< 0.05) the total bacterial count of the cheese. Furthermore, coating of cheese decreased the moisture losses and retarded the increase in the cheese hardness during storage. The highest acceptability at the end of the storage period was given for processed cheese coated with the bionanocomposite containing 0.9% CuO-NPs. Thus, the obtained CMC/PVA/CuO bionanocomposite films could be a promising candidate for cheese packaging applications.
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Youssef et al. (2020) studied this question.
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