Functional Milk Proteins Based Edible Coating of Processed Cheese
Nayuni Vandana
, Pavan Kumar Reddy C , Sangita Ganguly
Edible Films, Biopolymers, Milk Proteins, Casein, Whey Protein, Processed Cheese,Edible Coating, Food Packaging, Shelf Life Extension, Sustainable Packaging, Food Preservation, Probiotics, Protein-Based Packaging, Nutritional Enhancement ,Cheese Marketability
Edible films, composed of biopolymers, represent an innovative advancement in food preservation and enhancement. These thin, consumable layers, which can be applied to food products through dipping, spraying, or brushing, offer a sophisticated method for incorporating bioactive compounds such as vitamins, antioxidants, and probiotics. Recent developments have shown their potential as antimicrobial agents, further extending the shelf life of food products. Among the various biopolymers, milk proteins, particularly caseins and whey proteins, have emerged as superior candidates for edible film production due to their exceptional film-forming properties. Despite challenges like lactose crystallization, which hampers the homogeneity of films made from total milk proteins, advances have been made in utilizing casein and whey proteins individually. These films not only provide significant nutritional and sensory benefits but also serve as effective barriers to moisture and gas, thus improving the quality and extending the shelf life of various food products, from dry bakery goods to fresh fruits and meats. This paper explores the potential of milk protein-based edible films in enhancing the sensory appeal, texture, and marketability of processed cheese, positioning these biopolymer films as a promising alternative to synthetic packaging materials. The study underscores the role of these films in revolutionizing food packaging, aligning with the global shift towards sustainable and biodegradable materials.
"Functional Milk Proteins Based Edible Coating of Processed Cheese", JNRID - JOURNAL OF NOVEL RESEARCH AND INNOVATIVE DEVELOPMENT (www.JNRID.org), ISSN:2984-8687, Vol.2, Issue 8, page no.a159-a173, August-2024, Available :https://tijer.org/JNRID/papers/JNRID2408019.pdf
Volume 2
Issue 8,
August-2024
Pages : a159-a173
Paper Reg. ID: JNRID_700597
Published Paper Id: JNRID2408019
Downloads: 000278
Research Area: Other area not in list
Country: CHITTOOR, ANDHRA PRADESH, India
DOI: http://doi.one/10.1729/Journal.41259
ISSN: 2984-8687 | IMPACT FACTOR: 9.57 Calculated By Google Scholar | ESTD YEAR: 2023
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 9.57 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator
Publisher: JNRID (IJ Publication) Janvi Wave
