ReviewHeliyon2024
Enhancing safety and quality in the global cheese industry: A review of innovative preservation techniques.
Review in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 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
20 citing papers in PubMed.
- Evaluation of aFood chemistry: X · 2026Article
- Recombinant bovine chymosin expression in microalgae Chlamydomonas reinhardtii chloroplast: A step towards algal biomanufacturing of dairy enzymes.World journal of microbiology & biotechnology · 2026Article
- Characterizing Lactic Acid Bacteria in Artisanal Cheeses: Analytical Approaches and Strategic Implications.Current microbiology · 2026Review
- Comparative effects of natural and functional lipid sources on physicochemical, textural, sensory, and nutritional lipid indices of spreadable processed cheese analogue.Scientific reports · 2026Article
- Technological and molecular profiling of lactic flora in Hamra ewe's milk cheese from the Algerian steppe.Food science of animal resources · 2026Article
- Screening, Safety Assessment, and Process Optimization of Lactic Acid Bacteria from Traditional Yak Yogurt as Adjunct Cultures.Microorganisms · 2026Article
- Effects of Dry Herbal Supplementation on Microbiological Safety, Physicochemical Characteristics, Sensory Properties, and Shelf Life of Traditional Serbian RolledMicroorganisms · 2026Article
- Enhancing Kope cheese with phycoerythrin: microbial, physicochemical, sensory, and antioxidant insights.NPJ science of food · 2026Article
- New Developments and Future Challenges of Non-Destructive Near-Infrared Spectroscopy Sensors in the Cheese Industry.Sensors (Basel, Switzerland) · 2026Review
- Bactericidal and antibiofilm activity of lactic acid bacteria-derived cell free extracts against dairy-associated spoilage and pathogenic bacteria.Frontiers in microbiology · 2026Article
- Functional fermented dairy products: a review of mechanisms, health potential, and technological challenges.Frontiers in nutrition · 2026Review
- The mediating role of risk perception in the relationship between chemical safety knowledge, GHS awareness and safety behavior.Scientific reports · 2025Article
- Occurrence of potentially toxic metals in Turkish cheese with dietary intake and health risk assessment.Scientific reports · 2025Article
- Probiotic Dairy Innovations: Exploring Buffalo Milk Potential for Food Product Development.Comprehensive reviews in food science and food safety · 2025Review
- Impact of Free and NanoencapsulatedFood science & nutrition · 2025Article
- Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay.Foods (Basel, Switzerland) · 2025Article
- Matching the Sensory Analysis of Serpa PDO Cheese with the Volatile Profiles-A Preliminary Study.Foods (Basel, Switzerland) · 2025Article
- Advances in cheese safety and quality: harnessing irradiation technologies for enhanced preservation.Journal of food science and technology · 2025Review
- 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
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The global cheese industry faces challenges in adopting new preservation methods due to microbiological decay and health risks associated with chemical preservatives. Ensuring the safety and quality control of hard and semi-hard cheeses is crucial given their prolonged maturation and storage. Researchers are urged to create cheese products emphasizing safety, minimal processing, eco-labels, and clean labels to address consumer health and environmental worries. This review aims to explore effective strategies for ensuring the safety and quality of ripened cheeses, covering traditional techniques like aging, maturation, and salting, along with innovative methods such as modified and vacuum packaging, high-pressure processing, and active and intelligent packaging. Additionally, sustainable cheese preservation approaches, their impact on shelf life extension, and the physiochemical and quality attributes post-preservation are all analyzed. Overall, the cheese industry stands to benefit from this evaluation through enhanced market value, increased consumer satisfaction, and better environmental sustainability.The integration of novel preservation techniques in the cheese industry not only addresses current challenges but also paves the way for a more sustainable and consumer-oriented approach. By continually refining and implementing safety measures, quality control processes, and environmentally friendly practices, cheese producers can meet evolving consumer demands while ensuring the longevity and integrity of their products. Through a concerted effort to embrace innovation and adapt to changing market dynamics, the global cheese industry is poised to thrive in a competitive landscape where safety, quality, and sustainability are paramount.
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Identifiers
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.