Quality and nutritional characteristics of traditional curd cheese enriched with thermo‐coagulated acid whey protein and indigenous <i>Lactococcus lactis</i> strain
Justina Milerienė, Loreta Šernienė, Kristina Kondrotienė, Lina Laučienė, Neringa Kašėtienė, Dalia Sekmokienė, Vaida Andrulevičiūtė, Mindaugas Malakauskas
Abstract
Summary Consumer interest in a healthy lifestyle and health‐promoting natural products is a major driving force for the increasing global demand for bio‐functional and sustainable dairy foods. Supplementation of curd cheese with thermo‐coagulated acid whey protein (TAWP) led to 8–10% higher contents of moisture, 23–31% of lactose, 12–13% of unsaturated, 5–6% of monounsaturated, 63% of polyunsaturated, and 3–4% of long‐chain fatty acids. Lipid quality indices – TI, AI, h/H, and Omega 6/3 among others, were also significantly better than those of control cheese. The addition of indigenous Lactococcus lactis strain enhanced the flavour of cheese samples, decreased the counts of yeast and mould up to 1 log cfu g −1 after 10 days of storage. The replacement of curd with TAWP resulted in novel cheese with overall sensory perception above 77 points and added nutritional and functional value, however, body and texture parameters of modified cheese samples require an improvement.