Quality of goat′s milk cheese as affected by coating with edible chitosan‐essential oil films
- 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.
- Sponsoring Organization:
- USDOE
- OSTI ID:
- 1401227
- Journal Information:
- International Journal of Dairy Technology, Journal Name: International Journal of Dairy Technology Vol. 70 Journal Issue: 1; ISSN 1364-727X
- Publisher:
- Wiley-BlackwellCopyright Statement
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
Web of Science
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