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Vacuum Seal or Shrink Wrap?
What process gives you longer shelf life of a product such a Fresh (Made from Raw Milk) Cheeses, Shrink Wrapping or Vacuum Packaging. AND what makes it better. We would like to stay away from Gas packaging.
We are starting (have started) a dairy goat cheese making business making cheddar, which we wax but, also make numerous semi soft cheese. Right now we are vacuum packing, with what we recommend as a 3-4 week shelf life (which is rather short for cheese) We are trying to find out if shrink wrapping would give the same or similar shelf life. We know pasteurizing would add a couple more weeks but are finding people want the raw cheeses. If you know of any studies or reliable information would you let us know. It's not that we don't appreciate every ones opinion, we just need to back it up with hard data... We're dealing with the USDA and ya know how that goes.
2 Answers
- foodieNYLv 710 years agoFavorite Answer
Vacuum seal will give you the longest shelf life. It's better because it removes all the air, which is what degrades the food in the first place.
- 10 years ago
I think it really depends on your budget and how long you plan to keep the cheese wrapped before use. Shrink wrapping requires the equipment and expensive bagging, the shrink wrap can work almost just as good if you get commercial grade/ restaurant grade shrink wrap, the grocery store stuff does not work. If you plan on keeping it wrapped for longer periods of time and don't have a problem with the vacuum packing price i would go that way, but if you are on a shorter budget i would go with the commercial grade plastic wrap- i use it everyday and its great and is a lot cheaper. You really shouldn't keep FRESH dairy products for too long anyway as their shelf life is shorter than processed items.
Source(s): Professional Sous Chef
