Skip to main content
. 2024 Mar 14;9(12):13840–13851. doi: 10.1021/acsomega.3c08588

Table 2. Physicochemical Attributes of L. acidophilus and L. casei Cottage Cheese.

parameters treatments days
0 7 14 21 28
pH T0 5.80 ± 0.01a 5.71 ± 0.02c–e 5.67 ± 0.02d–i 5.66 ± 0.02e–j 5.63 ± 0.03h–j
T1 5.79 ± 0.03ab 5.70 ± 0.01c–f 5.66 ± 0.02e–j 5.64 ± 0.03f–j 5.62 ± 0.02h–j
T2 5.76 ± 0.01a–c 5.69 ± 0.03d–g 5.65 ± 0.02e–j 5.63 ± 0.02g–j 5.61 ± 0.02ij
T3 5.73 ± 0.03b–d 5.69 ± 0.03d–g 5.68 ± 0.01d–h 5.65 ± 0.04e–j 5.60 ± 0.03j
titratable acidity (%) T0 0.24 ± 0.00i 0.26 ± 0.01g–i 0.39 ± 0.01de 0.43 ± 0.02cd 0.57 ± 0.01a
T1 0.26 ± 0.01hi 0.29 ± 0.00f–h 0.41 ± 0.01 de 0.46 ± 0.01bc 0.48 ± 0.01b
T2 0.28 ± 0.01fgh 0.29 ± 0.01fgh 0.40 ± 0.02de 0.46 ± 0.01bc 0.49 ± 0.02b
T3 0.28 ± 0.01f–i 0.30 ± 0.01fg 0.32 ± 0.02f 0.38 ± 0.02e 0.43 ± 0.01cd

T0 = cottage cheese with free L. acidophilus and L. casei (control); T1 = cottage cheese coated with 2% sodium alginate; T2 = cottage cheese coated with 1.5% sodium alginate and 0.5% carrageenan; T3 = cottage cheese coated with 1% sodium alginate and 1% carrageenan. The values with same superscript letters are non-significant while different superscript letters in a column are significantly different (p < 0.05).