Using vacuum or a protective gas during the packaging process is one of today's most common methods for hygienically packaging foodstuffs in portioned packaging that is attractive to consumers. Vacuum and protective gas both reduce the activity of oxygen-dependent microorganisms inside the packaging. This way, vacuum-packaged foodstuffs have a longer shelf life, even without preservatives. There are different types of vacuum packaging. When it comes to cheese, the type of vacuum packaging depends heavily on the specific type of cheese.
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