Surgelazione criogenica della pasta fresca ripiena: Case study
How to improve the shelf-life of cheeses and especially the storage of mozzarella cheese?
Italy has a great tradition (and a great future) in the dairy sector, and mozzarella is one of the symbols par excellence of artisanal production in the Belpaese.
To remain competitive in global markets, however, producers of local cheeses and dairy products need to combine tradition with innovation in production processes, meeting the needs of distributors and (above all) consumers, who are very attentive to the quality and safety of the food they buy.
In fact, there is increasing talk of shelf-life and food preservation, the concept that indicates the period between the production of food and its expiration date, essentially is the period when a food can be safely consumed, and has not undergone significant changes in taste, odor, and color, or loss of nutrients.
In this, food gases play an important role, across different productions, and the world of milk processing is no different.
Let’s analyze, then, the case study of an Italian dairy that has successfully experimented with the benefits of FOODLINE®, SIAD’s line of gases or mixtures for food packaging in protective atmosphere to improve storage and better manage the shelf-life of mozzarella and cheese.
The company that requested SIAD’s intervention is a major player in the Italian dairy industry, specializing mainly in the production of table mozzarella, pizza mozzarella and traditional ricotta handmade, however it boasts a wide range of products that it distributes to the Ho.Re.Ca channel, large-scale retail trade and in traditional retail distribution.
The strength of this dairy company, in addition to the choice of quality raw materials, is the enhancement of the manufacturing process, respecting the tradition and craftsmanship of milk production.
In fact, its need arose to strengthen traditional methods through the search for innovative solutions of Mozzarella and cheese packaging, capable of ensuring the storage and a shelf-life more extensive, and improve the activity of its products toward distribution channels in which, the various steps, time and storage methods, can concretely affect quality.
This is a popular need in the dairy industry and generally felt by most food companies that produce fresh and rapidly perishable products.
From the elaboration of the dairy’s needs, we designed an ad hoc solution for the management and storage of raw material, production stages, and portioning, and in particular, the intervention involved Modified Atmosphere Packaging (MAP).
The goal of our intervention is to create a consulting pathway for companies that covers all phases of projects, from the preventive study to the monitoring of results.
The SIAD Group was the first to introduce protective atmosphere packaging in Italy; this is a process that is remarkably common in the food industry today and involves diluting or eliminating the air inside packages to reduce enzymatic and biochemical degradation.
Air is replaced with a gas or mixture of gases (nitrogen, oxygen, carbon dioxide, and argon), changing the atmosphere inside the packaging and creating a condition, precisely, “protective” that allows for Extend the commercial life of products, with longer storage times and better presentation for sight, smell and, of course, taste.
In particular, the SIAD Group has developed a line specifically for the needs of food producers, in this case applied to the dairy farm context.
The FOODLINE® line is an innovative line made for packaging in a protective atmosphere thanks to which it is possible to prolong the shelf life of
foods.
FOODLINE® gases or mixtures are supplied in 14- or 40-liter pressure vessels equipped with anti-pollution devices and are equipped with:
The use of FOODLINE®, with the mixture specially designed with the aim of perfecting the production processes and quality of dairy products, has brought about important results in terms of extending the shelf-life of the food produced with a longer shelf-life of organoleptic qualities.
This has resulted in a number of related benefits:
In conclusion, we can say that we supported the company throughout the entire process until an even higher level of quality was achieved through the use of the FOODLINE® blend.
About us
SIAD Group, a century of history in gas production
Among Italy’s leading chemical groups, SIAD is a leader in the production and commercialization of the full range of industrial, specialty, and medicinal gases and related services. The business extends to sectors in synergy with that of gases, including Wine, Food and Beverage.
