Sterilized Processed Cheese: Principles, Technological Aspects, and Properties: A Review

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG42__%2F26%3A00564379" target="_blank" >RIV/60162694:G42__/26:00564379 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2304-8158/14/6/1072" target="_blank" >https://www.mdpi.com/2304-8158/14/6/1072</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods14061072" target="_blank" >10.3390/foods14061072</a>

Result language

angličtina

Original language name

Sterilized Processed Cheese: Principles, Technological Aspects, and Properties: A Review

Original language description

Sterilized processed cheese is a dairy product with prolonged shelf life compared to regular processed cheese. The extension of durability is made possible by the thermosterilization of processed cheese, while regular processed cheese is submitted to pasteurization process during manufacturing. Sterilized processed cheese can be classified as long-life foods and their shelf life may reach up to 24 months, if stored at ambient temperature (approx. 25 +/- 1 degrees C). This fact is an advantage over regular processed cheese, which has a shelf life of only around 6 months. Sterilized processed cheese finds application in everyday life when refrigeration facilities are not available; i.e., it is intended for regular retail. However, their most important use is for storage in state material reserves and, moreover, for catering for members of the armed forces and/or members of the integrated rescue system. This review aimed to gather general information on sterilized processed cheeses, their characterization, usage and production. Furthermore, the review discusses the principles of sterilization and factors affecting the course of sterilization focusing on the setting the sterilization limits and sterilization parameters in order to maximize end-product quality. Moreover, last part of the review is devoted to the effect of sterilization and long-term storage on the qualitative parameters of sterilized processed cheese.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

FOODS

ISSN

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e-ISSN

2304-8158

Volume of the periodical

14

Issue of the periodical within the volume

6

Country of publishing house

CH - SWITZERLAND

Number of pages

23

Pages from-to

1072

UT code for WoS article

001452384000001

EID of the result in the Scopus database

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