Edible coatings controlling mass loss and Penicillium roqueforti growth during cheese ripening

The application of edible coatings carrying antifungal compounds on cheese was studied to reduce mass losses and control the fungal growth surface during ripening. effectiveness 8 biopolymers Aloe vera gel (AV) at controlling loss analysed early stage maturation, with without lipids (Oleic acid oleic acid-beeswax blend) (potassium sorbate (PS)), gallic tannin (GT) gel. gellan gum both PS GT exhibited greatest efficacy water ripening period. AV its blend did not exert a good vapour barrier capacity, although it exhibit action against Penicillium roqueforti. coating resulted in an 84% inhibition mycelial could prevent ripening, while loss.