Viability of Free and Alginate-Carrageenan Gum Coated and in Functional Cottage Cheese.

The survivability of encapsulated and nonencapsulated probiotics consisting of and and the nutritional, physicochemical, and sensorial features of cottage cheese were investigated under refrigeration storage at 4 °C for 28 days. Microbeads of and were developed using 2% sodium alginate, 1.5% sodium alginate and 0.