Membrane raises cheese shelf-life

By Rick Pendrous

- Last updated on GMT

New membrane to keep cheese fresher for longer
New membrane to keep cheese fresher for longer

Related tags Cheese

A new moisture-permeable cheese membrane could help increase product shelf-life.

Producers of speciality cheeses, such as Raclette, Comté and Cantal, can now benefit from increased shelf-life and more flexibility in their supply chains, thanks to the introduction of a moisture-permeable cheese membrane, which can be used to pack and preserve natural crust cheeses.

Compared with traditional paper bags and (micro-perforated) barrier films, the cheese crust quality of Pack-Age from DSM, the global science-based company active in health and nutrition, is claimed to be maintained for longer, resulting in less cheese waste and creating new export opportunities.

The specific permeability of Pack-Age prevents sticky or slimy cheese surfaces, off-flavours and off-taste throughout shelf-life, claims the company. The crust is one of the main characteristics consumers value in natural crust cheeses and its appearance influences consumer preference. Maintaining crust quality, as well as organoleptic properties, extends the shelf-life of these cheeses.

With Pack-Age, an extension of three to six weeks is said to be achievable, dependent on the cheese type being processed.

The moisture-permeability membrane properties limit cheese weight loss during the maturation process as well as during stock management and transport.

Contact DSM​ to find out more information. 

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