Influence of packaging on the rheological characteristics of Kashkaval

Abstract

The influence of three kinds of packaging materials and three packing conditions on rheologic characteristics of Kashkaval was investigated. After the production and ripening, Kashkaval was cut into pieces and packed in chosen packaging materials (Cryovac foil, thickness 70 μm, usually used for packing of cut hard cheeses, and two domestic foils: the combined foil polypropylene lacquered with PVDC lacquer/polyethylene, PP (PVDC)PE, declared thickness 60 μm and polyether/polyethylene foil, PETP/PE, thickness 60 μm) The packing was performed under defined conditions (atmospheric, vacuum and modified atmosphere 90% CO 2 and 10% N 2 ). The hardness of packed cheese was determined by INSTRON 4301. The rheological character of Kashkaval were varying during storage (from initial 120 N to 160 N at the end of the four-month storage). The highest hardness was determined in cheese samples packed in packaging materials with higher water vapour permeability (packaging material 1 - Cryovac foil). The influence of packing conditions is also presented. The hardness of samples packed under vacuum was higher than that of samples packed under atmospheric or modified atmosphere, when packed in the same packaging material.