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).