PACKAGING OF RINDLESS CHEESES: PRACTICAL TIPS FROM MANY YEARS OF EXPERIENCE
Journal: CHEESE- AND BUTTERMAKING
№ 2
, 2023
Rubrics: ORIGINAL ARTICLE
Authors:
1.
All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems
Uglich, Russian Federation
Uglich, Russian Federation
Type:
Article
Pages:
from 25
to 27
Status:
Published
Received:
20.03.2023
Accepted:
20.03.2023
Published:
23.01.2024
Subject area:
UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство
Language:
Russian, English
Keywords:
rindless cheese, packaging, polymer bags, vacuuming
Abstract (English):
The correct choice of packaging material and its use are of great importance in the production of rindless cheese. The main criteria for cheese bags are: size, oxygen barrier properties, free permeability of carbon dioxide through the polymer and shrinkage of the packaging material. Vacuuming with reliable sealing of the packaged product is also of great importance in the process of packaging rindless cheeses. One of the most important parameters of a polymer bag for cheese maturation is CO2 permeability and oxygen barrier. In modern packaging materials, these parameters are interrelated and depend on the type of barrier polymer layer used. Direct verification of the barrier properties of shrink bags for compliance with the technology of cheese production takes a lot of time. To determine the required permeability, the amount of carbon dioxide produced by the starters can be determined.
The correct choice of packaging material and its use are of great importance in the production of rindless cheese. The main criteria for cheese bags are: size, oxygen barrier properties, free permeability of carbon dioxide through the polymer and shrinkage of the packaging material. Vacuuming with reliable sealing of the packaged product is also of great importance in the process of packaging rindless cheeses. One of the most important parameters of a polymer bag for cheese maturation is CO2 permeability and oxygen barrier. In modern packaging materials, these parameters are interrelated and depend on the type of barrier polymer layer used. Direct verification of the barrier properties of shrink bags for compliance with the technology of cheese production takes a lot of time. To determine the required permeability, the amount of carbon dioxide produced by the starters can be determined.
Keywords:
rindless cheese, packaging, polymer bags, vacuuming
rindless cheese, packaging, polymer bags, vacuuming
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