Film, Package And Method For Cheese Ripening And Preservation
The present invention relates to a method, to a biodegradable film and to a package for cheese ripening or preservation, in particular for ripening hard or semi-hard cheese, preferably rind cheese. This method, thanks to the peculiar transmission properties of the film, provides cheese more similar to naturally ripened cheese, with a minor loss of water, due to evaporation, with reduced mold and yeast growth, and without significant flavor, consistency and color deviations.
Claim CLM-00001. 1) A biodegradable film for cheese ripening or preservation characterized by
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).
Claim CLM-00008. 8) (canceled)
Claim CLM-00014. 14) (canceled)
Claim CLM-00015. 15) (canceled)
Claim CLM-00016. 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),
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), the package and enclosing a cheese.
Claim CLM-00018. 18) A method for cheese ripening and/or preservation, which comprises
(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).
