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. Therefore, while packaging milk and dairy products, the oxygen inside is absorbed by vacuum and its level is reduced below 0.1mBar. This way, the product is prevented from mildews or undergoing oxidative changes. The shelf life of the product is extended.
The modified atmosphere packaging techniques are also applied in order to preserve the properties of various dairy products, extend the shelf life and prevent oxidative changes and mildews.
Mildew growth or oxidative changes in dairy products after packaging can be largely avoided by the use of CO2. For this purpose, especially hard and semi-hard cheeses in whole molds, pieces or sliced should be packed in an atmosphere of 100% CO2 or 95% CO2 + 5% N2 gas. The most suitable ratio for cheese in mold is 70% N, 30% CO2 atmosphere. However, in sliced cheeses, it is more appropriate to use CO2 together with 10-20% N2 gas in order not to cause the slices to stick together.
