Naslov
Creamed Cottage cheese enriched with Lactobacillus GG

Autori
Tratnik, Ljubica ; Šušković, Jagoda ; Božanić, Rajka ; Kos, Blaženka

Izvornik
Mljekarstvo (0026-704X) 50 (2000), 2; 113-123

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Cottage cheese; composition; sensory evaluation; Lactobacillus GG; survival

Sažetak
Cottage cheese was produced from reconstituted skimmed milk powder. Fermentation of skim milk with approximately 11.6% total solids was performed at 22 C with o.5 % mesophilic starter culture, "o" type (DVS, Chr.Hansen's 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. The Cottage cheese produced from the fresh skim milk was taken as a control. The dressings for salted and sweet Creamed Cottage cheese were made from commercial 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 sheese 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 were not changed substantially, while the viable count of Lactobacillus GG (CFU/g) was approximately doubled in both types of Creamed Cottage cheese.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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