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Sterilized Processed Cheese: Principles, Technological Aspects, and Properties: A Review
Zuzana Lazárková1, Eva Lorencová1, Markéta Pětová2
1Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic.
Foods (Basel, Switzerland)
|April 15, 2025
Summary
Sterilized processed cheese offers a 24-month shelf life, significantly longer than pasteurized varieties, making it ideal for non-refrigerated storage and food reserves.
Area of Science:
- Food Science
- Dairy Technology
- Microbiology
Background:
- Regular processed cheese is typically pasteurized, limiting its shelf life.
- Sterilized processed cheese utilizes thermosterilization for extended durability.
- This makes it suitable for ambient storage and long-term food supply chains.
Purpose of the Study:
- To review general information on sterilized processed cheeses.
- To detail their characterization, production, and applications.
- To discuss sterilization principles and their impact on quality.
Main Methods:
- Literature review of scientific publications and industry data.
- Analysis of sterilization processes and parameters.
- Evaluation of quality changes during sterilization and storage.
Main Results:
- Sterilization extends shelf life to 24 months at ambient temperatures (25°C).
- Key applications include retail, state reserves, and military/rescue systems.
- Sterilization parameters must be optimized for quality preservation.
Conclusions:
- Sterilized processed cheese is a valuable long-life food product.
- Optimized thermosterilization ensures safety and quality.
- Further research on long-term storage effects is beneficial.
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