Influence of Probiotic strains on cottage cheese produced from Lactobacillus acidophilus and Lactobacillus casei | [International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts) • 2022]

Author(s):

1. Rehana Khanam: National Institute of Food Science and Technology, University of Agriculture,Faisalabad,Pakistan

2. Muhammad Saeed: National Institute of Food Science and Technology, University of Agriculture,Faisalabad,Pakistan

3. Zulfiqar Ahmad: Department of Food Science &Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur,Pakistan

4. Hammad Hafeez: Department of Food Science &Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur,Pakistan

5. Muhammad Adil Rehman: Department of Food Science &Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur,Pakistan

6. Uamir Ali: Department of Food Science &Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur,Pakistan

7. Muhammad Azam: National Institute of Food Science and Technology, University of Agriculture,Faisalabad,Pakistan

8. Faiz-ul-Hassan Shah: Department of Food Science &Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur,Pakistan

9. Tahir Mehmood: Department of Food Science &Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur,Pakistan

Abstract:

Cottage cheese is a fermented dairy product that contains a variety of microbes especially probiotics that are used as starter culture in the fermentation process. Isolated Lactobacillus acidophilus and Lactobacillus casei strains were characterized for biochemical and physiological viability and survived almost all conditions i.e., temperature, NaCl, pH, sugar fermentation and bile tolerance test that possibly can hinder their growth during cheese making and storage. The probiotic cottage cheese was prepared and stored at refrigeration temperature at 4°C for 28 days period segmented as 0, 7, 14, 21 and 28. The impetus behind this study was to assess the outcomes of probiotics as single and mixed cultures on the compositional, rheological, shelf life and finally the consumer acceptance of cottage cheese. The results depicted that combined culture of L. acidophilus and L. casei was considered most favorable among all treatments for their protein and fat content, rheological and sensorial attributes and overall acceptability during the storage period of 28 days. Conclusively, it can be recommended by observing the results that the combine culture of L. acidophilus and L. casei has potential use for better development of probiotic cottage cheese.

Page(s): 109-109

DOI: DOI not available

Published: Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022

Keywords:

sensory analysis , probiotics , rheology , Cottage cheese , casei , dairy product , acidophilus

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