The effects of beeswax coating on quality of Kashar cheese during ripening

The aim of this study was to evaluate the effects of the application of beeswax coating on the microbiological, physicochemical and sensory properties of Kashar cheese during ripening (120 day). Kashar cheeses were coated with two different thickness of beeswax (single‐layer coating, BW1, and double‐layer coating, BW2). For comparison, vacuum packaged (VP) and without packaging material (control) were also studied. Generally, no differences were found in total aerobic mesophilic bacteria, LAB on M‐17 agar, coliform bacteria and S. aureus counts among cheeses. Microbiological analyses also showed the beeswax‐coated cheeses presented a decrease of 2.5 logarithmic units on mould counts compared to control at 120th day. The control cheese had significantly (P < 0.05) higher dry matter, fat and protein contents, followed by BW1. However, the coating reduced formation of a thick crust layer by delaying moisture loss. At the end of 120‐day storage period, no significant differences in pH and acidity values were observed among the cheeses studied. Compared to other cheeses, control and BW1 cheeses had higher levels of WSN and ripening index in the end of storage. In the result of sensory analysis, while cheese BW1 and control were more preferred by the panellists, cheese VP received the lowest scores.