Enhancing safety and quality in the global cheese industry: A review of innovative preservation techniques.

Autor:	Falih MA; Department of Dairy Science and Technology, College of Food Sciences, University of AL-Qasim Green, Al Qasim, Iraq., Altemimi AB; Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq.; College of Medicine, University of Warith Al-Anbiyaa, Karbala 56001, Iraq., Hamed Alkaisy Q; Department of Dairy Science and Technology, College of Food Sciences, University of AL-Qasim Green, Al Qasim, Iraq., Awlqadr FH; Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Iran., Abedelmaksoud TG; Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt., Amjadi S; Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, PO Box: 91895-157-356, Iran., Hesarinejad MA; Department of Food Sensory and Cognitive Science, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Jazyk:	angličtina
Zdroj:	Heliyon [Heliyon] 2024 Nov 19; Vol. 10 (23), pp. e40459. Date of Electronic Publication: 2024 Nov 19 (Print Publication: 2024).
DOI:	10.1016/j.heliyon.2024.e40459
Abstrakt:	The global cheese industry faces challenges in adopting new preservation methods due to microbiological decay and health risks associated with chemical preservatives. Ensuring the safety and quality control of hard and semi-hard cheeses is crucial given their prolonged maturation and storage. Researchers are urged to create cheese products emphasizing safety, minimal processing, eco-labels, and clean labels to address consumer health and environmental worries. This review aims to explore effective strategies for ensuring the safety and quality of ripened cheeses, covering traditional techniques like aging, maturation, and salting, along with innovative methods such as modified and vacuum packaging, high-pressure processing, and active and intelligent packaging. Additionally, sustainable cheese preservation approaches, their impact on shelf life extension, and the physiochemical and quality attributes post-preservation are all analyzed. Overall, the cheese industry stands to benefit from this evaluation through enhanced market value, increased consumer satisfaction, and better environmental sustainability.The integration of novel preservation techniques in the cheese industry not only addresses current challenges but also paves the way for a more sustainable and consumer-oriented approach. By continually refining and implementing safety measures, quality control processes, and environmentally friendly practices, cheese producers can meet evolving consumer demands while ensuring the longevity and integrity of their products. Through a concerted effort to embrace innovation and adapt to changing market dynamics, the global cheese industry is poised to thrive in a competitive landscape where safety, quality, and sustainability are paramount. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2024 The Authors.)
Databáze:	MEDLINE
Externí odkaz:	Zobrazit plný text záznamu