Packaging materials and packaging conditions;It is a critical point to extend the shelf life by protecting food from environmental factors such as light, oxygen, steam and microbial / chemical contaminants.
Dairy products are also in the category of sensitive and perishable food products. For this reason, oxygen is absorbed while vacuuming and the oxygen level is lowered below 0.1mBar. In this way, the product is prevented from becoming moldy or undergoing oxidative changes. The shelf life of the product is extended.
Preserving the properties of various dairy products, in order to prolong shelf life, prevent oxidative changes and molding, modified atmosphere packaging technique is used.
Mold growth or oxidative changes after dairy products are packaged;
It can be largely prevented by the use of CO2.
For this purpose, especially hard and semi-hard cheeses should be packaged in 100% CO2 or 95% CO2 + 5% N2 gas atmosphere in whole mold whether it is piece or sliced form. The optimum ratio for molded cheeses is 70% N, 30% CO2 atmosphere.
However, sliced cheeses are also more suitable to use CO2 with 10-20% N2 gas, so as not to cause the slices to stick together. The packaging material for MAP technology applied to this type of cheese,:
“Pa + ewoh + pe, pet + ewoh + pe or pvc + ewoh + pe, it is possible to use foil combinations in this content. Although there is some gas loss from the package through CO2 diffusion during the storage process, and at the same time there is an O2 inlet in the package; high CO2 concentration in the environment is sufficient against mold growth.