UDC 63

Packaging of rindless cheeses: practical tips from many years of experience

Published в Cheese- and buttermaking · Issue 2, 2023 · Pages 25–27 · Rubrics: Original article
DOI 10.31515/2073-4018-2023-2-25-27
Received: 20.03.2023 Accepted: 20.03.2023 Published: 23.01.2024 Language of publication: RUS
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
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.
rindless cheese packaging polymer bags vacuuming
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References

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