Application US20210100260

FILM, PACKAGE AND METHOD FOR CHEESE RIPENING AND PRESERVATION
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US20210100260

1) A biodegradable film for cheese ripening or preservation characterized by (8) (3)

an OTR (Oxygen Transmission Rate) from 200 to 450 cc/m²·day·atm, (measured at 12° C., 95% in 85% out of Relative Humidity according to ASTM F1927),

a MVTR (Moisture Vapor Transmission Rate) from 500 to 900 g/m²·day·atm, (measured at 38° C., 98% in-0% out % of Relative Humidity according to ASTM F1249), and

a CTR (Carbon dioxide Transmission Rate) from 2000 to 6000 cc/m²·day·atm (measured at 23° C., 0% in-0% out of Relative Humidity according to ASTM F2476).

2) The film according to claim 1, which is an oriented biaxially oriented film. (0)

3) The film according to claim 1 which is a heat-shrinkable film having a free shrink percentage in at least one of longitudinal direction (LD) and transverse direction (TD) of at least 20% (measured at 85° C. in water according to ASTM D2732). (0)

4) The film according to claim 1 consisting of at least 50% by weight of biodegradable polymers. (2) (0)

7) The film according to claim 1 wherein the film consists of three layers having a structure AB/A, wherein the outer layers A comprise a biodegradable copolyester and the core layer B comprises a starch. (1) (0)

10) The film according to claim 1 comprising at least 80% by weight in respect of the total weight of the film of a starch. (0)

11) The film according to claim 1 characterized by an OTR from 220 to 360 cc/m²·day·atm, (measured at 12° C., 95% in-85% out Relative Humidity according to ASTM F1927), (0) (2)

12) The film according to claim 1 further characterized by a WVTR (Water Vapor Transmission Rate) from 10 to 150 g/m²·day·atm (measured at 10° C., 100% in-85% out Relative Humidity, according to ASTM E96/E96M-15 water method) (0)

13) The film according to claim 1 further characterized by (0) (5)

a total free shrink (sum of free shrink percentage in LD and TD ASTM D2732) of at least 20%; and/or

an elastic modulus (ASTM D882) from 2000 to 4000 Kg/cm²in at least one of the LD and TD directions; and/or

a tensile strength (ASTM D882) from 400 to 700 Kg/cm², in at least one of the LD and TD directions; and/or

an elongation at break (ASTM D882) from 200 to 350%, in at least one of the LD and TD directions; and/or

a gloss at 60° (ASTM D2457) of at least 75 GU.

8) (canceled) (0)

14) (canceled) (0)

15) (canceled) (0)

16) A package for cheese ripening or preservation comprising a film an OTR (Oxygen Transmission Rate) from 200 to 450 cc/m2·day·atm, (measured at 12° C., 95% in 85% out of Relative Humidity according to ASTM F1927), (1) (3)

18) A method for cheese ripening and/or preservation, which comprises (4) (6)

(I) providing a cheese,

(ii) introducing the cheese into a flexible container comprising a biodegradable and containing an opening for receiving the cheese, or

(iii) closing, the package around the cheese, and

(iv) ripening and/or preserving the packaged cheese,

a MVTR (Moisture Vapor Transmission Rate) from 500 to 900 g/m2·day·atm, (measured at 38° C., 98% in-0% out % of Relative Humidity according to ASTM F1249), and

a CTR (Carbon dioxide Transmission Rate) from 2000 to 6000 cc/m2·day·atm (measured at 23° C., 0% in-0% out of Relative Humidity according to ASTM F2476).

19) The method according to claim 18 wherein the ripening or preserving step is performed at environmental relative humidity from 20 to 95% and at a temperature from 1 to 25° C. (0)

21) The method of claim 18 wherein the preservation step is performed at environmental relative humidity from 50 to 70% and at a temperature from 1 to 6° C. (0)

22) A method for cheese preservation according to claim 18 wherein (1) (3)

29) The method of claim 18 wherein the flexible container is a heat shrinkable film and the step of (iii) closing the package around the cheese is performed under vacuum. (0)

20) (canceled) (0)

24) (canceled) (0)

25) (canceled) (0)

26) (canceled) (0)

27) (canceled) (0)

28) (canceled) (0)

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Application US20210100260

FILM, PACKAGE AND METHOD FOR CHEESE RIPENING AND PRESERVATION

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