Evaluation of Delvocid in-cooperated antimicrobial edible coating made from the whey protein isolate base to improve the shelf life of Swiss Cheese

Abstract

The objective of this research was to evaluate the effectiveness of an antimicrobial edible coating made from whey protein isolate base to improve the shelf life of Swiss cheese throughout 60days of storage, as a substitute for commercial nonedible paraffin coatings. Whey protein isolate which is producing through the cheese production process, have natural lactic acid. So it can inhibit the growth of other bacteria species by lowering the pH. Delvocid which contain 50% of Natamycin was added to inhibit the growth of yeasts & molds. Three types of antimicrobial solutions were prepared by adding different concentration of Delvocvid. Edible coated, paraffin coated and uncoated cheeses were kept at 100C, 85% relative humidity for 60 days and all cheeses were compared with each other. Physicochemical properties including hardness, moisture, weight loss, colour variations, pH, fat and salinity were measured of each samples in subsequently 0, 10, 20, 40 and 60 days of storage. Edible coated cheeses exhibited decreased moisture loss, pH change, hardness, colour change and increment of salinity and fat contest was relatively lower than other Cheeses. Sensory evaluation tests were carried by 10 trained panellists using seven point hedonic scales. Highest Delvocid concentration contained edible coated cheeses obtained highest acceptability score on 20, 40 and 60 day of storage and relatively low level of microbial count throughout the storage and thus it was selected as the best Delvocid concentration for coating preparation. This research was reviewed the effectiveness of Delvocid for edible cheese coatings as an antimicrobial agent.