Falih Mohammed A, Altemimi Ammar B, Hamed Alkaisy Qausar, Awlqadr Farhang H, Abedelmaksoud Tarek Gamal, Amjadi Sajed, Hesarinejad Mohamad Ali
Department of Dairy Science and Technology, College of Food Sciences, University of AL-Qasim Green, Al Qasim, Iraq.
Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq.
Heliyon. 2024 Nov 19;10(23):e40459. doi: 10.1016/j.heliyon.2024.e40459. eCollection 2024 Dec 15.
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.
由于微生物腐败以及与化学防腐剂相关的健康风险，全球奶酪行业在采用新的保存方法上面临挑战。鉴于硬质和半硬质奶酪的成熟和储存时间较长，确保其安全性和质量控制至关重要。敦促研究人员开发强调安全性、最少加工、生态标签和清洁标签的奶酪产品，以解决消费者对健康和环境的担忧。本综述旨在探索确保成熟奶酪安全性和质量的有效策略，涵盖老化、成熟和加盐等传统技术，以及改良包装和真空包装、高压处理、活性和智能包装等创新方法。此外，还分析了可持续的奶酪保存方法、它们对延长保质期的影响以及保存后的理化和质量属性。总体而言，奶酪行业有望通过提高市场价值、增加消费者满意度和更好的环境可持续性而从这一评估中受益。奶酪行业采用新型保存技术不仅能应对当前的挑战，还为更可持续和以消费者为导向的方法铺平了道路。通过不断完善和实施安全措施、质量控制流程以及环保做法，奶酪生产商可以满足不断变化的消费者需求，同时确保产品的寿命和完整性。通过共同努力拥抱创新并适应不断变化的市场动态，全球奶酪行业有望在安全、质量和可持续性至关重要的竞争格局中蓬勃发展。
