The type and concentration of the edible components are two of the main factors affecting the chemical, microbial, quality, sensory and preservation properties of coated cheese. A specific formulation has been developed in order to optimise the concentrations of chitosan and natamycin in the surface coating of Iranian ultrafiltered cheese.
To do so, the effects of the main components of the edible coating were studied; in this case, chitosan – with a volume that ranges between 0.5 and 2.5% – and the effect of natamycin on the pH. To that end, both the total bacteria and the population of yeasts and moulds in the coating of the cheese were measured after three weeks in storage at a temperature of between 4 and 2 ° C.
The results obtained show that this formulation can be successfully generated with a high determination coefficient. The optimal concentrations of chitosan and natamycin are consequently obtained with a weight of 1.6% and 18.5 ppm respectively.
We can thereby obtain fully viable samples after relatively long storage periods and consequently guarantee the shelf life of this cheese for subsequent sale.