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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.

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