Influence of sustainable packaging material and packaging conditions on physicochemical, microbiological, and sensorial properties of cheeses

The aim of this study was to evaluate the influence different packaging materials [standard foil: BOPP (biaxially oriented polypropylene)/PET (polyester)/PE (polyethylene) for upper layer, and APET (polyethylene terephthalate)/PE bottom layer; foil 1: PP (polypropylene)/PET/PE/EVOH (ethylene-vinyl alcohol copolymer)/PE PP/PE/EVOH/PE 2: PP/PET/PE/EVOH/PE PA (polyamide)/EVOH/PE 3: PP/PET/PE PA/EVOH/PE 4: PA/PE 5: PP/PP layer] on quality 3 ripening rennet cheeses packed under modified atmosphere (MAP) conditions as reflected in particular physicochemical, microbiological, sensorial changes. changes were monitored during a period 90 d storage at 2°C or 8°C. For Gouda cheese, CO2 content headspace packages range 35 45%, whereas Maasdamer Sielski Klasyczny it 55 65%. Three-way ANOVA showed that type influenced moisture cheese stored 8°C, not dependent MAP storage. Moreover, had significant effect free fatty acid d. Sensory attributes changed significantly over time all studied affected by type, there no conditions. In general, standard 4 characterized highest values mean sensory attributes. Time most factor influencing physicochemical temperature did affect samples we found an increase pH value regardless temperature. It possible decrease thickness material from initial 103 250 µm (standard foil; lid bottom, respectively) 98 100 (foil 4) without affecting product.