Application of locust bean gum based coating for prolonging shelf life of a pale yellow cheese made of sheep's milk

Edible films and coatings can be defined as thin and edible coating materials which aregenerally applied to food surface or inside of it with different methods. Edible coatingsare used in fruit and vegetables after harvest keeping colour, acid, taste and flavour components and achieve consumer attractive products. For this reason, polysaccharide, protein, lipit films and composites are suggested. For create coating with edible films, dipping, spraying, puoring and in fluid bed technigues are used.ln this study; edible films which is made from locust bean gum (LBG) polymer are used in pale yellow cheese made of sheep? s milk and Kars pale yellow cheese to learn the effects of water transfer properties in these foods and the effects of these foods shelf life were studied. Firstly, according to the literature LBG was isolated. In film making sorbitol was used as a plasticizers. Pale yellow cheese and Kars pale yellow cheese was coated with available film solutives. The moisture transfer properties of samples was measured at fixed relative humidity conditions and at +5 ?C. Pale yellow cheese with the weight loss of uncoated based on LBG containing sorbitol and not containing sorbitol coatings were found to be more than covered with cheese. Kars pale yellow cheese containing sorbitol and not containing sorbitol coatings of the increase in weight compared to those who were found to be covered.Also, the thermal analysis of the films, based on LBG containing sorbitol as plasticizers and not containing sorbitol,were made according to the Ozawa method and according to this method their activation energies were determined. According to the results of thermal analysis in the coatings with LBG to be extremely resistant to heat ( up to 240-247 oC ) and in applications that require heat treatment and safely be used in baked product have been identified. At the same time,the effects of temperature on FTIR spectrums were observed.The microbiological analysis of the cheese-samples, coated with the locust bean gum based film, were made, also.Also, the surface analysis of the films, including plasticizer were made by scanning-electron-microscope (SEM).