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

Abstract

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.

Keywords: Active packaging; Cheese shelf-life; High-pressure processing; Modified atmosphere packaging.

Fig. 1

The variety of cheese which classified into super-families categories based on the primary agent responsible for ripening and/or the specific production technology employed.

Fig. 2

Transmission electron microscopy (TEM) image Streptococcus thermophilus.

Fig. 3

Utilization of indigenous cheese microorganisms for cheese manufacturing.

Fig. 4

Various strains of lactic acid bacteria (LAB) are employed in fermenting milk to produce dairy products.

Fig. 5

Impact of high hydrostatic pressure (HHP) on different species of microorganisms, along with the effects of varying duration and dosage, as well as the advantages and disadvantages.

Fig. 6

Cheese typically has these salt and temperature levels.

Fig. 7

Various types of coatings and the corresponding coating materials utilized and depleted.

Fig. 8

Mozzarella cheese package containing an oxygen indicator, oxygen scavenger, and dye-based oxygen sensor.

Fig. 9

(A) AI-based technologies in Cheese industry (B) Detection methods for quality and classification by E-nose with AI. (C) Overview of different detection technologies along with deep learning models for cheese quality and safety.