Abstract
To protect fermented cheese from spoilage during the cheese maturation process, polymeric films are used. However, aiming for sustainability, interest in protein‐based biodegradable and antimicrobial coatings in the dairy industry has rapidly increased. Therefore, the objective of this study was to improve and analyse whey protein‐based coatings with different polysaccharides such as pectin, sodium alginate and carboxymethylcellulose, and different antimicrobial agents such as montmorillonite, garlic essential oil, tea tree essential oil and lactic acid. The results show that sodium alginate could be combined with lactic acid and used for further application.
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