Quality of goat′s milk cheese as affected by coating with edible chitosan-essential oil films
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- 作者：Amalia Isabel Cano Embuena ; Maite Chá ; fer Ná ; cher ; Amparo Chiralt Boix ; Mª ; Pilar Molina Pons ; Milagros Borrá ; s Llopis ; Mª ; Carmen Beltran Martí ; nez and Chelo Gonzá ; lez Martí ; nez
- 刊名：International Journal of Dairy Technology
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：70
- 期：1
- 页码：68-76
- 全文大小：200K
- ISSN：1471-0307
文摘
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.