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VOL. 1, ISSUE 1 (2025)
Improving artisanal fresh cheese quality using combined hurdle technologies
Authors
Ben Haj Koubair H
Abstract
Artisanal fresh cheese is highly valued for
its unique sensory qualities and cultural significance; however, it often faces
challenges related to microbial spoilage and inconsistent quality, which limit
its shelf life and safety. This study aims to enhance the quality and safety of
artisanal fresh cheese by applying combined hurdle technologies—integrating
multiple preservation methods to inhibit spoilage and pathogenic microorganisms
while maintaining sensory attributes. The research involved the use of natural
antimicrobial agents, controlled refrigeration, and modified atmosphere
packaging as combined hurdles. Microbiological analysis, physicochemical
measurements, and sensory evaluations were conducted over a storage period to
assess the impact of these combined technologies on cheese quality. The results
demonstrated a significant reduction in microbial load and spoilage rates
compared to conventional storage, with minimal impact on taste, texture, and
appearance. Shelf life was extended by up to 40%, indicating improved product
stability. This study concludes that the application of combined hurdle
technologies is an effective strategy for improving the safety and quality of
artisanal fresh cheese, providing practical implications for small-scale producers
aiming to meet consumer demands and regulatory standards. The findings support
broader adoption of multi-hurdle approaches to ensure artisanal cheese products
remain fresh, safe, and desirable.
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Pages:11-16
How to cite this article:
Ben Haj Koubair H "Improving artisanal fresh cheese quality using combined hurdle technologies". World Journal of Advanced Studies, Vol 1, Issue 1, 2025, Pages 11-16
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