The type of decay depends on individual product attributes. Hard cheeses with a relatively low water activity are usually attacked by mould growth, whereas the products with a high water activity, as are cream and soft cheeses, are rather susceptible to fermentation and getting rancid.
DAIRY PRODUCTS – FREEZING AND COOLING
The cryogenic freezing and cooling technique is also suitable for dairy product freezing.
Quick heat dissipation preserves product quality and guarantees effective freezing.
A typical application example is the ice-cream hardening in the freezing tunnel or in the spiral freezer, confectionery stabilisation before their final decorating, or a fast sauce cooling.
Many producers already have utilised the advantageous features of this equipment type that keeps its high capacity even at low space requirements; this fact enhances their operation productivity.
Dairy products – packaging into the protective atmosphere
Mainly carbon dioxide or, possibly, nitrogen and their mixtures are applied for hard cheese packaging. This protective atmosphere effectively stops or reduces microbial activity and contributes to product quality preservation.
Soft cheese packages are also packed into the atmospheres with an increased carbon dioxide level so that they are protected from bacterial growth and getting rancid.
Freezing and cooling
Liquid nitrogen usage as cooling medium for cryogenic freezing and cooling achieves popularity recently. This technology is applied in nearly all food industry areas, should it be processing of meat and meat products, dairy and bakery products; or cooling of meals for public catering or ready-to-cook foods, ice cream, and fruit sorbets; or restaurant services where the cryogenic medium application ensures quick product cooling or freezing that meets current hygienic standard requirements.
The packaging in protective atmosphere method is meant for shelf life prolongation, food high-quality preservation, and total food production effectiveness improvement; all these targets can be achieved at the same time. As the continually growing consumers’ requirements for natural product quality protection without usage of additives and preservatives are satisfied, the sale of this type of products grows. At the same time, as the shelf life of products is prolonged in the sales network by many days or even weeks, the high-quality food availability for the consumers is enhanced and the amount of returned food due to its deterioration is reduced. For all that, production and distribution effectiveness is enhanced, and, due to the consequently reduced prices, the sales volume is increased as new products may be offered at new markets.
Linde Gas currently offers the two following basic mixture lines that are suitable for packaging into the protective atmosphere:
DINAX – mixture of nitrogen and carbon dioxide which is suitable mainly for meat products,
dairy products, bakery products.
MAPAX – mixture of oxygen and carbon dioxide which is suitable mainly for fresh meat.