New antimicrobial edible films increase lifespan of cheese — ScienceDaily

tired of trimming mold off your brie? “New coatings to apply to soft cheese have been developed by researchers. These coatings are totally edible and have an antimicrobial capacity, which increases the lifespan of the cheese. These films incorporate oregano and rosemary essential oils as antimicrobial agents, and chitosan, a by-product that comes from crustacean shells.”
http://www.sciencedaily.com/releases/2014/11/141127082311.htm

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