Influence of packaging materials on Kashkaval quality

Propolis (bee glue) is a complex biological product known for its antimicrobial activity and antioxidant potential, and widely used as food additive and biopreservative. The aim of the present research was to examine the effects of propolis on the improvement of the storage life of ripened kashkaval cheese. For this purpose, three types of 1% carboxymethyl cellulose edible films containing three different ethanolic propolis extracts in concentration of 1% were prepared. Double-layer edible films were applied on the kashkaval cheese surface, and the samples were designated as T1, T2, and T3. An untreated sample was kept as a control. The four experimental groups (T1, T2, T3, and control) were then stored under refrigeration conditions at 4°C and 75% relative humidity (RH) for 56 days. During the storage period, the cheese was observed for visible changes, and samples for physicochemical and microbiological analyses were taken. The results from physicochemical analysis demonstrated that values of titratable acidity decreased in all experiment groups during the storage period. The results from microbiological analysis revealed that three types of edible films T1, T2, and T3 did not affect the decreasing number of lactic acid bacteria, a normal process for the period after the cheese ripening. The application of T1, T2, and T3 edible films did not affect the increasing number of yeasts in kashkaval cheese through the storage period. However, T1 and T2 edible films effectively inhibited the fungal growth on cheese surface, and no signs of spoilage were observed until the end of the storage for 56 days. In contrast, T3 treatment delayed but did not inhibit the fungal growth, and the first signs of fungal decay appeared between the 35th and 42nd day of the storage, compared to the control (28th day). Thus, the application of propolis can be considered an effective means for the prevention of fungal spoilage of kashkaval cheese.

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Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese

Pappa¹,

Kondyli²,

Bosnea³

et al. 2020

Foods

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Kashkaval of Pindos cheese was successfully produced using 100% sheep milk (KS) or with the addition of 10% goat milk (KG). Urda cheese was manufactured using 100% sheep (US) or 90% sheep–10% goat (UG) whey from the production of kashkaval of Pindos cheese. Both cheeses were made taking into account their traditional cheese-making methods. The cheeses were assessed for their chemical, microbiological and organoleptic characteristics. Generally, no significant differences were observed between KS and KG cheese and between US and UG cheese regarding their physicochemical, textural characteristics, soluble nitrogen fraction and total fatty acid content. The fat content of Urda cheese was low, in accordance with the demand of consumers for healthy products. KS cheeses showed higher total volatile compounds than KG cheeses at 60 and 90 days of ripening and storage as well as lower counts of thermophilic–mesophilic lactic acid bacteria. No differences were observed in the microbial counts between US and UG cheeses. Acetone, hexanal, 2 heptanone, ethanol and toluene were found in abundance in Urda cheeses. Both kashkaval of Pindos and Urda cheeses received high scores during the organoleptic evaluation. The obtained data may lead to the production of both cheeses with standard characteristics according to the traditional recipes and improve their recognition.

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Influence of packaging materials on Kashkaval quality

Cited by 3 publications

References 12 publications

Effect of different O2/CO2 permeable foils on aging of semi-hard goat cheese

Effect of different O2/CO2 permeable foils on aging of semi-hard goat cheese

Antifungal Activity of Carboxymethyl Cellulose Edible Films Enriched with Propolis Extracts and Their Role in Improvement of the Storage Life of Kashkaval Cheese

Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese

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