Polylactic Acid-Based Film Modified with Nano-Ag-Graphene-TiO₂: New Film versus Recycled Film

Table 6

Organoleptic properties of the curd cheese stored in the new and recycled films and neat PLA under refrigeration, established based on the Romanian Quality Standard for fresh cheese SR3664:2008.

Period (day)	Characteristics	New film	Recycled film	Neat PLA
0 and 7	Appearance	Homogeneous, clean paste without whey leakage
	Consistency	Fine paste with a low grounty consistency
	Color	White
	Flavor	Pleasant
	Taste	Pleasant, taste of lactic fermentation, with no foreign tastes (acidic, bitter, of mold and yeast, smocked, etc.)
14	Appearance	No changes when compared with those from day 0
	Consistency
	Color
	Flavor
	Taste
21	Appearance	Homogeneous, with a very reduced whey leakage		Homogeneous, with whey leakage
	Consistency	Slightly crumbling	Fine paste	Crumbling
	Color	White-yellowish	White	Yellowish
	Flavor	A little bit pungent	Pleasant, with no foreign tastes	Acidic and of yeasts