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Cheese- and buttermaking
UDC 63

STORAGE STABILITY OF LACTOSE-FREE PROPIONIC ACID CHEESE PRODUCED BY CHEDDARING AND THERMOPLASTIC PROCESSING Storage Stability of Lactose-Free Propionic Acid Cheese Produced by Cheddaring and Thermoplastic Processing

Published in Cheese- and buttermaking · Issue 1 · Pages 32–40 · Rubric: Original article
DOI: https://doi.org/10.21603/2073-4018-2026-1-46 · EDN: HTVMRY
Received: 21.10.2025 Accepted: 12.02.2026 Published: 12.03.2026 Language of publication: RUS
Authors
OL
Olga Kuptsova
AN
Anna Ivantsova
EL
Elizaveta Eliseenko
ABSTRACT
Propionic acid microorganisms, lactose hydrolysis, and thermoplastic processing affect the quality of lactose-free cheese. This article describes the synergetic effect of these three factors on cheddar cheese during storage at various temperatures. The propionic acid cheddar cheese underwent a comprehensive analysis of physicochemical, structural-mechanical, sensory, and technological properties. The experiment lasted 120 days under standard storage conditions at (4 ± 2)°C and under stress conditions at (10 ± 2)°C. The experimental cheese maintained its initial high-quality indicators for 120 days when stored at the standard temperature of (4 ± 2)°C.
KEYWORDS
cheddaring, thermoplastic processing, storage stability, mass fraction of moisture, active acidity, water activity, elasticity, maturity, cheese cooking properties
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