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dc.contributor.authorNajera, Ana Isabel
dc.contributor.authorNieto, Sonia
dc.contributor.authorBarron, Luis Javier R. and Albisu, Marta
dc.date.accessioned2022-01-04T11:31:11Z-
dc.date.available2022-01-04T11:31:11Z-
dc.date.issued2021
dc.identifierWOS:000699514500001
dc.identifier.urihttp://dspace.azti.es/handle/24689/1209-
dc.description.abstractCheese is a dairy product with potential health benefits. Cheese consumption has increased due to the significant diversity of varieties, versatility of product presentation, and changes in consumers' lifestyles. Spoilage of hard and semi-hard cheeses can be promoted by their maturation period and/or by their long shelf-life. Therefore, preservation studies play a fundamental role in maintaining and/or increasing their shelf-life, and are of significant importance for the dairy sector. The aim of this review is to discuss the most effective methods to ensure the safety and sensory quality of ripened cheeses. We review traditional methods, such as freezing, and modern and innovative technologies, such as high hydrostatic pressures, chemical and natural vegetable origin preservatives, vacuum and modified atmosphere packaging, edible coatings and films, and other technologies applied at the end of storage and marketing stages, including light pulses and irradiation. For each technology, the main advantages and limitations for industrial application in the dairy sector are discussed. Each type of cheese requires a specific preservation treatment and optimal application conditions to ensure cheese quality and safety during storage. The environmental impact of the preservation technologies and their contribution to the sustainability of the food chain are discussed.
dc.language.isoEnglish
dc.publisherMDPI
dc.subjectripened cheese
dc.subjectshelf-life
dc.subjectsecurity
dc.subjectstorage improvement
dc.subjectconservation
dc.subjectHIGH-PRESSURE TREATMENT
dc.subjectRAW-MILK CHEESE
dc.subjectHIGH HYDROSTATIC-PRESSURE
dc.subjectCALCIUM LACTATE CRYSTALS
dc.subjectPACKAGED CHEDDAR CHEESE
dc.subjectESCHERICHIA-COLI O157H7
dc.subjectLACTIC-ACID BACTERIA
dc.subjectFREE FATTY-ACIDS
dc.subjectFROZEN STORAGE
dc.subjectSENSORY CHARACTERISTICS
dc.titleA Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety
dc.typeReview
dc.identifier.journalINTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
dc.format.volume18
dc.contributor.funderBasque Government. Vitoria-Gasteiz. Spain [IT944-16]
dc.identifier.e-issn1660-4601
dc.identifier.doi10.3390/ijerph18189789
Appears in Publication types:Artículos científicos



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