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IDF, Determination of the nitrogen (Kjeldahl method) and calculation of the crude protein content, IDF Standard 20B. Brussels: International Dairy Federation, (IDF) 1993.

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Article

Accelerated Shelf-Life Study of Ultra-High Temperature (UHT) Cream Cheese

1Dept. of Food Engineering, Sakarya University Sakarya/Turkey

2Dept of Food Engineering, Faculty of Engineering, Sakarya University

3Kromel Mak. San. ve Tic. A.Ş, Adapazarı/Turkey


Journal of Food and Nutrition Research. 2024, Vol. 12 No. 4, 228-235
DOI: 10.12691/jfnr-12-4-7
Copyright © 2024 Science and Education Publishing

Cite this paper:
Özge Aslan, Tuğçe Ulutaşdemir, Ilker Yildiz, Arzu Çağrı-Mehmetoğlu. Accelerated Shelf-Life Study of Ultra-High Temperature (UHT) Cream Cheese. Journal of Food and Nutrition Research. 2024; 12(4):228-235. doi: 10.12691/jfnr-12-4-7.

Correspondence to: Arzu  Çağrı-Mehmetoğlu, Dept. of Food Engineering, Sakarya University Sakarya/Turkey. Email: acagri@sakarya.edu.tr

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) (140°C) was investigated at 5, 15, and 25°C. The color of UHT-CC was not different from low-temperature (85°C) 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 25°C. UHT technology did not impair the overall quality of cream cheese while providing a longer shelf-life at 25°C.

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