Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous <i>Lactobacillus helveticus</i> for Acid-Curd Cheese Quality Improvement oleh Agne Vasiliauskaite, Justina Mileriene, Epp Songisepp, Ida Rud, Sandra Muizniece-Brasava, Inga Ciprovica, Lars Axelsson, Liis Lutter, Elvidas Aleksandrovas, Ene Tammsaar, Joana Salomskiene, Loreta Serniene, Mindaugas Malakauskas