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

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.