Effect of Ingredient Proportions on Processed Cheese for Extreme Conditions

Vasiliy Kalabushkin; Anastasiya Shishkina; Elena Alekseeva

doi:10.21603/2073-4018-2026-1-49

UDC 63

EFFECT OF INGREDIENT PROPORTIONS ON PROCESSED CHEESE FOR EXTREME CONDITIONS Effect of Ingredient Proportions on Processed Cheese for Extreme Conditions

АА Аа

Published in Cheese- and buttermaking · Issue 1 · Pages 54–60 · Rubric: Original article

DOI: https://doi.org/10.21603/2073-4018-2026-1-49 · EDN: NKZENI

Received: 09.01.2026 Accepted: 12.02.2026 Published: 12.03.2026 Language of publication: RUS

Authors

Vasiliy Kalabushkin

SPIN

Anastasiya Shishkina

Elena Alekseeva

Vasiliy Kalabushkin

Academic degree: candidate of technical sciences

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems Russian Federation · Uglich

SPIN

Anastasiya Shishkina

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems Russian Federation · Uglich

Elena Alekseeva

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems Russian Federation · Uglich

ABSTRACT

The type and share of carbohydrate components affect the physicochemical and sensory profile of processed cheeses meant for extreme dietary conditions. The research involved models of pasty and sliced processed cheese. Their formulations had different ratios of proteins, fats, and carbohydrates (P:F:C). Modified starch and maltodextrin served as carbohydrate components due to their neutral flavor profile and minimal impact on the sweetness of the finished product. Adding starch in quantities above 7.5% reduced the active acidity from 5.90 to 5.50 pH units, deteriorated the plasticity, and added starchy flavor to the experimental processed cheese. The optimal P:F:C ratio proved to be 1:2.1:0.8. Maltodextrin had a critical impact on the pH. At carbohydrate ≥ 20.5% (1:1.02:2.7 P:F:C), the consistency became inhomogeneous while the flavor grew bitter and salty. The targeted introduction of carbohydrates made it possible to meet the extreme dietary requirements for energy and metabolic properties but their content had to be limited. The highest doses of carbohydrate components in the experimental processed cheese were 10% for modified starch and 20.5% for maltodextrin. The results are applicable to the production of specialized dried processed cheeses for extreme-environment diets.

KEYWORDS

processed cheese, extreme conditions, formulation, properties, maltodextrin, starch

Funding

The article was prepared as part of research carried out under the state assignment No. FGUS-2024-0008 of the Federal Scientific Center for Food Systems named after V. M. Gorbatov of the Russian Academy of Sciences.

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Kalabushkin V. V., Shishkina A. N., Alekseeva E. V. Effect of Ingredient Proportions on Processed Cheese for Extreme Conditions // Cheese- and buttermaking. 2026. no. 1. pp. 54-60. DOI: https://doi.org/10.21603/2073-4018-2026-1-49. EDN: NKZENI. (Date of access 25.10.2026).

MLA

Vasiliy Kalabushkin, Shishkina A. N., Alekseeva E. V.. "Effect of Ingredient Proportions on Processed Cheese for Extreme Conditions." Cheese- and buttermaking.1 (2026): 54-60. DOI: https://doi.org/10.21603/2073-4018-2026-1-49. EDN: NKZENI.

APA

Kalabushkin V. V., Shishkina A. N., Alekseeva E. V. (2026). Effect of Ingredient Proportions on Processed Cheese for Extreme Conditions. Cheese- and buttermaking(1), 54-60. https://doi.org/10.21603/2073-4018-2026-1-49 EDN: NKZENI.

Chicago

Vasiliy Kalabushkin, Shishkina A. N., Alekseeva E. V.. "Effect of Ingredient Proportions on Processed Cheese for Extreme Conditions." Cheese- and buttermaking, no. 1 (2026): 54-60. https://doi.org/10.21603/2073-4018-2026-1-49. EDN: NKZENI.

WIKI

{{cite journal | author = Kalabushkin V. V., Shishkina A. N., Alekseeva E. V. | title = Effect of Ingredient Proportions on Processed Cheese for Extreme Conditions | journal = Cheese- and buttermaking | year = 2026 | issue = 1 | pages = 54-60 | doi = 10.21603/2073-4018-2026-1-49 }} EDN: NKZENI

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EFFECT OF INGREDIENT PROPORTIONS ON PROCESSED CHEESE FOR EXTREME CONDITIONS Effect of Ingredient Proportions on Processed Cheese for Extreme Conditions

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