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Packaging of Cheese – New Advances Prof: HE Spinnler UMR GMPA AgroParisTech 78850 Thiverval-Grignon France
[email protected] 22nd October 2014
Introduction • Use / Type of pack
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One piece such as in Camembert cheese A portion : ripening of a wheel of a Swiss cheese (Vacuum condition) A pre-wrapped : a piece of Roquefort on a shelf in a grocery store
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FUNCTION: In ripening product
Heat transfers, gas exchange, interactions packaging
Protection Shape Support : traceability product information such as weight, bar code, etc… Image
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Pressed Cheeses
Small size pressed cheeses
Soft cheeses
Mould ripened
Washed rind
Typology of cheese packaging
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Support material • Polymer • Aluminium • Paper
Additional matter • Varnish & Glue • Wax, parafins & melts • Extruded resins
Residual Solvents
Transformation • Material Assembly • Support material and additional matter
Residual Solvents
Personalised impressions
Additional materials Ink & Varnish
Personalised rolls aligned and cut
Finished products : Sheets Rolls adapted to the size of the machine
Plan
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1) Typology of cheese packaging 2) High permeability to O2 : example of camembert
Characteristics of polymer films
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Cellulose Polypropylene Polyethylene Polyester Polyamide film Exterior aspect
Bright
Bright, matt or pearly, can be metalized
White, translucent or matt (PEHD)
Bright can be metalized
Bright
Moisture barrier
Subject to external conditions
High
High
Weak
Weak
Barrier to gas
Subject to external conditions
Weak
Weak
High
High
Print support
Good
Good for oriented polypropylene
Bad
Good
Good for oriented polyamide
High
Good
High
High
Mechanical Good resistance Folding capacity
Good
Weak
Average
Good
Average
Heat resistance
Increased
Weak
Weak
Increased
Increased
The context of cheese packaging
Packaging permeability Packaging degradation
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Cheese
Protein breakdown Ripening catabolisms
Microbial activity
P a c k a g i n g Speed of gas diffusion
Heat of fermentation
Temperature of the storage place/ cheese T°
Storage condition (%RH)
Characteristics of the over packaging and of the storage room atmosphere
Structures of cheese packaging 1) Packaging for Processed cheese 2) Multilayered structure for Fresh cheese
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1) Packaging for Pressed cheese They all need the following •
High barrier is needed : moisture, oxygen, water vapour
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Aluminium brings a total barrier and good rigidity – paper absorbs residual humidity – Wax is necessary to facilitate easy use in machines – varnish protects the aluminium from the cheese
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The film should provide a barrier to oxygen – the polyethylene is acting as a barrier to water vapour
Structures of cheese packaging Packaging for mould ripened cheese : a complex combination
Opaque or translucent paper
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a) Traditional structure
Extruded film with controlled permeability Opaque or translucent paper Hydrophobic coated b) innovative structure
Structure of packaging for raw milk mould ripened cheese
- Paper or cellulose is a moisture buffer - The part in contact with the cheese should be very hydrophobic to avoid to stick - The paraffine may break when the paper is folded and will provoke irregular zones of evaporation => drought of the cheese in these zones -New hydrophobic coating are possible and avoid it
Structures of cheese packaging Structure of packaging for mould ripened cheese made with pasteurised milk Cellulose film
Line of glue
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Opaque or translucent paper
a) Compensate cheese making variability
Polypropylene microperforated
Line of glue Opaque or translucent paper
b) Do not compensate cheese making variability
Polypropylene microperforated
Line of glue Opaque or translucent paper Extruded film with controlled permeability
c) Good compromise between quality and price
Structures of cheese packaging
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Packaging for mould ripened cheese : • a complex combination Two structures available : • for raw milk mould ripened cheese • for mould ripened cheese made with pasteurised milk Functionality covers following aspects : • Paper or cellulose is a buffer to moisture • The part in contact with the cheese is very hydrophobic to prevent sticking • The paraffine may break when the paper is folded and will provoke irregular zones of evaporation => uneven cheese drying out in these zones • This aspect of drying can be minimized with new hydrophobic coatings 11
Structures of cheese packaging
Metallised polypropylene
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Wax or extrusion Paper
Structure of packaging for mould ripened cheese in wedges
Glue Paper
Structure of packaging for mould ripened cheese in square : very stabilized – need a high barrier level
Packaging for washed rind cheeses
Polypropylene microperforated
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Lines of glue
Greaseproof paper
- Should be able to trap the moisture - Greaseproof paper is a good compromise between antisticking properties and moisture absorption - The weight loss is determined by the hole density in the poly propylene
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2 Example of camembert
•VFB1 has the highest permeability to water vapor thoughVFC has the best capacity to trap the water • INVOS has the lowest permeability but provokes the lowest weight loss Picque et al, 2010 J. Dairy Science 93 : 5601-5612
Mesophilic microorganisms
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Growth at 80 to 95% Relative Humidity
Resistant to salt
The ripening flora Bacteria Yeasts Moulds
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Use of specific equipment
Scheme of the cell for respiration measurement : Temperature is controlled by putting the cell in a cold room (4 to 15°C), RH and atmosphere can be controlled
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3 Example of camembert
3 Example of camembert : a packaging on the market Ex : CAMEMBERTS made with thermised milk
CHARACTERISTICS
used for the cheese called Le Châtelain permits to give a rustic aspect
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STRUCTURE Polypropylene 20 micrometres Impression : flexo or helio Perforation n°28 : 10x7 Glued by strips of stick Kraft paper 32 g/m² Bright wax
PROCESS 1- Impression in hélio or flexo 2- Enduction of brighting wax 3- Glued by stripped of stick+ perforations in lines
From AF Venthenat- AMCOR-France, 2003
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3 Example of camembert : mass loss after packaging
- High weigh losses with VFB1 - Packaging VFC better humidity absorber than VFB2
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3 Example of camembert : respiration after packaging
VFB1 has the lowest respiration level.
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3 Example of camembert : respiration after packaging
VFB1 and the unwraped gave poor deacidification levels
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3 Example of camembert : Growth
VFB2 and Invos are favouring Brevibacterium growth
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3 Example of camembert : proteolysis
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3 Example of camembert
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3 Example of camembert : texture
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Olle Resa et al, 2014
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• Positive use of edible films with nisin and natamycin against a mixed culture. • Nisin did not affect the bioavailability of natamycin and vice versa. • The films tested as barrier prevented the contamination of the agar and cheese • Films containing nisin and natamycin controlled the growth of mixed culture. Olle Resa et al, 2014
CONCLUSIONS (1)
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• Cheese quality is very sensitive to packaging • The complexity of the processes involved in the packaging favours major quality factors : 1. for pasteurised camembert, aspect is privileged 2. for raw milk camembert, the maintenance of a strong microbial activity to improve the flavours is privileged
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CONCLUSIONS (2)
• The packaging traps the flavours which migrate into the cheese but may keep also water and CO2. • These two components have a strong impact on the microbial activity and the shelflife. •
It explains the diversity of solutions proposed
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The demand to increase shelf-life needs a system that is running fast at the beginning but slow down after a while. Not many solutions are on the market for this demand.
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