Improved Storage Stability of Meal, Ready-To-Eat Cheese Spread Under Heat-Stressing Conditions

Abstract

This report summarizes testing and results of experimental formulations for Meal, Ready-To-Eat (MRE) cheese spread. A formulation utilizing a new stabilizing and colorizing system in concert with nitrogen flushing was shown to significantly improve the storage stability under heat stressing conditions of 120° F (49° C), 100° F (38° C), and 80° F (26.7° C) and at specific time intervals. The formulation had significantly higher ratings than the current specified control sample and three other experimental samples for all sensory attributes under heat stressing conditions. As a result, the technical performance requirements in product procurement documents have been changed to reflect the ingredients of the new formulation.