The Impact of Utilizing a Natural Stabilizer for Coating Ras Cheese

Document Type : Original Article

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Dairy Science and Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

10.21608/ftrj.2025.406797.1176

Abstract

This study evaluated the effect of edible coatings based on pectin and starch on the quality, shelf life, and safety of Ras cheese during ripening. Six treatments were prepared: an uncoated control and five coated cheeses with different ratios of pectin and starch (100:0, 0:100, 75:25, 50:50, and 25:75). The cheeses were ripened at 13 ± 2°C and 85% relative humidity for four months. Coated cheeses, particularly those with higher pectin content, exhibited significantly higher moisture, soluble nitrogen, total volatile fatty acids, and sensory scores (p ≤ 0.05), alongside reduced weight loss and mold & yeast counts compared to the control. Throughout ripening, moisture decreased while fat, protein, and acidity increased. Coatings acted as moisture barriers, improved cheese appearance and flavor, and suppressed microbial spoilage. The findings suggest that pectin-based coatings can effectively enhance Ras cheese quality and prolong shelf life during ripening.
 

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