biostudies-literatureSong XScience and Technology Commission of Shanghai MunicipalityYunnan Province2340https://www.ebi.ac.uk/biostudies/studies/S-EPMC9367703biostudies-literatureUnknown11(15)Dense-phase carbon dioxide (DPCD), a novel non-thermal processing technology, has attracted extensive attention due to its excellent performance in food sterilization and enzyme inactivation without quality deterioration. In this work, we aimed to extend the shelf life of quark cheese with DPCD and explore the effect of DPCD treatment as well as storage time on the quality of quark cheese. The sterilization parameters were optimized by means of orthogonal experiments, and the physiochemical, rheological, microstructural and volatile properties of cheese were investigated. The optimal DPCD treatment (20 MPa, 45 min, 55 °C) successfully extended the shelf life of quark cheese due to its inhibition effect on yeast and was able to slow down the proteolysis and alterations in pH and color of chFoods (Basel, Switzerland)Quark Cheese Processed by Dense-Phase Carbon Dioxide: Shelf-Life Evaluation and Physiochemical, Rheological, Microstructural and Volatile Properties Assessment.PMC93677032018ZI00119DZ2284200Zheng YSong XZhou XDeng YfalseQuark Cheese Processed by Dense-Phase Carbon Dioxide: Shelf-Life Evaluation and Physiochemical, Rheological, Microstructural and Volatile Properties Assessment.Dense-phase carbon dioxide (DPCD), a novel non-thermal processing technology, has attracted extensive attention due to its excellent performance in food sterilization and enzyme inactivation without quality deterioration. In this work, we aimed to extend the shelf life of quark cheese with DPCD and explore the effect of DPCD treatment as well as storage time on the quality of quark cheese. The sterilization parameters were optimized by means of orthogonal experiments, and the physiochemical, rheological, microstructural and volatile properties of cheese were investigated. The optimal DPCD treatment (20 MPa, 45 min, 55 °C) successfully extended the shelf life of quark cheese due to its inhibition effect on yeast and was able to slow down the proteolysis and alterations in pH and color of ch2022-01-01T00:00:00Z2022 Aug2025-04-22T11:28:31.879Z2025-04-06T00:00:03.742ZS-EPMC93677033595410610.3390/foods11152340