New Packaging to Increase Shelf-Life
M/s Cryovac has recently introduced a new range of vacuum cheese packaging, which allows the curing process to continue while extending shelf-life of product.
M/s Cryovac has recently introduced a new range of vacuum cheese packaging, which allows the curing process to continue while extending shelf-life of product.
The company claims that its new Permeable Darfresh offers cheese processors an alternative to traditional modified atmosphere packaging (MAP) flowpack and thermoforming packaging. Hard and semi hard cheeses, such as emmental, edam and gorgonzola release carbon dioxide during their life cycle, but require regulated oxygen to cure. The build up of carbon dioxide in packaging will impair flavour if absorbed by cheese over time, while unregulated oxygen will cause deterioration, shortening shelf-life.
According to the company, Permeable Darfresh limits the entrance of oxygen while permitting carbon dioxide to escape.. Block cheeses can then develop their natural flavour and texture, while retaining colour after packaging.
