Properties of Kashar cheese coated with casein as a carrier of natamycin [Turkey]

Abstract

The effects of casein-coating on some properties of Kashar cheese and its effectiveness in carrying natamycin to prevent mould growth were studied. Five cheese groups were prepared: no-coating (A), vacuum-wrapped (B), coated with casein (C), coated with casein containing natamycin (D) and dipped in natamycin solution (E). While samples A and C had significant mould growth after only one week, no visible mould growth was detected on the surface of sample D for about one month. Sample E showed mould growth after just three weeks of ripening probably due to the presence of non-treated areas on the cheese surface. Sample B had no visible mould growth throughout the ripening period. Sensory evaluation and electrophoretic analyses showed no significant differences among cheese samples. These results show that casein-coating with natamycin can suppress mould growth for about one month without any adverse effects to cheese quality.