Development of a Natural Coating Based on Fermented Milk Whey for Biopreservation of Cheese

Development of a Natural Coating Based on Fermented Milk Whey for Biopreservation of Cheese

Consumer demand for natural, additive-free foods is increasing. Following the trend, this study evaluated the antifungal potential of lactic acid bacteria (LAB) against <i>Penicillium</i> species commonly found in cheese, using both LAB ferments and hydroxypropylmethylcellulose (HPMC) co...

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Bibliographic Details
Main Authors: Ana Moreno, Jorge Calpe, Victor Dopazo, Carlos Luz, Juan Manuel Quiles, Giuseppe Meca
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
edible-coating
biopreservation
cheese
lactic acid bacteria
<i>Penicillium</i>
LAB-fermented whey
Online Access:https://www.mdpi.com/2304-8158/14/13/2149
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