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• W4305041214 abstract "Cheese preservation has become a major issue for the global cheese industry due to microbial spoilage and the effects of chemical preservatives on human health. Consumer health and environmental awareness have motivated researchers to introduce cheese products that contemplate safety, minimal processing, eco-labels, and clean labels. Preservation strategies include a) advanced technologies comprising non-thermal processing (high pressure, cold plasma, pulsed light, ultrasound) and packaging technologies (bioactive films, coating, and modified atmospheric packaging), b) direct incorporation of natural antimicrobial agents, such as mycocins, endolysins, lactic acid bacteria and their bacteriocins and c) application of various plant extracts, essential oils and propolis. Advanced technologies have shown broad-spectrum antimicrobial action with a minimal adverse effect on cheese quality. Methods such as the direct addition of plant extracts negatively affect cheese texture, sensory and physicochemical properties. However, encapsulated and film forms are known to minimize these drawbacks. This review comprehends the sustainable cheese preservation strategies, their effectiveness in shelf-life extension, and physiochemical and quality attributes of cheese post-preservation. Overall, this review can benefit the cheese industry by enhancing market value, consumer satisfaction, and environmental well-being. • Sustainable strategies have shown substantial efficiency in cheese preservation. • Nonthermal processing and active packaging, have minimal adverse effects on cheese quality attributes. • Plant extract and propolis improve safety but may interfere with the sensory and textural properties of cheese. • Combining advanced technology with appropriate natural antimicrobial agents contributes to efficient preservation. • Examination of physicochemical properties have been established to validate the efficacy of preservation methods." @default.
• W4305041214 created "2022-10-14" @default.
• W4305041214 creator A5025842612 @default.
• W4305041214 creator A5046593465 @default.
• W4305041214 creator A5057229900 @default.
• W4305041214 date "2022-11-01" @default.
• W4305041214 modified "2023-10-02" @default.
• W4305041214 title "Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes" @default.
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