Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous <i>Lactococcus lactis</i> Strain

This study aimed to utilize two by-products, acid whey and apple pomace, as well as an indigenous <i>Lactococcus lactis</i> LL16 strain with the probiotic potential to produce a sustainable cheese with functional properties. Acid whey protein cheese was made by thermocoagulation of fresh...

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Bibliographic Details

Published in:	Microorganisms
Main Authors:	Justina Mileriene, Loreta Serniene, Beatrice Kasparaviciene, Lina Lauciene, Neringa Kasetiene, Gintare Zakariene, Milda Kersiene, Daiva Leskauskaite, Jonas Viskelis, Yiannis Kourkoutas, Mindaugas Malakauskas
Format:	Article
Language:	English
Published:	MDPI AG 2023-02-01
Subjects:	acid whey cheese apple pomace probiotic <i>Lactococcus lactis</i> GABA functional cheese
Online Access:	https://www.mdpi.com/2076-2607/11/2/436