For highly perishable commodities like milk and its products, packaging is very essential for safe delivery of the product to the consumer without altering its characteristics and nutritive value. Milk and milk products spoil rapidly at temperatures above refrigeration and in the presence of oxygen and other contaminating agents present in the atmosphere.
Packaging of dairy products develops continuously along with advances in material technologies, which are in turn a response to demands of consumers. Packaging is the vital link in the entire chain of production, storage, transportation, distribution and marketing. Functional packaging of dairy products leads not only to resource raising and their optimal utilization, but also protects the contents against deteriorative changes and associated hazards.
Milk is susceptible to oxidation of fat (phospholipids in milk) which produces a waxy odour. This deteriorative change is enhanced by heat, acid and metallic ions. Forms of active packaging relevant to dairy foods include oxygen scavenging, carbon dioxide absorbers, moisture and/or flavour/odour taints absorbers; releasing compounds (carbon dioxide, ethanol, antioxidants and/or other preservatives); maintaining temperature control and/or compensating temperature changes and antimicrobial packaging.
Packaging
material for dairy products
