DEVELOPMENT AND FUNCTIONAL EVALUATION OF SYNBIOTIC CREAMED COTTAGE CHEESE
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Date
2020
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DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND
Abstract
The foods which contain certain health-promoting components which go
beyond its basic nutrients are said to be functional foods. The demand for such foods is
growing rapidly due to increasing health awareness in people. Foods containing
probiotics, prebiotics and synbiotics cover a major segment of the functional food
market. Synbiotic foods comprise of a combination of probiotic and prebiotic
ingredients in a single product. Prebiotic is intended to improve the survival and/or
growth or performance of the probiotic or other beneficial bacteria in the colon, which
in turn has a beneficial health effects on the host. Dairy products, especially the
fermented category are used as the most popular food matrices for delivery of probiotic
cultures. Among them, the cheese matrix, especially the fresh unripened category are
considered more suitable for probiotic delivery as it creates a barrier against the highly
acidic environment in the gastrointestinal tract and provides a more favourable
environment for probiotic survival throughout the gastric transit due to its specific
characteristics. Further, being the world’s largest producer of milk, the Indian cheese
market holds significant growth potential. The cheese market in India is said to be
driven by the increasing use of cheese not only in fast food items but also in traditional
Indian recipes, growing working population and their altering food patterns and
increasing awareness among consumers about the benefits of cheese which, in turn, is
enhancing the demand for cheese. Hence there is ample room for the introduction of
fresh category of cheeses such as synbiotic Cottage cheese. In this background, the
current study aimed to develop a synbiotic creamed cottage cheese using indigenous
probiotic culture.