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Utilization of Edible Films and Coatings as Packaging Materials for Preservation of Cheeses

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Abstract

The diversity of cheese varieties, dynamic microbiological and biochemical changes which undergo during cheese manufacture, ripening and marketing need special care to meet the desired consumer acceptability and satisfaction. In this area packaging plays an important role in cheese industry. Application of films or coatings to cover cheese surfaces has long been recognized as an important treatment for the protection of the quality and safety of the product. The growing environmental concern about the use of un-biodegradable materials in cheese packaging encouraged research to develop edible materials for coating and packaging of cheese. Several polysaccharides and proteins with or without plasticizers, antimicrobial agents and nanoparticles have been used as basis for the development of edible cheese coating. The present manuscript gives an overview on the development and use of edible cheese coating in relation to the cheese quality and safety.

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Authors and Affiliations

  1. Packing and Packaging Materials Department, National Research Centre, 33 El Bohouth St. (Former El Tahrirst.), Dokki, Giza, Cairo, 12622, Egypt

    Ahmed M. Youssef

  2. Food Industries and Nutrition Division, Dairy Science Department, National Research Centre, 33 El Bohouth St. (Former El Tahrir St.), Dokki, Giza, 12622, Egypt

    F. M. Assem, S. M. El-Sayed, H. Salama & M. H. Abd El-Salam

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  1. Ahmed M. Youssef
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  2. F. M. Assem
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  3. S. M. El-Sayed
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Correspondence to Ahmed M. Youssef.

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Youssef, A.M., Assem, F.M., El-Sayed, S.M. et al. Utilization of Edible Films and Coatings as Packaging Materials for Preservation of Cheeses. J Package Technol Res 1, 87–99 (2017). https://doi.org/10.1007/s41783-017-0012-3

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