Skip to main content
SpringerLink
Log in
Book cover

Flexible Food Packaging pp 184–187Cite as

What Is the Preferred Chesse Package?

  • Chapter

Abstract

A 29: There are several hundred types of cheeses on the market. This discussion will be limited to hard cheeses. For clarification, soft cheese examples are cottage, cream, and farmer cheeses. The hard cheeses include: swiss, munster, american, gouda, etc.

This is a preview of subscription content, log in via an institution.

Chapter
USD   29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD   84.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD   109.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Learn about institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Anon. 1987. Zipper reseals cheese packagesPackaging 32(3): 51

    Google Scholar 

  • Anon. 1986. Tub replaces crockPackaging 31(1): 11

    Google Scholar 

  • Anon. 1985. Unpretentious conveniencePackaging 30 (2): 10

    Google Scholar 

  • Anon. 1973. New packaging methods increases cheese productivity, reduce manufacturing cost. Modern Dairy (Canada) 52 (6): 20–22

    Google Scholar 

  • Anon. 1972. Vacuum packers extend life of blocked cheese. Food and Drug Packaging 27 (5): 1

    Google Scholar 

  • Hartmann, G. 1972. On the behavior of cheese portions in the laminated film packages. Verpackungs Rundschau 23 (6): 732–734

    Google Scholar 

  • Kiermeier, F. et al. 1972. On the behavior of cheese in the packageZeitschrift fuer Lebensmittel-Untersuchung and Forschung 149 (3): 156–166

    Article  Google Scholar 

  • Knill, B. J. 1987. Cheese pack reseals via zipperFood and Drug Packaging 51(2): 3, 21

    Google Scholar 

  • Nelson, K. M. et al. 1973. Bringing and packaging of cheeseDairy and Ice Cream Field 156 (6): 36–41

    Google Scholar 

  • Scott, R. 1972. Cheese packagingJournal of the Society of the Dairy Industry (UK) 25 (2): 98–101

    Google Scholar 

  • Taylor, D. L. 1985. Tougher pasteurization laws ahead for the California dairy industryFood Engineering 57 (8): 25

    Google Scholar 

Download references

Authors
  1. Arthur Hirsch Ph.D.,FAIC
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

Copyright information

© 1991 Springer Science+Business Media New York

About this chapter

Cite this chapter

Hirsch, A. (1991). What Is the Preferred Chesse Package?. In: Flexible Food Packaging. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3908-7_29

Download citation

  • DOI: https://doi.org/10.1007/978-1-4615-3908-7_29

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-0-442-00609-9

  • Online ISBN: 978-1-4615-3908-7

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation