Effect of Indigenous Lactococcus lactis on physicochemical and sensory properties of thermo‐coagulated acid whey protein-Reference-Cited by-同舟云学术

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

Published:2021-03-08 Issue:5 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Mileriene Justina¹^ORCID,Serniene Loreta¹,Kondrotiene Kristina¹,Lauciene Lina¹,Andruleviciute Vaida²,Kasetiene Neringa¹,Sekmokiene Dalia¹,Malakauskas Mindaugas¹

Affiliation:

1. Department of Food Safety and Quality, Veterinary Academy Lithuanian University of Health Sciences Kaunas Lithuania

2. Department of Biochemistry, Veterinary Academy Lithuanian University of Health Sciences Kaunas Lithuania

Funder

European Regional Development Fund

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15420

Reference40 articles.

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2. Quantification of the proteolytic and lipolytic activity of microorganisms isolated from raw milk

3. From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture

4. Lactic acid bacteria as starter cultures: An update in their metabolism and genetics

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