Microbiological, physical & chemical and organoleptic changes were studied, which occurred in the tvorog cheeses packed using four specific atmosphere packaging systems (air, vacuum, 100% CO₂, 100% N₂) and stored 3 weeks at 10°C. The CO₂ atmosphere packaging system appeared to be the most effective while the count of total mesophilic aerobic bacteria, yeasts, and coliform bacteria essentially decreased. As for cheeses packaged using neutral gas atmosphere systems (100% CO₂ or 100% N₂), it was stated that this packaging systems prevented the growth of fungi in the tvorog cheeses. A strong syneresis of whey during storing was the only disadvantage of packaging cheeses in the 100% CO₂ atmosphere. The acidity did not differ significantly among tvorog cheeses that were packaged using various systems. A maximum shelf life of tvorog packaged in vacuum, both with or without modification of atmosphere, included 21 days at 10°C, and as for air packaged tvorog, it was only 14 days.