ICDSUPL1-T040

Volume: 1, 2022
1^st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT  – PLANT  – ANIMAL  – PRODUCT

Abstract number: T040

DOI: https://doi.org/10.24326/ICDSUPL1.T040

Published online: 26 April 2022

ICDSUPL, 1, T040 (2022)

Functional acid whey cheese with apple pomace and indigenous L. lactis

Agne Vasiliauskaite¹*, Justina Mileriene¹, Loreta Serniene¹, Beatrice Sungailaite¹, Lina Lauciene¹, Neringa Kasetiene¹, Jurgita Aksomaitiene¹, Gintare Zakariene¹, Mindaugas Malakauskas¹, Milda Kersiene², Daiva Leskauskaite² and Jonas Viskelis³

¹ Department of Food Biochemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Cieszyński Sq. 1, 10-726 Olsztyn, Poland

^{* Corresponding author: agne.vasiliauskaite@lsmu.lt}

Abstract

Production of cottage cheese leaves up to 90 percent of acid whey as a byproduct which is considered as a waste material by small and medium dairy plants. It contains significant amounts of fat, lactose, galactose, calcium phosphate, and lactic acid, all of which potentially have value and can be converted into nutritional and functional food products or co-products by thermo-coagulation and supplementation with bioactive components, such as probiotics and prebiotics. In this context, this study evaluated the effect of prebiotic apple pomace, probiotic-type indigenous Lactococcus lactis and their symbiotic combination on the physicochemical, microbiological, and sensory parameters of thermo-coagulated acid whey protein cheese during 14 days of refrigerated storage. Supplementation of cheese with apple pomace made it 3.7% drier and 3.4% less protein dense, and improved overall acceptability by 42% and texture by 69.7%. Addition of low amount of probiotic-type L. lactis biomass (0.2% w/w) to acid whey cheese decreased concentration of glutamic acid thus increasing GABA significantly and enhanced sensory properties by 26.2% compared to plain cheese. Synbiotic cheese, supplemented with both apple pomace and L. lactis LL16 strain demonstrated not only stable increase in acceptability (p < 0.05) scoring the highest among other cheeses, but also higher survival rate (0.4-0.3 log CFU/g) of the strain. These results suggested that symbiotic acid whey cheese could be used as a nutritious dairy product with potential functional properties and a suitable matrix for selected beneficial lactic acid bacteria.

This project has received funding from European Regional Development Fund (project No 01.2.2-LMT-K-718-01-0032) under grant agreement with the Research Council of Lithuania (LMTLT).

How to cite

A. Vasiliauskaite, J. Mileriene, L. Serniene, B. Sungailaite, L. Lauciene, N. Kasetiene, J. Aksomaitiene, G. Zakariene, M. Malakauskas, M. Kersiene, D. Leskauskaite, J. Viskelis, 2022. Functional acid whey cheese with apple pomace and indigenous L. lactis. In: 1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL1/T040