not changed significantly. The viable count of Lactobacillus GG (CFU/g) is approximately doubled in both types of Creamed Cottage cheese.

cottage cheese; composition; sensory evaluation; Lactobacillus GG; survival

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