Type and concentration of edible components, are two main factors which can be affected the chemical, microbial, quality, sensory properties and storage life of coated cheese. In this work, to optimize the concentrations of chitosan and Natamycin for coating Iranian white UF cheese response surface methodology was used. The effects of main edible coating components, chitosan (0.5–2.5%, w/w) and Natamycin (5–20 ppm) on pH, TSS, bacterial total count, yeast and mould population and starter of coated cheese were studied up to 3 weeks after storage at 4 ± 2 °C. The obtained results indicated that the second-order polynomial models could be successfully generated with high coefficient of determination (R2 ≥ 0.9153) using experimental data for all the studied response variables. The optimum concentrations of chitosan and Natamycin were obtained at 1.6% w/w and 18.5 ppm, respectively which the predicted values for pH, TSS, bacterial total count, yeast and mould population and starter were 4.5, 37%, 12 cfu, 14 cfu and 346 cfu, respectively. The verification test was done at obtained optimum concentrations of the main edible components and the statistical analysis indicated insignificant (p > 0.05) differences between the predicted and experimental values of the response variables.
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This research was undertaken with material support from the East Azarbaijan Pegah Co., Dairy Industries. The authors appreciate this support.
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