Submit Manuscript

International Journal of Dairy Science

Year: 2015 | Volume: 10 | Issue: 2 | Page No.: 44-60
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend

Total views 435

Authors

Abbas Jalilzadeh

Yusuf Tuncturk

Jvad Hesari

Keywords

Review Article

Extension Shelf Life of Cheese: A Review

Abbas Jalilzadeh, Yusuf Tuncturk and Jvad Hesari
Cheese is a versatile nutrient-dense dairy product and susceptible to physical, chemical and biochemical spoilage. As a nutrient dense dairy product, cheese is a good source of protein, minerals particularly calcium and phosphorus which are essential components in most highly consumed foods. Therefore, extension shelf life of this dairy food is very important. This review focuses mainly on techniques used in extension shelf life of cheese. According to literatures, the main methods for cheese shelf life extension are addition of preservative, modified atmosphere (MAP), high pressure, active coating, edible coating and combination of them. Several studies have done on almost all categories of cheeses including soft fresh cheese, soft ripened cheese, surface mould ripened cheese, semi-soft cheese, hard cheese and very hard cheeses.
PDF Fulltext XML References Citation

Leave a Comment

Your email address will not be published. Required fields are marked *