Question

Ricotta is a soft, unripened variety of whey cheese. Ricotta cheese may be considered as a protein co-precipitate having low shelf-life. Probiotic Ricotta cheese was prepared by incorporation of probiotic organism in Ricotta cheese. Ricotta cheese is a good carrier medium of probiotic organism because of high moisture, high pH, low salt and oxygen.
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): It was observed during the study that survival of probiotic organism in Ricotta cheese matrix is higher as compared to MRS medium during experimental digestion process.
Reason (R): Higher salt content of cheese might be helpful to provide better protection to organism during harsh digestive condition.
In light of the above statements, choose the correct answer from the options given below.

• A. Both (A) and (R) are true and (R) is the correct explanation of (A).
• B. Both (A) and (R) are true but (R) is NOT the correct explanation of (A).
• C. (A) is true but (R) is false.
• D. (A) is false but (R) is true.

Hint:

Probiotics survive gastric transit better in high-fat, high-protein dairy products.
The physical structure of the cheese coat shield shield the bacteria from acid, while salt is an inhibitory factor for microbial survival.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Probiotics are live microorganisms that provide health benefits to the host when consumed in adequate amounts.
The delivery of probiotics through food systems depends on the food matrix's ability to protect the cells during transit through the acidic stomach and bile-rich duodenum.
Detailed Explanation:
Let us analyze the Assertion and Reason statements carefully:
- Assertion (A): Probiotic survival in cheese is generally higher compared to liquid reference media like MRS broth during digestion.
The solid cheese matrix, composed of coagulated proteins (whey proteins and caseins) and fat, acts as a physical barrier.
This matrix buffers gastric acid, increases local pH, and physically traps the bacterial cells, protecting them from digestive enzymes and low pH.
Therefore, Assertion (A) is true.
- Reason (R): The reason claims that a higher salt content in cheese protects the probiotics.
This statement is incorrect.
High salt concentrations create osmotic stress, which typically decreases the viability of probiotic bacteria.
More importantly, Ricotta is a fresh, unripened whey cheese characterized by a very low salt content.
The protective effect of the Ricotta matrix is due to its high protein buffering capacity and fat content, not its salt content.
Therefore, Reason (R) is false.

Step 2: Final Answer:
The Assertion (A) is true, but the Reason (R) is false.