The Effect of Biodegradable PLA Packaging on The Quality of Cream Cheese During Modified Atmospheric Storage

In this study, the effect of packages made of Poly-Lactic Acid (PLA) on cream cheese was analyzed and compared with poly-propylene (PP) in similar packaging and preservation. Eight 100-gram packages made of PLA, designed and manufactured by a 3D printer along with four 100-gram packages made of PP, were filled and packed with cream cheese in sterile conditions at Pakban Company, and incubated at 4 and 25 °C for 45 days. At 15-day intervals, pH, acidity, moisture loss, texture, color, and sensory properties were tested in all the eight packages at identical conditions. Results showed a further decrease in pH values and an elevation in the acidity with increasing storage time. A further reduction of moisture loss was also observed at both refrigerated and ambient temperatures. The PLA and PP packages were not significantly different in terms of moisture loss at refrigerated temperature within the 45-day storage conditions hence the PLA is not problematic for cheese packaging. In this study, the cream cheese sample packaged in PLA and stored at 4 °C was found as the best sample compared to those stored at 25 °C by maintaining the desired organoleptic properties similar to the control treatment with no significant difference.