Flexible bags for vacuum packaging of mozzarella cheese

Abstract

Vacuum packaging maintains the sensory and organoleptic characteristics of the product for a longer time, because of preventing the growth of aerobic and degradative microorganisms. In this work, the physical-mechanical properties of the bags were defined and the physical, chemical, microbiological and sensory characteristics of Mozzarella cheese vacuum packed for two months were evaluated. The virgin bags evaluated showed satisfactory results to be used in this study. The seal of the canner presented filtration of the colored solution in the seal quality analysis. One month after packaging the product, 20 bags (33%) presented loss of vacuum and after 60 days, practically all of them were affected. The physical, chemical and microbiological results complied with the limits established in the standards and the product was accepted by the tasters.