, Volume 73, Issue 4, pp 403–413 | Cite as

Development of a biodegradable coating formulation based on the biological characteristics of the Iranian Ultra-filtrated cheese

  • Sahar Nottagh
  • Javad Hesari
  • Seyed Hadi Peighambardoust
  • Reza Rezaei-Mokarram
  • Hoda Jafarizadeh-MalmiriEmail author
Original Article


Type and concentration of edible components, are two main factors which can be affected the chemical, microbial, quality, sensory properties and storage life of coated cheese. In this work, to optimize the concentrations of chitosan and Natamycin for coating Iranian white UF cheese response surface methodology was used. The effects of main edible coating components, chitosan (0.5–2.5%, w/w) and Natamycin (5–20 ppm) on pH, TSS, bacterial total count, yeast and mould population and starter of coated cheese were studied up to 3 weeks after storage at 4 ± 2 °C. The obtained results indicated that the second-order polynomial models could be successfully generated with high coefficient of determination (R2 ≥ 0.9153) using experimental data for all the studied response variables. The optimum concentrations of chitosan and Natamycin were obtained at 1.6% w/w and 18.5 ppm, respectively which the predicted values for pH, TSS, bacterial total count, yeast and mould population and starter were 4.5, 37%, 12 cfu, 14 cfu and 346 cfu, respectively. The verification test was done at obtained optimum concentrations of the main edible components and the statistical analysis indicated insignificant (p > 0.05) differences between the predicted and experimental values of the response variables.


Edible coatings Chitosan Natamycin Cheese Response surface methodology Biological properties 



Central composite design


Colony forming unit


Food and drug administration


Generally recognized as safe


Plate count agar


Potato dextrose agar


Part per million


Persian type culture collection


Response surface methodology


Total soluble solids


Ultra - filtrated


Yeast extract glucose chloramphenicol agar



This research was undertaken with material support from the East Azarbaijan Pegah Co., Dairy Industries. The authors appreciate this support.


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Copyright information

© Institute of Molecular Biology, Slovak Academy of Sciences 2018

Authors and Affiliations

  • Sahar Nottagh
    • 1
  • Javad Hesari
    • 1
  • Seyed Hadi Peighambardoust
    • 1
  • Reza Rezaei-Mokarram
    • 1
  • Hoda Jafarizadeh-Malmiri
    • 2
    Email author
  1. 1.Department of Food Science, College of AgricultureUniversity of TabrizTabrizIran
  2. 2.Faculty of Chemical EngineeringSahand University of TechnologyTabrizIran

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