PACKAGING OF DAIRY BASED PRODUCTS

By:-
KARAN JOSHI
B.E. FT 4th year
CH15515
Liquid dairy products:

It includes butter milk, whey ,lassi, and different kinds of

milk- recombined milk, toned milk, vitaminised milk.

Packaging:

# Paper based- Paper based packaging is lightweight and low

cost, but is susceptible to moisture and tearing.

# Plastic- It is used to hold fresh and pasteurized milk. Some

of the drawbacks of plastic containers include becoming
fragile at low temperatures and melting at high temperatures.
# Glass: Glass bottles are still used today by some dairy
manufactures, not as widely used as paper based or plastic
packaging. While glass is heat resistant, it is also heavy and
fragile.

# Metal: Both aluminium and tin are used to make cans for
milk products, such as evaporated milk and sweetened
condensed milk. Advantages are the strength of the material,
grease proof qualities, and the barrier properties. One
drawback to aluminium is its vulnerability to acids. Tin tends
to be heavy and expensive.

# Wood: Barrels made from wood are used for bulk packaging
of such milk products as sweetened condensed milk and
butter milk. It avoids tainting the milk.
 Yogurt: The most popular material in current use for
fresh yogurt is thermoformed TiO2 pigmented high impact
polystyrene (PS-HI), with either an aluminium foil/plastic
laminate or a paper/plastic laminate heat-seal lid or
closure. For pasteurised, spoonable yogurt products,
barrier laminated materials are desirable if a long shelf-life
is needed, with some having shelf lives of 4–6 months at
ambient temperatures. For these products, a low water
vapour transmission rate (WVTR) is required to prevent
the product from losing water during shelf life. A good
O2 barrier packaging will help to protect the product from
oxidation, and a good light barrier will help to delay fading
of light-sensitive colours and avoid light-induced oxidation.
Drinking-yogurt products are packaged in PE-HD bottles
sealed with either aluminium foil laminate heat-seal
closures, or with PE-LD caps. Bottles made from other
plastics (e.g. PET) may also be used.
For long-life, heat-treated drinking-yogurt
products, composite materials made with:
plastic/Alu-foil/paperboard with good
water vapour, O2, and light barrier
properties are also often used. Opaque or
semi-opaque packaging materials, most
usually containing a white pigment such as
TiO2, are normally used for yogurt.
Ice cream packaging:

Ice-creams are presented in many different ways and

for this reason packaging options are constantly
changing and adapting in accordance. However, ice-
cream sticks and ice-cream cones are the most
common types. Ice-cream sticks come individually
in flow pack bags and the flowpack machines require
special characteristics, which means that it is usually
the ice-cream producers who manufacture or adapt
the machines for packaging them.
Subsequently, the ice-cream sticks in flowpack bags are
packaged into cartons which are then case-packed for
distribution. In the case of loading into cartons, these
are pre-formed in top loading machines, whether they
be lock style or glued cartons and which are later
closed with carton closing machines. In the case of ice-
cream cones, subsequent to the freezing process, these
are presented on trays with various units which are
later packed into cartons.
 A conveyor belt takes the cones through the packaging
stage where they are identified by the Pick & Place lines
by means of cameras connected to an artificial vision
system and high speed robots place them on the trays
which have been loaded by a tray detester. Once the
trays have been completed they are wrapped
using flowpack machinery where an inert gas may be
injected to preserve the product before they are boxed.
 The end loading machines form the cartons, place the
trays and glue the cartons. Once the cartons have been
formed, the case packing takes place, either horizontal
or vertical,  where the CP series machinery is the most
competitive option.
Mishti doi:

Misti dahi is also known as Misti doi, Payodhi and Lal

dahi. It is a traditional sweetened fermented milk
product popular in the eastern part of India, notably
West Bengal, Bihar and Assam. It is prepared by lactic
acid fermentation of sweetened milk.  Buffalo milk is
preferred for the preparation of Misti dahi due to high
fat content, which induce a rich creamy product with
excellent mouth feel. The high protein content of
buffalo milk leads to the formation of firm coagulum
which resists whey separation during storage and
transportation.
 Due of high acidity (0.8%) and high sugar level misti
dahi has a shelf life of about 12 days at 4°C and 2days
at 30°C. The shelf life mainly depends on post
manufacture contamination particularly with yeast and
moulds. Hence attempt should be made not to unduly
expose the finished product to atmospheric
contamination.
Misti dahi is packed in food grade polystyrene and
polypropylene cups in 100g, 200g pack sizes.
Various packaging machines of up to 400
cups/min speed are available to package cultured
dairy products in different sizes. The packaged
product should be stored at <5°C for extended
shelf life.