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Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, Vol. 17 No. 1-2, 2022.

Stručni rad

https://doi.org/10.31895/hcptbn.17.1-2.2

Application of edible films and coatings in cheese production

Rajka Božanić orcid id orcid.org/0000-0002-3387-0315 ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
Martina Breški ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
Irena Barukčić orcid id orcid.org/0000-0002-4322-2266 ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
Katarina Lisak Jakopović ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska

Puni tekst: hrvatski pdf 1.038 Kb

str. 40-46

preuzimanja: 218

citiraj

Sažetak

Edible films and coating are increasingly used in cheese production due to consumer demands for natural and more environmentally friendly packaging. In this paper is showed what edible films and coatings are, from which materials they can be produced and what advantages they offer in cheese production. Materials that show great potential for possible commercial production in the future are galactomannans, chitosan, starch, alginates and whey proteins. Films and coatings made of these materials can extend the shelf life of cheese and improve the quality of cheese, and also provide the possibility of incorporating antimicrobial agents that act as additional protection against microorganisms that cause spoilage of cheese.

Ključne riječi

antimicrobial agents, cheese, edible films and coatings

Hrčak ID:

287190

URI

https://hrcak.srce.hr/287190

Datum izdavanja:

14.12.2022.

Posjeta: 528 *