Newly produced Provolone cheeses are traditionally coated with melted wax to prevent development of undesirable microorganisms. To establish whether wax could be replaced by other materials so as to simplify processing and reduce costs, a copolymer dispersion (Plasticoat) and a heat-shrinkable film (Cryovac) were used in place of the control wax. Effects on cheese ripening coeff. (ratio of water-soluble to total N), dynanometric properties (Texture Profile Analysis, penetration, recovery), consistency and moisture content were determined during 150 days of ripening. The Cryovac coating gave results comparable to those obtained with the wax coating, but the relatively high permeability of the Plasticoat facilitated moisture loss, thereby negatively influencing cheese proteolytic processes and rheological characteristics.
