Evaluation of edible film based on milk protein containing different polymers and essential oils for Edam cheese coating

Abstract

The aim of this study was to evaluate the film based on total milk proteinates (TMP) mixed either with carboxy methyl cellulose (CMC) or palmitic acid as polymer containing some essential oils as dipping film on Edam cheese characteristics quality and safety during ripening. Eight Edam cheese samples were manufactured and dipped with different type of edible solution. Control Edam cheese samples were not dipped with any film, While, cheese samples (T1) were coated by VIWAX. Samples marked T2, T3 and T4 were dipped by solution total TMP based edible film made with CMC as polymer and containing thyme, cinnamon, and marjoram respectively. On the other hand, Samples marked T5, T6 and T7 were dipped by solution TMP based edible film made with palmitic acid as polymer and containing thyme, cinnamon, and marjoram respectively. All cheese treatments were kept at a temperature of 12 to 15 degrees Celsius and a relative humidity of 80 to 85%. Samples were taken when the cheese was green (3 days old) and every month for the first three months of storage.The results indicated that, significant differences were observed in chemical, microbiological, rheological, and sensory properties between uncoated cheese and all coated cheese samples. Edam cheese samples coated with solution containing palmitic acid as polymers exhibited the highest quality. As a conclusion, TMP based on edible film made with palmitic acid as polymer containing different essential oils (thyme, cinnamon, or marjoram) as preservatives could be used as dipping film in Edam cheese coating. Such edible films may be useful for preventing the moisture loss during ripening period besides improve its marketing quality and safety and produce high quality of Edam cheese.