Orics Feta cheese fill and seal

Cheese Packaging Machine

Orics S-50

Orics S-50

  Watch our video of  Cheese packaging machine.


ORICS Cheese Packaging Machine.

There is an ORICS packaging solution to match every way people like to enjoy cheese, yogurt, and other dairy products.

From easy-peel yogurt lids to deep-drawn cheese packaging, ORICS Machines help keep dairy products fresh, flavorful and extend shelf life, by preventing mold and dehydration.

Shelf Life  Water vapor, light, and oxygen all affect the quality of cheese. Light and residual oxygen lead to the oxidation of fats, which contributes to bad flavors in the cheese.                      Reducing head-space volume and minimizing residual oxygen are both important to increasing the shelf life of cheese.

Our Machines portfolio and proven technical expertise help dairy brand manufacturers create innovative dairy and cheese packaging solutions that:

  • Deliver high hot tack strength
  • Provide leak-free durability to reduce Damages in-store and at home.
  • Control gas exchanges to promote specific barrier properties needed to keep cheese and yogurt fresh.
  • Prevent mold, dehydration, and off-odor absorption.
  • It might at first seem a little strange that cheese needs protecting from microbes – after all, microorganisms have a crucial role to play in cheese making. Nevertheless, while some microbes are ‘good’ and useful in cheese making, others are not and can cause cheese to become spoiled. In general, hard cheeses that do not have a high water content are susceptible to attack by moulds, while moister cheeses can be affected by bacteria. Also the fats of some cheeses are prone to oxidation by oxygen in the air, which can make the cheese become rancid.The main gas that is used in modified atmosphere packaging (MAP) to prolong the freshness of hard cheese is carbon dioxide. Hard cheese can be packaged in an atmosphere of total carbon dioxide, while for soft cheeses the proportion is typically between 20 and 40 per cent, with the remainder being usually nitrogen. The main reason for this approach with softer cheeses is that over time the carbon dioxide can dissolve in the water that is within the cheese, and this reduces the volume of gas in the package, eventually causing the packaging to collapse. The presence of the nitrogen prevents the packaging from collapsing.

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