USING ACTIVE PACKAGING TO INCREASE THE SHELF LIFE OF SOFT CHEESES

Abstract

The article studies the effect of oxygen absorbers used in the packaging of soft cheeses on their shelf life. Cheeses packed in PA/PE bags with and without oxygen absorbers were stored at a temperature of 5±0.5°C for 7, 14 and 21 days. During the specified time intervals, the following were determined in the cheeses: the number of yeast, mold and coliform bacteria, as well as titratable acidity. The oxygen content in the atmosphere of cheese packaging was also analyzed. The use of oxygen absorbers led to the suppression of yeast and mold growth, and after two weeks, the growth of coliform bacteria as well. It was found that the presence of oxygen absorbers does not affect the increase in titratable acidity of stored cheeses. Oxygen absorbers proved their effectiveness in changing the packaging atmosphere - they reduced the oxygen concentration in the packaging atmosphere below 0.5%.