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- W3133784605 abstract "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%. These results suggested that TAWP could be used as a nutritious co-product with potential functional properties and a suitable matrix for selected beneficial lactic acid bacteria. Novelty Impact Statement 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%. These results suggested that TAWP could be used as a nutritious co-product with potential functional properties and a suitable matrix for selected beneficial lactic acid bacteria." @default.
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- W3133784605 date "2021-03-08" @default.
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- W3133784605 title "Effect of Indigenous <i>Lactococcus lactis</i> on physicochemical and sensory properties of thermo‐coagulated acid whey protein" @default.
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- W3133784605 doi "https://doi.org/10.1111/jfpp.15420" @default.
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