Storage Stability of Lactose-Free Propionic Acid Cheese Produced by Cheddaring and Thermoplastic Processing

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.