Quality and nutritional characteristics of traditional curd cheese enriched with thermo‐coagulated acid whey protein and indigenous <i>Lactococcus lactis</i> strain

Milerienė, Justina; Šernienė, Loreta; Kondrotienė, Kristina; Laučienė, Lina; Kašėtienė, Neringa; Sekmokienė, Dalia; Andrulevičiūtė, Vaida; Malakauskas, Mindaugas

doi:10.1111/ijfs.14922

Cited by 18 publications

(12 citation statements)

References 37 publications

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“…The tested cheeses were characterized by good quality indicators (milk and creamy odor, softness, moisture, and elasticity), which remained at a similar level during storage, and therefore, proves the storage stability of the products. Similar research results were obtained by Mileriene et al [ 23 ] who produced cheese. The AI index ranged from 1.93 to 2.77, while the TI index ranged from 1.58 to 2.52.…”

Section: Resultssupporting

confidence: 91%

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

et al. 2022

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The aim of this study was to use local LAB cultures for the production of organic acid-rennet cheeses from unpasteurized cow’s milk. Under industrial conditions, three types of cheese were produced, i.e., traditionally with acid whey (AW), with starter culture L. brevis B1, or with starter culture L. plantarum Os2. Strains were previously isolated from traditional Polish cheeses. Chemical composition, physico-chemical, microbiological, and sensory studies during 2 months of storage were carried out. As a result of this research, it was found that the basic composition was typical for semi-hard, partially skimmed cheeses. Mainly saturated fatty acids were detected. The cheeses were rich in omega-3, -6, and -9 fatty acids and conjugated linoleic acid (CLA), and were characterized by good lipid quality indices (LQI). All of the cheeses were characterized by a high number of lactic acid bacteria, with Enterobacteriaceae, yeast, molds, and staphylococci contaminants, which is typical microbiota for unpasteurized milk products. Water activity, pH, and total acidity were typical. A lower oxidation-reduction potential (ORP) of cheeses with the addition of strains and stability of the products during storage were observed. The B1 and Os2 cheeses were lighter, less yellow, had a more intense milk and creamy aroma, were softer, moister, and more elastic than AW cheese. The research results indicate the possibility of using environmental LAB strains in the production of high-quality acid-rennet cheeses, but special attention should be paid to the production process due to the microbiological quality of the cheeses.

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Section: Resultssupporting

confidence: 91%

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

et al. 2022

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“…The proteolytic breakdown was evaluated by the fluorescamine method in water (WS, large peptides), 12% (w/v) trichloroacetic acid (Merck) (TCA, peptides with less than 7 amino acids), and 5% (w/v) phosphotungstic acid (PTA, small peptides and amino acids) fractions, as recently described by Mileriene et al., (2020). Fluorescence was measured on a FLUOstar Omega microplate reader (BMG LABTECH) using excitation and emission wavelengths of 390 and 480 nm, respectively.…”

Section: Methodsmentioning

confidence: 99%

Effect of Indigenous Lactococcus lactis on physicochemical and sensory properties of thermo‐coagulated acid whey protein

Milerienė

Šernienė

Kondrotienė

et al. 2021

J Food Process Preserv

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This study evaluated the effect of indigenous Lactococcus lactis on the physicochemical, microbiological, and sensory parameters of thermo-coagulated acid whey protein (TAWP) during 8 days of refrigerated storage. Even a low amount of L. lactis biomass (0.2% w/w) expressed its protective properties in TAWP: reduced the counts of yeast and mold up to 0.5 log cfu/g, slowed down proteolysis (as five times less water-soluble nitrogen was detected in samples with added lactococci), and enhanced the sensory properties (consistency, odor pleasantness, and overall acceptability) by > 10%. How to cite this article: Mileriene J, Serniene L, Kondrotiene K, et al. Effect of Indigenous Lactococcus lactis on physicochemical and sensory properties of thermocoagulated acid whey protein. J Food Process Preserv.

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“…Cheese factories, responding to the sustainability and environmental demands, are searching for the ways to repurpose acid whey, preferably in its liquid form [ 9 ]; therefore, ultrafiltration is most widely used by cheese factories to acquire liquid acid whey concentrate (LAWPC) from acid whey. Employing LAWPC with specific nutritional value and functional properties [ 10 , 11 ] as a basis for acid whey protein coating, and as a solvent for other coating ingredients, provides an opportunity to avoid subsequent energy-consuming spray drying process, which brings along environmental, health, and economic benefits [ 12 , 13 , 14 ]. In a liquid form, though it contains only 2.4–3.2% of whey protein—not ideal for coating production—thus, there is a need to supplement it with biopolymers (such as agro-industrial waste pectin) and lipids to make it work as a protectant layer on cheese surface.…”

Section: Introductionmentioning

confidence: 99%

Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement

Vasiliauskaite

Milerienė

Songisepp

et al. 2022

Foods

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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 antimicrobial Lactobacillus helveticus MI-LH13. The edible fresh acid-curd cheese coating was composed of 100% (w/w) liquid acid whey protein concentrate (LAWPC), apple pectin, sunflower oil, and glycerol containing 6 log10 CFU/mL of strain biomass applied on cheese by dipping. The cheese samples were examined over 21 days of storage for changes of microbiological criteria (LAB, yeast and mould, coliform, enterobacteria, and lipolytic microorganism), physicochemical (pH, lactic acid, protein, fat, moisture content, and colour), rheological, and sensory properties. 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 and 23 °C. The application of coating with immobilised cells on cheeses significantly decreased the counts of yeast up to 1 log10 CFU/g during 14 days (p < 0.05) of storage and suppressed growth of mould for 21 days resulting in improved flavour of curd cheese at the end of storage. These findings indicate that LAWPC-pectin formulation provided an excellent matrix to support L. helveticus cell viability. Acting as protective antimicrobial barrier in fresh cheeses, this bioactive coating can reduce microbial contamination after processing enabling the producers to extend the shelf life of this perishable product.

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Quality and nutritional characteristics of traditional curd cheese enriched with thermo‐coagulated acid whey protein and indigenous Lactococcus lactis strain

Cited by 18 publications

References 37 publications

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

Effect of Indigenous Lactococcus lactis on physicochemical and sensory properties of thermo‐coagulated acid whey protein

Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement

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