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There are currently several methodologies to protect our cheese microbiological contamination during ripening and subsequent release onto the market. Some cheese dairies choose to protect the cheese with plastic bags, assuming the risks that this practice entails, since although the bag provides mechanical protection, it can generate humidity inside and thus become a small climate with the perfect conditions for the development of mould.

On the other side, we find the cheese dairies that use plastic coatings to protect cheese during ripening. Whether hand-painted or spray-painted, this type of coating offers the advantage that it can contain antifungals in its formulation, while offering mechanical and fungicidal protection to the cheese.

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What are the most commonly used antifungals in the cheese industry?

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The most commonly used antifungals in the dairy industry are E-235 pimaricin or natamycin and E-202 potassium sorbate. Depending on the level of protection we want to give our cheese, we will add more or less of these two components in our coatings, although this always increases the production cost of these formulations, as pimaricin is not an economical component.

When using these coatings, we must ensure that there is no migration of these preservatives into the cheese by carrying out a migration study, analysing the cheese at different depths from the rind to the inside. With this data, we can see how the pimaricin only remains in the rind area if the coating is of good quality.

Many cheese dairies use transparent plastic coatings to protect their cheeses. And when they want to carry out the pimaricin analysis on the surface, they forget to remove the rind as indicated by European regulations, obtaining exorbitant values of pimaricin in the rind of their cheeses. These values are not correct, as these results refer to the levels of pimaricin in the coating that have not been removed before the cheese was analysed. In the case of a coloured coating, it is easy to differentiate the parts to be removed, but in the case of an uncoloured coating it is more complicated, as all parts have the same shade as the cheese. The analysis of the preservatives present in cheese coatings is set out in Spanish standard UNE-EN ISO 9233-2 of 2018.

In the Terms and definitions section, it defines what is known as cheese rind. This international ISO standard defines the rind as the outermost layer of the cheese, with a thickness of 5 mm, excluding the covering layer if present. In the case of these cheeses, they have a plastic coating layer, where pimaricin is mainly found as specified in the standard, which must be removed before analysis.

The methodology of analysis is based on a solid-liquid, water-methanol extraction of the rind (uncoated) of the cheese and of the portions belonging to the interior of the cheese, after which the solvent mixture is extracted by vacuum filtration and analysed by liquid chromatography (HPLC).

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SPAIN

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info@domca.com

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ARGENTINA

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