effect of whey protein-based edible coatings and natamycin on the quality and shelf life of iranian white cheese

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ID: 249074
2016
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Abstract
Cheese is a good source of protein, vitamins and minerals, especially calcium and phosphorus. Changes in the physical, chemical and microbial properties can affect the shelf life of the product. Therefore, increasing the shelf life of this dairy products is very important. The effect of whey protein concentrate-based edible coatings containing Natamycin (at 0.01, 0.02 and 0.03 percent concentrations) on the shelf life of Iranian white cheese were studied during 60 days. The results showed that the optimized coatings containing 0.03% Natamycin can prevent the growth of Penicillium chrysogenum up to 60 days, while different treatments of coatings had not significant effect on organoleptic properties fat, pH, and acidity of the cheese samples. However it resulted in a loss of 11% of the moisture content. It was concluded that whey protein concentrate-based coatings containing Natamycin can extend the shelf life of Iranian white cheese.
Reference Key
ramezani2016bihdsht-ieffect Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;omid ramezani;Abbas Jalilzadeh;Javad Hesari
Journal nursing inquiry
Year 2016
DOI
DOI not found
URL
http://jfh.iaut.ac.ir/article_526602_96c211337d7f6bb91a0e71ec12a6cd23.pdf
Keywords
whey protein edible coating

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