## 4 Discussion
### Modified Atmosphere Package  
The composition of %MAP gases in the \"Food Control Samples\" on \"Day 0\" for the three Batches of light sliced cheeses showed \(\mathrm{O_{2}}\) values ranging from 0.10% to 3.50%, while \(\mathrm{CO_{2}}\) values ranged from 19.40% to 25.80%. The corresponding values on \"Day End\" for \(\mathrm{O_{2}}\) ranged from 0.20% to 0.50% and for \(\mathrm{CO_{2}}\) from 25.90% to 34.10%.  
Similarly, in the three Batches of full-fat sliced cheeses, the %MAP gas composition on \"Day 0\" showed \(\mathrm{O_{2}}\) values ranging from 0.50% to 1.60%, while \(\mathrm{CO_{2}}\) values ranged from 18.50% to 25.50%. On \"Day End\", the \(\mathrm{O_{2}}\) values ranged from 0.10% to 0.60%, and \(\mathrm{CO_{2}}\) values ranged from 27.90% to 33.30%.  
These results indicate that the %MAP gas composition in the \"Food Control Samples\" was similar for both types of cheeses. From \"Day 0\" to \"Day End\", \(\mathrm{O_{2}}\) levels decreased slightly and remained very low, with a maximum recorded value of 0.60%. In contrast, \(\mathrm{CO_{2}}\) levels increased, reaching a maximum value of 34.10%. These findings suggest that the gas composition was suitable for protecting and preserving the product for six months (up to the expiration date) and that no gas leakage occurred by \"Day End\".  
Furthermore, no differences were observed in the %MAP gas composition between the light and full-fat sliced cheeses, indicating that the fat content had no influence on gas composition stability.  
The composition of %MAP gases in the \"Control Unit\" samples on \"Day 0\" for the three Batches of light sliced cheeses showed \(\mathrm{O_{2}}\) values ranging from 0.10% to 2.00%, while \(\mathrm{CO_{2}}\) values ranged from 21.70% to 25.80%. The corresponding values on \"Day End\" for \(\mathrm{O_{2}}\) ranged from 0.00% to 0.80% and for \(\mathrm{CO_{2}}\) from 29.40% to 36.70%.  
Similarly, in the three Batches of full-fat sliced cheeses, the %MAP gas composition in the \"Control Unit\" samples on \"Day 0\" showed \(\mathrm{O_{2}}\) values ranging from 0.30% to 1.50%, while \(\mathrm{CO_{2}}\) values ranged from 18.40% to 20.70%. On \"Day End\", the \(\mathrm{O_{2}}\) values ranged from 0.10% to 0.70%, and \(\mathrm{CO_{2}}\) values ranged from 25.90% to 31.20%.  
We observed that the %MAP gas composition in the \"Control Unit\" samples for both types of cheese was similar to that of the \"Food Control Samples\". This indicates that the inoculation process of the \"Control Unit\" samples using physiological water via a double septum was performed correctly, with no gas leakage.  
From \"Day 0\" to \"Day End\", \(\mathrm{O_{2}}\) levels in the \"Control Unit\" samples decreased slightly, with a maximum recorded value of 0.60%, while \(\mathrm{CO_{2}}\) levels increased, reaching a peak of 36.70%. Furthermore, as with the \"Food Control Samples\", no differences were observed in the %MAP gas composition between light and full-fat sliced cheeses, confirming that fat content had no impact on gas stability.  
The most important gas in modified atmosphere packaging (MAP) is carbon dioxide (CO\({}_{2}\)) due to its strong antimicrobial properties, which can inhibit the growth of many bacteria. CO\({}_{2}\) significantly lowers the pH of food through the dissociation of carbonic acid. In our study, however, no pH reduction was observed in the \"Control Unit\" samples of either type of cheese. On the contrary, a slight increase in pH values was recorded from \"Day 0\" to \"Day End\".  
Additionally, the NaCl content (%) levels in both types of cheese were found to be close to the optimal range for the growth of \(Lm\).