Neoteric Biofilms Applied to Enhance the Safety Characteristics of Ras Cheese during Ripening

The milk’s natural flora, or the starter, can preserve cheesemaking and allow for microbial competition. This investigation aimed to improve cheese safety assess its characteristics using probiotic cell pellets (LCP) cell-free extracts (CFS). Cheese samples were collected from different areas investigate current contamination situation. Six CFSs of probiotics assessed as antifungal against toxigenic fungi liquid solid media their aflatoxin reduction impact. most effective CFS was chosen coating in nanoemulsion. Coated with CFS, LCP, LCP-CFS control changes chemical composition, ripening indications, rheological properties, microbiology. Results showed significant levels samples, toxic present. Lactobacillus rhamnosus has aflatoxins reducibility media. During ripening, uncoated higher fat, protein, salt content, soluble nitrogen, total volatile fatty acids, tyrosine, tryptophan contents than coated except LCP-coating treatment. rheology indicated that treatments had lowest hardness, cohesiveness, gumminess, chewiness, springiness compared cheese. Uncoated highest yeast mold counts treated ones. LCP-CFS-coated no Aspergillus cells up 40 days. Ras recorded slightly lower flavor, body, texture, appearance scores cheeses. In conclusion, L. nanoemulsion antiaflatoxigenic even CFS-LCP, which could extend shelf life.