Quality of goats milk cheese as affected by coating with edible chitosan-essential oil films

[EN] 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.The authors wish to acknowledge the financing of the project by the Program of Support for Research and Development (PAID-05-12) of the Universitat Politecnica de Valencia.Cano Embuena, AI.; Cháfer Nácher, MT.; Chiralt, A.; Molina Pons, MP.; Borràs Llopis, M.; Beltrán Martínez, MC.; González Martínez, MC. (2017). Quality of goats milk cheese as affected by coating with edible chitosan-essential oil films. International Journal of Dairy Technology. 70(1):68-76. https://doi.org/10.1111/1471-0307.12306S6876701Aenor 1979 UNE 87-004-79: Sensory Analysis: A guide for the installation of a test roomAguirre, A., Borneo, R., & León, A. E. (2013). Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil. 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