Packaging

Cheese packaging can be broadly grouped as (1) Protecting the cheese for storage and ripening and (2) Packaging for consumers. Cheese is normally covered with a protective coating at some stage of the ripening process. Coating varies from vegetable oils to special plastic films. The shape and characteristics of cheese and changes to be induced in cheese dictate the type of packaging material. The objective of such treatments are: 1) general protection, 2) assistance in forming the coat or rind, 3) improvement of appearance, and 4) prevention of loss of moisture, and specific protection against external microorganisms and insects.

i. Paraffining: The Cheddar cheese is removed from the press and placed in a cool, dry place for several days to permit the surface to dry. After a dry surface is secured the cheese is dipped into a vat of paraffin which has previously been heated to 100- 115o C for about 5 seconds. This procedure covers the cheese with a thin layer of paraffin, closes all pores, kills any mould that may have grown on the surface and checks evaporation of the water from the cheese during curing.The most suitable storage temperature for waxed cheese is 8-10o C but if quicker ripening is desired, a temperature not exceeding 12o C may be used.For slower ripening a temperature of 7o C is suitable.

ii. Wrapping: The most significant change in packaging of cheese prior to ripening was the development of rindless block style of cheese. The cheese is pressed in rectangular hoops or forms and wrapped in plastic film. The films are usually laminants of different plastic films and waxes with specific properties. This system of packaging has several advantages. It is not necessary to dry the cheese surface as thoroughly as is done in waxing of cheese which eliminates yield loss. Ripening of film wrapped cheese can be done at lower humidity levels without excessive moisture losses from the cheese.