Quality and nutritional characteristics of traditional curd cheese enriched with thermo‐coagulated acid whey protein and indigenous Lactococcus lactis strain

Summary Consumer interest in a healthy lifestyle and health‐promoting natural products is a major driving force for the increasing global demand for bio‐functional and sustainable dairy foods. Supplementation of curd cheese with thermo‐coagulated acid whey protein (TAWP) led to 8–10% higher contents of moisture, 23–31% of lactose, 12–13% of unsaturated, 5–6% of monounsaturated, 63% of polyunsaturated, and 3–4% of long‐chain fatty acids. Lipid...