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Evaluation of the Impact of Whey Edible Coatings with Bioprotective Cultures and Thyme Essential Oil Applied to Cheese

This research work evaluated the application of whey-based edible coatings to cheeses. Coatings were prepared with a bioprotective culture (BC) containing <i>Lacticaseibacillus paracasei</i> and <i>Lacticaseibacillus rhamnosus</i> alone, or in conjunction with thyme essential oil (TEO). The samples...

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Principais autores: Carlos Dias Pereira, Klaudia Hodowaniec, Karolina Kucz, Katarzyna Szkolnicka, David Gomes, Arona Pires
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-09-01
coleção:Dairy
Assuntos:
cheese
edible coatings
bioprotective cultures
thyme essential oil
Acesso em linha:https://www.mdpi.com/2624-862X/6/5/56
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