foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2026-9-1-14-24foodsyst-996Research ArticleСтатьиTracking shelf-life determinants in soft, semi-hard, and hard cheeses: A quality perspectiveОтслеживание детерминантов срока годности в мягких, полутвердых и твердых сырах: аспект качестваhttps://orcid.org/0009-0000-6763-4815ФалихМ. А.FalihM. A.

магистрант

Аль-Касим, 51013, Ирак

Mohammed A. Falih, MSc Student

Al-Qasim, 51013, Iraq

mrmr26102018@gmail.comhttps://orcid.org/0000-0002-0363-6886АлкаисиК. Х.AlkaisyQ. H.

доцент

Аль-Касим, 51013, Ирак

 

Qausar Hamed Alkaisy, Assistant Professor

Al-Qasim, 51013, Iraq

qayssarhamad@fosci.uoqasim.edu.iqhttps://orcid.org/0000-0001-7750-5988АльтемимиА. Б.AltemimiA. B.

профессор, кафедра пищевых наук, сельскохозяйственный колледж

Басра, 61004, Ирак

Кербела, 56001, Ирак

Ammar B. Altemimi, Professor

Basrah, 61004, Iraq

Karbala, 56001, Iraq

ammar.ramddan@uobasrah.edu.iqhttps://orcid.org/0000-0002-7012-6667АбедельмаксудТ. Г.AbedelmaksoudT. G.

адъюнкт-профессор, кафедра пищевых наук, сельскохозяйственный факультет

12613, Египет, Гиза, ул. Гамаа, 1

Tarek G. Abedelmaksoud, Associate Professor

1 Gamaa Street, 12613, Giza

tareekgamal_88@agr.cu.edu.egФакультет науки и технологии молока, Колледж пищевых наук, Университет Аль-Касим ГринИракDepartment of of Dairy Science and Technology, College of Food Sciences, University of AL-Qasim GreenIraqФакультет науки и технологии молока, Колледж пищевых наук, Университет Аль-Касим ГринИракDepartment of Dairy Science and Technology, College of Food Sciences, University of AL-Qasim GreenIraqКафедра пищевых наук, Сельскохозяйственный колледж, Университет Басры; Медицинский колледж, Университет Варит Аль-АнбияИракDepartment of Food Science, College of Agriculture, University of Basrah; College of Medicine, University of Warith Al-AnbiyaaIraqКафедра пищевых наук, Сельскохозяйственный факультет, Каирский университетЕгипетFood Science Department, Faculty of Agriculture, Cairo UniversityEgypt202617042026911424Copyright © Falih M.A., Alkaisy Q.H., Altemimi A.B., Abedelmaksoud T.G., 20262026Фалих М.А., Алкаиси К.Х., Альтемими А.Б., Абедельмаксуд Т.Г.Falih M.A., Alkaisy Q.H., Altemimi A.B., Abedelmaksoud T.G.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/996

hard) produced in Iran, Saudi Arabia, and Turkey and marketed in Iraq. Samples were analyzed over storage periods of up to 60 days at 4°C. Hydroxymethylfurfural (HMF) was quantified using HPLC-DAD, while total viable counts, Staphylococcus aureus, Escherichia coli, and yeasts/molds were determined by plate count methods. Antioxidant activity and reducing power of watersoluble extracts were assessed using DPPH and ferric reducing assays, respectively. Results showed a wide range of HMF content, with higher values generally observed in semi-hard and hard cheeses. Microbial analysis revealed that soft cheeses had the highest total viable counts and yeast/mold counts, though all values were within permissible limits except for some E. coli occurrences. Antioxidant activity and reducing power were highest in hard cheeses, particularly those from Turkey. Storage time significantly influenced moisture content and peroxide values across all cheese types. This study highlights considerable variability in cheese quality across origins and types. Findings support the need for routine quality control and stricter storage guidelines to ensure consumer safety.

В  данном исследовании осуществлена оценка физико-химических и  микробиологических показателей качества 81 образца сыра (мягкого, полутвердого и твердого), произведенного в Иране, Саудовской Аравии и Турции, и реализуемого в Ираке. Образцы анализировали в процессе хранения до 60 дней при 4°C. Проведена количественная оценка гидроксиметилфурфурола (ГМФ) методом ВЭЖХ с использованием детектора на диодной матрице; общее микробное число, количество Staphylococcus aureus, Escherichia coli и дрожжей/плесеней определяли с использованием метода подсчета колониеобразующих единиц. Антиоксидантную активность и  восстановительную способность оценивали с использованием метода на основе DPPH и анализа восстановления железа, соответственно. Результаты показали широкий диапазон содержания ГМФ с более высокими уровнями, обнаруженными в полутвердых и твердых сырах. Микробиологический анализ показал, что мягкие сыры имели наиболее высокие значения общего микробного числа и дрожжей/плесеней, но оставались в рамках допустимых пределов за исключением нескольких случаев обнаружения E. coli. Антиоксидантная активность и восстановительная способность были наибольшими в твердых сырах, особенно в сырах из Турции. Продолжительность хранения оказывала значимое влияние на содержание влаги и пероксидное число во всех видах сыра. Данное исследование подчеркивает существенную вариабельность в  качестве образцов сыра в  зависимости от их происхождения и  вида. Результаты подтверждают необходимость регулярного контроля качества и более строгих руководств по хранению для обеспечения безопасности потребителей.

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The authors declare that there are no conflicts of interest present.