Vol. 8, Issue 6 (2020)
Microbiological analysis of synbiotic cottage cheese using Lactobacillus acidophilus (la-5) and Lactobacillus casei (ncdc-298) with pectin
Author(s): Dr. Anindita Mali, Dr. N Karthikeyan, Dr. S Senthilkumar and Dr. G Kumaresan
Abstract: Cottage cheese is a fermented milk product, wherein addition of probiotics can confer a health benefit on the host. The study was conducted to estimate the probiotic viability and microbiological attributes of the synbiotic cottage cheese using Lactobacillus acidophilus (LA-5) and Lactobacillus casei (NCDC-298) with pectin. The synbiotic cottage cheese was prepared and stored at 4 °C for 14 days during which the microbiological attributes were studied on day 0, 3, 7 and 14. The highest viable probiotic count was observed for T4 (9.10 ± 0.84 log10 cfu/g) on day 3 of storage and the count significantly decreased to 8.50 ± 0.47 log10 cfu/g on day 14 of storage. The lowest count was observed for T2 (8.36 ± 0.42 log10 cfu/g) on day 14 storage. The highest coliform count (1.58 ± 0.40 log10 cfu/g) was noticed for T2 on day 3 of storage and lowest (0.69 ± 0.22 log10 cfu/g) was noticed for T3 on day 14 of storage. The yeast and mould count increased significantly (P<0.05) throughout the storage period.
DOI: 10.22271/chemi.2020.v8.i6d.10776
Pages: 248-251 | 618 Views 112 Downloads
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How to cite this article:
Dr. Anindita Mali, Dr. N Karthikeyan, Dr. S Senthilkumar, Dr. G Kumaresan. Microbiological analysis of synbiotic cottage cheese using Lactobacillus acidophilus (la-5) and Lactobacillus casei (ncdc-298) with pectin. Int J Chem Stud 2020;8(6):248-251. DOI: 10.22271/chemi.2020.v8.i6d.10776
