Cheese Preservation Research Articles

Optimization and characterization of alginate/cinnamaldehyde electrosprayed microcapsule and its application to mongolian cheese preservation

alginate is a good candidate for encapsulating bioactive compounds because the Na+ on its carboxyl groups can take part in an ion exchange process with Ca2+ to generate a calcium alginate shell. Electrospraying technology was used to prepare cinnamaldehyde (CA)-loaded alginate microcapsules. The generation of microcapsules with a minimal diameter could improve the mass transfer of encapsulated materials. The electrospraying parameters were optimized using response surface methodology (RSM). The results indicated that lower alginate concentration led to microcapsules with smaller diameters. The interaction between the concentration of alginate and the needle size affecting the microcapsule diameter was more significant than other mutual interactions. The optimum conditions were an alginate concentration of 1.27 % (w/v), needle size of 24.62 G, flow rate of 2.29 mL/h, voltage of 12.98 kV, CaCl2 concentration of 0.30 M, and distance of 11.01 cm. With a minimal diameter (155.34 μm), the obtained microcapsules displayed good encapsulation efficiency (86.00 ± 1.7 %) and loading capacity (45.00 ± 2.6 %), which had better preserving effects for Mongolian cheese. The study provided a reference for the production of the microcapsules with high antimicrobial effectiveness, exploring the new technological developments and applications of alginate.

Novel flaxseed mucilage-based probiotic film: Application to sheep Sicilian cheese preservation

Edible probiotic films incorporated by probiotics can be used to keep away from undesirable microbes on the surface of the cheese to improve its quality and promote beneficial effects on consumer health. In this study, flaxseed, Lactobacillus rhamnosus and Lactobacillus acidophilus as probiotics were used to produce active edible packaging and evaluate its application in the sheep Sicilian cheese surfaces stored 10 days at 4°C. Microbiological, physicochemical, sensorial quality, antibacterial and antioxidant effects of cheeses were studied. The flaxseed mucilage-probiotic film improved cheese preservation by reducing the weight loss, preserving the pH and colour. Advantageously, flaxseed coating allowed improving probiotic viability throughout storage period. Native microbiota counts remained under safe levels. Probiotic coating cheeses exhibited 12.8±0.25 mm of maximum diameter inhibition against Listeria monocytogenes and enhanced oxidation (maximum DPPH inhibition: 51±0.33%) with acceptable sensorial properties for consumers. Hence, flaxseed mucilage probiotic film has proved to be suitable for quality preservation of functional foods.

Exploring the potential of chlorogenic acid/chitosan nanoparticle-loaded edible films with photodynamic technology for Mongolian cheese application

This study aimed to evaluate the efficiency of edible films made from chlorogenic acid/chitosan (CGA/CS) nanoparticles combined with photodynamic technology (PDT). Hydroxypropyl starch (HS) and κ-carrageenan (KC) were used as the main ingredients in the preservation of Mongolian cheese under the PDT condition. The mechanical characteristics, water vapor adsorption, solubility, permeability, and release of chlorogenic acid in aqueous media were evaluated. The incorporation of CGA/CS significantly enhanced the tensile strength and barrier characteristics of the edible films. The antimicrobial efficacy of the edible film was assessed over a period of 7 days while the cheese was being stored, followed by PDT application. The use of antimicrobial PDT did not cause lipid oxidation in cheese samples. Additionally, the combination of CGA/CS@HS/KC helped to reduce fat oxidation in Mongolian cheese. Utilizing an edible film in conjunction with PDT presents a viable solution for prolonging the shelf life of Mongolian cheese while maintaining its sensory attributes and nutritional qualities.

The cocoon shell-inspired packaging for Mongolian cheese preservation

Biomimetic and bioinspiration have grown as burgeoning research frontier in many fields. But few studies have introduced such ideas into food preservation area. Herein, inspired by the cocoon shell, silk fibroin (SF), Poly (L-lactic acid) (PLLA) and polyvinyl alcohol (PVA) were respectively mixed and prepared into biomimetic nanofibers on the surface of Mongolian cheese via electrospinning technology. The morphology, mechanical property and water vapour permeability of prepared biomimetic nanofibers were characterized. The acquired results revealed that the addition of SF promoted the uniformity coefficient, and flexibility of composite nanofibers. The influence of biomimetic nanofibers coated Mongolian cheese on physicochemical and microbiological properties was evaluated during 8 d storage at (25 °C ± 1 °C). Mongolian cheese with PVA/SF(in)/PLLA/SF(out) nanofibers performed well in retarding proteolysis and fat precipitation, and exhibited the lowest total viable counts (5.9 log CFU/g) on the 8th day. Thus, this work provides a novel design to construct biomimetic packaging for Mongolian cheese preservation.

The potential of using curcumin in dairy and milk-based products-A review.

This review examines the potential of curcumin as a technological and functional food additive in dairy and milk-based products. The advantages of incorporating curcumin in these products include its antimicrobial properties, support for the activity of lactic acid bacteria, improvement in sensory characteristics, and shelf-life extension. Curcumin notably enhances antioxidant activity and acts as a natural preservative in cheese, cheese-like products, and butter. In ice cream and dairy desserts, curcumin contributes to attractive color formation and offers functional benefits such as antioxidant activity, photostability, and increased nutritional value. However, the use of turmeric extract, a common source of curcumin, presents challenges including low bioavailability, color instability, and the formation of insoluble precipitates. The application of specialized curcumin formulations with enhanced water dispersion, purity, and bioavailability can mitigate these issues, improve the product's technological properties, and ensure compliance with local regulations. This review highlights the importance of continued research and development to optimize the use of curcumin in dairy and milk-based products, offering valuable insights for scientists and food industry professionals.

Potential application of curcumin nanoemulsions to preserve properties of refrigerated cheese

The current study focused on employing curcumin nanoemulsions (CRNEs) to maintain their quality and prolong shelf life. The three tested CRNE ratios (1.0, 1.5, and 2.00 mg/ml) passed the stability test at 40 °C, indicating that all samples were stable for 4 weeks. The pH values ranged from 5.74 to 5.75, the droplet size from 63.05 to 64.55 d nm, and the polydispersity index PDI from 0.457 to 0.494. The spherical shape of (CRNEs) formulations is demonstrated by a TEM micrograph. The zeta potentials of CRNEs ranged between −3.82 and −2.72 mV. The physicochemical parameters of Kareish cheese (KCh) and KCh-CRNEs revealed no significant protein, fat, moisture, and pH variations. Kareish cheese has a poor antioxidant activity of 19.23%, compared to 42.31% in KCh-CRNE3 (2 mg/g). Except for color, the sensory parameters results revealed no significant difference between kareish cheese and KCh-CRNEs. CRNE3 had greater efficacy as an antibacterial agent (MIC values 150 and 250) than natural Curcumin (MIC values 800 and 1000) against Staphylococcus aureus and Bacillus cereus, respectively. In vivo study of KCh-CRNEs against Bacillus cereus, the activity was reduced by (55.5 × 104 cfu/g) in KCh-CRNE3, after 12 days of storage at 4 °C. The antioxidant values were (38.02%) in KCh-CRNE3 at the end of storage with no significant change of protein content or pH for all KCh-CRNEs treatments. The findings suggest that curcumin nanoemulsions can enhance antimicrobial protection in Kareish cheese preservation, extending shelf life, and promoting healthier, more sustainable food products, benefiting both the food industry and public health.

Exploring Antimicrobial Hydroxypropyl-β-Cyclodextrin Inclusion Complexes for Cheese Preservation: A Combined Theoretical and Experimental Study

Exploring Antimicrobial Hydroxypropyl-β-Cyclodextrin Inclusion Complexes for Cheese Preservation: A Combined Theoretical and Experimental Study

LEMON LEAF ESSENTIAL OIL AS NATURAL FOOD PRESERVATIVE IN FRESH CHEESE

In recent years, there has been a noticeable surge in exploring alternative methods for the conservation of dairy products, favoring the use of essential oils over synthetic preservatives. The trend toward natural solutions reflects a broader demand for healthier and more sustainable food preservation choices. The aim of this study is to monitor changes in the physico-chemical, sensory, and microbiological characteristics of a milk-derived product eventually induced by the incorporation of lemon essential oil (LEO) of leaf at different concentrations (0.125%, 0.5%, and 1.25%). LEO incorporation showed an effect (P<0.05) on pH, dry matter, titratable acidity, ash, aerobic mesophilic flora, and lactic acid bacteria of the control and aromatized cheeses. In addition, no pathogenic flora growth was observed in aromatized cheese. Thus, LEO is a promoting agent in the preservation and aromatization of fresh cheese and can be applied at 0.5%.

Microbiological and Physicochemical Evaluation of Hydroxypropyl Methylcellulose (HPMC) and Propolis Film Coatings for Cheese Preservation.

Dairy products are highly susceptible to contamination from microorganisms. This study aimed to evaluate the efficacy of hydroxypropyl methylcellulose (HPMC) and propolis film as protective coatings for cheese. For this, microbiological analyses were carried out over the cheese' ripening period, focusing on total mesophilic bacteria, yeasts and moulds, lactic acid bacteria, total coliforms, Escherichia coli, and Enterobacteriaceae. Physicochemical parameters (pH, water activity, colour, phenolic compounds content) were also evaluated. The statistical analysis (conducted using ANOVA and PERMANOVA) showed a significant interaction term between the HPMC film and propolis (factor 1) and storage days (factor 2) with regard to the dependent variables: microbiological and physicochemical parameters. A high level of microbial contamination was identified at the baseline. However, the propolis films were able to reduce the microbial count. Physicochemical parameters also varied with storage time, with no significant differences found for propolis-containing films. Overall, the addition of propolis to the film influenced the cheeses' colour and the quantification of phenolic compounds. Regarding phenolic compounds, their loss was verified during storage, and was more pronounced in films with a higher percentage of propolis. The study also showed that, of the three groups of phenolic compounds (hydroxybenzoic acids, hydroxycinnamic acids, and flavonoids), hydroxycinnamic acids showed the most significant losses. Overall, this study reveals the potential of using HPMC/propolis films as a coating for cheese in terms of microbiological control and the preservation of physicochemical properties.

Active whey protein/hydroxypropyl methylcellulose edible films incorporated with cinnamaldehyde: Characterization, release kinetics and application to Mongolian cheese preservation

Edible films with modulated release of antimicrobial agents are important for food preservation. Herein, antimicrobial edible films were prepared using whey protein (WP) and hydroxypropyl methylcellulose (HM) as polymer matrix materials and cinnamaldehyde (CIN) as antimicrobial agent. The mass ratios of WP and HM were 100/0, 75/25, 50/50, 25/75 and 0/100. The release kinetics of CIN through the film was studied, applying the Fickian model, power law and Weibull model. The films were also characterized by physical and structural characteristics, and antibacterial activity. In comparison to other films, the CIN-loaded film with a WP/HM ratio of 50/50 had better moisture resistance, water vapor barrier properties and mechanical properties. High correlation factors were obtained by fitting the CIN release data with the power law (R2 > 0.96) and Weibull model (R2 > 0.97). The diffusion mechanism of CIN was pseudo-Fickian. The diffusion coefficients (D1 and D2) had a positive linear relationship with the HM ratio, suggesting that a high HM ratio was beneficial to the CIN release. Finally, the WH50-C film was successfully used to preserve Mongolian cheese. This research provides a new perspective on the design of active packaging film with sustained-release characteristics.

Evaluation of bioactive multilayer and edible gelatin/xanthan gels crosslinked with Echinacea purpurea for Ricotta cheese preservation

In view of enhancing the reliability and performance of active biodegradable and sustainable biomaterials, physically stable layer by layer (LBL) and multilayer films were developed for active food preservation applications. Herein, we propose for the first time, multifunctional and edible biopolymeric packages fabricated from gelatin (Gel), xanthan (Xan) and naturally crosslinked by Echinacea purpurea extract (EPE), which was the active ingredient. As displayed by FTIR and SEM, LBL casting and EPE crosslinking brought about strong dense, and compact composite structures resulting from a significant boost in the intramolecular H-bonding between the composing molecules and layers. Such phenomenon resulted in considerable enhancement in the films mechanical properties, oxygen, water vapor (WV) barriers, and antioxidant capacities at EPE concentration of 3 % as compared to pure gels and Gel/EPE blends. More importantly, EPE release patterns were more controlled in acidic environments than in aqueous conditions over 120 h. Remarkably, multilayer Gel/EPE/Xan treatment reduced impressive 95 ± 0.09 and 80 ± 0.13 % of Staphylococcus aureus and Salmonella enterica, respectively after 48 h. Eventually, the films wrapping succeeded in keeping Ricotta cheese samples properties much closer to those of the fresh ones in terms of weight loss, pH, visual appearance and microbiological analysis. LBL and multilayer films could substantially reduce the bacterial count by high 4.07 ± 0.17 and 3.97 ± 0.23 log CFU/g, respectively under chilled storage over 9 days. By virtue of these positive features, our modified films can be configured as affordable and eco-friendly alternatives for conventional plastic packaging.

Sunlight-induced antibacterial poly(vinyl alcohol) grafted 3,3′,4,4′-benzophenone tetracarboxylic dianhydride film for the preservation of Mongolian cheese

Mongolian cheese is a classic grassland specialty in Inner Mongolia. However, there are mildew, fat precipitation, and short shelf life phenomenon. Herein, we refabricated poly(vinyl alcohol) grafted 3,3′,4,4′-benzophenone tetracarboxylic dianhydride film (PBF) with antibacterial activity via solvent casting method. The content of the produced reactive oxygen species （ROS）by PBF was measured, and the preservation effect of PBF on Mongolian cheese was discussed. The prepared PBF has high antimicrobial efficiency (>99 %), can be recycled 3 times. Later, we characterized the microbial diversity of cheese by high-throughput DNA sequencing of 16 S rDNA libraries, and a series of quality indexes were determined for cheese. Results showed that PBF can effectively inhibited five pathogenic microorganisms and controlled the total number of bacteria on Mongolian cheese made it shelf stable for 8 days at 25 °C. The PBF was considered a potential packaging film in the protection of Mongolian cheese.

A mutualistic symbiosis‐like system: double‐layer nanofiber film incorporated Lactiplantibacillus plantarum for Mongolian cheese preservation

SummaryHererin, the biopreservation (Lactiplantibacillus plantarum) was embedded into double‐layer nanofiber film (BDNF) composed of poly‐L‐lactic acid and polyethylene oxide via electrospinning process. Results showed that the embedded L. plantarum cells could manage to survive and maintain a high viability for about 15 days at 4 °C in the absence of external nutrients. The immobilisation of L. plantarum cells had no negative effect on their antibacterial activity. The application of BDNF on Mongolian cheese (MC) was constructed as a mutualistic symbiosis‐like system (MSS). Within BDNF‐MC‐MSS, nutritious matrix endowed L. plantarum a continuous antibacterial effect against undesirable microorganisms. Furthermore, the Mongolian cheese in MSS exhibited better quality because the packaging could strongly preserve them by inhibiting the growth of moulds and yeasts, reducing water loss, slowing fat precipitation, and improving texture characteristics during the storage period. The results suggested the feasibility of BDNF‐MC‐MSS as a novel way for Mongolian cheese preservation.

Application of a Chitosan-based Active Packaging Film Prepared with Cell-free Supernatant of Lacticaseibacillus paracasei ALAC-4 in Mongolian Cheese Preservation

Fungal spoilage of food is a worldwide concern prompting the development of many antimicrobial agents and applications. In this study, the cell-free supernatant (CFS) of Lacticaseibacillus paracasei ALAC-4 had a significant inhibition effect on fungi. The CFS with antifungal activities were combined with chitosan (CS) matrix to prepare an active packaging CS-CFS films by using a solvent casting method and used for the packaging of Mongolian cheese for 15 days during storage at 4 ± 1℃. The optimized formulation of the film were 1.25% (w/v) chitosan, 1.75% (w/v) gelatin, 0.3% (v/v) glycerol, and 9.6% (w/v) CFS. It was found that CS-CFS films exhibited strong antifungal activities against molds and yeasts, especially Candida albicans, and also had excellent mechanical properties. Additionally, FTIR spectroscopy indicated that hydrogen bonds between the CFS and CS formed, and there was a smooth surface, compact cross-section observed in SEM morphologies of CS-CFS films. Furthermore, CS-CFS film also displayed a strong antifungal effect against molds and yeasts on cheese surface. These results suggest that the chitosan-based CS-CFS film has a promising application for Mongolian cheese and food preservation.

Application of a Whey Protein Edible Film Incorporated with Cumin Essential Oil in Cheese Preservation

Iranian white cheese has a dynamic microbial load and moisture content of about 50%–60% and a short shelf-life (about 10 days). As a result, this research aimed to prolong the shelf-life of Iranian white cheese using an antimicrobial whey protein concentrate (WPC) edible coating enriched with 1 and 2% of cumin essential oil (CEO). The microbiological (total bacteria, lactic acid bacteria, and dairy-related pathogen risk), physicochemical (fat, protein, pH, titratable acidity, moisture, and total solid content), color, texture, organoleptic, and sensorial properties of the cheese samples were assessed during 28 days of storage at 4–5 °C. The integration of the WPC and the CEO reduced the moisture content of the films and improved their durability. The presence of the CEO significantly enhanced the mechanical attributes of the films, i.e., Young’s modulus and tensile strength. Cheese samples coated with WPC containing 1 and 2% CEO maintained the moisture content of the cheese samples, decreased the counts of Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli (EHEC) by 2 log after 28 days of storage. The yeast and mold count decreased from 4.6 log CFU·g−1 to 2.1 and 2 log CFU·g−1. The edible coating did not affect the color or texture of samples during the 28 days of storage. The sensory qualities of all samples were identical, demonstrating that the coating did not influence the curd cheese flavor. This study demonstrated that an edible coating made of WPC with the addition of CEO could effectively improve the shelf-life of Iranian white cheese, contribute to the development of a more sustainable manufacturing process, and increase its functional value.

Preparation and Characterization of Novel Chitosan Coatings to Reduce Changes in Quality Attributes and Physiochemical and Water Characteristics of Mongolian Cheese during Cold Storage.

The objective of this study was to evaluate the effect of O-carboxymethyl chitosan coating on microbiological, physiochemical, and water characteristics of Mongolian cheese during refrigerated storage. O-carboxymethyl chitosan coatings, particularly at 1.5%, improved cheese preservation by significantly inhibiting microbial growth, reducing changes in protein and non-protein nitrogen, and preserving pH and titratable acidity. For texture profile analysis (TPA), the hardness, gumminess, and chewiness in O-CMC treatments were significantly more stable than those in the control during storage. In addition, the relaxation component and image of nuclear magnetic resonance (NMR) were used to analyze the internal water mobility of the cheese during storage. Compared with other treatments, the 1.5% O-carboxymethyl chitosan coating had the best overall preserving effect during storage. O-carboxymethyl chitosan coating could be used in cheese preservation applications and could extend the shelf life of Mongolian cheese. The cheese coated with 1.5% O-carboxymethyl chitosan coating ranked the highest in acceptability at the end of the storage period.

Multi-functional konjac glucomannan/chitosan bilayer films reinforced with oregano essential oil loaded β-cyclodextrin and anthocyanins for cheese preservation

In this work, a multifunctional bilayer film was prepared by solvent casting method. Elderberry anthocyanins (EA) were incorporated into konjac glucomannan (KGM) film as the inner indicator layer (KEA). β-cyclodextrin (β-CD) loaded with oregano essential oil (OEO) inclusion complexes (β-CD@OEO) was prepared and incorporated into chitosan (CS) film as the outer hydrophobic and antibacterial layer (CS-β-CD@OEO). The impacts of β-CD@OEO on the morphological, mechanical, thermal, water vapor permeability and water resistance properties, pH sensitivity, antioxidant, and antibacterial activities of bilayer films were thoroughly evaluated. The incorporation of β-CD@OEO into bilayer films can significantly improve the mechanical properties (tensile strength (TS): 65.71 MPa and elongation at break (EB): 16.81 %), thermal stability, and water resistance (Water contact angle (WCA): 88.15°, water vapor permeability (WVP): 3.53 g mm/m2 day kPa). In addition, the KEA/CS-β-CD@OEO bilayer films showed color variations in acid-base environments, which could be used as pH-responsive indicators. The KEA/CS-β-CD@OEO bilayer films also presented controlled release of OEO, good antioxidant, and antimicrobial activity, which exhibited good potential for the preservation of cheese. To sum up, KEA/CS-β-CD@OEO bilayer films have potential applications in the field of food packaging industry.

Active chitosan/gelatin‐based films and coatings containing eugenol and oregano essential oil for fresh cheese preservation

AbstractThe use of active substance‐containing biodegradable and edible coatings has become a potentially viable alternative for food preservation, especially to retard oxidative processes and the growth of pathogenic and spoilage microorganisms on the surface of the foodstuffs. In this context, the objective of this research was to develop and characterize gelatin (GL)/chitosan (CH)‐based active, biodegradable, and edible films and coatings containing eugenol (EU) and oregano (Origanum vulgare) essential oil (OEO) in different OEO:EU ratios, and obtained via casting for application in fresh cheese. More soluble, wetter, yellower, and opaque films than the control film system were obtained as a consequence of a higher OEO:EU ratio. Although, the water vapor barrier properties in OEO‐containing films were markedly enhanced with respect to control film system. All the films displayed a slight phase separation, but this was more noticeable when increasing the OEO:EU ratio. This could explain the higher moisture content and water solubility values as the OEO:EU ratio increased. The films containing EU and OEO showed antimicrobial activity against Staphylococcus aureus and Escherichia coli. The best film systems were selected and tested as coatings for the preservation of fresh cheese. In particular, the coating F4 (0.5% wt/wt of OEO + 0.5% wt/wt of EU) displayed the best conservation capacity of fresh cheese during 14 days of storage at 4°C. This predominantly through the reduction of the colony‐forming units of S. aureus, total coliforms, and mesophilic aerobic.Practical applicationsThe addition of EU and OEO in CH/GL‐based coatings presented a synergistic effect in terms of their antimicrobial activity. These food packaging materials would be an alternative for the preservation of foods susceptible to contamination by pathogenic and/or spoilage microorganisms during storage. Besides, the addition of OEO improved particularly the barrier properties of active, biodegradable, and edible films, which allows their use as a protection mechanism for high‐moisture and medium‐moisture foods, such as fresh cheese. Overall, assessed coatings could increase the shelf life of fresh cheese in terms of food safety, but not its quality in terms of maintaining its freshness.

Ameliorating characteristics of magnetically sensitive TPU nanofibers-based food packaging film for long-life cheese preservation

The current study presents magnetic nanoparticles (MNPs) dispersed polyurethane (PU) nanofiber nanocoating with exceptional magnetic, thermal, hydrophobicity, and textural properties. X-ray photoelectron spectroscopy (XPS) was used to clarify the Fe3O4 MNPs synthesis, which had previously been accomplished using a single-step green method using molasses as a biowaste. The MNPs particles were then encapsulated in PU nanofibers with varying concentrations of 0.1, 0.3, and 0.5 wt%. SEM revealed a homogenous, smooth, and consistent fiber morphology with a diameter of 173.61 (size, nm), and the diameter rises with the addition of MNPs. With statistical significance (P < 0.05), PU/MNPs nanofiber showed intense antibacterial activity against different microbes. Notably, PU/0.5 wt% MNPs exhibit advantages as antimicrobial packaging materials by maintaining the quality and freshness of the Karish cheese and extending its shelf life to 40 days while also boosting its gumminess (5.9, N), hardness (7.93, N), cohesiveness (0.6), and adhesiveness (1.14, mg). Iron content is quantified using inductively coupled plasma mass spectrometry (ICP-MS) to determine whether the developed materials are safe for food. These findings showed that PU/MNPs could be a valid alternative for controlling Karish cheese storage. Further research into the effectiveness of this method with various smear cheeses is possible.

Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey-Gelatin Film Incorporated with Levilactobacillus brevis SJC120.

Cheese whey fermented by lactic acid bacteria (LAB) was used to develop an edible film with antifungal properties. Five LAB strains isolated from artisanal cheeses were screened for antifungal activity and incorporated into a whey-gelatin film. Of the strains tested, Levilactobacillus brevis SJC120 showed the strongest activity against five filamentous fungi isolated from cheese and cheese-making environment, at both 10 °C and 20 °C. The cell-free supernatant from L. brevis inhibited fungal growth by more than 80%. Incorporation of bacterial cells into the film did not alter the moisture content, water vapor permeability, or mechanical and optical properties. The whey-gelatin film was also able to maintain the viability of L. brevis cells at 107 log CFU/g after 30 days at 10 °C. In cheeses wrapped with L. brevis film, the size of fungal colonies decreased by 55% to 76%. Furthermore, no significant differences (p > 0.05) were observed in cheese proteolysis or in the moisture, fat, and protein content of the cheese wrapped with films. The results showed that whey-gelatin film with L. brevis SJC120 can reduce the contamination of cheese with filamentous fungi and could be used as an alternative to conventional cheese preservation and packaging.