Food Packaging

Phase 3 Project development

Presented by:
Erika lorena garzon castro. Code: 1070965145

Group: 216006_2

Tutor: Laura María Reyes

Universidad Nacional Abierta y a Distancia (UNAD)

2021
At individual level:
Select a SPECIFIC PRODUCT or beverage from one of the groups presented below that
can be packaged in the material selected collaboratively in Phase 2:
3. Milk and dairy products
At this point I select the milk product since it can be packed in pet
1. Traditional and novel packaging (active, intelligent and/or biodegradable)
available in the market for the selected product (Used images).

Dairy products in PET bottles

Flavored dairy products, yogurt drinks or milk-based shakes are increasingly being filled
into PET bottles. These give (predominantly) an absolutely modern image combined with
special convenience features such as being suitable for on-the-go consumption.

The main advantage of plastic is that the bottles or containers that are made from it can be
customized. If beverage manufacturers seize the opportunity, they can use innovative
design to distinguish themselves from the competition.

PET with a UV barrier usually has a glossy surface, which suggests the quality of the
special product for the consumer. Transparent or semi-transparent PET containers are
increasingly used for (white) milk in some markets. Transparent PET packaging is also
suitable for new types of trending products, such as golden milk, also known as golden
milk - a mixture whose main ingredient is turmeric, a species famous throughout the world
for its many applications in health.
Flexible packing

Flexible packaging has been the standard for cheese, especially grated cheese, for a long
time. Upright bags are generally resealable for convenience. At the same time, they do not
take up much space in the refrigerator, which benefits individual and small households.

When it comes to dairy products, new products are constantly being introduced that come
in flexible packaging.

On-the-go packaging

The aforementioned smaller packages also play an important role for the consumption of
products outside the home, which is increasingly important. In this case, the number of
products that are currently on the market or introduced as innovations is extraordinarily
high. Right now, the on-the-go market may be one of the strongest forces driving
innovations in the industry.

Innovation Flow Lounge será la jornada dedicada al embalaje para lácteos en el marco de
Drinktec, del 11 al 15 de septiembre en Münich, Alemania. Fuente: Drinktec

https://thefoodtech.com/diseno-e-innovacion-para-empaque/tendencias-para-el-envasado-
de-productos-lacteos/

2. Physicochemical, nutritional and sensory characteristics of food or drink.

Physicochemical characteristics of milk

Chemical Composition of Milk

It is mainly synthesized in the mammary gland, but a large part of its constituents come
from blood serum. Its chemical composition is very complex and complete, which reflects
its great importance in feeding the young
Water

The nutritional value of milk as a whole is greater than the individual value of the nutrients
that compose it due to its unique nutritional balance. The amount of water in milk reflects
that balance. In all animals, water is the nutrientrequired in greater quantity and milk
supplies 87% of it.

The amount of water in milk is regulated by the lactose that is synthesized in the secretory
cells of the mammary gland. The water that goes into the milk is transported to the
mammary gland by the circulatory current. The production of milk is quickly affected by a
decrease in water and falls on the same day astheir supply is limited or not available. This is
one of the reasons

Lactose

Lactose is a disaccharide present only in milk, which represents the main and only
carbohydrate. Lactose is synthesized in the mammary gland by a enzymatic system in
which α-lactalbumin intervenes for a subsequent segregate into milk. It is 15% less
sweetener than sucrose and It contributes, along with the salts, to the overall taste of the
food.

Its main origin is in blood glucose, the breast tissue synthesizes it ingalactose and binds it
to a glucose moiety to form the lactose molecule. It is hydrolyzed by lactase in the small
intestine to glucose and galactose, which areabsorbed.

Lactose is the factor that limits milk production, that is, the amount of milk produced
depends on the possibilities of lactose synthesis in themother

Lipids or fats Fat globules are the largest particles in milk and also the largest light, so they
tend to rise to the surface when the milk is allowed to stand in a container.

Fat is altered more slowly than lactose, in its modifications it does not causes major
changes in the physicochemical structure of milk, but they are important because they cause
the appearance of unpleasant flavors. The composition of milk fat varies little according to
breed, in contrast it varies much by the nature of food The properties of milk are a
reflection of the fatty acids it contains. Exist various groups of lipids present in milk:
triacylglycerides, diacylglycerides, monoacylglycerides, phospholipids, free fatty acids,
sterols and their esters

Proteins:

The main protein fractions are casein and whey proteins from the
milk, there are also other proteins in the form of enzymes and components of
membrane of fat droplets.
 Casein: It is the main protein in milk, it is a protein complete that contains all the essential
amino acids and is presentedin milk in the form of a colloidal suspension associated with
calcium phosphate

Caseins are a heterogeneous set of proteins, making it difficult to fix A definition.

However, all the proteins included in what is called casein have a common characteristic:
they precipitate when acidified milk at pH 4.6. For this reason, casein is also often called
protein insoluble from milk. Of all the proteins in milk, the most There are three common
and representative cases, and all are caseins: casein-αs1, casein-β and casein-κ (Farrell,
2004) (Anexo 4)

Organoleptic characteristics

Color Milk is a characteristic opalescent white liquid due to the refraction of light when
light rays strike colloidal particles of suspended milk. When it is very rich in fat, it presents
a coloration creamy, due to the carotene in fat, low-fat milk takes a slightly bluish color.

Likewise, the color of the milk changes according to the process to which it has been
subjected,
For example, pasteurization using high temperatures intensifies its whiteness and opacity
and sterilization changes it to light brown.

The color of the milk is due to the combined effects of casein, salts colloidal, pigments and
other components. Casein and colloidal salts impart the opaque white color of milk, to the
extent that it fully reflects the
light. Pigment due to carotenes gives milk a slightly colored yellowish and riboflavin
pigments are what give it a yellow color - greenish to the whey produced in cheese making
(Davis, 1968).

Flavor

Fresh milk has a slightly sweet taste, neutral due to the lactose that contains. The taste may
change due to the action of feeding, trauma to the udder, alterations in the health status of
the cow, foreign substances from the environment environment or the containers in which it
is deposited (UNAD, n.d.)

Smell
The smell of milk, like those of any dairy product, is of the highest importance. As valuable
as it is, from a nutritional point of view, any food will not find a suitable market unless it
tastes pleasant.
Milk is a very unstable liquid food, subject to many changes spontaneous, not only at room
temperature, but also at temperatures of refrigeration.

Physical Properties of Milk

Milk is a complex liquid that contains many components in different states (solution,
emulsion and colloidal); understand its properties and changes that happen to it implies a
deep knowledge of each of its compounds
and the relationships between them.

Appearance

The appearance or normal appearance of the milk should be white, porcelain, no lumps or
foreign bodies from the environment (stones, hair, dirt, etc.) or that could be harmful to the
consumer (glass, plastic, paper). The
Milk should be of a liquid consistency and slightly viscous, this is due to the content of
sugars, salts dissolved in it and casein. The opaque appearance of the milk is due to its
content of suspended particles, fat, proteins and certain Mineral salts.

Density

Density is defined as "mass per unit volume, which is equal to quotient between the mass of
a body (kg) and its volume (m3 ) », Its unitsdimensions are kg / m3 in the International
System of Units (SI).
Osmotic pressure.

The osmotic pressure is controlled by the number of molecules or particles, not by the
weight of solute, the smaller the molecules, the higher the pressure osmotic. Milk is formed
through blood and both substances are separated by means of a permeable membrane,
hence both have the same pressure osmotic. Milk is isotonic with blood

Freezing point

The freezing point in milk is the only reliable parameter to detectadulteration by water,
varies between -0.54 and -0.590 C. When the milk is subjected to ahigh temperature
treatment (UHT or sterilization) the precipitation of some Phosphates will cause a freezing
point increase. (Tetra Pak, 1996)

Acidity

The acidity of a solution depends on the concentration of hydronium ions (H +) thatpossess.

Milk acidity involves current and potential acidity, current represents free H + groups,
while potential acidity includes all those components of milk that, through titration, release
H + groupsin the middle. (Singh et al., 1997

Viscosity

The viscosity of the milk indicates the resistance that is opposed to the fluid, it is inversely
proportional to temperature (increases when temperature decreases) and depends on the
composition of the liquid, the physical state of the dispersed colloidal substances and fat
content.

Milk is more

viscous than water, it is due to the fat content in emulsion and the proteins that it contains
in its colloidal phase. (Revilla A. 1982)

Chemical properties

PH (concentration of hydrogen ions) The pH is a measure of acidity or alkalinity of a

solution, it indicates the
hydrogen ion concentration [H +] present in certain solutions. The Determination of pH is
one of the most important analytical procedures and most used in chemistry and
biochemistry because it determines many characteristics notable of the structure and
activity of the molecules, therefore, of the behavior of cells and organisms. (Chang, 2013)

pH in milk Fresh, healthy cow's milk is slightly acidic, with a pH between 6.5 and 6.8 as a
consequence of the presence of caseins, phosphoric and citric anions, mainly. These values
apply only to temperatures close to 25º C. (Alais, 2003)

Dry extract of milk or Non-Fat Solids It is made up of the solid compounds in milk can be
determined by the direct method by evaporation of the aqueous phase of milk
(Determination of Ashes), or by the indirect method, by means of the relation of the density
and its fat content. (UNAD, s.f.)

Microbiological Properties

Milk, due to its complex biochemical composition and its high content of Water is a good
substrate for saprophytic microorganisms (those that obtain energy of organic matter) and
also for the pathogens that use it as substrate for its reproduction. These germs can act in
different ways, negatively influencing the technological processes of the dairy industry and
on the other hand they can cause illness. Among the bacterial flora existing in raw milk,
pasteurized milk and dairy products there are important differences.

Bacteria in milk When milk is secreted into the udder it is sterile, but even before leaving it
is infected by bacteria that enter through the nipple canal, these bacteria are normally
harmless, however in cases of inflammation bacterial udder, milk is heavily contaminated
with bacteria.
3. Conservation requirements (Temperature, Humidity, Oxygen, Preservatives, Stiffness /
Resistance of the packaging, Controlled or modified atmospheres)
4. Sanitary requirements at national and international level. Establish the critical or relevant
aspects established in the national or international regulations for the commercialization of
the selected product