| 20110189356 | Methods of Storing Cheese - One aspect of the present invention relates to a package for respiring foodstuffs, such as bloomy rind cheese products, with improved shelf life. In certain embodiments the package comprises a bloomy rind cheese enclosed in thermoplastic film having a carbon dioxide transmission rate of about 10,000 cc/100 sq.in/day, oxygen transmission rate of about 1,100 cc/100 sq.in/day, and water vapor transmission rate of about 26.6 g/100 sq.in/day at 100 F/90% RH. In certain embodiments the package comprises a bloomy rind cheese enclosed in thermoplastic film having a carbon dioxide transmission rate of about 8,240 cc/100 sq.in/day, oxygen transmission rate of about 1,030 cc/100 sq.in/day, and water vapor transmission rate of about 19.1 g/100 sq.in/day at 100 F/90% RH. The present invention also relates to a method for wrapping a respiring food product with a thermoplastic film having a carbon dioxide transmission rate of about 10,000 cc/100 sq.in/day, oxygen transmission rate of about 1,100 cc/100 sq.in/day, and water vapor transmission rate of about 26.6 g/100 sq.in/day at 100 F/90% RH. The present invention also relates to a method for wrapping a respiring food product with a thermoplastic film having a carbon dioxide transmission rate of about 8,240 cc/100 sq.in/day, oxygen transmission rate of about 1,030 cc/100 sq.in/day, and water vapor transmission rate of about 19.1 g/100 sq.in/day at 100 F/90% RH. | 08-04-2011 |
