Application of Hydrocolloid and Propylene Glycol Infused Nets and Coatings on Cave Aged Cheddar Chees and their Impact on Tyrophagus Putrescentiae Growth and Sensory Properties

The objective of this study was to evaluate the effects of using food grade coatings and nettings formulated with xanthan gum and propylene glycol (PG) or carrageenan (CG), propylene glycol alginate and PG on aged Cheddar cheese to control Tyrophagus putrescentiae growth at temperatures of 10°C, 15°C, and 20°C and relative humidity’s of 75% and 85%. Cheddar cheese cubes with treated nets and coatings inhibited mite growth at all temperature and relative humidity combinations. Control cheese cubes either without coatings or in untreated nets had fewer mites (P\u3c0.05) at 10°C than at 15°C or 20°C. The sensory properties of the cheese were not affected by the coatings and nettings at 10°C and 75 % RH. However, all other temperature and RH combinations with the exception of the CG netting at 15°C at 75 % and 85 % RH caused sensory flavor differences (P\u3c0.05)