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

The effect of sterilization (117 degrees 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 degrees C). The color change of sterilized processed cheeses was more significant at a higher storage temperature (23 degrees C) in comparison with the products kept at cold storage temperature (8 degrees C) (P < 0.05). The firmness of sterilized processed cheeses stored at 8 degrees C increased during the 24 months. The rise in firmness achieved in the products stored at 23 degrees C was followed by its decrease in the second year of storage.