Microbiological aspects and consumer evaluation of processed cheese

Currently, food products are more than just food, they are a source of macro- and micronutrients, ballast and biologically active substances necessary for the normal functioning of the body, therefore, special attention should be paid to safety aspects and new risks arising from long-term storage of food products. The present work describes the microbiological aspects in the formation of the food product microbiocenosis and analyzes the consumer properties of food products using processed cheese as an example; it evaluates the consumer market of processed cheeses in terms of low-quality and potentially dangerous products in circulation. The authors consider the possible causes of microbiological risks during storage, and give suggestions for their reduction in this product group.