ReviewInternational journal of environmental research and public health2021
A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety.
Review in International journal of environmental research and public health, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
22 citing papers in PubMed.
- Emerging Biocontrol Strategies in Cheese Safety: A Critical Review of Bacteriophages, Antimicrobial Peptides, and Postbiotics.Foods (Basel, Switzerland) · 2026Review
- Spoilage-Associated Bacteria in Fresh Cow Cheeses: Diversity, Spoilage-Related Changes, Quantification and Identification Approaches-A Scoping Review.Microorganisms · 2026Review
- Can the Grana Padano and Parmigiano Reggiano production process guarantee a reduction in pathogenic microorganisms equivalent to the pasteurization process?Italian journal of food safety · 2026Article
- Comprehensive Characterization of the Microbiological and Quality Attributes of Traditional Sicilian Canestrato Fresco Cheese.Foods (Basel, Switzerland) · 2025Article
- Influence of Geographical Origin and Processing Methods on Biopreservatives, Heavy Metals, Lipid Quality Indices, and Aflatoxin M1 in Imported Cheeses: A Public Health Concern.Food science & nutrition · 2025Article
- Development of a Natural Coating Based on Fermented Milk Whey for Biopreservation of Cheese.Foods (Basel, Switzerland) · 2025Article
- Clean Label Approaches in Cheese Production: Where Are We?Foods (Basel, Switzerland) · 2025Review
- Influence of the β-Casein Genotype of Cow's Milk (A1, A2) on the Quality and β-Casomorphin-7 (BCM-7) Content of a Semi-Hard Cheese During Production.Foods (Basel, Switzerland) · 2025Article
- Enhancing safety and quality in the global cheese industry: A review of innovative preservation techniques.Heliyon · 2024Review
- Analysis of Water Activity and Gloss of Stored Goat Cheeses According to Consumer Preferences and Tastes.Foods (Basel, Switzerland) · 2024Article
- Article
- A Sustainable Material for Sheep's Cheese Wedges Stored under Different Atmosphere Conditions.Foods (Basel, Switzerland) · 2024Article
- Novel formulations for developing fresh hybrid cheese analogues utilizing fungal-fermented brewery side-stream flours.Current research in food science · 2024Article
- Effect of Biobased Cling Films on Cheese Quality: Color and Aroma Analysis for Sustainable Food Packaging.Foods (Basel, Switzerland) · 2023Article
- Changes in Sensory Properties, Physico-Chemical Characteristics, and Aromas of Ras Cheese under Different Coating Techniques.Foods (Basel, Switzerland) · 2023Article
- Novel, Edible Melanin-Protein-Based Bioactive Films for Cheeses: Antimicrobial, Mechanical and Chemical Characteristics.Foods (Basel, Switzerland) · 2023Article
- Effect of Microencapsulated Basil Extract on Cream Cheese Quality and Stability.Molecules (Basel, Switzerland) · 2023Article
- Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage.Foods (Basel, Switzerland) · 2023Article
- Optimization of Modified Atmosphere Packaging for Sheep's Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties.Foods (Basel, Switzerland) · 2023Article
- Diversity of Filamentous Fungi Associated with Dairy Processing Environments and Spoiled Products in Brazil.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cheese is a dairy product with potential health benefits. Cheese consumption has increased due to the significant diversity of varieties, versatility of product presentation, and changes in consumers' lifestyles. Spoilage of hard and semi-hard cheeses can be promoted by their maturation period and/or by their long shelf-life. Therefore, preservation studies play a fundamental role in maintaining and/or increasing their shelf-life, and are of significant importance for the dairy sector. The aim of this review is to discuss the most effective methods to ensure the safety and sensory quality of ripened cheeses. We review traditional methods, such as freezing, and modern and innovative technologies, such as high hydrostatic pressures, chemical and natural vegetable origin preservatives, vacuum and modified atmosphere packaging, edible coatings and films, and other technologies applied at the end of storage and marketing stages, including light pulses and irradiation. For each technology, the main advantages and limitations for industrial application in the dairy sector are discussed. Each type of cheese requires a specific preservation treatment and optimal application conditions to ensure cheese quality and safety during storage. The environmental impact of the preservation technologies and their contribution to the sustainability of the food chain are discussed.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.