TYPES OF DAIRY PACKAGING
P.CHANDRAMOULI
20086102
PACKAGING
• Packaging is very essential for safe delivery of the products
without altering its characteristic and nutritive value.
• The primary function of packaging is to protect these product from
the
Oxygen
Moisture
Heat
Light etc
Classification of dairy products
• Liquid milk
pasteurised milk
flavoured milk
condensed milk
• Dairy products
milk powder
butter
ghee
ice cream
malted milk food
• Relatively newer dairy products
cheese
yogurt
• Traditional dairy product
paneer
khova
shrikhand
indian sweets
Liquid milk
Pasterurised milk
• Large quantity of milk was earlier sold in an unprocessed
,unpacked condition.
• This process lead to contamination,adultration and short measures.
• To overcome this problem ,milk was sold in returnable glass
bottles sealed with aluminium foil cap.
• Advantage: transparency, rigidity, hygenic and non toxic nature
and compatibility.
• Disadvantage: high tare weight, fragility emerged and also
shortage of aluminium foil.
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Alternate packaging system-plastic pouches replaced glass bottles
Plastic pouches made of low density poly ethylene(LDPE film).
65-70m thick
Pouches are formed and filled on Form-Fill-Seal(FFS)machines in
capacities of 500-1000ml
• Cleaning operation is eliminated,energy loss is avoided ,easily
recyclable.
Aseptic packaging:Tetrapak milk
• Package and products are sterilised seperately and the operation is
carried out under aseptic condition.
• Long shelf life(3 months), without need for refrigiration or added
preservatives,
Liquid milk pouch
Aseptic paackage of milk
Flavoured milk
• Flavoured milk drinks are generally skimmed or semi skimmed
contain less than 1% fat.
• The package should be leak and tamper proof ,sufficient wet
strength ,should not pass on any odour or taint.
• Octane LLDPE when blended with 50% LDPE provide excellent
puncture resistence,seal strength and hot tack.
• In india the milk drinks are available in sterilisable crown cork
glass bottles,glass bottles with aluminium foil lid or snap-on
plastic lid.
Condenced and evapourated milk
• Traditionally condensed milk was bulk packed in barrels or tin
plate container.
• In india it is packed in conventional food cans with double seam
end
• Evapourated milk is recently packed in aseptic tetrapaks
Dairy products
Butter
• It consist of fat(80-82%),15-16% moiture,(0.5-2.5)% salt.
• The package should be opaque and a high barrier against oxygen and
foreign odours
• Commenly used butter wrap is the vegetable parchment paper.Although
it is greaseproof it does not provide sufficient barrier to oxygen.
• To increase shelf life and product protection aluminium foil laminated
to parchment or greasepaper.To avoid corossion of aluminium foil it is
coated with lacquer and protective adhesive between foil and paper is
applied.
• In some countries use plastic cups and plastic tub with lids in
different size and shape.PP(polypropylene) and ABS(acrylo
butadiene styrene are used.
• Stored and transported over long distance hermetically sealed tin
plate container are used.
• Recent development is the use smooth walled light weight
aluminium container, which are convenient ,colorful and hygenic.
GHEE
• Ghee is 100% fat off white color,grainy texture ,characteristic
flavour and contain very low moisture content(less than .5%).
• Protected from chemical spoilage and rancidity.
• Packed in lacquered or un lacquered tin plate container ranging
from250gm -15kilogram.Stable and long shelf life(1year).
• Alternate packages-plastics replacing tins for shorter shelf life
200gms,500gms and 1 kilogram pouches polyethylene film.
• Also marketted in lined cartons with flexible laminated plastics as
inner liner materials and in tetrapak.
• Laminates of polyesters,nylon 6 and use high barrier materials .
Package of table butter
Milk powder
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Milk powder is hygroscopic in nature.
Highly sensitive to oxygen.
Packages are required to be vaccumised or nitrogen flushed.
It is bulk packed in 25 kilogram capacity multiwall paper sacks
with plastic liner made of polyethylene.
• Traditionally use tin plate container (500gm or 1kilogram) with an
aluminium foil tagger.Flushed with nitrogen gas to extend shelf
life.
• Plastic (HPDE)bottles and flexible packages are also used.
• Pouches made from co-extruder film of LLDPE-nylon-LLDPE
with gas flushing
Milk powder packed in pouch
Ice cream
• Ice cream is the frozen dairy ,protect against
contamination,moisture less and fluctuation in temperatures.
• Attractive ,easy to open and dispose.
• Types of package for ice cream
Paper board carton which is poly coated.
Thermoformed /injection moulded plastic container made from
HIPS,PP or HDPE.Lids are LPDE or PS.
Laminates of BOPP(Biaxially oriented polypropylene) or
PET(polyethylene terephthalate) are used of candies.
Malted milk food
• Malted milk food are highly sensitive to moisture and are prone to
oxidative changes .
• Conventionally used glass jars tinplate containers now replaced by
plastic container and plastic pouches.
• Plastic container used are blow moulded HDPE or stretch blow
moulded PET containers/jars(200gm-2.5kg).
• Light weight ,sturdy,unbreakable,and hygenic
• Beside the plastic container ,also use flexible pouches with or
without paperboard carton.It comparatively low cost,fast filling
operation and storage space requirementssssss is low
Newer dairy product
Cheese
• Cheese is a delicately flavoured product with high fat and moisture
content ,protect against moisture less and ingress of oxygen.
• Traditional package-hermetically sealed printed tin plate
container(400-500gm).
• Late 500gm size slabs of cheese are also packed under vaccum in
high barrier flexible laminate.
• Individual packed slabs are then placed in rectangular transperent
injection moulded plastic container with lid.Moeover the pack is
lighter,more economical and reuse.
• Todays flexible package films and laminates are used.
• Cheese/cheese spread is also packed in rectangular or triangular
chiplets.the wrapping material is aluminium foil.
• Also packed in plastic tubs,plastic laminated and co extruded
squeeze tubes.
Yogurt
• In our country the popular variety of product is Dahi or Curd
• It has a very short shelf life and on prolonged storage it becomes
highly acidic. Recommended temperature 5-10 degree celcius.
• Traditional pack:earthenware pot with a loose cover of glassine
and greaseproof paper.
• Recently injection moulded polystyrene and propylene cups have
been introduced with aluminium foil peelable lids.light weight
,easy to handle and hygenic.
• Tetrapaks ,gable top carton and plastic bottles are used for
drinking yogurt.
Traditional dairy product
• Traditionally indigenous products are packed in leaves,paper
carton and paper board boxes.
• It easily affect their texture,odours,flavours and show mold
growth.
• For instance product like gulb jamun,rasgolla use lacquered
tinplate.
• Develop a plastic PP-Al foil material ,it provide water vapour
barrier properties,smooth curved corners and good printing
surface.
• Heat resistence and suitable for food contact
References
• Principles of food packaging,milk and dairy
product by griffin ,s,sacharow
• Dairy development in india by A.P.Mahadevan
• www.indiadairy.com/ind-scopeforeigninvestment.html
THANK YOU