GB957651A - Improvements in or relating to the treatment and packaging of cheese - Google Patents

Abstract

957,651. Preserving and curing cheese. ARMOUR & CO. Sept. 14, 1962, No. 35190/62. Headings A2B and A2D. [Also in Division B8] In a method of packaging and curing consumer size cuts of cheese, cheese curd is moulded to make green cheese, the cheese while green is cut into consumer size pieces which are then individually wrapped in consumer type wrappers prior to aging, the consumer size pieces of cheese are cured in the consumer type wrappers and the gas accumulated during curing is withdrawn, as by the application of vacuum. Preferably a consumer type label wrapper having a mould inhibitor coating (sorbic acid or propionates) on a surface next to the cheese is used and the wrapper is folded about the cheese with substantial overlap providing mould inhibitor treatment on surfaces which air must pass between the folds of the wrapper to reach the cheese, Figs. 3 and 4, and the unsealed consumer size pieces of cheese wrapped in the consumer type wrappers are stacked in merchandising boxes or containers 20, Fig. 5, in storage for a sufficient period for the curing of the cheese as wrapped. If the pieces are sealed, a brief exposure to vacuum during or following the curing period will withdraw the surplus gas. The wrappers may be sealed or resealed after curing either by steam treatment, whereby the natural oiling of the chees causes the wrapper to adhere to it, or by conventional heat-sealing of the lapping plies of the wrapper. The curing and sealing may be carried out in a chamber 21, Fig. 7, provided with vacuum and steam lines 22 and 23, respectively. Wrapping films mentioned: "Saran" or "Cellophane" (Registered Trade Marks) to which metal foil has been laminated, with or without a coating of wax, or Cellophane film coated on both sides with Saran by extrusion or lamination. Such a composite film may be further laminated or coated with polyethylene before being coated with wax.