The manufacturing process for Kashar cheese consists of two separate stages: the production of curds, and the texturing of the ripe curd to soak it in hot water. The cheese can then be coated with casein and natamycin in order to prevent mould from forming.
Five different Kashar cheese groups were prepared In order to study the effects of this coating the Kashar cheese:
- No coating
- Vacuum packed
- Coated with casein
- Coated with casein and natamycin
- Submerged in natamycin
Groups 1 and 3 showed a significant growth of mould after a week’s storage, while group 4 showed no growth after a month. However, group 5 showed some mould growth after only three weeks of maturation, although this may be due to the fact that some areas of the cheese’s surface were not treated. Finally, group 2 showed no visible mould of mould during the maturation period.
This leads to the conclusion that a coating of casein with natamycin can prevent the growth of mould for a month without any adverse effects on the quality of the cheese.