@article{jfnr20241247,
author={{Aslan, ?zge and Uluta?demir, Tu??e and Yildiz, Ilker and ?a?r?-Mehmeto?lu, Arzu},
title={Accelerated Shelf-Life Study of Ultra-High Temperature (UHT) Cream Cheese},
journal={Journal of Food and Nutrition Research},
volume={12},
number={4},
pages={228--235},
year={2024},
url={https://pubs.sciepub.com/jfnr/12/4/7},
issn={2333-1240},
abstract={Cream cheese with short shelf-life is a problem in the industry due to low-profit gain. In this study, the shelf-life of cream cheese (CC) produced at ultra-high temperature (UHT) (140ˇăC) was investigated at 5, 15, and 25ˇăC. The color of UHT-CC was not different from low-temperature (85ˇăC) treated cream cheese (LT-CC) (p>0.05). The hardness and cohesiveness of UHT-CC were lower, but its elasticity and sensory properties were higher than LT-CC (p<0.05). The shelf-life of UHT-CC was calculated as 82 days at 25ˇăC. UHT technology did not impair the overall quality of cream cheese while providing a longer shelf-life at 25ˇăC.},
doi={10.12691/jfnr-12-4-7}
publisher={Science and Education Publishing}
}