Abstract
Slices and blocks of cheese were coloured with aqueous methylene blue solution and vacuum-packed or wrapped in the films to be compared. The extent of bleaching of the dye after 14 days gave a good indication of the extent to which oxygen was excluded by the film. Similar results were obtained with vacuum-packed slices and with wrapped rindless cheeses.With polythene-coated and wax-coated MSAT cellophane films there was little or no reduction of methylene blue on the cheese surface. Similar films, including a lamination of foil or MXXT cellophane, allowed complete or almost complete bleaching.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
