학술논문
Survival of Lactobacillus paracasei subsp. paracasei LBC 81 in cottage cheese supplemented with green banana, oat, or chickpea flours during refrigerated storage.
Document Type
Article
Author
Source
Subject
*Refrigerated storage
Cottage cheese
Flour
Chickpea
Fermented milk
Oats
Bananas
Language
ISSN
0145-8892
Abstract
The aim of this study was to evaluate the survival of Lactobacillus paracasei subsp. paracasei LBC 81 in cottage cheese supplemented with green banana, oat, or chickpea flours during refrigerated storage. The dressing with fermented milk or skimmed milk enriched with the above mentioned flours was added to the cheese mass. The cheeses were subjected to chemical composition, pH, titratable acidity, and microbiology analysis after production and during the storage period, under refrigeration, for 7, 14, and 21 days of storage. The addition of flour stimulated growth and stabilized the viability of L. paracasei LBC 81 and of the mesophilic aerobic in cheese made with skimmed milk dressing. However, the incorporation of flours accentuated the decrease of pH and consequently the increase of titratable acidity. It was concluded that the survival of L. paracasei LBC 81 was not compromised in cottage cheese supplemented with the different flours during the storage period. [ABSTRACT FROM AUTHOR]