Extending the shelf life of unsalted white cheese produced for special dietary preferences: role of essential oils and coating

Dilara Uzundağ; Özlem Pelin Can; Meryem Göksel Saraç

Article Details

Extending the shelf life of unsalted white cheese produced for special dietary preferences: role of essential oils and coating

Authors:

Dilara Uzundağ | Özlem Pelin Can | Meryem Göksel Saraç

Publisher:

Harran University

Main Topics:

Gıda Teknolojileri | Süt Teknolojisi

Journal:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 1, pp.191-204

Document Type:

Article

Publication Date:

3/2025

Document Language:

English

Document ID (Org No.):

2001342521

pISSN:

2587-1358

Keywords:

Abstract:

 Unsalted white cheese is produced for individuals who have health problems and prefer it for special reasons. However, as salt is not used in its production and brining, its shelf life is limited. In this study, edible films prepared with different ratios of whey protein and essential oils were applied as coatings to unsalted white cheese. 5 different experimental groups were prepared and named as group C control, group 1R film containing 1 rosemary essential oil, group 3R film containing 3 rosemary essential oil, group 1L film containing 1 laurel essential oil, and group 3L film containing 3 laurel essential oil. The microbiological, chemical, sensory and textural properties of the groups were analyzed after 0, 5, 10, 15, 20 and 25 days of storage at 4⁰C. On and after the 10th day of the storage period, the C, 1R, 3R, and 1L groups visually deteriorated and the analysis was stopped. However, the 3L group did not deteriorate until the end of the 25th day. In addition, it was determined that the 3L group gave the best results in terms of physical, chemical, microbiological, sensory, and textural analyses.

 Unsalted white cheese is produced for individuals who have health problems and prefer it for special reasons. However, as salt is not used in its production and brining, its shelf life is limited. In this study, edible films prepared with different ratios of whey protein and essential oils were applied as coatings to unsalted white cheese. 5 different experimental groups were prepared and named as group C control, group 1R film containing 1 rosemary essential oil, group 3R film containing 3 rosemary essential oil, group 1L film containing 1 laurel essential oil, and group 3L film containing 3 laurel essential oil. The microbiological, chemical, sensory and textural properties of the groups were analyzed after 0, 5, 10, 15, 20 and 25 days of storage at 4⁰C. On and after the 10th day of the storage period, the C, 1R, 3R, and 1L groups visually deteriorated and the analysis was stopped. However, the 3L group did not deteriorate until the end of the 25th day. In addition, it was determined that the 3L group gave the best results in terms of physical, chemical, microbiological, sensory, and textural analyses.

 Unsalted white cheese is produced for individuals who have health problems and prefer it for special reasons. However, as salt is not used in its production and brining, its shelf life is limited. In this study, edible films prepared with different ratios of whey protein and essential oils were applied as coatings to unsalted white cheese. 5 different experimental groups were prepared and named as group C control, group 1R film containing 1 rosemary essential oil, group 3R film containing 3 rosemary essential oil, group 1L film containing 1 laurel essential oil, and group 3L film containing 3 laurel essential oil. The microbiological, chemical, sensory and textural properties of the groups were analyzed after 0, 5, 10, 15, 20 and 25 days of storage at 4⁰C. On and after the 10th day of the storage period, the C, 1R, 3R, and 1L groups visually deteriorated and the analysis was stopped. However, the 3L group did not deteriorate until the end of the 25th day. In addition, it was determined that the 3L group gave the best results in terms of physical, chemical, microbiological, sensory, and textural analyses.

 Tuzsuz beyaz peynir, sağlık sorunu yaşayan ve özel nedenlerle tercih eden bireyler için üretilmektedir. Ancak üretiminde ve salamurasında tuz kullanılmadığı için raf ömrü sınırlıdır. Bu çalışmada, farklı oranlarda peynir altı suyu proteini ve esansiyel yağlar ile hazırlanan yenilebilir filmler tuzsuz beyaz peynire kaplama olarak uygulanmıştır. 5 farklı deney grubu hazırlanmış ve grup C kontrol, grup 1R 1 biberiye uçucu yağı içeren film, grup 3R 3 biberiye uçucu yağı içeren film, grup 1L 1 defne uçucu yağı içeren film ve grup 3L 3 defne uçucu yağı içeren film olarak adlandırılmıştır. Grupların mikrobiyolojik, kimyasal, duyusal ve tekstürel özellikleri 4C⁰de 0, 5, 10, 15, 20 ve 25 günlük depolama sonrasında analiz edilmiştir. Depolama süresinin 10. günü ve sonrasında C, 1R, 3R ve 1L grupları görsel olarak bozulmuş ve analiz durdurulmuştur. Ancak 3L grubunda 25. günün sonuna kadar bozulma görülmemiştir. Ayrıca 3L grubunun fiziksel, kimyasal, mikrobiyolojik, duyusal ve tekstürel analizler açısından en iyi sonuçları verdiği belirlenmiştir.

Article Details

Extending the shelf life of unsalted white cheese produced for special dietary preferences: role of essential oils and coating

Authors:

Dilara Uzundağ | Özlem Pelin Can | Meryem Göksel Saraç

Publisher:

Harran University

Main Topics:

Gıda Teknolojileri | Süt Teknolojisi

Journal:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 1, pp.191-204

Document Type:

Article

Publication Date:

3/2025

Document Language:

English

Document ID (Org No.):

2001342521

pISSN:

2587-1358

unsalted white cheese

shelf life

edible films

whey protein

laurel essential oil

rosemary essential oilraf ömrü

yenilebilir filmler

peynir altı suyu proteini

Tuzsuz beyaz peynir

defne uçucu yağı

biberiye uçucu yağı

Issues

Article Details

Authors: Dilara Uzundağ | Özlem Pelin Can | Meryem Göksel Saraç

Publisher: Harran University

Main Topics: Gıda Teknolojileri | Süt Teknolojisi

Journal: Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 1, pp.191-204

Document Type: Article

Publication Date: 3/2025

Document Language: English

Document ID (Org No.): 2001342521

pISSN: 2587-1358

Issues

Authors:

Dilara Uzundağ | Özlem Pelin Can | Meryem Göksel Saraç

Publisher:

Harran University

Main Topics:

Gıda Teknolojileri | Süt Teknolojisi

Journal:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 1, pp.191-204

Document Type:

Article

Publication Date:

3/2025

Document Language:

English

Document ID (Org No.):

2001342521

pISSN:

2587-1358