The effect of molecular hydrogen on the quality and shelf life of soft brined cheese

The high moisture content and short shelf life of soft brined cheeses create a serious problem of rapid spoilage, necessitating the search for effective natural stabilizers to preserve product quality and safety. The aim of this study was to improve stability and extend the shelf life of soft brined cheese through the combined application of hop extract during production and subsequent storage in brine enriched with molecular hydrogen (H₂). The main idea was to investigate the synergistic antioxidant effect arising from the combined use of these two natural factors. The scientific significance lies in substantiating a new approach to stabilizing soft brined cheeses using natural antioxidants, while the practical significance lies in improving the technology to extend shelf life without synthetic additives. The methodology was based on controlled experimental modeling with comparative groups of cheese samples (control and experimental variants), including hop extract and hydrogen-enriched brine. Physicochemical (oxidation-reduction potential, water activity, pH), microbiological, and organoleptic indicators were evaluated during storage. It was established that hydrogen-enriched brine reduces oxidation-reduction potential compared to the control, stabilizes water activity at 0.638–0.640 (control: 0.781–0.888), and maintains pH within 4.96–5.08 (control: 5.30–5.77), indicating a more stable environment and improved product stability. Microbiological indicators meet regulatory requirements: pathogenic microflora was not detected, and the total count of mesophilic aerobic and facultative anaerobic microorganisms (TAMC) is 1.0–1.2 log CFU/g. The results indicate an antioxidant effect that improves product stability and may extend shelf life without deterioration of organoleptic and functional characteristics. The study contributes to the development of technologies for functional and environmentally safe dairy products using natural stabilizing systems. The results have practical significance for the dairy industry and can be used to improve quality stability and extend the shelf life of soft brined cheeses.

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