About 1.5% (v/v) thyme and clove essential oils were added to 1.5% (w/v) sorbitol-amended whey isolate-based film. These films were used for coating traditional semi-hard kashar cheese (traditional Turkish cheese). Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus microorganisms were selected for the determination of antimicrobial properties of the films by artificial contamination. Additionally, some physical-chemical properties of the cheese were determined on storage time (1st, 15th, 30th and 60th). Based on the results, it was found that the thyme-fortified film (WPIOF) and the clove-fortified film (WPISF) both had positive effects on the physical-chemical properties of the kashar cheese. During the 60 days of storage, E. coli O157:H7, L. monocytogenes and S. aureus levels all increased in uncoated control samples but decreased in samples coated with WPIOF and WPISF. A significant relationship was detected between the coating of the cheese samples with film containing essential oils and antimicrobial activity (P < 0.05). PRACTICAL APPLICATIONSIn this study, essential oil-fortified edible films were produced by adding 1.5% (v/v) thyme and clove essential oils to whey protein isolate (WPI) or emulsifying film (SWPI) obtained by the addition of sorbitol (S). Some of the kashar cheese samples were coated with these films and some of them were not (control samples). All of the cheese samples were artificially contaminated with Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus for determination of antimicrobial properties of the films. Kashar cheese samples were stored at 4 ± 1C and their microbiological and physical-chemical properties were examined on the 1st, 15th, 30th and 60th days of storage.

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In this study, the effects of edible film (EWPP CVV ) produced by the addition (2% v/v) orange essential oil (EO CVV ) to sorbitol (3% w/v) egg white protein powder (EWPP) based film on the physico-chemical and antibacterial properties, appearance (color, structure, brightness) and odor of kashar cheese were studied .Cheese samples were separately coated with these films and stored at +4°C for 30 days. Analyses were performed on the 1st, 7th, 15th and the 30th days of storage. During storage, the inner and outer hardness values during storage of the samples coated with EWPP CVV were lower than of those coated with EWPP. With the addition of EO CVV to the film, the antimicrobial effects on of the studied microorganisms increased. EWPP film was brighter and more transparent compared to EWPP CVV . The color of EWPP CVV was more yellowish.Keywords: egg white protein powder; edible films; orange essential oil; kashar cheese.Practical Application: Edible films containing essential oils provide new ways to enhance microbial safety and shelf-life of foods by direct and/or indirect contacts of the antimicrobials in the films with the food. The incorporation of essential oils into Egg White Protein Powder based edible film applied onto kashar cheese helps to reduce microbial load during storage. EWPP CVV offer the potential for all natural antimicrobials for use in improving the safety of organic or all natural foods.

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In the study, the microencapsulation method was applied in the production of white cheese from goat milk to prevent the loss of viability of Lactobacillus paracasei and Bifidobacterium longum due to environmental factors during their storage period.For this purpose, the cheese was obtained using three types of microcapsules -symbiotic microcapsules containing probiotic bacteria and probiotic + fructooligosaccharide, probiotic + inulin. In addition, probiotics, fructooligosaccharide and inulin have been added to cheese in free form, and a total of 7 different cheeses have been produced with the control sample. In the microencapsulation, 1% sodium alginate was used as coating material and the extrusion method was applied. The cheese samples have been stored at +4 0 C for 180 days. It has been determined that the viability of L. paracasei and B.longum has been preserved with the microencapsulation technique, while the viability of probiotic bacteria is preserved at a higher level in cheese samples obtained with the addition of prebiotics to microencapsules. It has been concluded that probiotic microorganisms are available above the minimum therapeutic effect value in grams of cheese samples containing microcapsules and these cheese could be considered as probiotic.