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A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety

Author

Listed:
  • Ana Isabel Nájera

    (Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain)

  • Sonia Nieto

    (Efficient and Sustainable Processes Department, Bizkaia Technology Park, AZTI, P.O. Box 609, 48160 Derio, Spain)

  • Luis Javier R. Barron

    (Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain)

  • Marta Albisu

    (Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain)

Abstract

Cheese 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.

Suggested Citation

  • Ana Isabel Nájera & Sonia Nieto & Luis Javier R. Barron & Marta Albisu, 2021. "A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety," IJERPH, MDPI, vol. 18(18), pages 1-32, September.
  • Handle: RePEc:gam:jijerp:v:18:y:2021:i:18:p:9789-:d:637388
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    Citations

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    Cited by:

    1. Stefani Levak & Ivica Kos & Samir Kalit & Iva Dolenčić Špehar & Darija Bendelja Ljoljić & Ante Rako & Milna Tudor Kalit, 2023. "Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time," Sustainability, MDPI, vol. 15(20), pages 1-14, October.
    2. Dimitris Skalkos & Katerina Bamicha & Ioanna S. Kosma & Elpida Samara, 2023. "Greek Semi-Hard and Hard Cheese Consumers’ Perception in the New Global Era," Sustainability, MDPI, vol. 15(7), pages 1-18, March.

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