Impact of packaging on the quality of Saint-Nectaire cheese

Abstract Portions of pressed, uncooked Saint-Nectaire cheese were packaged either under vacuum in low water-permeability film (LWP) or in air in film with medium gas and water permeabilities (MWP) or with high water permeability (HWP), then ripened for four weeks and evaluated for microbiological and biochemical properties and appearance. LWP totally eliminated cheese respiration and limited water loss. Consequently, the appearance of the cheese surface was totally modified: mycelia disappeared as a result of decreased yeasts, moulds and Gram + non-lactic acid bacteria, and the entire surface was covered with a red/orange smear. The two other films allowed significant respiratory activity without a decrease in moulds or yeasts. For cheese portions wrapped with HWP, mass loss, lactic acid consumption and proteolysis were the highest and although the appearance of the cheese surface did not change throughout the four weeks, considerable undesirable growth of the ripening flora was observed.