Cheese
Modified Atmosphere Packaging (MAP) is widely used in preparing retail packs of hard cheese.
By doing this, the shelf life of block, sliced, diced and grated cheese can commonly be extended to 2 months and over, by minimising the oxygen content of the pack and replacing it with either carbon dioxide or a carbon dioxide / nitrogen mix.
The carbon dioxide is absorbed into the cheese, resulting in a “snugged down” pack when using carbon dioxide alone whereas a more loose “floppy” pack is created when packing with a nitrogen /carbon dioxide mix.
A rigorous headspace gas analysis and leak detection regime are critical part of the HACCPs, to ensure the inhibition of mould growth on the product and that the consumer enjoys good safe food.
PBI-Dansensor offers the cheese industry a number of key products from its range. Click here or on the production line schematic below for a full scale view of where the equipment fits in the packaging line.
- LeakMatic Automatic In-line Leak Detector
- LeakPointer Benchtop Leak Detector
- MAP Check Combi II
- TGC-2 Total Online Gas Control
To find out how our products and services can help, please contact our sales team on 01223 492083 or via sales@tendringpacific.com