Rules for storing cheese in a store

Proper storage of cheese in a store affects the taste and presentation of the product. If the necessary conditions are not met, putrefactive bacteria and mold may appear on the fermented milk product.

To prevent this from happening, cheeses must be stored at certain temperatures and humidity levels.

To do this, store warehouses and trading floors must be equipped with special refrigeration equipment. We'll talk about storing cheese in the store below.

Requirements

The main conditions for storing cheese are humidity and temperature. Optimal temperature indicators - from 0 ° C to +8 ° C with air humidity of at least 80%. It is important that the air masses circulate moderately.

For this purpose, stores use special wall cabinets, in other words, refrigerated gastronomic display cases. This equipment helps not only to properly store cheeses, but also to demonstrate the goods to customers.

Due to the temperature and humidity conditions, the products do not dry out or crack if the thermometer readings are too low. Also, food does not mold if the temperature is too high.

There are also a number of additional rules storage of cheeses in store warehouses and sales areas:

1. Cheeses and cheese products must certainly be stored separately from gastronomic products that have a specific smell (fish, sausage, etc.). This is provided for by the rules of commodity neighborhood.
2. Cheeses without containers are placed exclusively on shelves, and cheeses in containers are placed on shelves.

The time period when a fermented milk product can be used for its intended purpose is determined from the moment when the technological process of manufacturing the product was completed.

In addition to this period, the expiration date includes:

• storage time of cheese in the manufacturer's warehouse;
• further transportation to points of sale;
• storage in shop windows and retail outlets;
• consumption after purchase.

The shelf life of cheese in a closed package corresponds to the date indicated on the label by the manufacturer.

Temperature, timing and conditions for different varieties

Manufacturers offer customers many varieties of cheese. And therefore store warehouses and trading floors must be equipped with special equipment. This is necessary to comply with the necessary storage conditions for each type of cheese.

Fused

Must be stored and displayed in a dry room with a humidity of 90% and a temperature from 0 ° C to + 4 ° C. Under such conditions, processed cheeses can be stored for up to 75 days, unless otherwise indicated on the packaging by the manufacturer. Read about storing processed cheese without refrigeration in this article.

Solid

These include:

• Parmesan,
• Russian,
• Dutch,
• Lambert and others.

Most of these varieties of fermented milk products are stored on average from 10 to 15 days at temperatures from +2 °C to +8 °C.

A whole piece can last longer on a refrigeration display or in a home refrigerator than a product cut into portions. The required humidity level is 85-95%.

But among hard cheeses There are also real “long-livers”:

• parmesan - up to 180 days;
• Lambert, Russian, Gouda, Maasdam, Dutch - up to 120 days.

Vacuum packaging increases the shelf life of hard cheeses by 1-2 months. Learn more about storing Parmesan cheese here, Lambert - Here, Russian - here.

Soft

Ricotta, Adyghe and other varieties of soft varieties are stored at temperatures from -4°C to 0°C for up to 33 days. At temperatures from 0°C to +6°C - up to 10 days. The required humidity is 80-90%. Read about storing Adyghe cheese Here And here.

Brine

These include:

• Suluguni,
• Mozzarella,
• feta cheese,
• feta

At temperatures from 0 ° C to + 6 ° C, such products are stored for up to 25 days in polymer packaging. And up to 45 days - in vacuum packaging. Immersed in brine, these products are stored for up to 25 days. Read about storing Suluguni cheese in this article, cheese - in this.

With mold

Brie, Gorgonzola, Dorblu, Roquefort, Camembert and other fermented milk products with mold should be stored tightly wrapped. Otherwise, mold may spread to neighboring cheeses.

Optimal temperature conditions - from +1°C to +6°C, humidity indicators - 85-90%.

The shelf life of blue cheese depends on the type of product. Hard varieties will remain fresh for up to 7 days, and soft varieties for up to 7 days. The maximum shelf life of such products does not exceed 1-2 months.

Blue cheeses are perishable products, and therefore It is not recommended to buy them in large quantities at once. Enough amount for 1-2 uses.Read about storing blue cheese here.

Legislative acts

Terms and conditions for storing cheeses in stores are regulated by two main documents:

1. GOST R 52686-2006 Cheeses. General technical conditions.
2. SanPiN 2.3.2.1324-03 “Hygienic requirements for shelf life and storage conditions of food products.”

The sections of GOST include:

• cheese classification,
• labeling requirements,
• quality,
• storage and transportation of these products.

According to GOST, optimal conditions for storing cheeses and cheese products are considered:

• temperature from -4 °C to 0 °C and air humidity from 85% -90%;
• temperature from 0 °C to +6 °C and air humidity 80%-85%.

Conclusion

The taste and presentation of cheeses in a store depends on compliance with storage conditions in store warehouses and sales areas. The deadlines for the sale of fermented milk products are indicated by the manufacturer on the packaging.