## 1 Introduction
Over the past three decades, MAP has attracted the attention of researchers as a practical technique for preserving the quality of various food products in addition to meeting the increased demand for fresh and preservative-free food. Two types of MAP are commonly applied, passive and active. Vacuum packaging is considered passive MAP for food containing viable microorganisms. A primary drawback of this MAP technique is that it may require a long storage period to achieve the optimum gas composition, which could be particularly disadvantageous for products with a relatively short shelf life. This disadvantage can be overcome by implementing active modification of the atmosphere. Active MAP is usually accomplished by first creating a vacuum and then injecting the desired gas mixture into the package; in this case, the desired atmosphere is achieved at the beginning of storage and remains unchanged, provided the right packaging material is used and there is no leakage. The disadvantage of active MAP, compared with passive MAP, is the higher cost of equipment and gases. The broader distribution of goat cheese also necessitates modifications in its packaging--rather than being sold by weight in local markets, it should be packaged individually [11; 12; 13]. Studies investigating different packaging systems, including the composition of gas atmosphere, and microbiological and physicochemical analyses, confirmed a significant drawback of the MAP system when compared with controlled atmosphere packaging (CAP), namely the inability to continuously control the composition of the atmosphere inside the package throughout storage and to increase the levels of gases (mainly CO\({}_{2}\)) to their initial levels. Modern cellulose sealed-edge absorbent pads such as MEGA CO\({}_{2}\) help eliminate the above limitations of food packaging under a modified atmosphere and ensure the maintenance of a biostatic barrier throughout storage. Beyond their function of absorbing exudate from moist food products (meat, cold cuts, fish, and soft berries), MEGA CO\({}_{2}\) absorbent pads slowly release bacteriostatic agents and maintain adequate levels of CO\({}_{2}\) while reducing the levels of metabolic CO\({}_{2}\) formed during the growth of pathogenic bacteria. Due to these properties, absorbent pads contribute to extending the shelf life of packaged foods and preserving their freshness. Furthermore, the released CO\({}_{2}\) surrounds the product and acts as a natural protective barrier [14]. However, the packaging of goat cheeses under vacuum and with the use of MEGA CO\({}_{2}\) absorbent pads has not been analyzed in the literature to date. Preserving the nutritional value of dairy products is contingent upon appropriate packaging and storage. At the time of purchase, packaging protects the contents against external factors and undesirable physicochemical and microbiological changes. The packaging of cheese is extremely important, and packaging methods may vary depending on the type of cheese, its anticipated shelf life, storage requirements, and consumer preferences. In addition, factors such as food safety, branding, environmental protection, and sustainability should be taken into account in the development of novel cheese packaging [10; 15]. Optimal packaging methods and storage conditions of dairy products such as cheeses, which are classified as perishable foods, are constantly being sought, as these are important considerations for both small-scale producers and the dairy industry as a whole. The aim of this study was to analyze changes in selected physicochemical parameters and sensory attributes of goat cheeses cold stored in different types of packaging for different periods of time.