Maya Ellison
Cheese is a beloved snack for many, but the plastic coatings on individually wrapped cheese slices have sparked concerns about health and the environment. Plastic coatings are derived from food-grade polyvinyl acetate (PVA) glue, which helps prevent mould during the ageing process. While PVA glue coatings are breathable, they can leave traces on the cheese and affect its appearance. Additionally, chemicals can migrate from plastic to cheese due to the high fat content in cheese, which readily absorbs these chemicals. This has raised alarms about the potential health risks of consuming cheese wrapped in plastic. As a result, alternatives such as cheese wax and paper packaging are being considered.
| Characteristics | Values |
|---|---|
| Composition | Polyvinyl acetate (PVA), a type of food-grade glue |
| Function | Prevent mold, improve breathability, control maturation, improve quality, conservation, and appearance |
| Advantages | Cost-effective, easy to clean, versatile, non-toxic, does not affect taste or smell, allows for complete visibility during aging |
| Disadvantages | May leave traces on cheese during cutting, complex application process, may affect maturation process |
| Alternatives | Cheese wax, paraffin wax, vacuum sealing |
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What You'll Learn
- Plastic coatings are derived from food-grade PVA glue
- Plastic wrap is used to prevent mould during the ageing process
- Plastic coatings may leave traces on cheese during the cutting process
- Plastic wrap is stable but not inert, meaning chemicals can leach into food
- Plastic coatings are used as a base for wax or on harder cheeses
Plastic coatings are derived from food-grade PVA glue
Plastic coatings on cheese are derived from food-grade PVA glue. This type of coating is commonly used by cheesemakers, especially for harder cheeses, due to its breathability and ability to prevent mould during the ageing process. It is important to distinguish between "food-safe" and "food-grade" when discussing plastic coatings for cheese. While PVA glue is considered food-safe, it is not food-grade, meaning it is suitable for indirect food contact but not direct consumption.
PVA glue coatings have several advantages for cheesemakers. Firstly, they do not affect the taste or smell of the cheese, which is essential for maintaining the integrity of the cheese's flavour and aroma. Additionally, PVA glues are water-based, making them easier to clean up than other coating options. However, the process of applying PVA glue coatings is more complex and time-consuming.
Vacuum sealing is a modern approach to long-term cheese storage that utilises plastic coatings. This method is quick, inexpensive, and allows for complete visibility during the ageing process. However, vacuum sealing can impact the maturation process as the airtight seal causes the cheese to age differently, potentially affecting its taste. It is important to note that vacuum sealing draws the whey closer to the cheese's surface, accelerating the ageing process and requiring closer monitoring.
While plastic coatings derived from food-grade PVA glue offer benefits in terms of breathability and mould prevention, they also have some drawbacks. One disadvantage is the potential for plastic coatings to leave traces on the cheese during the cutting process, affecting its appearance. Additionally, chemicals from plastic coatings can migrate into the cheese, especially in the case of high-fat dairy products. This "chemical migration" can occur even at room temperature and may expose consumers to hazardous substances.
In conclusion, plastic coatings derived from food-grade PVA glue play a significant role in the cheese industry, particularly for harder cheeses. While these coatings offer advantages such as breathability and mould prevention, it is crucial to consider potential drawbacks related to taste, appearance, and chemical migration. The choice between plastic coatings and alternative options like cheese wax depends on the specific requirements and desired results of the cheesemaker.
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Plastic wrap is used to prevent mould during the ageing process
Plastic wrap is commonly used to coat cheese to extend its shelf life. While cheese wax is also used for this purpose, some cheesemakers prefer plastic coatings for their breathability. These plastic coatings are derived from food-grade polyvinyl acetate (PVA) glue and help prevent mould during the ageing process.
PVA glue coatings are advantageous because they do not affect the taste or smell of the cheese. They can also be used as a base coat under wax, providing a cost-effective method for storing and ageing cheese. The transparency of plastic coatings allows cheesemakers to monitor the cheese throughout the ageing process, enabling them to identify any mould formation.
However, plastic coatings may leave traces on the cheese during cutting, impacting its appearance. Additionally, there are concerns about the potential health risks associated with plastic-wrapped cheese. Chemicals can migrate from plastic to cheese due to the lipophilic nature of the plasticizers, posing hazards, especially to children who consume cheese in large quantities.
To address these concerns, consumers can opt for cheese sliced at a deli or packaged with squares of paper between slices. These alternatives reduce the surface-to-volume ratio, decreasing the likelihood of chemical leaching. While plastic coatings play a role in preventing mould during ageing, it is essential to consider the potential drawbacks and explore safer alternatives for cheese preservation.
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Plastic coatings may leave traces on cheese during the cutting process
Plastic coatings are commonly used to package cheese, and they are derived from food-grade PVA glue. They are used to prevent mould during the ageing process and are particularly useful for harder cheeses. Plastic is stable but not inert, which means that chemicals can migrate from plastic to cheese, especially for products with a high surface-to-volume ratio. This process is called "chemical migration" and can occur at room temperature.
There are several advantages to using plastic coatings. Firstly, they are cost-effective for storing and ageing cheese. Secondly, they are easy to clean up because they are water-based. Thirdly, they provide a dry base for the adhesion of other coatings, such as coloured kerosene waxes, which are applied at the end of maturation. Finally, they can be used to adhere product labels to the surface of cheese.
However, there are also some disadvantages to using plastic coatings on cheese. One drawback is the potential impact on the maturation process. Since vacuum sealing is airtight, the cheese ages differently and this may affect its taste. Another disadvantage is that plastic coatings may leave traces on the cheese during the cutting process, affecting the cheese's appearance.
As an alternative to plastic coatings, cheese wax can be used. Cheese wax is a specialty product formulated for coating cheese and comes in various colours, including black, red, and yellow. It stays flexible and won't become brittle. Cheese wax is easy to peel away before eating and helps prevent mould growth while retaining moisture in the cheese during the ageing process. However, it is less suitable for soft cheeses or those with high moisture content.
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Plastic wrap is stable but not inert, meaning chemicals can leach into food
Plastic wrap is stable but not inert, meaning that when plastic is used to package food, chemicals within the plastic may leach into what we eat. This process, known as "chemical migration", occurs constantly, even at room temperature.
The four variables that influence how much and how quickly chemicals migrate out of packaging and into food are: the type of plastic, the chemical, the food, and the ratio of serving size to packaging. The last factor is particularly important as smaller size packaging has a larger surface-to-volume ratio, which increases the likelihood of chemical migration.
Cheese, in particular, is susceptible to chemical migration due to its high fat content, which readily absorbs migrating chemicals. Individually wrapped cheese slices have a high surface-to-volume ratio and are often consumed in large quantities by children, increasing the risk of chemical leaching.
Some of the chemicals commonly found in plastic wrap include phthalates, PFAS (per- and polyfluoroalkyl substances), and bisphenol A (BPA). These chemicals are known as endocrine disruptors and can act like hormones in our bodies, affecting natural hormone production. They have been linked to cancer, problems in reproductive organs, and other health issues.
While plastic wrap has been "phthalate-free" since 2006, it still contains other chemicals that can migrate into food. For example, low-density polyethylene (LDPE) and polyvinyl chloride (PVC) are commonly used to wrap cheeses and have been found to contain carcinogens and endocrine disruptors.
To reduce the risk of ingesting harmful chemicals, consumers can opt for cheese wrapped in paper, wax, foil, or waxed paper instead of plastic.
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Plastic coatings are used as a base for wax or on harder cheeses
Plastic coatings on cheese are a controversial topic. Cheese wax is a specialty product formulated for coating cheese and is FDA-approved for direct contact with cheese. It comes in many different colours, with black, red, and yellow being some of the most recognisable. Cheese wax is flexible and won't become brittle. It is used to prevent mould growth and retain moisture during the ageing process. When cheese is properly waxed, it can have a shelf life of up to 25 years.
However, some cheesemakers use plastic coatings as a base for wax or on harder cheeses. These coatings are derived from food-grade polyvinyl acetate (PVA) glue and help prevent mould during the ageing process. PVA glue coatings do not affect the taste or smell of the cheese and are easy to clean up because they are water-based. They are also cost-effective and can be adapted to provide specific properties according to the producer's needs. For example, they can be used to adhere product labels to the surface of the cheese.
One disadvantage of cheese wax is that it is less than ideal for soft cheeses or those with high moisture content. It can also be difficult to apply, as it needs to be heated to the correct temperature before use. If not applied properly, surface holes or improper temperatures may cause issues with mould growth.
Plastic coatings, on the other hand, can be difficult to remove from the cheese. They may also leave traces on the cheese during the cutting process, affecting its appearance. In terms of maturation, vacuum sealing cheese with plastic can impact the process as the airtight seal causes the cheese to age differently, which may affect its taste.
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Frequently asked questions
The plastic coating used for cheese is called Polyvinyl Acetate, also known as PVA glue.
Plastic coatings are used to prevent mould growth and control the maturation process. They are also cost-effective, easy to clean, and do not affect the taste or smell of the cheese.
Yes, there are potential health risks associated with consuming cheese that is coated in plastic. Chemicals can migrate from the plastic to the cheese, and since cheese has a high-fat content, it can readily absorb these chemicals. Researchers have found high levels of DEHA in cheese, which is concerning given that cheese is consumed in large quantities by children.
