Casein/natamycin edible films efficiency for controlling mould growth and on microbiological, chemical and sensory properties during the ripening of Kashar cheese.

Abstract

The objective of the present study was to investigate the effects of the dipping application of coating materials such as casein (Cas), casein/natamycin (Cas/N) and natamycin (N) solutions on chemical (e.g. pH, dry matter, fat, acidity, salt, protein, water-soluble nitrogen, ripening index, 12% trichloroacetic acid-soluble nitrogen and pH 4.6 soluble nitrogen), microbial (e.g. total number of aerobic mesophilic bacteria, lactic acid bacteria in MRS, lactic acid bacteria in M17, coliforms and mould) and organoleptic properties of Kashar cheese samples during ripening (3, 30, 60 and 90 days). The difference in microbiological and chemical changes between samples were found to be significant (P < 0.05) during the ripening period. The highest and lowest mould counts were determined for the control (2.87 log cfu g(-1) ) and the Cas/N (<1 log cfu g(-1) ) samples, respectively, at 90 days of ripening. Compared to other cheeses, control and Cas/N-coated cheeses had higher levels of water-soluble nitrogen and ripening index at in the end of storage. The Cas/N-coated cheese samples were preferred more by the panellists, while N-coated cheese samples received the lowest scores. This study suggests that coating could be used to improve the quality of Kashar cheese during ripening.