The Effect of Beeswax Coating on the Organoleptic and Chemical Parameters of Tushetian Guda Cow Cheese

Abstract

This paper presents the organoleptic and chemical analysis of Tushetian Guda cow cheese (control) made using standard technology and Tushetian Guda cow cheese coated with beeswax. The study aimed to examine the effect of beeswax coating on the organoleptic and chemical parameters of Tushetian Guda cow cheese. The results revealed that the use of beeswax coating improved the physical durability of the cheese, extended its shelf life, and preserved its quality, texture, taste, and aroma. Storing Tushetian Guda cow cheese in beeswax inhibits the development of slime and mold on the surface, protects the cheese from significant moisture loss, and maintains the texture and characteristic taste properties of cow cheese. The flavor and aroma of the beeswax lend a piquant quality to Tushetian Guda cow cheese. Beeswax coating could become a new, eco-friendly, biodegradable, and safe alternative to the synthetic packaging materials currently used in cheese production.