## 4 Discussion  
Similar findings to those presented in Table 2 were reported by [PERSON] et al. [23], who concluded that PET packaging minimizes weight loss and inhibits microbial growth in Mongolian cheese. [PERSON] et al. [24] and [PERSON] et al. [23] found that MAP induced the greatest whey seepage, which was also observed in the present study. \begin{table}
\begin{tabular}{l c c c c c c c c} \hline \hline \multirow{3}{*}{**Sensory Attribute**} & \multicolumn{4}{c}{**Packaging Method**} & \multicolumn{4}{c}{**Cold Storage Time (Days)**} & \multirow{3}{*}{ \begin{tabular}{c} **Significance** \\ **of M \(\times\) C** \\ **Interactions** \\ \end{tabular}  } \\  & \begin{tabular}{c} **Unpackaged** \\ **(\(\mathbf{n=30}\))** \\ \end{tabular}  & \begin{tabular}{c} **Vacuum** \\ **B** \\ **(\(\mathbf{n=30}\))** \\ \end{tabular}  & \begin{tabular}{c} **Vacuum** + **MEGA CO2** \\ **(\(\mathbf{n=10}\))** \\ \end{tabular}  & \ \begin{tabular}{c} **Vacuum** + **MEGA CO2** \\ **(\(\mathbf{n=30}\))** \\ \end{tabular}  &
\begin{tabular}{c} **Vacuum** + **MEGAIn a study by [PERSON] et al. [24], the moisture content of tvorg cheeses decreased gradually during 21 days of storage, and the decrease was greater in samples packaged under a CO2-modified atmosphere and vacuum than in those packaged under a N2-modified atmosphere and refrigerated without VP. According to the cited authors, these differences resulted from whey syneresis inside the packaging. In turn, [PERSON] and [PERSON] [25] concluded that differences in the moisture content of fresh cheeses could be attributed to differences in milk acidity, drying time, size of cheese grains, and processing temperature. [PERSON] et al. [26] analyzed the quality of five goat cheese varieties containing different starter cultures and stored in VP for 21 days at a temperature of 10 \({}^{\circ}\)C. The moisture content of the cheeses studied by the authors ranged from 56.62 to 60.27% on storage day 1 to 54.39 to 59.46% on storage day 14. On the last day of refrigerated storage (day 21), the moisture content of the analyzed cheeses ranged from 54.20% to 59.97%. [PERSON] et al. [13] investigated the effect of different NaCl concentrations in brine (3% and 6%) and different packaging methods on the physicochemical properties of primed white goat cheese and found that the pH of vacuum-packaged chees and cheeses packaged in a modified atmosphere (60% CO2 + 40% N2) decreased from the initial value of 5.29 to 4.60 and 4.40, respectively, after 40 days of storage. In the cited study, the pH of the goat cheeses reached 4.80 on storage day 10 regardless of the packaging method. Depending on CO2 concentration, MAP can increase the pH value by inhibiting the growth of lactic acid bacteria or decrease the pH value by promoting the formation of carbonic acid [9]. In the work of [PERSON] et al. [13] and [PERSON] et al. [27], the pH of cheeses was not significantly affected by CO2, probably because CO2 was absorbed mainly on the surface rather than inside the stored samples. In a study by [PERSON] et al. [26], the average pH of five varieties of vacuum-packaged goat cheeses decreased from 6.98 on storage day 1 to 6.82 and 6.61 on storage days 14 and 21, respectively, and was higher than in the current experiment. Acidity provides important information about the product's freshness, the production process, potential adulterations, and the progression of undesirable biological and chemical changes [28]. According to [PERSON] and [PERSON] [25], considerable variations in the total acidity of \"_oscypek_\" cheese produced in the region of Podhale can be attributed to differences in production hygiene and storage methods. Cheese hardness generally decreases with a reduction in dry matter content [29]. In a study by [PERSON] et al. [13], the dry matter content of cheeses stored in brine decreased during storage, but no significant differences in cheese hardness were noted past storage day 30.