Evaluation of Physicochemical Properties and Sensory Attributes of Galactooligosaccharides (GOS) Enriched Cottage Cheese

Abstract

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Galactooligosaccharides (GOS) mimic the role of dietary fibres and are known to offer several health benefits, especially those relating to heart and gastrointestinal health. Glycosidation of lactose in milk can be utilized to produce GOS in cottage cheese. The current study was conducted to evaluate the sensory as well as physicochemical properties of GOS containing cottage cheese. For this purpose, transgalactosylated milk was used to obtain casein after it was curdled using citric acid. Subsequently, the sensory evaluation of organoleptic properties was done by ten panellists on the 0, 4^th, 8^th, and 12^th day of storage. The sensory characteristics during the shelf-life study did not show a significant difference. The prebiotic cheese was sweeter and softer as compared to the control cheese. Additionally, the prebiotic cheese was ranked higher in the overall sensory characteristics score than the control cheese. Based on the findings, we suggest that GOS containing cheese as well as other food products should be commercially produced since they would be a valuable healthy addition to the diet.