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Quality and nutritional characteristics of traditional curd cheese enriched with thermo‐coagulated acid whey protein and indigenous Lactococcus lactis strain
Author(s) -
Mileriene Justina,
Serniene Loreta,
Kondrotiene Kristina,
Lauciene Lina,
Kasetiene Neringa,
Sekmokiene Dalia,
Andruleviciute Vaida,
Malakauskas Mindaugas
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14922
Subject(s) - food science , lactococcus lactis , flavour , lactose , chemistry , fermentation , lactic acid , biology , bacteria , genetics
The objectives of this study were as follows: (i) to manufacture thermo‐coagulated protein (TAWP matrix) from fresh acid whey; (ii) to use thermo‐coagulated acid whey protein (TAWP) as support for indigenous Lactococcus lactis as a protective and flavour enhancing strain; (iii) to replace part of the curd of traditional curd cheese with TAWP matrix and with TAWP + L. lactis matrix; and (iv) to evaluate the effects of this supplementation on the nutritional, physicochemical, microbiological, and sensory parameters of the obtained cheeses during their refrigerated storage.