Principles of Cheese Technology 257include a defi nite feature to allow for the
uninterrupted cheese fermentation process.
The gas barrier property of the packaging
material bears signifi cance in that evolving
gases such as CO 2 in most cheeses, especially
Swiss varieties, must be expelled from the
package. At the same time, oxygen must be
kept out to protect the product from fungal
growth. More packages are available for
reuse than before.Wax Packaging
Colored cheese waxes have been used in
cheese packaging since the late 1930s. Wax
coating has been largely replaced by fi lm
packaging, but some specialty cheese and
artisan cheese makers still prefer wax coating
as a distinctive feature.
The waxes coat the surface of cheese or
may be combined with tight wrapping with
plastic fi lm. Cheese may be wrapped fi rst,
followed by dipping in molten paraffi n wax.
Alternatively, cheese may be waxed prior to
fi lm wrapping. Plain paraffi n does not possess
the tensile strength required for the rigors of
modern transportation and handling. Several
blends of plain paraffi n and microcrystalline
waxes are available to prevent cracking of
wax coating. Depending upon the toughness
of the wax coating, certain elastomers are
incorporated to yield peelable coatings.
Flexibility is enhanced by using soft wax and
a relatively large proportion of elastomer.
This property imparts tackiness to the coating,
which is ideal for overwrapping with Saran ™
fi lm. Other blends are formulated for use in
high - moisture cheese or for ripening Swiss
and blue types of cheeses.
Wax does not adhere readily to moist
cheese surfaces; therefore, a surfactant is
added to certain wax blends to facilitate
adhesion properties. The color of cheese
package is sometimes associated with the
cheese variety. For example, bright red is the
color of Gouda and Edam cheese. Similarly,
black wax has a connotation of aged Cheddar.The pH of the block (lower in the center
when compared to the surface) also is
affected, consequently causing variation in
the protein breakdown. This subsequently
causes variation in the fl avor and texture in
the block, thereby affecting the block ’ s con-
sistency (Carunchia Whetstine et al., 2007 ).
The inner regions of the cheese block were
found to ripen faster than the outer regions.
The inner regions developed a more aged
fl avor and were fi rmer and more fracturable,
compared to the outer regions. The texture of
the outer regions was more cohesive
(Carunchia Whetstine, 2007 ).
This variation in fl avor and texture within
the same cheese block can prove to be advan-
tageous to food processors in terms of cheese
selection as an ingredient. Although pres-
ently there is no good way to ensure uniform
cooling of large blocks, the use of insulated
packaging material (such as plywood) for
large blocks has been found to prevent the
large temperature differential between the
surface and the center, consequently reducing
the moisture difference (Reinbold and
Ernstrom, 1988 ).
Packaging Cheese
Cheese packaging has undergone dramatic
changes in recent years, with a continuing
trend for centralization of cheese packaging
for retail cuts. Improvements in cheese pack-
aging materials have enabled consumers to
enjoy the fi nest cheeses of global origin.
Nevertheless, cheese packaging offers
unique challenges. Containment, as a func-
tion of packaging, protects cheese during
ripening and allows it to be presented to the
consumer. A properly packaged cheese pro-
tects it from moisture loss, chemical degrada-
tion, and microbial spoilage, giving it an
extended shelf life under the various hazards
of the distribution channels. The fact that
cheese is a live food adds another dimension
to the packaging challenge. Packaging mate-
rial, in addition to the protective role, must