{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,11]],"date-time":"2026-11-11T16:11:22Z","timestamp":1794413482258,"version":"4.9.1"},"reference-count":112,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2025,3,20]],"date-time":"2025-03-20T00:00:00Z","timestamp":1742428800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100014911","name":"Ministry of Defence of the Czech Republic","doi-asserted-by":"publisher","award":["INTAL: Implementation of new technologies and procedures into the logistic support of the Army of the Czech Republic"],"award-info":[{"award-number":["INTAL: Implementation of new technologies and procedures into the logistic support of the Army of the Czech Republic"]}],"id":[{"id":"10.13039\/501100014911","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Sterilized processed cheese is a dairy product with prolonged shelf life compared to regular processed cheese. The extension of durability is made possible by the thermosterilization of processed cheese, while regular processed cheese is submitted to pasteurization process during manufacturing. Sterilized processed cheese can be classified as long-life foods and their shelf life may reach up to 24 months, if stored at ambient temperature (approx. 25 \u00b1 1 \u00b0C). This fact is an advantage over regular processed cheese, which has a shelf life of only around 6 months. Sterilized processed cheese finds application in everyday life when refrigeration facilities are not available; i.e., it is intended for regular retail. However, their most important use is for storage in state material reserves and, moreover, for catering for members of the armed forces and\/or members of the integrated rescue system. This review aimed to gather general information on sterilized processed cheeses, their characterization, usage and production. Furthermore, the review discusses the principles of sterilization and factors affecting the course of sterilization focusing on the setting the sterilization limits and sterilization parameters in order to maximize end-product quality. Moreover, last part of the review is devoted to the effect of sterilization and long-term storage on the qualitative parameters of sterilized processed cheese.<\/jats:p>","DOI":"10.3390\/foods14061072","type":"journal-article","created":{"date-parts":[[2025,3,20]],"date-time":"2025-03-20T12:23:11Z","timestamp":1742473391000},"page":"1072","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Sterilized Processed Cheese: Principles, Technological Aspects, and Properties: A Review"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7736-0931","authenticated-orcid":false,"given":"Zuzana","family":"Laz\u00e1rkov\u00e1","sequence":"first","affiliation":[{"name":"Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eva","family":"Lorencov\u00e1","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5472-3106","authenticated-orcid":false,"given":"Mark\u00e9ta","family":"P\u011btov\u00e1","sequence":"additional","affiliation":[{"name":"Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, 662 10 Brno, Czech Republic"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6964-6000","authenticated-orcid":false,"given":"Martin","family":"Novotn\u00fd","sequence":"additional","affiliation":[{"name":"Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, 662 10 Brno, Czech Republic"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5129-5329","authenticated-orcid":false,"given":"Richardos Nikolaos","family":"Salek","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,3,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Tamime, A.Y. (2011). Processed cheese and analogues: An overview. Processed Cheese and Analogues, Blackwell Publishing.","DOI":"10.1002\/9781444341850"},{"key":"ref_2","unstructured":"Mc. Sweeney, P.L.H., Fox, P.F., Cotter, P.D., and Everett, D.W. (2017). Pasteurized processed and imitation cheese products. Cheese\u2014Chemistry, Physics and Microbiology, Academic Press. [4th ed.]."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"194","DOI":"10.1111\/j.1541-4337.2008.00040.x","article-title":"Processed cheese: Scientific and technological aspects\u2014A review","volume":"7","author":"Kapoor","year":"2008","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"106031","DOI":"10.1016\/j.idairyj.2024.106031","article-title":"The impact of phosphate- and citrate-based emulsifying salts on processed cheese techno-functional properties: A review","volume":"158","author":"Salek","year":"2024","journal-title":"Int. Dairy J."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Deshwal, G.K., Gomez-Mascaraque, L.G., Fenelon, M., and Huppertz, T. (2023). A review on the effect of calcium sequestering salts on casein micelles: From model milk protein systems to processed cheese. Molecules, 28.","DOI":"10.3390\/molecules28052085"},{"key":"ref_6","unstructured":"(2025, February 03). Regulation (EC) No 1333\/2008 of the European Parliament and of the Council of 16 December 2008 on Food Additives. Available online: https:\/\/eur-lex.europa.eu\/legal-content\/CS\/TXT\/?uri=celex%3A32008R1333."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"15","DOI":"10.1006\/fstl.2001.0820","article-title":"Chemical and physico-chemical changes in processed cheese and ready-made fondue during storage\u2014A review","volume":"35","author":"Bosset","year":"2002","journal-title":"LWT"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"5298","DOI":"10.3168\/jds.2022-22833","article-title":"Evaluation of processed cheese viscoelastic properties during sterilization observed in situ","volume":"106","author":"Foltin","year":"2023","journal-title":"J. Dairy Sci."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"114135","DOI":"10.1016\/j.lwt.2022.114135","article-title":"Critical view on sterilisation effect on processed cheese properties designed for feeding support in crisis and emergency situations","volume":"171","author":"Pospiech","year":"2022","journal-title":"LWT"},{"key":"ref_10","unstructured":"Barret, A.H., and Cardello, A.V. (2012). Thermal Processing of Rations. Military Food Engineering and Ration Technology, DEStech Publications."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"104532","DOI":"10.1016\/j.microc.2019.104532","article-title":"Effect of sterilization and storage on volatile compounds, sensory properties and physicochemical properties of coconut milk","volume":"153","author":"Wang","year":"2020","journal-title":"Microchem. J."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"4985","DOI":"10.1007\/s13197-014-1530-4","article-title":"The effect of long-term storage on the quality of sterilized processed cheese","volume":"52","author":"Pospiech","year":"2015","journal-title":"J. Food Sci. Technol."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"891","DOI":"10.3168\/jds.S0022-0302(05)72755-7","article-title":"Effects of sterilization, packaging, and storage on vitamin C degradation, protein denaturation, and glycation in fortified milks","volume":"88","author":"Gliguem","year":"2005","journal-title":"J. Dairy Sci."},{"key":"ref_14","unstructured":"Dujak, D. (2019, January 10\u201311). Research methods in humanitarian logistics\u2014Current approaches and future trends. Proceedings of the 19th International Scientific Conference Business Logistics in Modern Management, Osijek, Croatia."},{"key":"ref_15","first-page":"79","article-title":"Nov\u00e9 balen\u00e9 potravinov\u00e9 d\u00e1vky v Arm\u00e1d\u011b \u010cesk\u00e9 republiky","volume":"91","year":"2022","journal-title":"Mil. Med. Sci. Lett."},{"key":"ref_16","unstructured":"(2019). Requirements of Individual Operational Rations for Military Use Version 5 (Standard No. STANAG 2937)."},{"key":"ref_17","unstructured":"(2019). AMedP-1.11, NATO. Edition B, Version 1."},{"key":"ref_18","first-page":"157","article-title":"Usability of performance indicators of logistics infrastructure availability in supply chain designing","volume":"18","author":"Foltin","year":"2018","journal-title":"Bus. Log. Modern Manag."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"168","DOI":"10.17221\/44\/2008-CJFS","article-title":"Application of different sterilising modes and the effect on processed cheese quality","volume":"28","year":"2010","journal-title":"Czech J. Food Sci."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"1860","DOI":"10.1111\/j.1745-4530.2009.00376.x","article-title":"The effect of different heat sterilization regimes on the quality of canned processed cheese","volume":"34","year":"2011","journal-title":"J. Food Process Eng."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Tamime, A.Y. (2007). Processed cheese and cheese analogues. Structure of Dairy Products, Blackwell Publishing.","DOI":"10.1002\/9780470995921"},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Tamime, A.Y. (2011). Manufacturing practices of processed cheese. Processed Cheese and Analogues, Blackwell Publishing.","DOI":"10.1002\/9781444341850"},{"key":"ref_23","unstructured":"El-Bakry, M., and Mehta, B.M. (2022). Technological aspects of processed cheese: Properties and structure. Processed Cheese Science and Technology, Woodhead Publishing."},{"key":"ref_24","unstructured":"El-Bakry, M., and Mehta, B.M. (2022). Manufacture of processed cheese: Equipments used. Processed Cheese Science And Technology, Woodhead Publishing."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"2392","DOI":"10.1080\/10408398.2015.1060939","article-title":"Microflora of processed cheese and the factors affecting it","volume":"57","year":"2017","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_26","doi-asserted-by":"crossref","unstructured":"Onyeaka, H.N., and Nwabor, O.F. (2022). Food Preservation and Safety of Natural Products, Academic Press.","DOI":"10.1016\/B978-0-323-85700-0.00005-8"},{"key":"ref_27","first-page":"345","article-title":"Food preservation: Comprehensive overview of techniques, applications and hazards","volume":"65","author":"Shaker","year":"2022","journal-title":"Egypt. J. Chem."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Erkmen, O., and Bozoglu, T.F. (2016). Food Microbiology: Principles into Practice, John Wiley & Sons.","DOI":"10.1002\/9781119237860"},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Juneja, V.K., Dwivedi, H.P., and Sofos, J.N. (2017). Preservation methods for meat and poultry. Microbial Control and Food Preservation\u2014Theory and Practise, Springer.","DOI":"10.1007\/978-1-4939-7556-3"},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Zeuthen, P., and B\u00f8gh-S\u00f8rensen, L. (2003). The control of pH. Food Preservation Techniques, Woodhead Publishing.","DOI":"10.1533\/9781855737143"},{"key":"ref_31","unstructured":"Richardson, P. (2004). Optimising the safety and quality of thermally processed packaged foods. Improving the Thermal Processing of Foods, Woodhead Publishing."},{"key":"ref_32","unstructured":"Richardson, P. (2004). Modelling and optimising retort temperature control. Improving the Thermal Processing of Foods, Woodhead Publishing."},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Juneja, V.K., Dwivedi, H.P., and Sofos, J.N. (2017). Principles of food preservation. Microbial Control and Food Preservation\u2014Theory and Practise, Springer.","DOI":"10.1007\/978-1-4939-7556-3"},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Zeuthen, P., and B\u00f8gh-S\u00f8rensen, L. (2003). Developments in conventional heat treatment. Food Preservation Techniques, Woodhead Publishing.","DOI":"10.1533\/9781855737143"},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Richardson, P. (2004). Optimising the efficiency and productivity of thermal processing. Improving the Thermal Processing of Foods, Woodhead Publishing.","DOI":"10.1533\/9781855739079"},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Singh, R.P., and Heldman, D.R. (2014). Introduction to Food Engineering, Academic Press. [5th ed.].","DOI":"10.1016\/B978-0-12-398530-9.00001-2"},{"key":"ref_37","unstructured":"Fellows, P.J. (2022). Food Processing Technology: Principles and Practice, Woodhead Publishing. [5th ed.]."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Rahman, M.S. (2007). Canning and sterilization of foods. Handbook of Food Preservation, CRC Press. [2nd ed.].","DOI":"10.1201\/9781420017373-33"},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Deak, T., and Farkas, J. (2013). Microbiology of Thermally Preserved Foods\u2014Canning and Novel Physical Methods, DESTech Publications.","DOI":"10.1556\/AAlim.41.2012.4.13"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"48330","DOI":"10.1007\/s11356-021-14051-w","article-title":"Determination of toxic elements in meat products from Serbia packaged in tinplate cans","volume":"28","author":"Vasilev","year":"2021","journal-title":"Environ. Sci. Pollut. Res."},{"key":"ref_41","first-page":"e152278","article-title":"Determination of sensory properties and levels of trace elements during storage of canned meat products","volume":"45","author":"Vasilev","year":"2021","journal-title":"J. Food Process. Preserv."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"1545","DOI":"10.1002\/fsn3.3912","article-title":"Understanding retort processing: A review","volume":"12","author":"Jimenez","year":"2024","journal-title":"Food Sci. Nutr."},{"key":"ref_43","unstructured":"Richardson, P. (2004). Optimising the efficiency of batch processing with retort systems in thermal processing. Improving the Thermal Processing of Foods, Woodhead Publishing."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"383","DOI":"10.1146\/annurev-food-030117-012808","article-title":"Natural diversity in heat resistance of bacteria and bacterial spores: Impact on food safety and quality","volume":"9","author":"Zwietering","year":"2018","journal-title":"Annu. Rev. Food Sci. Technol."},{"key":"ref_45","unstructured":"Berk, Z. (2018). Food Process Engineering and Technology, Academic Press. [3rd ed.]."},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"Zeuthen, P., and B\u00f8gh-S\u00f8rensen, L. (2003). Modelling applied to process: The case of thermal preservation. Food Preservation Techniques, Woodhead Publishing.","DOI":"10.1533\/9781855737143"},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Heldman, D.R. (2011). Food Preservation Process Design, Academic Press.","DOI":"10.1016\/B978-0-12-372486-1.00006-3"},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Sarker, D.K. (2020). Packaging Technology and Engineering: Pharmaceutical, Medical and Food Applications, John Wiley & Sons.","DOI":"10.1002\/9781119213956"},{"key":"ref_49","unstructured":"Motarjemi, Y., Moy, G., and Todd, E. (2014). Food Technologies: Sterilization. Encyclopedia of Food Safety, Elsevier."},{"key":"ref_50","unstructured":"Richardson, P. (2004). Validation of heat process: An overview. Improving the Thermal Processing of Foods, Woodhead Publishing."},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Richardson, P. (2004). The use of data loggers to validate thermal processes. Improving the Thermal Processing of Foods, Woodhead Publishing.","DOI":"10.1533\/9781855739079"},{"key":"ref_52","unstructured":"Rufe, P.D. (2013). Fundamentals of Manufacturing, Society of Manufacturing Engineers. [3rd ed.]."},{"key":"ref_53","doi-asserted-by":"crossref","unstructured":"Jongen, W. (2002). Fruit and Vegetable Processing\u2014Improving Quality, Woodhead Publishing.","DOI":"10.1201\/9781439823187"},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"3099","DOI":"10.1021\/jf981396p","article-title":"Comparison of three methods based on electron spin resonance spectrometry for evaluation of oxidative stability of processed cheese","volume":"47","author":"Kristensen","year":"1999","journal-title":"J. Agric. Food Chem."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"829","DOI":"10.1016\/j.idairyj.2004.02.008","article-title":"The effect of sterilisation on amino acid contents in processed cheese","volume":"14","year":"2004","journal-title":"Int. Dairy J."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"283","DOI":"10.1007\/s10719-020-09943-x","article-title":"Browning and pigmentation in food through the Maillard reaction","volume":"38","author":"Murata","year":"2021","journal-title":"Glycoconj. J."},{"key":"ref_57","doi-asserted-by":"crossref","unstructured":"Xiang, J., Liu, F., Wang, B., Chen, L., Liu, W., and Tan, S. (2021). A literature review on maillard reaction based on milk proteins and carbohydrates in food and pharmaceutical products: Advantages, disadvantages, and avoidance strategies. Foods, 10.","DOI":"10.3390\/foods10091998"},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"4537","DOI":"10.1021\/acs.jafc.7b00882","article-title":"Control of Maillard reactions in foods: Strategies and chemical mechanisms","volume":"65","author":"Lund","year":"2017","journal-title":"J. Agric. Food Chem."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1146\/annurev-food-052720-104513","article-title":"Chemical stability of proteins in foods: Oxidation and the Maillard reaction","volume":"13","author":"Poojary","year":"2022","journal-title":"Annu. Rev. Food Sci. Technol."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"1829","DOI":"10.1080\/10408398.2018.1431202","article-title":"Chemical methods and techniques to monitor early Maillard reaction in milk products: A review","volume":"59","author":"Aalaei","year":"2018","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"275","DOI":"10.1007\/s00726-003-0017-9","article-title":"Maillard reaction products in tissue proteins: New products and new perspectives","volume":"25","author":"Thorpe","year":"2003","journal-title":"Amino Acids"},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"110615","DOI":"10.1016\/j.jfoodeng.2021.110615","article-title":"A review of Maillard reactions in spray dryers","volume":"305","author":"Zhou","year":"2021","journal-title":"J. Food Eng."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"235","DOI":"10.4315\/0362-028X-61.2.235","article-title":"Maillard reaction in milk-based foods: Nutritional consequences","volume":"61","author":"Pizzoferrato","year":"1998","journal-title":"J. Food Prot."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"707","DOI":"10.1080\/87559129.2019.1600538","article-title":"How Maillard reaction influences sensorial properties (color, flavor and texture) of food products?","volume":"35","author":"Starowicz","year":"2019","journal-title":"Food Rev. Int."},{"key":"ref_65","doi-asserted-by":"crossref","unstructured":"Iriondo-DeHond, A., Elizondo, A.S., Iriondo-DeHond, M., R\u00edos, M.B., Mufari, R., Mendiola, J.A., Ibanez, E., and Del Castillo, M.D. (2020). Assessment of healthy and harmful Maillard reaction products in a novel coffee cascara beverage: Melanoidins and acrylamide. Foods, 9.","DOI":"10.3390\/foods9050620"},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"110088","DOI":"10.1016\/j.foodres.2020.110088","article-title":"Quantitation of furosine, furfurals, and advanced glycation end products in milk treated with pasteurization and sterilization methods applicable in China","volume":"140","author":"Li","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"1817","DOI":"10.1021\/jf991197l","article-title":"Effects of thermal processing and storage on available lysine and furfural compounds contents of infant formulas","volume":"48","author":"Ferrer","year":"2000","journal-title":"J. Agric. Food Chem."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"4454","DOI":"10.1021\/jf050071n","article-title":"Total and reactive lysine contents in selected cereal-based food products","volume":"53","author":"Torbatinejad","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"515","DOI":"10.1016\/S0958-6946(99)00121-1","article-title":"Identification of low molar mass petides, released during sterilisation of milk","volume":"9","author":"Gaucheron","year":"1999","journal-title":"Int. Dairy J."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"439","DOI":"10.1007\/s13594-012-0079-0","article-title":"Pink discolouration defect in commercial cheese: A review","volume":"92","author":"Daly","year":"2012","journal-title":"Dairy Sci. Technol."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1007\/s00217-008-0926-7","article-title":"The effect of storage temperature and time on the consistency and colour of sterilized processed cheese","volume":"228","year":"2008","journal-title":"Eur. Food Res. Technol."},{"key":"ref_72","first-page":"204","article-title":"Study of methods of inhibiting browning of stored sterilized processed cheese","volume":"14","author":"Fann","year":"2014","journal-title":"J. Chin. Ins. Food Sci. Technol."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"111319","DOI":"10.1016\/j.jfoodeng.2022.111319","article-title":"Preparation and quality assessment of processed cream cheese by high hydrostatic pressure combined thermal processing and spore-induced germination","volume":"341","author":"Song","year":"2023","journal-title":"J. Food Eng."},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"39","DOI":"10.33785\/IJDS.2021.v74i01.005","article-title":"Physico-chemical changes during processing and storage of UHT milk","volume":"74","author":"Ranvir","year":"2021","journal-title":"Indian J. Dairy Sci."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"e13130","DOI":"10.1111\/jfpe.13130","article-title":"Impact of sterilization and storage on the properties of concentrated skim milk by cryoconcentration in comparison with vacuum evaporation and reverse osmosis concentration","volume":"42","author":"Balde","year":"2019","journal-title":"J. Food Process Eng."},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"632","DOI":"10.1021\/jf950394r","article-title":"Food browning and its prevention: An overview","volume":"44","author":"Friedman","year":"1996","journal-title":"J. Agric. Food Chem."},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"105610","DOI":"10.1016\/j.idairyj.2023.105610","article-title":"Effects of pre-emulsification with whey protein and high temperature sterilisation on texture, functional characteristics and Maillard reaction products of room temperature stored processed cheese","volume":"140","author":"Li","year":"2023","journal-title":"Int. Dairy J."},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1016\/j.foodhyd.2015.06.015","article-title":"Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream","volume":"52","author":"Long","year":"2016","journal-title":"Food Hydrocoll."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"903","DOI":"10.1016\/j.ijbiomac.2022.12.203","article-title":"Thickening mechanism of recombined dairy cream stored at 4 \u00b0C: Changes in the composition and structure of milk protein under different sterilization intensities","volume":"227","author":"Wang","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1016\/j.foodres.2019.04.054","article-title":"Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizes","volume":"123","author":"Dhungana","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1016\/S0268-005X(03)00049-3","article-title":"The influence of pH on the heat-induced aggregation of model milk protein ingredient systems and model infant formula emulsions stabilized by milk protein ingredients","volume":"18","author":"McSweeney","year":"2004","journal-title":"Food Hydrocoll."},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"10986","DOI":"10.3168\/jds.2020-18605","article-title":"Invited review: Heat stability of milk and concentrated milk: Past, present, and future research objectives","volume":"103","author":"Dumpler","year":"2020","journal-title":"J. Dairy Sci."},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/S0308-8146(00)00203-X","article-title":"Changes in flavour and volatile components during storage of whole and skimmed UHT milk","volume":"72","author":"Valero","year":"2001","journal-title":"Food Chem."},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"506","DOI":"10.1016\/j.idairyj.2011.04.007","article-title":"Heat-induced volatiles and odour-active compounds in a model cheese","volume":"21","author":"Bertrand","year":"2011","journal-title":"Int. Dairy J."},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"154","DOI":"10.1016\/j.foodres.2016.10.037","article-title":"Mitigation strategies of acrylamide, furans, heterocyclicamines and browning during the Maillard reactions in foods","volume":"90","author":"Rannou","year":"2016","journal-title":"Food Res. Int."},{"key":"ref_86","doi-asserted-by":"crossref","first-page":"13","DOI":"10.17221\/6568-CJFS","article-title":"Novel Strecker degradation products of tyrosine and dihydroxyphenylalanine","volume":"19","author":"Adamiec","year":"2001","journal-title":"Czech J. Food Sci."},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"837","DOI":"10.1016\/S0958-6946(01)00105-4","article-title":"Influence of light and temperature on the colour and oxidative stability of processed cheese","volume":"11","author":"Kristensen","year":"2001","journal-title":"Int. Dairy J."},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"5961","DOI":"10.3390\/s8095961","article-title":"Color Changes of UHT Milk During Storage","volume":"8","year":"2008","journal-title":"Sensors"},{"key":"ref_89","doi-asserted-by":"crossref","unstructured":"Zeren, R.B., Buzrul, S., and Bilge, G. (2024). Monitoring the changes in UHT whole milk during storage under dynamic and constant temperature profiles. J. Food Sci. Technol., early access.","DOI":"10.1007\/s13197-024-06140-8"},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"e02431","DOI":"10.1016\/j.heliyon.2019.e02431","article-title":"Changes in stability and shelf-life of ultrahigh temperature treated milk during long term storage at different temperatures","volume":"5","author":"Karlsson","year":"2019","journal-title":"Heliyon"},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1016\/j.idairyj.2017.03.002","article-title":"Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures","volume":"71","author":"Malmgren","year":"2017","journal-title":"Int. Dairy J."},{"key":"ref_92","first-page":"93","article-title":"Cross-linking of proteins and other changes in UHT milk during storage at different temperatures","volume":"63","author":"Deeth","year":"2008","journal-title":"Austral. J. Dairy Technol."},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"108","DOI":"10.1016\/S0141-0229(00)00184-8","article-title":"At what temperature can enzymes maintain their catalytic activity?","volume":"27","author":"Turner","year":"2000","journal-title":"Enzyme Microb. Technol."},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1016\/S0960-8524(03)00033-6","article-title":"Developments in industrially important thermostable enzymes: A review","volume":"89","author":"Haki","year":"2003","journal-title":"Biores. Technol."},{"key":"ref_95","doi-asserted-by":"crossref","first-page":"197","DOI":"10.1080\/10408690590957296","article-title":"Sources, properties and suitability of new thermostable enzymes in food processing","volume":"46","author":"Synowiecki","year":"2006","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_96","doi-asserted-by":"crossref","unstructured":"Dom\u00ednguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., and Lorenzo, J.M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8.","DOI":"10.3390\/antiox8100429"},{"key":"ref_97","doi-asserted-by":"crossref","unstructured":"Geng, L., Liu, K., and Zhang, H. (2023). Lipid oxidation in foods and its implications on proteins. Front. Nutr., 10.","DOI":"10.3389\/fnut.2023.1192199"},{"key":"ref_98","doi-asserted-by":"crossref","first-page":"10397","DOI":"10.1080\/10408398.2023.2224451","article-title":"Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: A critical review","volume":"64","author":"Zeng","year":"2023","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_99","doi-asserted-by":"crossref","first-page":"237","DOI":"10.1007\/s002179900080","article-title":"Content of trans fatty acids in margarines, plant oils, fried products and chocolate spreads in Austria","volume":"210","author":"Wagner","year":"2000","journal-title":"Eur. Food Res. Technol."},{"key":"ref_100","doi-asserted-by":"crossref","first-page":"227","DOI":"10.1186\/s12944-018-0869-3","article-title":"Lipid compositional changes and oxidation status of ultra-high temperature treated milk","volume":"17","author":"Ajmal","year":"2018","journal-title":"Lipids Health Dis."},{"key":"ref_101","doi-asserted-by":"crossref","first-page":"238","DOI":"10.1002\/fsn3.874","article-title":"Formation of the oxidized flavor compounds at different heat treatment and changes in the oxidation stability of milk","volume":"7","author":"Li","year":"2019","journal-title":"Food Sci. Nutr."},{"key":"ref_102","doi-asserted-by":"crossref","first-page":"2690","DOI":"10.1021\/jf048091x","article-title":"Conjugated linoleic acid in processed cheeses during the manufacturing stages","volume":"53","author":"Luna","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"ref_103","doi-asserted-by":"crossref","first-page":"419","DOI":"10.2754\/avb200675030419","article-title":"The effect of sterilization on size and shape of fat globules in model processed cheese samples","volume":"75","year":"2006","journal-title":"Acta Vet. Brno"},{"key":"ref_104","doi-asserted-by":"crossref","first-page":"102040","DOI":"10.1016\/j.plefa.2019.102040","article-title":"Effects of industrial heat treatments on bovine milk oxylipins and conventional markers of lipid oxidation","volume":"152","author":"Dias","year":"2020","journal-title":"Prostaglandins Leukot. Essent. Fat. Acids"},{"key":"ref_105","doi-asserted-by":"crossref","first-page":"926","DOI":"10.1111\/j.1365-2621.2001.tb08213.x","article-title":"Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems","volume":"66","author":"Ajandouz","year":"2001","journal-title":"J. Food Sci."},{"key":"ref_106","first-page":"108876","article-title":"Determination of lactose and lactulose isomers in UHT milk by CZE-UV","volume":"118","year":"2020","journal-title":"LWT"},{"key":"ref_107","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1016\/0308-8146(94)90148-1","article-title":"Vitamins in thermal processing","volume":"49","author":"Ryley","year":"1994","journal-title":"Food Chem."},{"key":"ref_108","doi-asserted-by":"crossref","first-page":"1860","DOI":"10.1021\/jf00022a026","article-title":"Effect of sterilization of milk on vitamin B-6 composition and bioavailability","volume":"40","author":"Pingali","year":"1992","journal-title":"J. Agric. Food Chem."},{"key":"ref_109","first-page":"524","article-title":"Influence of various heat processing treatments on some B-vitamins in buffalo and cow\u2019s milks","volume":"35","author":"Sharma","year":"1998","journal-title":"J. Food Sci. Technol."},{"key":"ref_110","doi-asserted-by":"crossref","first-page":"133","DOI":"10.1024\/0300-9831\/a000617","article-title":"Effect of processing conditions on the stability of native vitamin A and fortified retinol acetate in milk","volume":"91","author":"Sachdeva","year":"2021","journal-title":"Int. J. Vitam. Nutr. Res."},{"key":"ref_111","doi-asserted-by":"crossref","first-page":"421","DOI":"10.1016\/j.lwt.2013.11.029","article-title":"Vitamin D2 stability in milk during processing, packaging and storage","volume":"56","author":"Kaushik","year":"2014","journal-title":"LWT"},{"key":"ref_112","doi-asserted-by":"crossref","first-page":"5635","DOI":"10.3168\/jds.2010-3469","article-title":"Assessing the effects of severe heat treatment of milk on calcium bioavailability: In vitro and in vivo studies","volume":"93","author":"Seiquer","year":"2010","journal-title":"J. Dairy Sci."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/6\/1072\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T16:57:23Z","timestamp":1760029043000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/6\/1072"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,3,20]]},"references-count":112,"journal-issue":{"issue":"6","published-online":{"date-parts":[[2025,3]]}},"alternative-id":["foods14061072"],"URL":"https:\/\/doi.org\/10.3390\/foods14061072","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,3,20]]}}}