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In this study, edible film (EWPP) was produced by using 1.5% (w/v) sorbitol + 5% (w/v) egg white protein powder (EWPP) + 0.5% (w/v) alginate and 1% (v/v); 2% (v/v) turmeric essential oil (EOT). Çökelek cheese samples were artificially contaminated with Escherichia coli O157:H7 and Staphylococcus aureus at a level of 106 cfu-g. Counts of these organisms and yeast-mould were determined after the cheese production. After coating some of the Çökelek samples with film, all samples were stored at 4 °C for 30 days. Antimicrobial activities and selected physical-chemical parameters were assessed on the 1st, 7th, 14th and 30th days of storage. EWPP was found to have good water barrier properties, which improved with the addition of 1% (v/v) and 2% (v/v) turmeric essential oil to the film, and EWPP was determined to have antimicrobial effects. During storage, Escherichia coli O157:H7 and Staphylococcus aureus levels increased in the control samples, while they decreased in the film-coated samples. Microbial growth was found to be highest in the control sample throughout the period of storage.

Use of Turmeric (Curcuma longa L.) Essential Oil Added to an Egg White Protein Powder-Based Film in the Storage of Çökelek Cheese