The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese

OpenAlex İngilizce

This study aimed to evaluate the effects of the edible coatings produced from casein, casein / transglutaminase enzyme, and chitosan on certain chemical, textural, and microbiological properties of Kashar cheese over a storage period of 60 days. The use of edible coatings affected the levels of nitrogen fractions (water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, and phosphotungstic acid-soluble nitrogen) and the lipolysis level of Kashar cheese to a statistically significant extent (P<0.05 for all). The levels of nitrogen fractions and lipolysis in the uncoated control group cheeses increased significantly (P<0.05) during the storage period compared to coated cheese. Cheese samples coated with chitosan yielded significantly lower yeast-mould counts compared to samples that were uncoated or coated with sodium caseinate or sodium caseinate/transglutaminase at the end of the storage period (P<0.05). The results indicated that the edible coatings had a significant effect on the chemical, textural, and microbiological properties of Kashar cheese.