Effect of the modified vacuum packaging method on selected texture attributes of ripening cheese

The objective of this study was to determine the effect of vacuum packaging (VP) and modified vacuum packaging (MVP) methods on the texture of Swiss type cheese and Swiss and Dutch type cheese. Cheese texture (hardness/elasticity) was investigated with the use of a TX.XT plus Texture Analyser (Stable Micro Systems UK). As regards Swiss type cheese, the analysis involved fresh cheese before ripening, ripened cheese and ripened cheese stored at a temperature of 6 °C ± 0,5 °C for 3 weeks, packaged under MVP and VP, as well as cheese which was vacuum-packaged before ripening, portioned after ripening and then packaged under MVP and VP and stored at 6 °C ± 0,5 °C for 4 and 8 weeks. Selected samples were subjected to an organoleptic assessment. As regards Swiss and Dutch type cheese, the analysis involved fresh cheese immediately after salting and ripened cheese, packaged with the use of the above methods. The hardness of fresh, ripened and stored cheese packaged under MVP was lower than that of VP cheese. The analysis showed that MVP preserves the desired cheese structure and consistency, and it seems to be a particularly useful method for packaging portioned cheese with large eyes.