Randy Chandler
Swiss cheese is a medium-hard, yellow cheese that originated in Emmental, Switzerland. It is prone to high moisture loss during storage. To prevent this, antimicrobial edible coatings are applied to improve the physicochemical, microbiological, and sensory attributes of the cheese. These coatings are usually made from sweet whey, and they help to maintain the preferred hardness of the cheese. They also prevent the growth of pathogenic or contaminant microorganisms, increasing the shelf life of the cheese. While the edibility of cheese coatings has been a frequent question, it is generally agreed upon that most cheese coatings are edible and that eating them is a matter of preference.
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What You'll Learn
Swiss cheese coating is edible
Swiss cheese is a medium-hard, yellow-coloured cheese that originated in Emmental, Switzerland. One of the main challenges in storing Swiss cheese is its high moisture loss. To tackle this issue, researchers have developed an antimicrobial edible coating using sweet whey as the main ingredient. This coating not only minimises moisture loss but also maintains the preferred hardness of the cheese.
The edible coating is designed to improve the physicochemical, microbiological, and sensory attributes of Swiss cheese. It is made from sweet whey base (84.1%wt/wt), glycerol (5%wt/wt), sunflower oil (10%wt/wt), guar gum (0.7%wt/wt), and Tween 20 (0.2%wt/wt). The colour of this coating closely resembles that of Swiss cheese.
This innovative coating offers several advantages. Firstly, consumers need not remove the outer layer before consuming the cheese, reducing product wastage. Secondly, it acts as an effective substitute for commercial non-edible paraffin coatings. Thirdly, it helps preserve the cheese by preventing the growth of pathogenic or contaminant microorganisms.
While the focus here is on Swiss cheese coatings, it is worth noting that cheese coatings or rinds, in general, can be a topic of interest for consumers. Some cheeses have rinds that are not meant to be eaten, like those coated in wax or wrapped in cloth or leaves. However, many cheese rinds are edible and even add flavour and texture to the cheese. Ultimately, the decision to eat or discard the rind often comes down to personal preference.
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It's made from sweet whey base
Swiss cheese is a medium-hard, yellow cheese that originated in Emmental, Switzerland. One of the main challenges in storing Swiss cheese is its high moisture loss. To address this issue, researchers have developed an edible coating made from a sweet whey base to improve the physicochemical, microbiological, and sensory attributes of Swiss cheese.
The sweet whey-based coating is designed to minimise moisture loss, maintain the preferred hardness, and reduce weight loss and wastage. It also eliminates the need for consumers to remove the outer layer before consumption. This coating is a preferable alternative to commercial non-edible paraffin coatings, which are commonly used to preserve cheese.
The sweet whey base is the main ingredient in the edible coating, comprising 84.1% by weight. Other ingredients include glycerol (5% by weight), sunflower oil (10% by weight), guar gum (0.7% by weight), and Tween 20 (0.2% by weight). The coating's colour closely resembles that of Swiss cheese.
The antimicrobial properties of the sweet whey-based coating are essential for preserving Swiss cheese. It inhibits the growth of pathogenic or contaminant microorganisms, including yeasts and moulds. This coating serves as a substitute for Delvocid, a common antimicrobial agent containing 50% natamycin. The edible coating's effectiveness in preserving Swiss cheese has been demonstrated over 60 days of storage.
Overall, the sweet whey-based edible coating is a novel innovation that enhances the sensory attributes and prolongs the shelf life of Swiss cheese. It offers a convenient and economical solution for consumers and contributes to reducing waste.
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It improves shelf life
Swiss cheese is a medium to hard, yellow cheese that originated in Emmental, Switzerland. One of the main challenges in storing Swiss cheese is its high moisture loss. To overcome this, researchers have developed an edible coating that improves the physicochemical, microbiological, and sensory attributes of Swiss cheese.
The edible coating is primarily made from sweet whey (84.1%wt/wt) with the addition of glycerol (5%wt/wt), sunflower oil (10%wt/wt), guar gum (0.7%wt/wt), and Tween 20 (0.2%wt/wt). This combination of ingredients forms a flexible nanocomposite that effectively reduces moisture loss, maintains the desired hardness, and extends the shelf life of Swiss cheese.
The flexibility of the edible coating allows for "temporal distribution," which refers to the release of active substances from the coating to the cheese over time. This helps to enhance the shelf life of the cheese by providing antimicrobial and antioxidant protection. The coating also acts as a barrier, protecting the cheese from deteriorative environmental factors that can shorten its shelf life.
The effectiveness of the edible coating in improving the shelf life of Swiss cheese has been demonstrated in studies. One study showed that the coating minimized moisture loss, maintained the desired hardness, and reduced weight loss and wastage. Additionally, the antimicrobial properties of the coating prevented the growth of pathogenic or contaminant microorganisms, further contributing to the extended shelf life of the cheese.
Overall, the use of edible coatings has been proven to be an innovative and economical solution for improving the shelf life of Swiss cheese. By reducing moisture loss and inhibiting microbial growth, the coating helps to maintain the quality and freshness of the cheese for a longer period of time. This not only benefits consumers by providing a more convenient and durable product but also has potential advantages for the cheese industry in terms of storage and transportation.
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It's a substitute for non-edible paraffin coatings
Swiss cheese is a medium to hard, yellow cheese that originated in Emmental, Switzerland. It is of great culinary and economic importance. One of the main problems with storing Swiss cheese is its high moisture loss. To tackle this, researchers have developed an edible coating that improves the physicochemical, microbiological, and sensory attributes of Swiss cheese. This coating uses sweet whey as its main ingredient (84.1%wt/wt), with glycerol (5%wt/wt), sunflower oil (10%wt/wt), guar gum (0.7%wt/wt), and Tween 20 (0.2%wt/wt) as other ingredients.
This edible coating is a substitute for non-edible paraffin coatings. It helps minimize moisture loss, maintains the preferred hardness of the cheese, and reduces weight loss and wastage. The coating also has antimicrobial properties, preventing the growth of pathogenic or contaminant microorganisms.
While the rind of Swiss cheese is edible, the preference for eating it varies. Some people enjoy the textural contrast it provides, while others find aged rinds too hard. It is important to note that not all cheese rinds are edible. Rinds formed by wrapping the cheese in cloth or leaves, or coated in wax, should be removed before consumption.
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It's safe to eat the rind of some cheeses
Swiss cheese is a medium-hard, yellow cheese that originated in Emmental, Switzerland. It is known for its high moisture loss during storage. To combat this, researchers have developed edible coatings to improve the physicochemical, microbiological, and sensory attributes of the cheese. These coatings are made from sweet whey, which contains proteins, vitamins, and minerals, as well as lactic acid produced by lactic acid bacteria. The lactic acid acts as a natural antibacterial agent, while an antifungal agent like Delvocid is added to preserve the cheese from yeasts and molds.
While the focus of this discussion is on the edibility of Swiss cheese coatings, it is worth noting that the broader topic of cheese rinds is relevant. Cheese rinds are formed naturally or by the cheesemaker to protect the cheese and sometimes to flavor it. They provide a textural contrast to the cheese, and whether or not one chooses to eat them is a matter of personal preference. Some cheeses, like creamy burrata, tangy chevre, and snackable block cheddar, don't have any rind at all. However, many popular cheeses, such as Camembert, Taleggio, and Parmigiano, have an exterior coating or crust that differs from the interior, known as the paste.
When it comes to determining if a cheese rind is edible, there is a simple rule of thumb: as long as it is not wax-coated or too hard to chew, it is generally safe to eat. Rinds can add unique flavors, aromas, textures, and appearances to the cheese, enhancing the overall experience. However, if you try a rind and don't enjoy it, there is no obligation to consume it. Some rinds, like those of Parmigiano Reggiano, are notoriously hard, and many people choose to freeze them for use in soups, stocks, or to flavor beans. On the other hand, some cheeses have flavors added to the rind, making them particularly tasty. These coatings can include herbs and spices, as seen in Cabra Romero, a Spanish goat milk cheese coated in rosemary, or Barely Buzzed, a cheese rubbed in espresso and lavender.
In addition to flavor and texture, edible coatings on cheeses can serve a practical purpose. Edible films and coatings can improve shelf life, enhance nutritional value, and act as carriers of active ingredients with antioxidant and antimicrobial properties. For example, coatings with antimicrobial properties can suppress the growth of spoilage microorganisms, yeast, and mould, thus extending the shelf life of the cheese. This is particularly beneficial for manufacturers aiming for sustainability, enhanced quality, and extended shelf life.
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Frequently asked questions
Yes, the coating on Swiss cheese is edible. In fact, it is preferred that you do not remove the outer layer as it minimises weight loss of the product and wastage.
Swiss cheese coatings are made from sweet whey, which contains proteins, vitamins, and minerals. Other ingredients include glycerol, sunflower oil, guar gum, and Tween 20.
Yes, there are other types of edible cheese coatings. Some cheeses have rinds that are meant to be eaten and can add flavour to the cheese. These include soft-ripened cheeses like Brie, which have a "bloomy rind" made from mould and yeast.
