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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.

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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.

Keywords:

Maillard reaction complex lipid oxidation reactions long-term storage processed cheese quality sterilized processed cheese thermosterilization

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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.