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Abstract
This study aimed to prepare an inhibitory edible coating for Gouda cheese based on whey protein containing lactoperoxidase system (LPOS) and Bunium persicum essential oil (EO) in order to control postpasteurization contamination. Using a full factorial design, the effects of LPOS and EO on microbiological characteristics and chemical indices of manufactured Gouda cheeses were evaluated during 90 days of storage time. Listeria, lactic acid bacteria, Enterobacter, Escherichia, and Pseudomonas species were considered as potential pathogenic and spoilage indicators of produced Gouda cheese samples. Chemical properties of cheeses were assessed using the free fatty acid, peroxide value, and thiobarbituric acid experiments. The results showed that bacteria counts remained constant in cheese samples coated with EO and also EO–LPOS. However, the survival of gram‐positive lactic acid bacteria and Enterobacter spp. was more pronounced in LPOS‐based coating. The most effective treatments on oxidation stability parameters in cheese samples were EO‐ and EO–LPOS coatings. By the addition of B. persicum EO and LPOS, further inhibition of the lipid oxidation of the cheese samples was achieved. Lipolysis, as a result of lipid degradation, was more pronounced in the control, whey‐coated, and whey–LPOS‐coated samples in comparison with whey–EO‐ and whey–EO–LPOS‐coated samples during the final days of storage time. These results indicate that antibacterial, lipid oxidation, and oxygen barrier properties of the coatings were developed by the addition of B. persicum EO and LPOS.
Highlights
Gouda is known as a yellow Dutch-type cheese which is made from fresh cow’s milk
The activity of some considered species started during the initial days of storage (E. coli, Listeria, and Lactic acid bacteria (LAB)) and that of the others increased at day 30 of storage in the control cheese and the whey protein-coated samples
Based on our findings in the present study, B. persicum essential oil (EO) was very effective against LAB, Listeria, and Enterobacter growth unlike
Summary
Gouda is known as a yellow Dutch-type cheese which is made from fresh cow’s milk. It is one of the most popular cheese types in the world. Washed curd-type cheeses are susceptible to proliferation of pathogens, especially coliforms; there is a high demand to monitor and control the quality of.
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