Refrigeration and freezing are the norm for many dairy products because they provide protection from spoilage over the recommended shelf life of the products. Although not new, modified atmosphere (removal of oxygen and incorporation of nitrogen) has been used for chunk and shredded cheeses for more than 20 years. The critical issue here is to have excellent seals and the proper equipment to seal through excess material, especially zipper material. Without good seals, oxygen will enter the package and will create early mold. Paper versus plastic for milk is another ongoing battle.
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