Use this url to cite publication: https://hdl.handle.net/20.500.12512/109643
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Liquid Whey Protein Concentrate as Antimicrobial Edible Coating to Improve the Shelf Life of Curd Cheese / Justina Mileriene, Loreta Serniene, Kristina Kondrotiene, Dalia Sekmokiene, Neringa Kasetiene, Lina Lauciene, Vaida Andruleviciute, Mindaugas Malakauskas
Type of publication
Tezės kitame recenzuojamame leidinyje / Theses in other peer-reviewed publication (T1e)
Author(s)
Title
Liquid Whey Protein Concentrate as Antimicrobial Edible Coating to Improve the Shelf Life of Curd Cheese / Justina Mileriene, Loreta Serniene, Kristina Kondrotiene, Dalia Sekmokiene, Neringa Kasetiene, Lina Lauciene, Vaida Andruleviciute, Mindaugas Malakauskas
Publisher (trusted)
Center of Food and Fermentation Technologies
Date Issued
2021-05-03
Extent
p. 135-135.
Is part of
14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer” : book of abstracts : May 3-5, 2021, Tallinn, Estonia / Center of Food and Fermentation Technologies ; [Editor: Mari-Liis Kutti]. Tallinn : Center of Food and Fermentation Technologies, 2021.
Version
Originalus / Original
Description
New Approaches to Valorization
Field of Science
Abstract
Most recent technologies are aimed to improve sustainability and reduce waste in food production. Whey is a by-product from cheese production that is highly nutritious but in most cases whey or its products are being used in animal feed for fattening purposes. However, whey can be diversely re-introduced back into food products through concentrated protein-rich matrix as example, in form of edible coatings. The aim of this study was to develop edible coating as carrier of liquid whey protein concentrate (LWPC) and bioactive compound Cinnamon (0.3%) (Cinnamomum cassia) CO2 plant extract (CE) to improve the shelf life of curd cheese (CC). The cheeses samples were examined at 1, 10, 15, 20, 24 and 31 days of storage for changes of microbiological (total aerobic microbial count, lactic acid bacteria, yeasts and molds), physicochemical (pH, moisture, lactic acid and hardness) and sensory (overall acceptance, appearance, aroma, taste and texture) properties. The study revealed that an edible coating in combination with conventional vacuum packaging significantly (p < 0.05) decreased yeasts and molds by 1.5 log in CC after 31 days of storage, compared to uncoated but vacuumed cheese samples. Examined physicochemical properties of coated/uncoated CC samples did not show significant differences. Sensory properties between coated and uncoated samples were not significantly different (p > 0.879) among trained panelists (n = 23), indicating no effect of antimicrobial LWPC coating on the flavor of CC. The incorporation of whey as dairy by-product and bioactive compound cinnamon in a form of edible coating could be an excellent alternative not only extend the shelf life, but also to enhanced nutritional and functional value of curd cheese.
Type of document
type::text::conference output::conference proceedings::conference paper
Other Identifier(s)
(LSMU ALMA)990001030040107106
Coverage Spatial
Estija / Estonia (EE)
Language
Anglų / English (en)
Funding(s)
| Funding(s) | Project ID |
|---|---|
European Regional Development Fund according to the supported activity ‘Research Projects Implemented by World-class Researcher Groups’ | Grant No. 01.2.2-LMT-K-718 |