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

Olga Lepilkina; Evgeniy Zolotarev; Grigory Rogov; Anastasia Grigorieva

doi:10.21603/2073-4018-2026-2-59

UDC

EFFECT OF VACUUM PACKAGING ON PROTEOLYSIS DURING RIPENING OF WASHED-RIND CHEESES Effect of Vacuum Packaging on Proteolysis during Ripening of Washed-Rind Cheeses

АА Аа

Published in Cheese- and buttermaking · Pages 74–81 · Rubric: Original article

DOI: https://doi.org/10.21603/2073-4018-2026-2-59 · EDN: SBHYKA

Received: 12.03.2026 Accepted: 07.04.2026 Published: 08.05.2026 Language of publication: RUS

Authors

Olga Lepilkina

SPIN

Evgeniy Zolotarev

Grigory Rogov

ORCID SPIN

Anastasia Grigorieva

SPIN

Olga Lepilkina

Academic degree: doctor of technical sciences

All-Russian Scientific Research Institute of Buttermaking and Cheesemaking – Branch of V.M.Gorbatov Federal Research Center for Food Systems RAS Russian Federation · Uglich

SPIN

Evgeniy Zolotarev

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

Grigory Rogov

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

ORCID SPIN

Anastasia Grigorieva

All-Russian Scientific-Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

SPIN

ABSTRACT

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.

KEYWORDS

washed-rind cheese, ripening, film packaging, proteolysis, taste and smell

Funding

The article was prepared as part of research carried out under the state assignment FGUS-2024-0007 by the Federal Research Center for Food Systems named after V. M. Gorbatov of the Russian Academy of Sciences.

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GOST

Lepilkina O. V., Zolotarev E. N., Rogov G. N., Grigorieva A. I. Effect of Vacuum Packaging on Proteolysis during Ripening of Washed-Rind Cheeses // . 2026. pp. 74-81. DOI: https://doi.org/10.21603/2073-4018-2026-2-59. EDN: SBHYKA. (Date of access 19.08.2026).

MLA

Olga Lepilkina, Zolotarev E. N., Rogov G. N., Grigorieva A. I.. "Effect of Vacuum Packaging on Proteolysis during Ripening of Washed-Rind Cheeses." (2026): 74-81. DOI: https://doi.org/10.21603/2073-4018-2026-2-59. EDN: SBHYKA.

APA

Lepilkina O. V., Zolotarev E. N., Rogov G. N., Grigorieva A. I. (2026). Effect of Vacuum Packaging on Proteolysis during Ripening of Washed-Rind Cheeses. , 74-81. https://doi.org/10.21603/2073-4018-2026-2-59 EDN: SBHYKA.

Chicago

Olga Lepilkina, Zolotarev E. N., Rogov G. N., Grigorieva A. I.. "Effect of Vacuum Packaging on Proteolysis during Ripening of Washed-Rind Cheeses." , no. (2026): 74-81. https://doi.org/10.21603/2073-4018-2026-2-59. EDN: SBHYKA.

WIKI

{{cite journal | author = Lepilkina O. V., Zolotarev E. N., Rogov G. N., Grigorieva A. I. | title = Effect of Vacuum Packaging on Proteolysis during Ripening of Washed-Rind Cheeses | journal = | year = 2026 | pages = 74-81 | doi = 10.21603/2073-4018-2026-2-59 }} EDN: SBHYKA

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EFFECT OF VACUUM PACKAGING ON PROTEOLYSIS DURING RIPENING OF WASHED-RIND CHEESES Effect of Vacuum Packaging on Proteolysis during Ripening of Washed-Rind Cheeses

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