Effect of whey protein-based edible coatings and Natamycin on the quality and shelf life of Iranian white cheese

Autor: omid ramezani, Abbas Jalilzadeh, Javad Hesari
Jazyk: perština
Rok vydání: 2016
Předmět:
Zdroj: Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 6, Iss 3 (23) پاییز, Pp 1-12 (2016)
Druh dokumentu: article
ISSN: 2228-7647
2476-6968
Popis: Cheese is a good source of protein, vitamins and minerals, especially calcium and phosphorus. Changes in the physical, chemical and microbial properties can affect the shelf life of the product. Therefore, increasing the shelf life of this dairy products is very important. The effect of whey protein concentrate-based edible coatings containing Natamycin (at 0.01, 0.02 and 0.03 percent concentrations) on the shelf life of Iranian white cheese were studied during 60 days. The results showed that the optimized coatings containing 0.03% Natamycin can prevent the growth of Penicillium chrysogenum up to 60 days, while different treatments of coatings had not significant effect on organoleptic properties fat, pH, and acidity of the cheese samples. However it resulted in a loss of 11% of the moisture content. It was concluded that whey protein concentrate-based coatings containing Natamycin can extend the shelf life of Iranian white cheese.
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