The effect of storage temperature and time on the consistency and color of sterilized processed cheese

Abstract

The effect of sterilization (117 °C for 20 min) on the color and consistency of processed cheeses was evaluated. The sterilization resulted in a darker shade (darker color) and increased firmness and elasticity of processed cheeses (P < 0.05). During the storage period (24 months) of sterilized processed cheeses, their color as well as consistency changed depending on the temperature tested (8 and 23 °C). The color change of sterilized processed cheeses was more significant at a higher storage temperature (23 °C) in comparison with the products kept at cold storage temperature (8 °C) (P < 0.05). The firmness of sterilized processed cheeses stored at 8 °C increased during the 24 months. The rise in firmness achieved in the products stored at 23 °C was followed by its decrease in the second year of storage.