Aluminium Foil For Triangle Cheese Packaging

Aluminium foil for triangle cheese packaging produced by Haomei Aluminum won good reputation for high quality and low price. The packaging and storage conditions of triangle cheese have a great impact on its shelf life. Cheese, in general, has common requirements for packaging. First, it must be insulated from oxygen to prevent mold growth and spoilage; second, it must retain moisture to maintain its pliable organization and to avoid weight loss. In general, the higher the water content of a cheese, the more likely it is to spoil and rot. Molds such as Penicillium are important contributors to cheese spoilage and are often found in cracks and small holes in the surface of the cheese. Cheese rinds are generally not dry, so they are susceptible to mold growth. The acid value in cheese is not sufficient to resist the growth of molds, even under low temperature storage conditions. The acid value in cheese is not sufficient to resist bacterial growth, even under low-temperature storage conditions. Soft cheeses and cream cheeses with high water content are very susceptible to deterioration by yeast and molds. Cheese is usually packaged in aluminum foil with a heat-sealable coating on the inside surface. Since the microorganisms that cause deterioration of cheese are aerophilic, cheese should be packaged in oxygen-insulated packages. It is better protected by vacuum and hermetically sealed packages filled with inert protective gases. These packaging methods are already in commercial use.

The general requirements of aluminium foil for triangle cheese packaging are as follows

1. Mechanical strength:

The mechanical strength of the aluminium foil for cheese packaging material should be considered in conjunction with the sealing method and batch packaging requirements.

2. Non-toxicity:

Packaging materials must be compatible with the characteristics of the product and not allow the transfer and contamination of harmful components to the product.

3. Moisture control:

The water vapor transmission rate of the packaging material should be low to prevent the cheese from losing water in storage (e.g., the hard “Cheddar” cheese produced in Switzerland, which has a moisture content of 38%. The factory specifies a moisture loss of 4% in the first month of production, followed by 1% per month during the ripening process).

4. Oxygen permeability:

In order to prevent the growth of mold, the oxygen inside the package must be controlled to a very low limit. Therefore, the oxygen permeability of packaging materials should be very low. In actual production, the sealing effect of the package is more important than the oxygen permeability of the packaging material.

5. Carbon dioxide transmittance:

Almost all living microorganisms emit carbon dioxide. However, in the case of well-processed hard cheeses, the microflora emit very little carbon dioxide, part of which is dissolved in water and part of which is dissipated. In some cases, some fermenting bacteria can release large amounts of carbon dioxide gas in a short period of time, and the sealed package is not able to pass the carbon dioxide, which may result in perforation of the packaging film or even swelling (bloating). However, the existence of carbon dioxide inside the package can effectively inhibit the growth of most microorganisms and help to prevent the cheese from growing mold. Therefore, package cultivation materials should have appropriate carbon dioxide transmission rate.

Packaging materials for cheese generally use aluminium foil for triangle cheese packaging and various plastic coated paper products. Aluminum foil wrapping of cheese can adapt to different shapes of products and tightly wraps the product, excluding excess air inside the package. The selection of triangle packaging made of aluminium foil materials with low permeability among the above materials and the adoption of vacuum packaging are also effective in protecting the quality of cheese and have been formally applied in actual production.