Abstract: The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing cheese after brining into a cheese-aging packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, wherein the cheese-aging packaging comprises a thermoplastic, monolithic film and the closed cheese-aging packaging has a water vapor transmission rate of at least 10 g/m2/24 hours at 10° C. and 85% relative humidity and an oxygen permeability of at most 100 cm3/m2/24 hours/atm at 10° C. and 85% relative humidity.

Abstract: The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing cheese after brining into a cheese-aging packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, wherein the cheese-aging packaging comprises a thermoplastic, monolithic film and the closed cheese-aging packaging has a water vapor transmission rate of at least 10 g/m2/24 hours at 10° C. and 85% relative humidity and an oxygen permeability of at most 100 cm3/m2/24 hours/atm at 10° C. and 85% relative humidity.

Abstract: The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing brined cheese into a cheese-ripening packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, characterized in that the cheese-ripening packaging comprises a thermoplastic film coated with an antimicrobial composition comprising a binding agent and at least one antimicrobial compound, whereby (a) said binding agent swells, softens or dissolves in the water that is released from the cheese during its ripening, (b) the antimicrobial composition becomes part of the water phase that, due to ripening, becomes present between the outer cheese surface and the packaging, (c) the antimicrobial compound is able to migrate in the water phase and (d) antimicrobial compound is transferred to the outer cheese surface.

Abstract: The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing cheese after brining into a cheese-aging packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, wherein the cheese-aging packaging comprises a thermoplastic, monolithic film and the closed cheese-aging packaging has a water vapor transmission rate of at least 10 g/m2/24 hours at 10° C. and 85% relative humidity and an oxygen permeability of at most 100 cm3/m2/24 hours/atm at 10° C. and 85% relative humidity.

Abstract: The present invention relates to packaging material and its use in the shelf-life extension and quality improvement of products.

Abstract: The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing brined cheese into a cheese-ripening packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, characterized in that the cheese-ripening packaging comprises a thermoplastic film coated with an antimicrobial composition comprising a binding agent and at least one antimicrobial compound, whereby (a) said binding agent swells, softens or dissolves in the water that is released from the cheese during its ripening, (b) the antimicrobial composition becomes part of the water phase that, due to ripening, becomes present between the outer cheese surface and the packaging, (c) the antimicrobial compound is able to migrate in the water phase and (d) antimicrobial compound is transferred to the outer cheese surface.

Abstract: The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing cheese after brining into a cheese-aging packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, wherein the cheese-aging packaging comprises a thermoplastic, monolithic film and the closed cheese-aging packaging has a water vapor transmission rate of at least 10 g/m2/24 hours at 10° C. and 85% relative humidity and an oxygen permeability of at most 100 cm3/m2/24 hours/atm at 10° C. and 85% relative humidity.

Abstract: A tape for closing an opening in at least substantially dustproof but ventilating manner includes an elongate strip of fabric (10) with an open pore structure (11). The strip is provided according to a pattern (13) with a layer which at least substantially completely closes the pores locally and on a rear side with a glue layer in opposite edge parts (12). The glue layer is arranged between the edge parts (12) in accordance with the pattern and at least almost completely closes the pores (11) locally.

Abstract: A filter tape comprising a dustproof but ventilating textile fabric (1) which is provided with an anti-fungal and anti-algal agent to keep the pores (2) therein open. The anti-fungal and anti-algal agent comprises a first substance (5) that is not water-soluble, or hardly so, but that is nevertheless capable of entering into an in situ reaction with forming of an active second substance, that is considerably more readily water soluble. At least this second substance is toxic to fungi and algae. By thus starting from a non-soluble source for the active second substance, a time-release action is obtained whereby the anti-fungal and anti-algal action will be less rapidly exhausted. The ventilation and filter action of the fabric can be adjusted as required by means of an adaptable pattern (6). Optionally self adhesive traces (3) on one of the two sides of the filter tape, optionally protected by a protective sheet (4), enable simple mounting.