Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus 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...

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Detalles Bibliográficos
Autores principales: Vasiliauskaite, Agne, Mileriene, Justina, Songisepp, Epp, Rud, Ida, Muizniece-Brasava, Sandra, Ciprovica, Inga, Axelsson, Lars, Lutter, Liis, Aleksandrovas, Elvidas, Tammsaar, Ene, Salomskiene, Joana, Serniene, Loreta, Malakauskas, Mindaugas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9659032/
https://www.ncbi.nlm.nih.gov/pubmed/36359966
http://dx.doi.org/10.3390/foods11213353

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9659032/
https://www.ncbi.nlm.nih.gov/pubmed/36359966
http://dx.doi.org/10.3390/foods11213353

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