EFFECT OF WHEY PROTEIN-BASED EDIBLE COATINGS AND NATAMYCIN ON THE QUALITY AND SHELF LIFE OF IRANIAN WHITE CHEESE

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RAMEZANI O.; JALILZADEH A.; HESARI J.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Paper Information

Journal: JOURNAL OF FOOD HYGIENE Year:2016 | Volume:6 | Issue:3 (23) Page(s): 1-11

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Title

EFFECT OF WHEY PROTEIN-BASED EDIBLE COATINGS AND NATAMYCIN ON THE QUALITY AND SHELF LIFE OF IRANIAN WHITE CHEESE

Author(s)

RAMEZANI O. | JALILZADEH A. | HESARI J. | Issue Writer Certificate

Keywords

WHITE CHEESEQ2

EDIBLE COATINGQ1

WHEY PROTEINQ1

NATAMYCINQ1

SHELF LIFEQ1

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.

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APA: Copy

RAMEZANI, O., JALILZADEH, A., & HESARI, J.. (2016). EFFECT OF WHEY PROTEIN-BASED EDIBLE COATINGS AND NATAMYCIN ON THE QUALITY AND SHELF LIFE OF IRANIAN WHITE CHEESE. JOURNAL OF FOOD HYGIENE, 6(3 (23) ), 1-11. SID. https://sid.ir/paper/222981/en

Vancouver: Copy

RAMEZANI O., JALILZADEH A., HESARI J.. EFFECT OF WHEY PROTEIN-BASED EDIBLE COATINGS AND NATAMYCIN ON THE QUALITY AND SHELF LIFE OF IRANIAN WHITE CHEESE. JOURNAL OF FOOD HYGIENE[Internet]. 2016;6(3 (23) ):1-11. Available from: https://sid.ir/paper/222981/en

IEEE: Copy

O. RAMEZANI, A. JALILZADEH, and J. HESARI, “EFFECT OF WHEY PROTEIN-BASED EDIBLE COATINGS AND NATAMYCIN ON THE QUALITY AND SHELF LIFE OF IRANIAN WHITE CHEESE,” JOURNAL OF FOOD HYGIENE, vol. 6, no. 3 (23) , pp. 1–11, 2016, [Online]. Available: https://sid.ir/paper/222981/en

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