Biolife, Volume 3, Issue 2, 2015
DOI: http://dx.doi.org/10.17812/blj2015.32.32

Research Article:


Ahmed Saber El-Sisi1, Abd El-Sattar Mohamed Gapr2, K.M. Kamaly3*

1,2 Department of Dairy Res., Food Techn. Res. Institute, Agric. Res., Center, Giza, Egypt.
3 Dairy Science & Technology Dept., Faculty of Agriculture, Minufiya University, Shibin El- Kom, Egypt.

Email:
kamalkamaly@hotmail.com

Abstract

Ras cheese was coated by chitosan at different concentrations ranged from 0.5 to 2%.The moisture content of cheese significantly (p< 0.05) affected with chitosan treatment and progression of ripening. Fat and total nitrogen contents of experimental Ras cheeses were comparable with those of the controls and were not significantly different (p>0.05). The change in acidity and TVFA was significantly (P < 0.05) higher in chitosan-coated cheeses. Soluble nitrogen / total nitrogen (SN/TN) of Ras cheese increased significantly (p<0.05) with Chitosan treatment and progression of the ripening period. Viability of lactic acid bacteria was three folds higher in 2% chitosan- coated Ras cheese as compared to uncoated cheese (control). Proteolytic and lipolytic bacterial counts of chitosan coated Ras cheese and control are comparable. The initial mold and yeast counts were not detected in all experimental cheeses. At 120th day, fungal growth in 2% chitosan-treated Ras cheese was declined by 1.5 logarithmic orders of magnitude as compared with uncoated cheese (control). There were significant differences (p>0.05) in overall organoleptic quality as affected by chitosan coating and ripening period. 2% Chitosan coated cheese had recorded significantly (P<0.05) the highest rating for total organoleptic compared with control cheese.

Key words: chitosan coating, Ras cheese, cheese ripening


Published online 29th June, 2015
© 2015 Published by Global Science Publishing Group, USA


How to Cite this Article:

Ahmed Saber El-Sisi, A.S., Gapr, A. M. and Kamaly, K.M. (2015). Use of Chitosan as an Edible Coating in RAS Cheese. Biolife, 3(2), pp 564-570. doi:10.17812/blj2015.32.32

Link to this article: http://biolifejournal.com/10.17812_blj2015.32.32.html
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Use of Chitosan as an Edible Coating in RAS Cheese
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