Influence of PLA Film Packaging on the Shelf Life of Soft Cheese Kleo
Experiments were carried out at the Faculty of Food
Technology of Latvia University of Agriculture (LLU). Soft cheese
Kleo produced in Latvia was packed in a biodegradable PLA without
barrierproperties and VC999 BioPack lidding film PLA, coated with
a barrier of pure silicon oxide (SiOx) and in combination with
modified atmosphere (MAP) the influence on the shelf life was
investigated and compared with some conventional (OPP, PE/PA,
PE/OPA and Multibarrier 60) polymer film impact. Modified
atmosphere consisted of carbon dioxide CO2 (E 290) 30% and
nitrogen N2 (E 941) 70%. The analyzable samples were stored at the
temperature of +4.0±0.5 °C up to 32 days- and analyzed before
packaging and in the 0, 5th, 11th, 15th, 18th, 22nd, 25th, 29th and 32nd
day of storage. The shelf life was extended along to 32 days, good
outside appearance and lactic acid aroma was observed.
[1] O. M. Abdalla, A. K. Sbdel Razig, "Effect of type of milk on the quality
of white soft cheese", U. K. Journal of Agriculture Science, pp. 147-
157, 1997.
[2] G. Mortensen, G. Bertelsen,, P.V. Nielsen, "Packaging of cheese".
(Book style with paper title and editor) in: Handbook of food and
beverage fermentation technology, Y.H. Hui, L. Meunier-Goddik, A.S.
Hansen, J. Josephsen, Nip Wai-Kit, P.S. Stanfield, J. F. Toldra, Ed.
Taylor & Francis e-library, 2005. pp. 381-399.
[3] M. Osman, M. Abdalla, S.N Mohamed, "Effect of Storage Period on
Chemical Composition and Sensory Characteristic of Vacuum Packaged
White Soft Cheese", Pakistan Journal of Nutrition, vol. 8, pp. 145-147,
2009.
[4] Y.M. Ahmed, and I.H Alhassan, "Effect of Packaging materials on
Microbiological Properties of Sudanese White Cheese", International
Journal of Dairy Science, vol. 593, pp. 128-134, 2010.
[5] E. Gonzales-Fandos, S. Sanz, C. Olarte, "Microbiological,
physicochemical and sensory characteristics of Camerous cheese
packaged under modified atmosphere", Food Microbiology, vol. 16, pp.
351-364, 2000.
[6] K.D. Antoniou, D..Petridis, S. Raphaelides, Z.B. Omar R. Kesteloot,
"Texture assessment of French cheese", Journal Food Science, vol. 65,
pp. 168-172, 2000.
[7] K. Wendin, M. Langton, L. Caous, C. Hall, "Dynamic analyses of
sensory and microstructural properties of cream cheese", Food
Chemistry, vol. 71. pp. 363-378, 2000. J.X. Guinard, R. Mazzucchelli,
"The sensory perception of texture and mouth feel", Trends in Food
Science and Technology, vol. 7,
[8] pp. 213-219,1996.
[9] J.-F. Meullenet, R.K. Gandhapuneni,. " Development of the BITE
Master II and its application to the study of cheese hardness",
Physiology & Behaviour, vol. 89 (1), pp. 39-43, 2006.
[10] D. K. Platt, "Biodegradable polymers", Market report, RAPRA
technologies. A Smithers group Company. 2006.
[11] J.D. Floros, P.V. Nielsen, J.K. Frankas "Advances in modified
atmosphere and active packaging with application in the dairy industry",
Packaging of Milk Products, Bulletin of the IDF, 346, Brussels,
Belgium, International Dairy Federation, pp. 22-28, 2000.
[12] M. E. Pintado, A. C. Macedo, F. X. Malcasa, "Review, technology.
Chemistry and Microbiology of whey cheese", Food Science and
Technology International, vol. 7, pp. 105-116, 2001.
[13] G. Papaioannou, I. Chouliara, E. Andreas, A. E. Karatapanis, M. G.
Kontominas, I. N. Savvaidis, "Shelf-life of a Greeke whey cheese under
modified atmosphere packaging", International Dairy Journal, vol. 17,
pp. 358-364, 2007. Source: www.sciencedirect.com; resource used on
25.06.2011.
[14] M. Dermiki, A. Ntzimani, A. Badeka, I. N. Savvaidis, M. G. "Shelf-life
extension and quality attributes of the whey cheese Myzithra Kalathaki
using modified atmosphere packaging", LWT vol. 41, pp. 284-294,
2008. Source: www.sciencedirect.com; resource used on 25.06.2011.
[15] R. Narayan, ÔÇ×Drivers for biodegradble/compostable plastics and role of
composting in waste management and sustainable agriculture", Orbit
Journal, vol. 1(1), pp. 1-9, 2001.
[16] V.K. Haugard, B. Danielsen & G.Bertelsen," Impact of polylactate and
poly(hydroxybutyrate) on food quality", European Food research and
Technology, vol. 216, pp. 253-240, 2003.
[17] V.K. Haugard, C.J. Weber, B. Danielsen & G. Bertelsen, "Quality
chanages in orange juice packaged in materials based on polylactate",
European Food research and Technology, vol. 214, pp. 423-428, 2002.
[18] C. S. Frederiksen, V.K. Haugard, L. Poll, & E. M. Becker, "Lightinduced
quality changes in plain yoghurt packed in polylactat and
polystyrene", European Food research and Technology, vol. 217, pp.
61-69, 2003.
[19] V.K. Haugard and G. Martensen "Biobased food packaging" (Book style
with paper title and editor) in: Environmentally-friendly food
processing, B. Mattsson and U. Sonesson Ed. Woodhead publishing
Limited, 2003. pp. 182-204.
[20] V. K. Holm, G. Mortensen,. & J. Risbo, "Quality changes in semi-hard
cheese packaged in a poly(lactice acid) material", Food Chemistr, vol.
97, pp. 401-410, 2006. Source: www.sciencedirect.com; resource used
on 25.06.2011.
[21] V. K. Holm, G. Mortensen, M. Vishart ´Çª A. Petersen, "Impact of plylactic
acid packaging material on semi-hard cheese", International dairy
Journal, vol. 16, pp. 931-939, 2006. Source: www.sciencedirect.com;
resource used on 25.06.2011.
[22] New VC999 BioPack Bioplastic Packaging System: Fully
Biodegradable, CO2 Neutral & Energy Saving, http://www.packagingint.
com/article/new-vc999-biopack-packaging-system-fullybiodegradable-
co2-neutral-energy-saving.html. Resource used on
25.06.2011
[23] L.Dukalska, S. Muizniece-Beasava, D. Seglina, E. Straumite, R.
Galoburda., V. Levkane, "Studies of Biodegradable Polymer Material
Suitability for Food Packaging Applications (Published
ConferenceProceedings style, " in Proc. 3rd Baltic Conference on Food
Science and Technology "FOODBALT-2008", Jelgava, Latvia,2008,
pp. 64-68.
[24] T. P. Coultate, "Food: the chemistry of its components", Cambridge,
UK: RSC Paperbackspp, pp. 213-217, 2002.
[25] S. Dosebry, J. Hardy, "Packaging and wrapping materials" (Book style
with paper title and editor) in: Cheese Making, A. Eck, J.C. Gillis, Ed.
From science to quality assurance, 2nd ed., Paris, Lavoisier, 2000. pp.
513-528.
[26] S. Westall and O. Filtenborg, "Spoilage yeasts of decorated soft cheese
packed in modified atmosphere", Food Microbiol., vol. 15, pp. 243-
249, 1998.
[1] O. M. Abdalla, A. K. Sbdel Razig, "Effect of type of milk on the quality
of white soft cheese", U. K. Journal of Agriculture Science, pp. 147-
157, 1997.
[2] G. Mortensen, G. Bertelsen,, P.V. Nielsen, "Packaging of cheese".
(Book style with paper title and editor) in: Handbook of food and
beverage fermentation technology, Y.H. Hui, L. Meunier-Goddik, A.S.
Hansen, J. Josephsen, Nip Wai-Kit, P.S. Stanfield, J. F. Toldra, Ed.
Taylor & Francis e-library, 2005. pp. 381-399.
[3] M. Osman, M. Abdalla, S.N Mohamed, "Effect of Storage Period on
Chemical Composition and Sensory Characteristic of Vacuum Packaged
White Soft Cheese", Pakistan Journal of Nutrition, vol. 8, pp. 145-147,
2009.
[4] Y.M. Ahmed, and I.H Alhassan, "Effect of Packaging materials on
Microbiological Properties of Sudanese White Cheese", International
Journal of Dairy Science, vol. 593, pp. 128-134, 2010.
[5] E. Gonzales-Fandos, S. Sanz, C. Olarte, "Microbiological,
physicochemical and sensory characteristics of Camerous cheese
packaged under modified atmosphere", Food Microbiology, vol. 16, pp.
351-364, 2000.
[6] K.D. Antoniou, D..Petridis, S. Raphaelides, Z.B. Omar R. Kesteloot,
"Texture assessment of French cheese", Journal Food Science, vol. 65,
pp. 168-172, 2000.
[7] K. Wendin, M. Langton, L. Caous, C. Hall, "Dynamic analyses of
sensory and microstructural properties of cream cheese", Food
Chemistry, vol. 71. pp. 363-378, 2000. J.X. Guinard, R. Mazzucchelli,
"The sensory perception of texture and mouth feel", Trends in Food
Science and Technology, vol. 7,
[8] pp. 213-219,1996.
[9] J.-F. Meullenet, R.K. Gandhapuneni,. " Development of the BITE
Master II and its application to the study of cheese hardness",
Physiology & Behaviour, vol. 89 (1), pp. 39-43, 2006.
[10] D. K. Platt, "Biodegradable polymers", Market report, RAPRA
technologies. A Smithers group Company. 2006.
[11] J.D. Floros, P.V. Nielsen, J.K. Frankas "Advances in modified
atmosphere and active packaging with application in the dairy industry",
Packaging of Milk Products, Bulletin of the IDF, 346, Brussels,
Belgium, International Dairy Federation, pp. 22-28, 2000.
[12] M. E. Pintado, A. C. Macedo, F. X. Malcasa, "Review, technology.
Chemistry and Microbiology of whey cheese", Food Science and
Technology International, vol. 7, pp. 105-116, 2001.
[13] G. Papaioannou, I. Chouliara, E. Andreas, A. E. Karatapanis, M. G.
Kontominas, I. N. Savvaidis, "Shelf-life of a Greeke whey cheese under
modified atmosphere packaging", International Dairy Journal, vol. 17,
pp. 358-364, 2007. Source: www.sciencedirect.com; resource used on
25.06.2011.
[14] M. Dermiki, A. Ntzimani, A. Badeka, I. N. Savvaidis, M. G. "Shelf-life
extension and quality attributes of the whey cheese Myzithra Kalathaki
using modified atmosphere packaging", LWT vol. 41, pp. 284-294,
2008. Source: www.sciencedirect.com; resource used on 25.06.2011.
[15] R. Narayan, ÔÇ×Drivers for biodegradble/compostable plastics and role of
composting in waste management and sustainable agriculture", Orbit
Journal, vol. 1(1), pp. 1-9, 2001.
[16] V.K. Haugard, B. Danielsen & G.Bertelsen," Impact of polylactate and
poly(hydroxybutyrate) on food quality", European Food research and
Technology, vol. 216, pp. 253-240, 2003.
[17] V.K. Haugard, C.J. Weber, B. Danielsen & G. Bertelsen, "Quality
chanages in orange juice packaged in materials based on polylactate",
European Food research and Technology, vol. 214, pp. 423-428, 2002.
[18] C. S. Frederiksen, V.K. Haugard, L. Poll, & E. M. Becker, "Lightinduced
quality changes in plain yoghurt packed in polylactat and
polystyrene", European Food research and Technology, vol. 217, pp.
61-69, 2003.
[19] V.K. Haugard and G. Martensen "Biobased food packaging" (Book style
with paper title and editor) in: Environmentally-friendly food
processing, B. Mattsson and U. Sonesson Ed. Woodhead publishing
Limited, 2003. pp. 182-204.
[20] V. K. Holm, G. Mortensen,. & J. Risbo, "Quality changes in semi-hard
cheese packaged in a poly(lactice acid) material", Food Chemistr, vol.
97, pp. 401-410, 2006. Source: www.sciencedirect.com; resource used
on 25.06.2011.
[21] V. K. Holm, G. Mortensen, M. Vishart ´Çª A. Petersen, "Impact of plylactic
acid packaging material on semi-hard cheese", International dairy
Journal, vol. 16, pp. 931-939, 2006. Source: www.sciencedirect.com;
resource used on 25.06.2011.
[22] New VC999 BioPack Bioplastic Packaging System: Fully
Biodegradable, CO2 Neutral & Energy Saving, http://www.packagingint.
com/article/new-vc999-biopack-packaging-system-fullybiodegradable-
co2-neutral-energy-saving.html. Resource used on
25.06.2011
[23] L.Dukalska, S. Muizniece-Beasava, D. Seglina, E. Straumite, R.
Galoburda., V. Levkane, "Studies of Biodegradable Polymer Material
Suitability for Food Packaging Applications (Published
ConferenceProceedings style, " in Proc. 3rd Baltic Conference on Food
Science and Technology "FOODBALT-2008", Jelgava, Latvia,2008,
pp. 64-68.
[24] T. P. Coultate, "Food: the chemistry of its components", Cambridge,
UK: RSC Paperbackspp, pp. 213-217, 2002.
[25] S. Dosebry, J. Hardy, "Packaging and wrapping materials" (Book style
with paper title and editor) in: Cheese Making, A. Eck, J.C. Gillis, Ed.
From science to quality assurance, 2nd ed., Paris, Lavoisier, 2000. pp.
513-528.
[26] S. Westall and O. Filtenborg, "Spoilage yeasts of decorated soft cheese
packed in modified atmosphere", Food Microbiol., vol. 15, pp. 243-
249, 1998.
@article{"International Journal of Biological, Life and Agricultural Sciences:60363", author = "Lija Dukalska and Sandra Muizniece-Brasava and Irisa Murniece and Ilona Dabina-Bicka and Emils Kozlinskis and Svetlana Sarvi", title = "Influence of PLA Film Packaging on the Shelf Life of Soft Cheese Kleo", abstract = "Experiments were carried out at the Faculty of Food
Technology of Latvia University of Agriculture (LLU). Soft cheese
Kleo produced in Latvia was packed in a biodegradable PLA without
barrierproperties and VC999 BioPack lidding film PLA, coated with
a barrier of pure silicon oxide (SiOx) and in combination with
modified atmosphere (MAP) the influence on the shelf life was
investigated and compared with some conventional (OPP, PE/PA,
PE/OPA and Multibarrier 60) polymer film impact. Modified
atmosphere consisted of carbon dioxide CO2 (E 290) 30% and
nitrogen N2 (E 941) 70%. The analyzable samples were stored at the
temperature of +4.0±0.5 °C up to 32 days- and analyzed before
packaging and in the 0, 5th, 11th, 15th, 18th, 22nd, 25th, 29th and 32nd
day of storage. The shelf life was extended along to 32 days, good
outside appearance and lactic acid aroma was observed.", keywords = "Soft cheese, modified atmosphere, conventional andbiodegradable PLA film, shelf life", volume = "5", number = "8", pages = "465-7", }
