{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,16]],"date-time":"2026-02-16T20:53:57Z","timestamp":1771275237727,"version":"3.50.1"},"reference-count":33,"publisher":"American Dairy Science Association","issue":"11","license":[{"start":{"date-parts":[[2012,11,1]],"date-time":"2012-11-01T00:00:00Z","timestamp":1351728000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2019,1,10]],"date-time":"2019-01-10T00:00:00Z","timestamp":1547078400000},"content-version":"vor","delay-in-days":2261,"URL":"http:\/\/www.elsevier.com\/open-access\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Dairy Science"],"published-print":{"date-parts":[[2012,11]]},"DOI":"10.3168\/jds.2012-5478","type":"journal-article","created":{"date-parts":[[2012,8,29]],"date-time":"2012-08-29T20:45:17Z","timestamp":1346273117000},"page":"6282-6292","source":"Crossref","is-referenced-by-count":128,"title":["Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese"],"prefix":"10.3168","volume":"95","author":[{"given":"\u00d3.L.","family":"Ramos","sequence":"first","affiliation":[]},{"given":"J.O.","family":"Pereira","sequence":"additional","affiliation":[]},{"given":"S.I.","family":"Silva","sequence":"additional","affiliation":[]},{"given":"J.C.","family":"Fernandes","sequence":"additional","affiliation":[]},{"given":"M.I.","family":"Franco","sequence":"additional","affiliation":[]},{"given":"J.A.","family":"Lopes-da-Silva","sequence":"additional","affiliation":[]},{"given":"M.E.","family":"Pintado","sequence":"additional","affiliation":[]},{"given":"F.X.","family":"Malcata","sequence":"additional","affiliation":[]}],"member":"1747","reference":[{"key":"10.3168\/jds.2012-5478_bib0005","doi-asserted-by":"crossref","first-page":"176","DOI":"10.1016\/j.ifset.2006.02.003","article-title":"Improved functionality of food additives with electrostatic coating","volume":"7","author":"Amefia","year":"2006","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"10.3168\/jds.2012-5478_bib0010","series-title":"Isolation Methods for Bacteriologists. Soc. Appl. Bacteriol. Technol. Ser. 3","first-page":"1","article-title":"The use of Baird-Parker\u2019s medium for the isolation and enumeration of Staphylococcus aureus","author":"Baird-Parker","year":"1969"},{"key":"10.3168\/jds.2012-5478_bib0015","doi-asserted-by":"crossref","first-page":"833","DOI":"10.4315\/0362-028X-67.4.833","article-title":"Antimicrobial edible films and coatings","volume":"67","author":"Cagri","year":"2004","journal-title":"J. Food Prot."},{"key":"10.3168\/jds.2012-5478_bib0020","doi-asserted-by":"crossref","first-page":"849","DOI":"10.1007\/s11947-010-0434-1","article-title":"Development of edible films and coatings with antimicrobial activity","volume":"4","author":"Campos","year":"2011","journal-title":"Food Bioprocess Technol."},{"key":"10.3168\/jds.2012-5478_bib0025","doi-asserted-by":"crossref","first-page":"1456","DOI":"10.1021\/jf802726d","article-title":"Functional polysaccharides as edible coatings for cheese","volume":"57","author":"Cerqueira","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"10.3168\/jds.2012-5478_bib0030","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1016\/j.jfoodeng.2009.09.019","article-title":"Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of \u201cRegional\u201d cheese","volume":"97","author":"Cerqueira","year":"2010","journal-title":"J. Food Eng."},{"key":"10.3168\/jds.2012-5478_bib0035","doi-asserted-by":"crossref","first-page":"147","DOI":"10.1002\/pts.756","article-title":"Development and evaluation of antimicrobial natamycin-incorporated film in Gorgonzola cheese conservation","volume":"20","author":"de Oliveira","year":"2007","journal-title":"Packag. Technol. Sci."},{"key":"10.3168\/jds.2012-5478_bib0040","doi-asserted-by":"crossref","first-page":"M355","DOI":"10.1111\/j.1750-3841.2007.00556.x","article-title":"Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of Mozzarella cheese","volume":"72","author":"Duan","year":"2007","journal-title":"J. Food Sci."},{"key":"10.3168\/jds.2012-5478_bib0045","doi-asserted-by":"crossref","first-page":"349","DOI":"10.1016\/j.jfoodeng.2010.06.029","article-title":"Evaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of Saloio cheese","volume":"101","author":"Fajardo","year":"2010","journal-title":"J. Food Eng."},{"key":"10.3168\/jds.2012-5478_bib0050","first-page":"844","article-title":"Influence of proteolysis and soluble calcium levels on textural changes in the interior and exterior of Iranian UF white cheese during ripening","volume":"66","author":"Fathollahi","year":"2010","journal-title":"World Acad. Sci. Eng. Technol."},{"key":"10.3168\/jds.2012-5478_bib0055","doi-asserted-by":"crossref","first-page":"531","DOI":"10.1016\/S0268-005X(00)00033-3","article-title":"Hydrocolloid coating of cheeses","volume":"14","author":"Kampf","year":"2000","journal-title":"Food Hydrocoll."},{"key":"10.3168\/jds.2012-5478_bib0060","first-page":"47","article-title":"Edible films and coatings: A review","volume":"40","author":"Kester","year":"1986","journal-title":"Food Technol."},{"key":"10.3168\/jds.2012-5478_bib0065","doi-asserted-by":"crossref","first-page":"239","DOI":"10.1080\/10408690490464906","article-title":"Milk proteins for edible films and coatings","volume":"44","author":"Khwaldia","year":"2004","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.3168\/jds.2012-5478_bib0070","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1016\/S0168-1605(02)00258-1","article-title":"Evolution of microbial populations during traditional Feta cheese manufacture and ripening","volume":"82","author":"Manolopoulou","year":"2003","journal-title":"Int. J. Food Microbiol."},{"key":"10.3168\/jds.2012-5478_bib0075","series-title":"Sensory Evaluation Techniques","author":"Meilgaard","year":"1999"},{"key":"10.3168\/jds.2012-5478_bib0080","doi-asserted-by":"crossref","first-page":"732","DOI":"10.1017\/S002217240001158X","article-title":"The estimation of the bactericidal power of the blood","volume":"38","author":"Miles","year":"1938","journal-title":"J. Hyg. (Lond.)"},{"key":"10.3168\/jds.2012-5478_bib0085","series-title":"Advanced Dairy Chemistry","article-title":"Functional milk proteins: Production and utilisation","author":"Mulvihill","year":"2003"},{"key":"10.3168\/jds.2012-5478_bib0090","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1016\/j.foodchem.2010.02.033","article-title":"Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water","volume":"122","author":"Ojagh","year":"2010","journal-title":"Food Chem."},{"key":"10.3168\/jds.2012-5478_bib0095","first-page":"449","article-title":"Changes in the microbiological and chemical characteristics of an artisanal Turkish white cheese during ripening","volume":"39","author":"\u00d6ner","year":"2006","journal-title":"J. Food Sci. Technol."},{"key":"10.3168\/jds.2012-5478_bib0100","doi-asserted-by":"crossref","first-page":"481","DOI":"10.1016\/j.foodchem.2006.05.058","article-title":"Evaluation of two packaging systems for regional cheese","volume":"102","author":"Pantale\u00e3o","year":"2007","journal-title":"Food Chem."},{"key":"10.3168\/jds.2012-5478_bib0105","series-title":"Protein-Based Films and Coatings","first-page":"159","article-title":"Formation and properties of whey protein films and coatings","author":"Perez-Gago","year":"2002"},{"key":"10.3168\/jds.2012-5478_bib0110","doi-asserted-by":"crossref","first-page":"294","DOI":"10.1016\/j.postharvbio.2008.02.013","article-title":"Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: In vitro and in vivo studies","volume":"49","author":"Ponce","year":"2008","journal-title":"Postharvest Biol. Technol."},{"key":"10.3168\/jds.2012-5478_bib0115","series-title":"PhD Thesis","article-title":"Development and characterization of bioactive, edible whey protein films and coatings to improve quality and safety of food products","author":"Ramos","year":"2011"},{"key":"10.3168\/jds.2012-5478_bib0120","doi-asserted-by":"crossref","first-page":"533","DOI":"10.1080\/10408398.2010.500528","article-title":"Edible films and coatings from whey proteins: A review on formulation, and on mechanical and bioactive properties","volume":"52","author":"Ramos","year":"2012","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.3168\/jds.2012-5478_bib0125","doi-asserted-by":"crossref","first-page":"681","DOI":"10.1016\/j.foodres.2012.06.004","article-title":"Effect of composition of commercial whey protein preparations upon gelation at various pH values","volume":"48","author":"Ramos","year":"2012","journal-title":"Food Res. Int."},{"key":"10.3168\/jds.2012-5478_bib0130","doi-asserted-by":"crossref","first-page":"110","DOI":"10.1016\/j.foodhyd.2012.05.001","article-title":"Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom","volume":"30","author":"Ramos","year":"2013","journal-title":"Food Hydrocoll."},{"key":"10.3168\/jds.2012-5478_bib0135","doi-asserted-by":"crossref","first-page":"132","DOI":"10.1016\/j.idairyj.2012.02.008","article-title":"Antimicrobial activities of edible coatings prepared from whey protein isolate, and formulated with various antimicrobial agents: In vitro studies","volume":"25","author":"Ramos","year":"2012","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2012-5478_bib0140","doi-asserted-by":"crossref","first-page":"351","DOI":"10.1016\/j.foodres.2011.09.016","article-title":"Features and performance of edible films, obtained from whey protein isolate formulated with antimicrobial compounds","volume":"45","author":"Ramos","year":"2012","journal-title":"Food Res. Int."},{"key":"10.3168\/jds.2012-5478_bib0145","doi-asserted-by":"crossref","first-page":"243","DOI":"10.3923\/pjn.2002.243.247","article-title":"Natamycin in ripening cheeses","volume":"1","author":"Reps","year":"2002","journal-title":"Pak. J. Nutr."},{"key":"10.3168\/jds.2012-5478_bib0150","doi-asserted-by":"crossref","first-page":"639","DOI":"10.1016\/j.foodres.2006.01.013","article-title":"Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils","volume":"39","author":"Seydim","year":"2006","journal-title":"Food Res. Int."},{"key":"10.3168\/jds.2012-5478_bib0155","first-page":"41","article-title":"Food hydrocolloid edible films and coatings","volume":"XX","author":"Skurtys","year":"2010","journal-title":"Food Sci. Technol."},{"key":"10.3168\/jds.2012-5478_bib0160","doi-asserted-by":"crossref","first-page":"327","DOI":"10.1016\/S0958-6946(01)00062-0","article-title":"Advances in the study of proteolysis during cheese ripening","volume":"11","author":"Sousa","year":"2001","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2012-5478_bib0165","series-title":"Food Colloids and Macromolecules","first-page":"328","article-title":"Whey protein and polysaccharide mixtures: Polymer incompatibility and its applications","author":"Syrbe","year":"1995"}],"container-title":["Journal of Dairy Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022030212006339?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022030212006339?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0022030212006339","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,11,8]],"date-time":"2024-11-08T21:56:54Z","timestamp":1731103014000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0022030212006339"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2012,11]]},"references-count":33,"journal-issue":{"issue":"11","published-print":{"date-parts":[[2012,11]]}},"alternative-id":["S0022030212006339"],"URL":"https:\/\/doi.org\/10.3168\/jds.2012-5478","relation":{},"ISSN":["0022-0302"],"issn-type":[{"value":"0022-0302","type":"print"}],"subject":[],"published":{"date-parts":[[2012,11]]}}}