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

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 dry matter content (DM) of 30–55 g/100 g fat (FDM) 30–50 were produced, hermetically sealed sterilised at 120 °C 40 min. The microbiological, chemical, textural, viscoelastic, organoleptic parameters unsterilised compared. effect the products' on samples’ properties was also evaluated. sterilisation regime applied sufficient ensure microbiological safety cheese. A significant decrease pH values increased rate complex Maillard reactions lipid oxidation processes (P > 0.05) detected due sterilisation. These more intense increasing 0.05). deterioration appearance, colour, aroma an increase firmness products observed as result For quality cheese, combinations DM 50 FDM recommended products. • Non-sterilised cheeses produced. Sterilisation min food safety. process induced intensity. hardness cheeses. Optimal combination recommended.