engleski

Cream cottage cheese enriched with Lactobacillus GG

Cottage cheese was produced from reconstituted skimmed milk powder. Fermentation of milk samples (11-13% of total solids) is performed at 22C with o.5% mesophilic starter culture, "O" type (DVS, Chr. Hansen's Lab) without rennet addition. Drained Cottage cheese samples contained an average 21.32% total solids; 17.85% proteins; 0.75% ash, trace quantity of fat and 90.33 mg Ca/100g. The dressing for preparation of salted or sweet Cream Cottage cheese was made from sour cream (12% fat) with addition of salt (3%) or sucrose (25%). Both types of dressing were inoculated with probiotic bacterium Lactobacillus casei subsp. rhamnosus GG (LGG). The mix ratio of cheese grains and dressing was 1:1. During 14 days of storage at +8 C, the sensory properties of Cream Cottage cheese samples were not changed significantly. The viable count number (CFU/g) of LGG approximately doubled during 14 days storage in both types of Cream Cottage cheese.

cottage cheese; Lactobacillus GG

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