title: Effect of microGARD on keeping quality of direct acidified Cottage cheese.
abstract: Direct acidified Cottage cheese could be kept well for only 10 to 12 days under refrigeration on account of its high moisture (~74 %) content and relatively high pH (~5.0). The study was, therefore, undertaken to improve the keeping quality of direct acidified Cottage cheese using MicroGARD. The effects of three different levels of MicroGARD 400 viz. 0.20, 0.35 and 0.50 % on the physico-chemical, microbiological and organoleptic properties were studied at four-day interval during storage under refrigeration (4-5 °C). Promising results were found using 0.50 % MicroGARD 400 for inhibiting psychrotrophs, yeasts and molds as well as retard the acidity development and proteolysis in Cottage cheese, thus extending its keeping quality. It was observed that addition of MicroGARD 400 at the level of 0.50 % considerably improved the flavour as well as the aesthetic quality of the product during storage and extended the shelf life of Cottage cheese from 12 to 26 days.
authors.affiliation: Cheese and Fermented Foods Lab., Dairy Technology Division, National Dairy Research Institute, Karnal, 132001 Haryana India.
authors.forename: S
authors.initials: S
authors.lastname: Makhal
authors.affiliation: Cheese and Fermented Foods Lab., Dairy Technology Division, National Dairy Research Institute, Karnal, 132001 Haryana India.
authors.forename: S K
authors.initials: SK
authors.lastname: Kanawjia
authors.affiliation: Cheese and Fermented Foods Lab., Dairy Technology Division, National Dairy Research Institute, Karnal, 132001 Haryana India.
authors.forename: Apurba
authors.initials: A
authors.lastname: Giri
keywords: Bacteriocin; Bio-preservative; Cottage cheese; MicroGARD; Natural preservative; Shelf life extension