Improving Foaming Properties and Quality of Pasteurized Milk Using Antimicrobial Agents from Wild <i>Pediococcus acidilactici</i>

Pasteurized milk foam has become a quality issue in some applications, such as cappuccino-style drinks, as it should be stable and high-capacity. The extended shelf life of pasteurized milk is also a challenge. Some factors affect the foam capacity and stability; among them, the increasing amount of...

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Bibliographic Details

Published in:	Foods
Main Authors:	Sameh Awad, Abeer I. M. EL-Sayed, Dina Amer, Dalia Atef, Mona Ashraf, Jianquan Kan, Muying Du, Khaled Elsaadany
Format:	Article
Language:	English
Published:	MDPI AG 2025-02-01
Subjects:	foam milk free fatty acids bacteriocin wild <i>Pediococcus acidilactici</i>
Online Access:	https://www.mdpi.com/2304-8158/14/4/641