Professional paper
https://doi.org/10.31895/hcptbn.17.1-2.2
Application of edible films and coatings in cheese production
Rajka Božanić
orcid.org/0000-0002-3387-0315
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Martina Breški
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Irena Barukčić
orcid.org/0000-0002-4322-2266
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Katarina Lisak Jakopović
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Abstract
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.
Keywords
antimicrobial agents, cheese, edible films and coatings
Hrčak ID:
287190
URI
Publication date:
14.12.2022.
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