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Vol. 11, Special Issue 3 (2022)

Textural property and cost of economics of developed synbiotic cottage cheese using Lactobacillus acidophilus (La-5) and Lactobacillus casei (Ncdc-298) with pectin

Author(s):
Anindita Mali and Natesan Karthikeyan
Abstract:
The present study was undertaken to develop a synbiotic cottage cheese using Lactobacillus acidophilus (LA-5) and Lactobacillus casei (NCDC-298) with pectin and to study its textural parameters hardness and brittleness and the cost of economics. Cottage cheese was prepared by starter culture method by using commercial cheese starters and probiotic cultures individually and a combination of both in the ratio 1:1. The hardness of all the treatments of synbiotic cottage cheese was observed to increase with the storage period whereas the brittleness was inversely correlated. The cost of production for synbiotic cottage cheese was calculated to be Rs. 471.89/kg, and that for the control cottage cheese was Rs. 156.90/kg. The high cost of pectin contributed to an increase in the production cost of the pectin added treatments.
Pages: 658-661  |  211 Views  33 Downloads
How to cite this article:
Anindita Mali and Natesan Karthikeyan. Textural property and cost of economics of developed synbiotic cottage cheese using Lactobacillus acidophilus (La-5) and Lactobacillus casei (Ncdc-298) with pectin. The Pharma Innovation Journal. 2022; 11(3S): 658-661.

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