LAUSR

Abstract The present study focuses on the effect of gas permeability on dry matter, colour, inner- and outer texture, and sensory properties of foil-ripened 0.5 kg semi-hard goat cheese during 3 weeks of ripening (13 °C; 88% relative humidity). The characteristics of the packaging foils applied were made of different materials and varied in thickness, gas permeability (CO2, O2) and water vapour permeability. All ripening foils decreased the inner lightness of samples after 3 weeks; however, yellowness was influenced by the gas permeation. The equalisation of outer- and inner hardness was measurable after 1 week of ripening; gas permeability contributed to the speeding up of this process. The difference between inner and outer elasticity declined until 1.5 weeks. Sensory evaluation revealed that the foil with permeabilities (cm3 m−2 24 h−1 1 atm−1) for O2, CO2 and water vapour of 400, 1250 and 15, respectively, contributed to best appearance, taste and texture.