The Effect of WPC-Based Edible Coatings Containing Nisin on White-Brined Cheese Shelf Life

Nutrients, high moisture content, appropriate pH at surface, transportation and maintenance, often prompt contamination and growth of microorganisms on the surface of the cheese and limit shelf life of the product. The use of edible films and coatings containing antimicrobial agents can increase the quality, safety and shelf life of foods such as cheese. The effect of WPC-based edible coatings nisin at concentrations 100, 200, 300 IU/mgr on microbial, physical and chemical characteristics of white brined cheese which its surface inoculated with Staphylococcus aureus were investigated. Results showed that edible coating containing nisin at 300 IU/mgr concentration was able to prevent the growth of Staphylococcus aureus for 15 days. Coating had not a significant effect on fat content, salt, pH and acidity of cheese samples. WPC coating with an antimicrobial coating diminished about 64 percent moisture loss. Different coatings did have a significant effect on the organoleptic properties of cheese (p