Uludağ Arıcılık Dergisi / Uludağ Bee Journal

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    Using beeswax coatings for prolongation shelf-life of cheese
    (Uludağ Üniversitesi, 2016-01-26) Güldaş, Metin; Bayızıt, Arzu Akpinar; Özcan, Tülay; Ersan, Lütfiye Yılmaz; Karacabey Meslek Yüksekokulu
    Cheese, being a nutrient-dense dairy product, is a good source of essential components like protein, minerals in particular phosphorus and calcium of highly consumed foods. It is susceptible to physical, chemical and biochemical spoilage, hence the increased consumer demand for high quality cheese has initiated the development of several innovative methods to increase storability and shelflife and to enhance microbial safety. Packaging has been a significant process within preservation techniques to provide the efficient (functional and mechanical) protection of the commodities. Since synthetic packaging materials has been mentioned to contribute to the environmental pollution, packages and edible coatings have been proposed to replace or complement conventional packaging in order to protect food products from deterioration and decrease the quality loss. These films should have appropriate sensory characteristics, suitable barrier properties (oil, humidity, O2, CO2), biochemical, physicochemical and microbial stability, aside being safe, and produced by simple technology with low cost. They also can affect as carrier for color, flavor, nutritional, antioxidant or antimicrobial additives. This review discusses mainly using biodegradable films, in particular beeswax, for extension of shelf-life of cheese.