PRODUCTION AND CHARACTERISTICS OF ACID COTTAGE CHEESES CONTAINING STRAINS OF PROBIOTIC BACTERIA
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):325–328
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ABSTRACT
Advance of knowledge on both proper nutrition as well as effects of probiotic bacteria strains on human health result in ever increasing interest of consumers in food products containing that microflora. The Polish market of dairy food products offers yoghurts, cream cheese and milks being a carrier of bacterial strains evoking a beneficial effect in consumer health. Acid fresh white cheese – a popular product in Poland – might extend the assortment of such products on the market. The reported research was aimed at designing a production technology of acid cottage cheeses containing Lactobacillus acidophilus LA5 and Bifidobacterium BB12. Experimental products were prepared by means of a modified technology and with the use of various mixtures of cultures, including probiotic strains of bacteria. During storage, the cheeses were monitored for changes in acidity, hardness and water content. Additional analyses were carried out for the survivability of introduced non-technological microflora and for the total bacteria count. The study demonstrated satisfactory survivability of probiotic bacteria strains in four out of the five products examined. Acidity of cottage cheeses was observed to decrease during storage, except for product D, where values of pH were gradually increasing. An appropriate selection of strains and production technology results in the elongation of the shelf life of a product, with simultaneous preservation of probiotic properties, from 14 to even over 28 days of chill storage. The results described were confirmed in industrial-scale production.
ISSN:1230-0322