A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety
Abstract
:1. Introduction
2. Freezing and Frozen Storage
3. High Hydrostatic Pressure (HHP) Processing
4. Food Additives
4.1. Regulated Additives in the European Union for Ripened Cheeses
4.2. Addition of Antioxidant and Antimicrobial Plant-Based Substances
5. Packaging
5.1. Vacuum Packaging
5.2. Modified Atmosphere Packaging (MAP)
5.3. Edible Coatings and Films
6. Cheese Post-Processing Technologies
7. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Nájera, A.I.; Nieto, S.; Barron, L.J.R.; Albisu, M. A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety. Int. J. Environ. Res. Public Health 2021, 18, 9789. https://doi.org/10.3390/ijerph18189789
Nájera AI, Nieto S, Barron LJR, Albisu M. A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety. International Journal of Environmental Research and Public Health. 2021; 18(18):9789. https://doi.org/10.3390/ijerph18189789
Chicago/Turabian StyleNájera, Ana Isabel, Sonia Nieto, Luis Javier R. Barron, and Marta Albisu. 2021. "A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety" International Journal of Environmental Research and Public Health 18, no. 18: 9789. https://doi.org/10.3390/ijerph18189789