Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous <i>Lactobacillus helveticus</i> for Acid-Curd Cheese Quality Improvement

Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous <i>Lactobacillus helveticus</i> for Acid-Curd Cheese Quality Improvement

Edible coatings as carriers for protective lactic acid bacteria (LAB) can enhance hygienic quality to dairy products. Thus, the aim of this study was to improve the quality of artisanal acid-curd cheese by applying liquid acid whey protein concentrate based edible coating with entrapped indigenous a...

Full description

Bibliographic Details
Main Authors: Agne Vasiliauskaite, Justina Mileriene, Epp Songisepp, Ida Rud, Sandra Muizniece-Brasava, Inga Ciprovica, Lars Axelsson, Liis Lutter, Elvidas Aleksandrovas, Ene Tammsaar, Joana Salomskiene, Loreta Serniene, Mindaugas Malakauskas
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
antimicrobial lactobacilli
edible coating
liquid acid whey protein concentrate
apple pectin
<i>Lactobacillus helveticus</i>
acid-curd cheese
Online Access:https://www.mdpi.com/2304-8158/11/21/3353

Internet

https://www.mdpi.com/2304-8158/11/21/3353

Similar Items