Original scientific paper

Kremasti Cottage sir obogaćen s Lactobacillus GG

Ljubica Tratnik ; Faculty of Food Technology and Biotechnology University of University of Zagreb, Pierottijeva 6, 10000 Zagreb
Jagoda Šušković
Rajka Božanić
Blaženka Kos

Abstract

Cottage cheese was produced from reconstituted skimmed milk powder Fermentation of skim milk with approximately 11.16% total solids was performed at 22 °C with 0,5% 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 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 °C, the sensory properties of all 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.

Keywords

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

Hrčak ID:

93268

URI

https://hrcak.srce.hr/93268

Publication date:

4.5.2000.

Article data in other languages: croatian

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