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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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Principais autores: Sameh Awad, Abeer I. M. EL-Sayed, Dina Amer, Dalia Atef, Mona Ashraf, Jianquan Kan, Muying Du, Khaled Elsaadany
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2025-02-01
Serier:Foods
Fag:
foam milk
free fatty acids
bacteriocin
wild <i>Pediococcus acidilactici</i>
Online adgang:https://www.mdpi.com/2304-8158/14/4/641
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