Edible coatings on Gouda cheese as a barrier against external contamination during ripening

Abstract

Cheese surfaces can be colonized by undesirable microorganisms during the different processing stages, with ripening being the most affected. Consumers demand have increased the interest in using natural antimicrobials such as natamycin and nisin, and edible coatings that help with food preservation. The ripening of Gouda cheese treated with an edible coating based on tapioca starch and glycerol containing natamycin and nisin (GNANI) was studied. The results were compared with the method used in the cheese industry to prevent surface contamination, which means, cheese covered with an aqueous suspension of the same antimicrobials (CNANI). It was observed that these coatings did not alter the physicochemical properties (pH, ash, protein, chloride, water activity, ripening index, and color) and the development of Lactobacilli that takes place during the ripening of Gouda cheese. However, cheese covered with GNANI was harder, more gummy and more chewable than cheese covered with CNANI at the end of storage. The GNANI applied on Gouda cheese resulted in an improved barrier against external contamination during ripening, compared to CNANI, for the growth of a mixed culture of Saccharomyces cereviseae and Listeria innocua.