Traditional Cheese Products as Foods for Extreme Environments

Balanced nutrition allows human body to adapt to extreme climatic conditions. New products and diets for workers and residents of the Arctic regions help them to maintain their health and performance. Traditional cheese products with their nutritional and energy value make excellent candidates for the extreme environment diet. The analysis involved 86 types of natural cheeses (hard, semi-hard, soft, brine) and 83 types of processed cheese spreads. They were tested for the compliance with the optimal ratios of protein, fat, and carbohydrates. The optimal protein-to-fat ratio (1:1.08–1:1.32) belonged to natural cheeses with a fat mass fraction of 45–50%. They may be used in functional products with adjusted carbohydrate composition. High-protein low-fat cheeses increase the share of digestible protein in the diet while high-fat cheeses are an extra energy source. Processed cheese spreads failed to meet the recommended standards, but their formulations might be adapted by introducing carbohydrates and fats. Hard and super-hard cheeses, as well as modified processed cheese spreads, proved to be a promising direction, provided their formulations leave room for technological adjustments. These cheeses demonstrated good prospects as universal foods in the conditions of Russian Arctic and other extreme regions.