Wax on to protect and preserve
by Fidelis Zvomuya

Cheese wax is specially made for coating cheeses to prevent moisture loss, reduce mechanical damage and prevent mould growth. It is also a valuable marketing tool, due to the appeal of the various colours used for the different types of cheeses and the emotional appeal of these colours to the consumer.

According to Malcolm Gray, managing director of GrayTec, a speciality ingredient supplier to cheese manufacturers, cheese needs to have a certain 'body' or firmness and, if possible, a rind for it to be waxed. Soft cheeses like Camembert and Brie are too soft to be waxed.

“The wax must be flexible and resistant to shocks, with good adherence to the cheese or plastic coating. It is important to select the right type of wax for each type of cheese. Coating weight, the size of the cheese and the machines are all important parameters,” he adds.

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Packed to last longer
by Gilla Brunt

The popularity of extended shelf life (ESL) products is on the increase worldwide, as consumers enjoy the convenience of a product with a longer shelf life that still tastes fresh, with more of the natural goodness of raw milk remaining intact.

According to reports by Elopak, the demand for ESL products in Western Europe and Asia will increase by 300 million litres between 2008 and 2013, while the South African market is expected to grow by 60 million litres over the same period.

To the consumer, ESL milk is fresh and healthy that lasts longer.
To the producer, ESL is a product that has been specifically treated to reduce the microbial count even further than possible with pasteurisation, which needs to be produced and packed under extremely hygienic conditions – and it is a product in which the quality of the packaging is vital to preserve the product for the full shelf life expectancy.

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