Sterilized processed cheese: Principles, technological aspects, and properties: A review

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F25%3A63594703" target="_blank" >RIV/70883521:28110/25:63594703 - isvavai.cz</a>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Sterilized processed cheese: Principles, technological aspects, and properties: A review

Popis výsledku v původním jazyce

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 °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.

Název v anglickém jazyce

Sterilized processed cheese: Principles, technological aspects, and properties: A review

Popis výsledku anglicky

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 °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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

Foods

ISSN

2304-8158

e-ISSN

—

Svazek periodika

14

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

23

Strana od-do

nestránkováno

Kód UT WoS článku

001452384000001

EID výsledku v databázi Scopus

2-s2.0-105001416310