The production of edible film containing myrtle essential oil and its effects on microbiological inactivation during kashar cheese storage

In this study, whey protein isolate (WPI) films incorporated were produced and antimicrobial effect was tested against E. coli O157:H7, S. aureus ve C. albicans on the kashar cheese samples. The WPI was used as the main material in the production of film containing myrtle essential oil 2 %. Kashar cheese used as food matrix were artificially contaminated with E. coli O157:H7, S. aureus ve C. albicans at 6 log cfu/g and was coated with dip method. Artificially contaminated cheese samples were coated with preperad edible film and stored at 4°C for 90 days. Antimicrobial effectiveness of edible film against each of three pathogens were evaluated by counts performed on 1. 7. 15. 30. 60 and 90 days of storage period. Moreover moisture migration, some physical and chemical properties were investigated on kashar cheese samples coating protein-based edible film. In the study, the aim was to extend the shelf life of cheese, evaluation of the cheese dairy industry waste whey protein and the investigation of antimicrobial effect some important food pathogens. At the end of storage period antimicrobial activity of both film types against three pathogens were determined as significant (P<0.05). The level of E.coli O157:H7, S.aureus ve C.albicans on K samples respectively showed an increase 1.40 log, 1.27 log ve 1.13 log. Unlike the K samples, the level of E.coli O157:H7, S.aureus ve C.albicans on F samples respectively showed an decline 1.14 log, 2.20 log ve 2.46 log. The decline on M samples were respectively 1.31 log, 2.90 log ve 6.27 log. This case showed that myrtle essential oil showed bactericidal effect against C. albicans and bacteriostatic effect aganist E.coli O157:H7, S.aureus. In the storage process, film coating applications in cheese samples were prevent moisture loss and this effect was significant compared to K samples (P<0.05). At the and of the 90 days, K samples has been 1.17 % moisture loss whereas F and M samples have been 0.94 % and 0.93 % moisture loss. In the study, the aim is to extend the shelf life of kashar cheese, evaluation of the whey protein which is the most important waste for dairy industry and to investigate the antimicrobial activity of edible film coating on some important food pathogens. Color, dimension and appearance, structure, taste and smell parameters were evaluated in coated and uncoated kashar cheese. Control and film-coated cheese were appreciated while myrtle film-coated cheese were not liked by panelists because of excessive levels of foreign taste and smell. Results suggest that biopolymers made from WPI is ideal for film production. Additionally, myrtle essential oil have the increasing effect antimicrobial activity.