Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain

This study aimed to utilize two by-products, acid whey and apple pomace, as well as an indigenous Lactococcus lactis LL16 strain with the probiotic potential to produce a sustainable cheese with functional properties. Acid whey protein cheese was made by thermocoagulation of fresh acid whey and enha...

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Detalles Bibliográficos
Autores principales: Mileriene, Justina, Serniene, Loreta, Kasparaviciene, Beatrice, Lauciene, Lina, Kasetiene, Neringa, Zakariene, Gintare, Kersiene, Milda, Leskauskaite, Daiva, Viskelis, Jonas, Kourkoutas, Yiannis, Malakauskas, Mindaugas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9959724/
https://www.ncbi.nlm.nih.gov/pubmed/36838401
http://dx.doi.org/10.3390/microorganisms11020436

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9959724/
https://www.ncbi.nlm.nih.gov/pubmed/36838401
http://dx.doi.org/10.3390/microorganisms11020436

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