Critical view on sterilisation effect on processed cheese properties designed for feeding support in crisis and emergency situations

Abstract

This study aimed to design high-quality and safe spreadable processed cheese with a prolonged shelf life appropriate for logistic support in emergency/crisis situations, foreign missions, and/or state material reserves. Samples with dry matter content (DM) of 30–55 g/100 g and fat in dry matter content (FDM) of 30–50 g/100 g were produced, hermetically sealed and sterilised at 120 °C for 40 min. The microbiological, chemical, textural, viscoelastic, and organoleptic parameters of unsterilised and sterilised processed cheese were compared. The effect of the products' dry matter and fat content on the sterilised samples’ properties was also evaluated. The sterilisation regime applied was sufficient to ensure the microbiological safety of processed cheese. A significant decrease in pH values and increased rate of the complex of Maillard reactions and lipid oxidation processes (P > 0.05) was detected due to sterilisation. These processes were more intense with increasing dry matter and fat content (P > 0.05). A deterioration in the appearance, colour, and aroma of processed cheese and an increase in the firmness of the products (P > 0.05) were also observed as a result of sterilisation. For the quality and safety of sterilised processed cheese, combinations of 40 g/100 g DM and 50 g/100 g FDM were recommended for spreadable products.