Analysis of the Effectiveness of an Antimicrobial Edible Coating Prepared from Sweet Whey Base to Improve the Physicochemical, Microbiological, and Sensory Attributes of Swiss Cheese
In this research, an edible coating was developed to improve the physicochemical, microbiological, and sensory attributes of Swiss cheese using sweet whey as the main ingredient (84.1%wt/wt). Glycerol (5%wt/wt), sunflower oil (10%wt/wt), guar gum (0.7%wt/wt), and Tween 20 (0.2%wt/wt) were used as ot...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-01-01
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| Series: | Advances in Agriculture |
| Online Access: | http://dx.doi.org/10.1155/2021/5096574 |
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