Sheep’s Whey Coatings for Cheese
Author Information
Author(s): Pereira Carlos D., Varytskaya Hanna, Łydzińska Oliwia, Szkolnicka Katarzyna, Gomes David, Pires Arona
Primary Institution: School of Agriculture, Polytechnic University of Coimbra
Hypothesis
The study aims to compare the effects of whey-based edible coatings containing different antimicrobials on cheese characteristics.
Conclusion
The use of sheep’s whey-based edible coatings with added antimicrobials significantly reduced spoilage contamination in cheeses.
Supporting Evidence
- The coatings with bioprotective culture, kombucha tea, or oregano essential oil reduced yeast and mold counts by ca. 0.5 log CFU/g.
- All cheese samples exceeded log 7 CFU/g for lactobacilli and lactococci, indicating the starter culture was not negatively impacted.
- The sample with natamycin showed the best results in reducing yeast and mold contamination.
- Physicochemical properties indicated that coated cheeses had higher dry-matter values, suggesting low moisture retention capacity.
Takeaway
This study shows that using special coatings made from sheep's whey can help keep cheese fresh and safe from mold.
Methodology
The study involved producing six types of cheese samples with different coatings and analyzing their physicochemical and microbiological properties during ripening.
Limitations
The study suggests that the coatings showed some limitations in moisture retention capacity.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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