Creamed Cottage cheese enriched with Lactobacillus GG

Cottage cheese was produced from reconstituted skimmed milk powder Fer­ mentation of skim milk with approximately 11.16% total solids was performed at 22 °C with 0,5% mesophilic starter culture, "O" type (DVS, Chr Hansen's Lab), without rennet addition. Dry Cottage cheese samples contained an average 21,32% total solids; 17.85%) proteins; 0.75%) ash; and 90.33 mg Ca/lOOg. The Cottage cheese produced from the fresh skim milk was taken as a control. The dressings for salted and sweet Creamed Cottage cheese were made from commercial sour cream (12%o fat) with salt (3%D) and sucrose (25%)) addition, respectively. Both kind of dressings are inoculated with probiotic bacterium Lactobacillus casei subsp. rhamnosus GG (Lactobacillus GG). The cheese grains and dressings with and without Lactobacillus GG bacteria, are mixed at 1:1 ratio. Addition of high level of Lactobacillus GG cells to salted or sweet Creamed Cottage cheese samples had no adverse effect on sensory criteria. During 14 days of storage at +8 °C, the sensory properties of all Creamed Cottage cheese samples were not changed substantially, while the viable count of Lactobacillus GG (CFU/g) was approximately doubled in both types of Creamed Cottage cheese.