Universitat Politècnica de València (UPV) researchers have developed an edible, antimicrobial film that can increase the lifespan of soft cheese. They have used rosemary and oregano oils, and chitosan for producing the film.
Commercial soft cheese has a lifespan of about 21 days when treated with pimaricin and stored in cold storage. Excessive surface dehydration and micro-organism growth can cause deterioration of cheese. This may lead to formation of a slimy texture and odd odors and flavors. Pimaricin is a common antifungal agent that is used for preventing growth of fungus in cheese. Usually, a non-edible polyvinyl acetate plastic coating is also applied which aids in protecting the cheese.
When cheese matures, fungus can grow on its surface, and if the cheese surface has any fissures or faults, then the fungus can enter into these fissures. The newly developed coating can help decrease this growth of fungus on the surface of maturing cheese.
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