Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement.
Vasiliauskaite A, Mileriene J, Songisepp E, Rud I, Muizniece-Brasava S, Ciprovica I, Axelsson L, Lutter L, Aleksandrovas E, Tammsaar E, Salomskiene J, Serniene L, Malakauskas M.
Vasiliauskaite A, et al.
Foods. 2022 Oct 25;11(21):3353. doi: 10.3390/foods11213353.
Foods. 2022.
PMID: 36359966
Free PMC article.
The coating significantly improved appearance and slowed down discolouration of cheese by preserving moisture during prolonged storage. The immobilisation of L. helveticus cells into the coating had no negative effect on their viability throughout 14 days of storage at 4 C …
The coating significantly improved appearance and slowed down discolouration of cheese by preserving moisture during prolonged storage. The …