Methods to extend the shelf-life of cottage cheese - a review

Ho, Thao M., Howes, Tony and Bhandari, Bhesh R. (2016) Methods to extend the shelf-life of cottage cheese - a review. International Journal of Dairy Technology, 69 3: 313-327. doi:10.1111/1471-0307.12309

Author Ho, Thao M.
Howes, Tony
Bhandari, Bhesh R.
Title Methods to extend the shelf-life of cottage cheese - a review
Journal name International Journal of Dairy Technology   Check publisher's open access policy
ISSN 1471-0307
Publication date 2016-08
Year available 2016
Sub-type Article (original research)
DOI 10.1111/1471-0307.12309
Open Access Status Not Open Access
Volume 69
Issue 3
Start page 313
End page 327
Total pages 15
Place of publication Chichester, West Sussex , United Kingdom
Publisher Wiley-Blackwell Publishing
Collection year 2017
Language eng
Abstract Under typical refrigeration conditions (4–7 °C), unopened fresh cottage cheese only lasts for approximately 3 weeks unless preservatives are added. The spoilage of cottage cheese during storage is primarily due to the growth of Gram-negative psychrotrophic bacteria, yeasts and moulds. To extend its shelf-life, along with a strict sanitation practice throughout the manufacturing process, an appropriate preservation approach is generally applied. Many methods to preserve cottage cheese have been reported. These can be classified into three categories, namely food-grade chemicals, heat treatment and modified atmosphere packaging. In this review, factors responsible for the spoilage of cottage cheese during storage and the methods to extend its shelf-life are discussed.
Keyword Cottage cheese
Heat treatment
Modified atmosphere packaging
Spoilage micro-organism
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Chemical Engineering Publications
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School of Agriculture and Food Sciences
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