Effect of Indigenous Lactococcus lactis on Physicochemical and Sensory Properties of Thermo‐Coagulated Acid Whey Protein

This study evaluated the effect of indigenous Lactococcus lactis on the physicochemical, microbiological, and sensory parameters of thermo‐coagulated acid whey protein (TAWP) during 8 days of refrigerated storage. Even a low amount of L. lactis biomass (0.2% w/w) expressed its protective properties in TAWP: reduced the counts of yeast and mold up to 0.5 log cfu/g, slowed down proteolysis (as five times less water‐soluble nitrogen was detected in samples with added lactococci), and enhanced the sensory properties (consistency, odor pleasantness, and overall acceptability) by > 10%. These results suggested that TAWP could be used as a nutritious co‐product with potential functional properties and a suitable matrix for selected beneficial lactic acid bacteria. NOVELTY IMPACT STATEMENT: This study evaluated the effect of indigenous Lactococcus lactis on the physicochemical, microbiological, and sensory parameters of thermo‐coagulated acid whey protein (TAWP) during 8 days of refrigerated storage. Even a low amount of L. lactis biomass (0.2% w/w) expressed its protective properties in TAWP: reduced the counts of yeast and mold up to 0.5 log cfu/g, slowed down proteolysis (as five times less water‐soluble nitrogen was detected in samples with added lactococci), and enhanced the sensory properties (consistency, odor pleasantness, and overall acceptability) by > 10%. These results suggested that TAWP could be used as a nutritious co‐product with potential functional properties and a suitable matrix for selected beneficial lactic acid bacteria.