Quality of goat′s milk cheese as affected by coating with edible chitosan‐essential oil films

Cano Embuena, Amalia Isabel; Cháfer Nácher, Maite; Chiralt Boix, Amparo; Molina Pons, Mª Pilar; Borrás Llopis, Milagros; Beltran Martínez, Mª Carmen; González Martínez, Chelo

doi:10.1111/1471-0307.12306

Quality of goat′s milk cheese as affected by coating with edible chitosan‐essential oil films

Journal Article · Fri Aug 26 00:00:00 EDT 2016 · International Journal of Dairy Technology

DOI:https://doi.org/10.1111/1471-0307.12306· OSTI ID:1401227

^[1]; Cháfer Nácher, Maite ^[1]; Chiralt Boix, Amparo ^[1]; Molina Pons, Mª Pilar ^[2]; Borrás Llopis, Milagros ^[2]; Beltran Martínez, Mª Carmen ^[2]; González Martínez, Chelo ^[1]

Instituto de Ingeniería de Alimentos para el desarrollo Universidad Politécnica de Valencia Camino de Vera s/n 48022 Valencia Spain
Departamento de Ciencia Animal Universidad Politécnica de Valencia Camino de Vera s/n 48022 Valencia Spain

The effectiveness of applying chitosan coatings containing rosemary and oregano essential oils to cheeses was analysed. Cheeses were coated by immersing the samples two or three times successively in the different formulations. The ripening indexes, water loss, fungal growth and sensory properties of the coated and noncoated cheeses throughout ripening were evaluated. The coatings both prevented weight loss and improved the microbial safety. The lipolytic and proteolytic activities were reduced in coated cheese, which is in line with the antimicrobial effect of active coatings. Sensory evaluation revealed that the cheeses double‐coated with chitosan–oregano oil were the best evaluated in terms of aroma and flavour.

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Sponsoring Organization:: USDOE

OSTI ID:: 1401227

Journal Information:: International Journal of Dairy Technology, Journal Name: International Journal of Dairy Technology Journal Issue: 1 Vol. 70; ISSN 1364-727X

Publisher:: Wiley-BlackwellCopyright Statement

Country of Publication:: Country unknown/Code not available

Language:: English

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