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

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.

Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese

“…For instance, Ordóñez et al [ 109 ] have identified isopenty1amine, spermidine, phenylethylamine and tryptamine in Idiazabal cheese and Tofalo et al [ 110 ] have not identified HIS in Pecorino di Farindola cheese. The differences observed compared to previous studies and other raw ewe milk-derived cheeses, could be attributed, apart from the different BAs analysed, to the microbiota or to the different cheese-making or ripening parameters used by each producer [ 113 , 114 ]. Within the predominant BAs detected, information about MMA is scarce, but it has been described as harmful to livestock in high concentrations [ 115 ].…”

Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage

“…Packaging requirements thus vary according to the cheese type, as the maturation rate, water content and mechanical stability will depend on the composition. Nevertheless, the factors to be considered when selecting a packaging material are almost the same for all cheeses, i.e., permeability to gases, mechanical properties and transparency [ 10 , 11 , 12 ].…”

Effect of Microencapsulated Basil Extract on Cream Cheese Quality and Stability

“…Effective replacement of preservatives (e.g., sorbates, nitrites, etc.) is the focus of various studies, recently reviewed [6]. Extracts and essential oils from aromatic plants have attracted the attention of the scientific community regarding their safety as natural ingredients as well as their wide application in Disclaimer/Publisher's Note: The statements, opinions, and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s).…”