The surface of cheese is one of the most critical areas during the ripening process.

Because it is exposed to varying conditions of humidity, temperature and air circulation, it is particularly vulnerable to the development of undesirable microflora, dehydration and structural defects.

In this context, food coatings have become established as a technological tool with a direct impact on cheese quality, stability and industrial performance.

Coatings are not merely “protective layers”; they are complex functional systems designed to interact with the product surface in a controlled manner.

Their formulation combines polymers, plasticisers, barrier agents and, in some cases, antimicrobial compounds or food-grade colourants, enabling the behaviour of the rind to be tailored to the specific needs of each type of cheese.

Structure and Composition of Coatings: Materials Designed to Perform

A modern food coating must simultaneously fulfil several technical and technological functions designed to protect and regulate the behaviour of the cheese surface during ripening.

Film-Forming Polymers

Dispersions of synthetic or semi-synthetic origin are generally used because of their ability to form a continuous, cohesive and stable film. These polymers should provide:

• Good adhesion to surfaces with varying moisture levels.
• Sufficient elasticity to accommodate the physical changes that occur in the cheese throughout ripening.
• Long-term stability under controlled temperature conditions.

Plasticisers

Plasticisers are incorporated to regulate the flexibility and mechanical strength of the film. Their presence is essential for preventing cracking, surface flaking and uneven detachment of the coating, thereby ensuring uniform and functional coverage.

Barrier Systems

The film is engineered to:

• Control water vapour diffusion, minimising moisture loss and preventing excessive drying of the cheese surface.
• Regulate gas exchange (oxygen and CO2), controlling the surface microenvironment to support proper rind development.
• Provide selective permeability, which is particularly important in cheeses that require limited gas exchange to achieve the expected ripening profile.

Functional Agents

The coating formulation may be supplemented with various functional agents selected according to the technological and commercial objectives of the product. The most common include:

• Pigments, used to standardise and harmonise the external appearance of the cheese, facilitating visual identification and brand consistency.
• Low-migration antimicrobial compounds, intended to limit the development of undesirable microflora on the surface without significantly altering the cheese’s natural microbiota or sensory characteristics.
• Anti-stick agents, incorporated to improve product performance during cutting and handling by reducing adhesion of the coating to blades and equipment.

Each of these components plays a specific technical role and their correct selection and dosage has a direct impact on the final quality, stability and industrial performance of the product.

Technological Role of the Coating During Ripening

During ripening, cheese undergoes a series of physicochemical transformations that determine its final quality: progressive moisture loss, changes in texture, evolution of the microbial flora, enzymatic activity and reorganisation of the internal structure.

A properly formulated and applied coating can directly influence each of these phenomena, acting as a key technological tool for:

Control of Water Activity (aw) and Dehydration Losses

One of the most valued functions of a coating is the stabilisation of moisture at the cheese surface. A properly designed and applied coating can:

• Reduce weight loss due to dehydration, which typically amounts to 3-10%, depending on the type of cheese and the ripening conditions.
• Prevent premature hardening of the rind, preserving a texture consistent with the expected product profile.
• Maintain a uniform curvature and prevent structural collapse, promoting more even ripening and a better commercial presentation.

Surface Microbiological Stabilisation

Reducing and controlling mould microcolonies on the cheese surface requires a combination of several mechanisms:

• Continuous, uninterrupted physical barriers that hinder colonisation and visible mould growth.
• Localised, low-migration antimicrobial activity sufficient to limit the growth of undesirable flora without significantly interfering with the cheese’s natural microbiota.
• Regulation of the surface microclimate (relative humidity and oxygen availability) to create less favourable conditions for spoilage microorganisms.

Together, these factors help preserve the external integrity of the cheese and prevent surface defects that could compromise its commercial acceptance.

Optimisation of Visual and Sensory Appearance

Uniformity of colour and external texture has become a key criterion of commercial quality, particularly for cheeses sold directly to consumers and for branded products. Coatings help to:

• Standardise surface colour, reducing batch-to-batch variation.
• Minimise visible rind irregularities, such as rough areas, pores or surface marks.
• Ensure a more professional and consistent appearance, aligned with consumer expectations and distribution channel requirements.

Improved Cutting and Handling

In cheeses intended for portioning and slicing, the coating also acts as a processing aid. A properly formulated film:

• Reduces drag and adhesion of the cheese to blades and equipment.
• Improves cutting precision..
• Reduces waste associated with breakage or deformation of portions. associated with breakage or deformation of the portions.
• Speeds up the handling process, increasing industrial efficiency and productivity.

Adapting the Coating to the Type of Cheese: A Tailor-Made Design

Pressed-curd or semi-hard cheeses: for these cheeses, the coating is generally designed to significantly reduce dehydration, control mould development during prolonged storage periods and form thicker, more elastic films.

• Pressed or semi-hard cheeses, In this type of cheese, the coating is usually aimed at significantly reducing dehydration, controlling the development of moulds during prolonged storage periods and forming thicker, more elastic films.
• Soft cheeses: for these cheeses, the coating is formulated to provide greater gas permeability, remain stable in the presence of surface exudates and offer high resistance to deformation.
• Long-matured cheeses: for these cheeses, the coating is designed as a more rigid and less permeable system intended to more strictly limit microbial growth and spread at the surface.

A high-quality coating is one whose performance does not deteriorate over time and which remains functional from the beginning of ripening until the point of consumption.

Food coatings have evolved from simple external protective layers into essential techno-functional systems in professional cheese production. Their effectiveness does not depend solely on the presence of an antimicrobial ingredient, but on the overall architecture of the film and its correct integration into the production process, including formulation, application, drying conditions and ripening conditions.

Cheese manufacturers that use coatings optimised for each type of cheese typically achieve:

• Reduced product losses and improved overall economic performance.
• A more homogeneous and professional look of the final product.
• Lower incidence of defects and rejects.
• More consistent and predictable ripening, with less batch-to-batch variability.
• Longer shelf life and greater microbiological stability during both storage and distribution.

In an increasingly demanding market, coatings have become an indispensable technical component for ensuring cheese quality from manufacture through to presentation to the consumer.

How DOMCA Can Help You Optimise Your Cheese Coatings

At DOMCA, we have a long-standing track record as a leading developer of coatings for the cheese industry. For five decades, we have worked with manufacturers of all sizes, from small artisan cheesemakers to large-scale production plants. Our in-depth knowledge of coating technologies, materials, preservation solutions and the technological requirements of each type of cheese enables us to provide solutions fully tailored to the specific needs of each customer.

We do not believe in standard solutions: we analyse each production process, each cheese format and each storage condition to design truly effective coatings. This capacity for customisation makes DOMCA a strategic partner for the cheese industry, providing applied innovation, ongoing technical support and the flexibility needed to support the growth of each company.

If you have any questions about the most suitable coating for your products or require specialist advice, please contact our technical sales department at eliasg@domca.com.