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Creamed Cottage cheese enriched with Lactobacillus GG (CROSBI ID 86815)

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Tratnik, Ljubica ; Šušković, Jagoda ; Božanić, Rajka ; Kos, Blaženka Creamed Cottage cheese enriched with Lactobacillus GG // Mljekarstvo, 50 (2000), 2; 113-123-x

Podaci o odgovornosti

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

engleski

Creamed Cottage cheese enriched with Lactobacillus GG

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.

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

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Podaci o izdanju

50 (2)

2000.

113-123-x

objavljeno

0026-704X

Povezanost rada

Prehrambena tehnologija