Effect of the use of Gleditisia triacanthos galactomannan edible coating and storage temperature on the shelf life of goat and cow regional cheese

The application of edible coatings has been widely studied for horticultural products, while hardly explored for dairy products. In this work a novel galactomannan (extracted from Gleditsia triacanthos) edible coating was tested in a semi-hard goat and cow milk cheese - Regional cheese - during storage at two different temperatures (4 and 20 º;C - 50 % RH). The coating formulation has been optimized in previously work. Physical, chemical and microbiological analyses were performed in cheese samples during 21 days of storage. A 2^2 factorial experimental setup was performed and Pareto charts were used to define the parameters that have most influenced cheese shelf-life. The results show that the application of the coatings on cheese samples can be used to decrease the water loss in cheese samples and the colour change during the storage time (p
info:eu-repo/semantics/publishedVersion