Abstract
The quality of ripening of a soft cheese depends on different factors amid which are the upholding of water activity close to saturation without condensation and the transfer of oxygen and CO2 across the packaging material at a rate compatible with the respiration of the surface flora of the cheese. The conventional package for soft cheeses is a complex associating cellulose film and waxed paper. This hydrophilic wrapping material allows a shelf-life of only 6 weeks. Improvement of the conventional package was made possible by coating the cellulose film with an amount of 4 g/m2 of modified starch included in the nitrocellulose varnish. The modified package was patented and gave the same performances as the cellulose film plus waxed paper.
To monitor the transfer of water vapour, oxygen and carbon dioxide, coated hydrophobic polymers seem advantageous. The presence in the coating of an optimized amount of high potency hydrosorbent product helps in both the upholding of a high level water activity (0.98) and the slowing down of water diffusion across the package.
The thickness of the hydrophobic synthetic polymer is reduced to minimize the waste weight and control the permeabilities to CO2 and 02. To improve the efficiency and optimize the organoleptic quality of the product a microperforation of the film is sometimes required. The mastering of the functionality of the packaging material is inspired from the active packaging approach.
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Mathlouthi, M., de Leiris, J.P., Seuvre, A.M. (1994). Package coating with hydrosorbent products and the shelf-life of cheeses. In: Mathlouthi, M. (eds) Food Packaging and Preservation. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2173-0_6
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DOI: https://doi.org/10.1007/978-1-4615-2173-0_6
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