Retail packaging of cheese

CHEESE - RETAIL PACKAGING

Consumer packaging of cheese, e.g. 250 g to 1 kg can be carried out in cheese factories or by specialized dairy packers. The sequence of operations involves the following steps.

1. Unwrapping

2. Portioning

3. Packaging

4. Weighing and labeling and

5. Packaging the cheese in shipping containers

It is necessary to ensure that the handling of cheese is carried out under controlled atmospheric conditions, i.e. air should be filtered and if possible the whole area should be under positive pressure to minimize air borne contamination. Different types of plastics are used for the packaging or retail portions of cheese and the protective properties associated with the bulk packaging of cheese are also enforced. However, the packaging material for the modified atmosphere cheese packs i.e. gas flushing, should also be impermeable to carbon dioxide and nitrogen as well as moisture and oxygen.

Unwrapping of the cheese blocks

Removal of shipping container is normally carried out in an area isolated from the rest of the retail packaging line. The second stage of operation is the removal of the bulk packaging material and in some instances, cleaning the surfaces of cheese of any mould growth.

It is a problem that certain mould species produce mycotoxins which can penetrate the cheese and it is recommended that a slice off a whole side should be removed rather than mere scraping in order to ensure that the retail portions do not contain any toxic substances.