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. 2022 Oct 25;11(21):3353.
doi: 10.3390/foods11213353.

Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement

Agne Vasiliauskaite  1 , Justina Mileriene  1 , Epp Songisepp  2 , Ida Rud  3 , Sandra Muizniece-Brasava  4 , Inga Ciprovica  4 , Lars Axelsson  3 , Liis Lutter  2 , Elvidas Aleksandrovas  1 , Ene Tammsaar  2 , Joana Salomskiene  5 , Loreta Serniene  1 , Mindaugas Malakauskas  1
Affiliations

Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement

Agne Vasiliauskaite et al. Foods. .

Abstract

Edible coatings as carriers for protective lactic acid bacteria (LAB) can enhance hygienic quality to dairy products. Thus, the aim of this study was to improve the quality of artisanal acid-curd cheese by applying liquid acid whey protein concentrate based edible coating with entrapped indigenous antimicrobial Lactobacillus helveticus MI-LH13. The edible fresh acid-curd cheese coating was composed of 100% (w/w) liquid acid whey protein concentrate (LAWPC), apple pectin, sunflower oil, and glycerol containing 6 log10 CFU/mL of strain biomass applied on cheese by dipping. The cheese samples were examined over 21 days of storage for changes of microbiological criteria (LAB, yeast and mould, coliform, enterobacteria, and lipolytic microorganism), physicochemical (pH, lactic acid, protein, fat, moisture content, and colour), rheological, and sensory properties. The coating significantly improved appearance and slowed down discolouration of cheese by preserving moisture during prolonged storage. The immobilisation of L. helveticus cells into the coating had no negative effect on their viability throughout 14 days of storage at 4 °C and 23 °C. The application of coating with immobilised cells on cheeses significantly decreased the counts of yeast up to 1 log10 CFU/g during 14 days (p < 0.05) of storage and suppressed growth of mould for 21 days resulting in improved flavour of curd cheese at the end of storage. These findings indicate that LAWPC-pectin formulation provided an excellent matrix to support L. helveticus cell viability. Acting as protective antimicrobial barrier in fresh cheeses, this bioactive coating can reduce microbial contamination after processing enabling the producers to extend the shelf life of this perishable product.

Keywords: Lactobacillus helveticus; acid-curd cheese; antimicrobial lactobacilli; apple pectin; edible coating; liquid acid whey protein concentrate; quality improvement.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
LAB counts (a) in coating solutions and films and pH; (b) in coating solutions at different temperatures (at 4 °C and 23 °C) during their storage. C—plain coating; C + Lh—coating solution with L. helveticus.
Figure 2
Figure 2
Weight loss (a), moisture content (b), pH (c), lactic acid content (d), texture (e), and colour change (f) in control acid-curd cheese (CC), coated acid-curd cheese (CC + C), coated acid-curd cheese with L. helveticus (CC + C + Lh) during 23 days of storage at 4–6 °C (mean values ± SD).
Figure 3
Figure 3
Lactic acid bacteria (LAB) (a), yeast (b), and mould (c) counts and lipolytic bacteria (d), are presented for control acid-curd cheese (CC), coated acid-curd cheese (CC + C), and coated acid-curd cheese with L. helveticus (CC + C + Lh) during 23 days of storage at 4–6 °C (mean values ± SD).
Figure 4
Figure 4
Flavour (a), body and texture (b), appearance (c), and overall acceptability (d) are presented for control curd cheese (CC), coated curd cheese (CC + C), and coated cheese with L. helveticus (CC + C + Lh) during 18 days of sensory evaluation (mean values ± SD).
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