Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
International Journal of Dairy Science
  Year: 2015 | Volume: 10 | Issue: 2 | Page No.: 44-60
DOI: 10.3923/ijds.2015.44.60
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Extension Shelf Life of Cheese: A Review

Abbas Jalilzadeh, Yusuf Tuncturk and Jvad Hesari

Abstract:
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 Report Citation
 RELATED ARTICLES:
  •    Assessment of Antimicrobial Activity of Myrrh Gum Extract to Merge in Soft Cheese
How to cite this article:

Abbas Jalilzadeh, Yusuf Tuncturk and Jvad Hesari, 2015. Extension Shelf Life of Cheese: A Review. International Journal of Dairy Science, 10: 44-60.

DOI: 10.3923/ijds.2015.44.60

URL: https://scialert.net/abstract/?doi=ijds.2015.44.60

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 

Curve Bottom