Tracking shelf-life determinants in soft, semi-hard, and hard cheeses: A quality perspective
https://doi.org/10.21323/2618-9771-2026-9-1-14-24
Abstract
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.
About the Authors
M. A. Falih
Department of of Dairy Science and Technology, College of Food Sciences, University of AL-Qasim Green
Iraq
Iraq
Mohammed A. Falih, MSc Student
Al-Qasim, 51013, Iraq
Q. H. Alkaisy
Department of Dairy Science and Technology, College of Food Sciences, University of AL-Qasim Green
Iraq
Iraq
Qausar Hamed Alkaisy, Assistant Professor
Al-Qasim, 51013, Iraq
A. B. Altemimi
Department of Food Science, College of Agriculture, University of Basrah; College of Medicine, University of Warith Al-Anbiyaa
Iraq
Iraq
Ammar B. Altemimi, Professor
Basrah, 61004, Iraq
Karbala, 56001, Iraq
T. G. Abedelmaksoud
Food Science Department, Faculty of Agriculture, Cairo University
Egypt
Egypt
Tarek G. Abedelmaksoud, Associate Professor
1 Gamaa Street, 12613, Giza
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For citations:
Falih M.A., Alkaisy Q.H., Altemimi A.B., Abedelmaksoud T.G. Tracking shelf-life determinants in soft, semi-hard, and hard cheeses: A quality perspective. Food systems. 2026;9(1):14-24. https://doi.org/10.21323/2618-9771-2026-9-1-14-24
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