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J. Env. Bio-Sci., 2019: Vol. 33 (2): 231-234 ISSN 0973-6913 (Print), ISSN 0976-3384 (On Line)

DEVELOPMENT OF SYNBIOTIC COTTAGE CHEESE USING LACTOBACILLUS

ACIDOPHILUS (LA-5) AND PECTIN
Anindita Mali*, N. Karthikeyan and G. Kumaresan
Department of Livestock Products Technology-Dairy Science
Veterinary College and Research Institute, Namakkal-2, Tamil Nadu.
Email*: aninditamalivat@gmail.com

Received: 13-06-2019 Accepted: 21-12-2019

Cottage cheese is a high protein low fat cheese variety. The present study was to develop a synbiotic cottage cheese, using
Lactobacillus acidophilus (LA-5) with various levels of pectin 0.1, 0.2, 0.3, 0.4 and 0.5 per cent, and selecting the optimum level by
sensory evaluation. It was found that 0.3 per cent was the desirable level of pectin to be added. This synbiotic cottage cheese was
subjected to physico-chemical and microbial analysis with commercial cheese starter culture. The synbiotic cottage cheese
using Lactobacillus acidophilus (LA-5) and commercial cheese starter culture showed good microbial quality and almost similar
probiotic viability. It is concluded that synbiotic cottage cheese incorporated with 0.3% pectin scored good overall acceptability and
microbial quality with recommended levels of probiotic viability.
Key words: synbiotic cottage cheese, Lactobacillus acidophilus (LA-5), pectin
Cottage cheese is a soft, fresh cheese curd product with a and supplements. It is used as probiotic because of its crucial
mild flavour that is uncured and obtained from skim milk. The properties like high tolerance to acid and bile, capability to
term originated from cheeses made by early Americans settlers adhere to intestinal surfaces, withstand low pH of gastric juices,
in their small dwellings, in the 1830's right on the stove. The inhibiting potentially pathogenic species, resisting antibiotics,
cottage cheese shows an adequate profile to incorporate producing exopolysaccharides and removing cholesterol. It is
probiotic cells and prebiotic substances. In addition, it is a effective in preventing antibiotic-associated diarrhoea (Sabina,
healthy alternative by virtue of its low-fat content. It is rich in 2014).
proteins, relatively low in fat and high in calcium, phosphorous,
Synbiotic refers to food ingredients or dietary supplements
sodium, selenium and vitamin B12.
combining prebiotics and probiotics in a form of synergism,
A prebiotic is non-digestible food ingredient that pass that beneficially affect the host by improving the survival and
undigested through the upper part of the gastrointestinal tract implantation of live microbial dietary supplements in the
and stimulate the growth or activity of advantageous bacteria gastrointestinal tract, by selectively stimulating the growth and
that colonize the large bowel by acting as substrate for them. / or by activating the metabolism of one or a limited number of
health promoting bacteria, thus improving host welfare.
Pectin is a structural heteropolysaccharide contained in the
primary cell walls of terrestrial plants. It is considered as a MATERIALS AND METHODS
soluble dietary fibre and exerts physiological effects on the
Skim milk: Fresh whole milk was received from Livestock
gastrointestinal tract, such as reducing glucose absorption,
Farm Complex, Veterinary College and Research Institute,
hypocholesterolaemic effect and delaying gastric emptying.
Namakkal. The skim milk was obtained from whole milk by
In addition, the oligosaccharides obtained from pectin have
been proposed as an excellent new generation prebiotic centrifugation method after separation of cream.
(Hotchkiss et al., 2003). Pectin: Neotea pectin powder was purchased from Neoteric
The world health organization (WHO, 2002) defines probiotics DCBA Ideas, TN and was preserved in moisture proof pack for
as live micro-organisms that "when administered in adequate incorporation in cottage cheese.
amounts, confer a health benefit on the host." Starter culture: Cheese starter culture and Lactobacillus
Lactobacillus acidophilus is one of the most common type of acidophilus (LA-5) was procured in freeze dried form, from
probiotic and can be found in fermented foods, yoghurt, cheese National Collection of Dairy cultures, NDRI, Karnal for the
preparation of cottage cheese.
NAAS Rating (2017)-4.43
 MALI, KARTHIKEYAN AND KUMARESAN
Preparation of synbiotic cottage cheese: Cottage cheese
was manufactured using the short set method as described by
Blanchette et al. (1996), with mild modification of procedure.
Fresh whole milk
1 heat treatment at 40 °C
st
Cream separation
Addition of pectin
Pasteurisation ofskim milk at 80°C for 10 minutes
Filtration
Cooling to 32°C
Addition of 0.02% of calcium chloride
Addition of 5% starter culture
Incubation @ 37°C for 40 min
Addition of Rennet (0.1– 0.2g)
Incubation @ 37°C for 3-4 hrs
Cutting (1 cm)
Cooking (Slow cooking @ 53°C for 90 min)
Whey Drainage
Washing of curd (2 times 21°Cand 5°C)
Salting (0.6%)
Storage at 4°C
Packaging (polystyrene cups)
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Sensory evaluation: The synbiotic cottage cheese was
evaluated by the panelists on the basis of 9- point hedonic
scale where 9 indicate extremely like and 1 extremely dislike
(Amerine et al., 1965).
Physico-chemical parameters: The pH of cottage cheese
estimated using a digital pH meter. The coagulation time
was estimated by glass rod test.
Cheese yield:The cheese yield was calculated as the cheese
mass per equivalent mass of the initial milk (Ogunlade et al.,
2017).
% of cheese yield = grams of cheese produced /grams of
milk used x 100
Microbial analysis: The synbiotic cottage cheese and control
samples were analyzed for different microbial parameters
such as probiotic viable count,coliform count and yeast and
mould count by adopting standard procedure according to
ICAR Dairy bacteriological manual (1972).
Statistical analysis: The data were analyzed by one way
ANOVA in SPSS (version 20.0).
RESULTS AND DISCUSSION
Sensory evaluation: Table 1 gives the score for sensory
parameters, which includes colour and appearance, body
and texture, flavour as well as the overall acceptability of
synbiotic cottage cheese with various pectin level. The highest
sensory evaluation presented for colour and appearance, body
and texture, flavor and taste and overall acceptability is for
synbiotic cottage cheese prepared by using 0.3 per cent
pectin level.
Physico-chemical analysis: The prepared synbiotic cottage
cheese with 0.3 per cent pectin was subjected to various
physico-chemical analysis (pH, coagulation time and yield)
and the results are presented in Table 2 and Table 3. The
coagulation time and yield of the synbiotic cottage cheese
using commercial cheese strain and Lactobacillus acidophilus
(LA-5) has significance difference (P<0.05). The pH for both
the treatment varies significantly both in between the treatment
as well as between the storage period (P<0.05).
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Table 1: Sensory evaluation score for symbiotic cottage cheese

Treatments Colour and Flavour Body and Overall
appearance texture acceptability
T1 7.33 ± 0.21 7.17 ± 0.17 7.33 ± 0.21 7.33 ± 0.21
T2 7.17 ± 0.17 7.17 ± 0.17 7.50 ± 0.22 7.17 ± 0.17
T3 7.84 ± 0.17 7.33 ± 0.21 7.83 ± 0.17 7.82 ± 0.17
T4 6.33 ± 0.21 6.83 ± 0.17 6.17 ± 0.17 6.33 ± 0.21
T5 6.17 ± 0.17 6.67 ± 0.21 5.67 ± 0.21 6.17 ± 0.17
Table 2: Coagulation time and Yield of synbiotic cottage cheese
Parameters Commercial strain Lactobacillus acidophilus (LA-5)
Coagulation time (min) 188.67 ± 1.17 201.67 ± 1.41
Yield (per cent) 15.292 ± 0.164 14.292 ± 0.077
Table 3: pH of synbiotic cottage cheese during storage period
Treatment 0 day 3 day 7 day 14 day
Commercial strain 4.92 ± 0.03 4.75 ± 0.02 4.57 ± 0.05 4.42± 0.03
Lactobacillus -acidophilus 4.83 ± 0.02 4.67 ± 0.02 4.50± 0.03 4.37 ± 0.02
(LA 5)
Microbial analysis: The prepared synbiotic cottage cheese with 0.3 per cent pectin level was subjected to various microbial
analysis and the results are presented in Table 4.
Table 4: Microbial analysis of symbiotic cottage cheese (log10cfu/g)
Treatment Probiotic viability Coliforms Yeast and mould
Commercial strain 9.08 ± 1.00 1.18± 0.43 NIL
Lactobacillus 9.05 ± 1.25 1.43 ± 0.56 NIL
acidophilus (LA-5)
The sensory values for the desired level of pectin almost consumer.
resembles to the values obtained by Sadia et al. (2016) for
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