Suitability of acid whey for fermented and fresh‐pack cornichon pickle production

Abstract

Suitability of acid whey (AW) as brine media in fermented and fresh‐pack cornichon pickle production was investigated. Fermented and fresh‐pack pickles were produced with AW and vinegar (control). Microbiological, textural, colour and sensory properties of the pickles were monitored during 12‐wk storage at room temperature. Fermented and fresh‐pack pickles manufactured with AW exhibited higher total solids content than the pickles manufactured with vinegar. Acid whey as pickling media increased the development of presumptive lactococci species both in fermented and in fresh‐pack pickles. This study shows that AW is a suitable pickling media for fermented and fresh‐pack cornichon pickle manufacture.