eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2024-04-25 12 4 228 235 10.12691/jfnr-12-4-7 JFNR20241247 article ?zge Aslan 1 Tu??e Uluta?demir 2 Ilker Yildiz 3 Arzu ?a?r?-Mehmeto?lu acagri@sakarya.edu.tr 3 Dept. of Food Engineering, Sakarya University Sakarya/Turkey Dept of Food Engineering, Faculty of Engineering, Sakarya University Kromel Mak. San. ve Tic. A.?, Adapazar?/Turkey 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. https://pubs.sciepub.com/jfnr/12/4/7/jfnr-12-4-7.pdf Ultra-high temperature (UHT) technology cream cheese accelerated shelf-life