New lid for the cheese to last longer

2003/02/04 Elhuyar Zientzia

• Dietetika/Elikagaiak
• Kimika

Researchers at the Royal Veterinary and Agricultural University of Copenhagen try to devise a method for cheese to last longer (up to 9 months). We often buy cheeses surrounded by a colorful pasta, such as the well-known Babybel cheese, which is protected by a thick red paste. This pasta serves mainly for the cheese to last longer.

The new cover called Biopack is made of polyester material. The lactic acid of this material is obtained from corn.

Cheese is a "live" product that breathes and emits carbon dioxide. This can lead to a change in volume and a risk of breaking the surrounding pasta. Thanks to the new biopasta, the cheese can pour gas and does not deform. In addition, the piece that is cut a piece of cheese is presented less mold than before and does not like chopped cheese.

In addition, the new material intended to be marketed in 2004 will have an environmental impact lower than currently used. Danish researchers will replace the plastic used to protect today's cheeses by a renewable polymer.