Original Research Article I Volume 3 I Issue 2 I 2015

Use of Chitosan as an Edible Coating in RAS Cheese

Ahmed Saber El-Sisi; Abd El-Sattar Mohamed Gapr; K.M. Kamaly

Biolife; 2015, 3(2), pp 564-570

DOI:https://doi.org/10.5281/zenodo.7270674

Abstract:

Ras cheese was coated by chitosan at different concentrations ranged from 0.5 to 2%.The moisture content of cheese significantly (p< 0.05) affected with chitosan treatment and progression of ripening. Fat and total nitrogen contents of experimental Ras cheeses were comparable with those of the controls and were not significantly different (p>0.05). The change in acidity and TVFA was significantly (P < 0.05) higher in chitosan-coated cheeses. Soluble nitrogen / total nitrogen (SN/TN) of Ras cheese increased significantly (p<0.05) with Chitosan treatment and progression of the ripening period.

Keywords:

chitosan coating, Ras cheese, cheese ripening

References:

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Article Dates:

Received: 8 April 2015; Accepted: 20 May 2015; Published: 9 June 2015

How To Cite:

Ahmed Saber El-Sisi, Abd El-Sattar Mohamed Gapr, & K.M. Kamaly. (2022). Use of Chitosan as an Edible Coating in RAS Cheese. Biolife, 3(2), 564–570. https://doi.org/10.5281/zenodo.7270674

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