Some aspects of keepability of the packaged cheese

Packaged cheese taken from the shelves of the shops was assessed. The ways of packaging and packaging solutions and materials applied in cheese production are outlined. Results of the study of changes of the quality indices during storing of packaged cheese such as semi-hard with low and high temperatures of the secondary heating, soft and brine cheese depending on the complex of effecting factors (storage temperature, gas forming activity of the starter cultures microorganisms, barrier quality of the films materials, ways of packaging and ripening age of the cheese before packaging) are given.

packaged cheese, packaging, semi-hard cheese, brine cheese, soft cheese, storage, keepability, cheese quality, storage life, polymer films, barrier indices of the polymer materials, ways of packaging, vacuuming, modified atmosphere