Effect of Vacuum Packaging on Proteolysis during Ripening of Washed-Rind Cheeses

Ripening in vacuum polymer bags is a promising approach to reducing labor costs in washed-rind cheese production. This article describes the effect of vacuum packaging timing and other factors on proteolytic processes and the sensory profile of cheeses during ripening. The experimental samples were stored in polymer bags for 1, 2, and 3 months following traditional ripening with surface smear. Proteolysis was monitored by the degree of ripening, expressed as the ratio of water-soluble nitrogen to total nitrogen (%), as well as the amount of non-protein nitrogen and its proportion of total water-soluble nitrogen, determined via the Kjeldahl method. The molecular weight distribution of proteolysis products was measured using size-exclusion chromatography. The conventional film-packaged samples demonstrated a slowdown in primary proteolysis after 1–2 months of ripening, while secondary proteolysis remained unaffected by the change in conditions. The taste and aroma of the experimental samples scored 2.0–2.5 points lower than the control due to a less pronounced cheese flavor and the dominance of peptone notes. Despite this imbalance, the sensory properties of the experimental cheeses retained their specific identity and remained within acceptable limits. Final-stage ripening of washed-rind cheeses in polymer bags proved to be both effective and less labor-intensive.