Viability of Free and Alginate–Carrageenan Gum Coated Lactobacillus acidophilus and Lacticaseibacillus casei in Functional Cottage Cheese

• Muhammad Saeed,
• Rehana Khanam,
• Hammad Hafeez,
• Zulfiqar Ahmad,
• Shahzad Saleem,
• Muhammad Rizwan Tariq,
• Waseem Safdar,
• Muhammad Waseem,
• Umair Ali,
• Muhammad Azam,
• Muhammad Adil Rehman,
• Faiz-ul-Hassan Shah

Affiliations

Muhammad Saeed

National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Rehana Khanam

National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Hammad Hafeez

Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur, Pakistan

Zulfiqar Ahmad

Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur, Pakistan

Shahzad Saleem

Department of Biosciences, COMSATS University Islamabad, Sahiwal, Pakistan

Muhammad Rizwan Tariq

Department of Food Sciences, Faculty of Agricultural Sciences, University of the Punjab, Lahore, Pakistan

Waseem Safdar

Department of Biological Sciences, National University of Medical Sciences, Rawalpindi, Pakistan

Muhammad Waseem

Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur, Pakistan

Umair Ali

Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur, Pakistan

Muhammad Azam

National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Muhammad Adil Rehman

Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur, Pakistan

Faiz-ul-Hassan Shah

Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur, Pakistan