Packaging of MILK & CHEESE

DAIRY PRODUCTS ( MILK & CHEESE)

- Ammar Babar - 11FET1009.

About Milk It’s a white fluid produce by animals for nutriton. Water is around 88% Good source of proteins Consumed to obtain CALCIUM.

Factors causing spoilage Micro-organisms by increasing the acidity. Creaming of milk on standing. Randcidity due to oxidation. Enymatic spoilage.

HISTORY OF MILK PACKAGING.

GLASS

> 1880-1940

500g for 500ml

Problems in T&S.

UV damage

HDPE

Moisture barrier Impact strength

40g = 500 ml

FLEXIBLE POUCH

Cheap, Easy to handle

4.5-5.5g=500ml Recyclable

Easily available.

MILK CARTON

1) Polyethylene:

Against moisture

2)Paper: Strength & Stability.

3)Adhesion

4) Aluminium foil: Light,

flavour,oxygen.

5) Adhesion

6) Polyethylene:Seals in the

liquid

MILK PACKAGING TOMMOROW

Thermoformed bottle derived from Poly lactic acid ( PLA) Derived from corn starch. Degradable High stability Transparency UV resistant

CARBON FOOTPRINT OF HDPE= 720gm of CO2/ 500ml of serving.PLA = 2.16gm

Product Name

Amul taaza

Description Pasteurised Milk Amul milk meets the PFA standards for the respective type of milk.

Packing Poly Pack - 500ml, 1000ml

Shelf Life 48 Hours from the date of packing if kept under refrigeration below 8°C

Storage condition

Under Refrigeration (Below 8°C)

Application Direct consumption, Making of : Tea or Coffee, Sweets, Khoa, Curd, Buttermilk, Ghee

Nutritional info.

Fat min 3%

AMUL TAAZA ( HOMOGENIZEDTONED MILK)

Nestle a+ ( TONED MILK UHT)

Rs 48 / Lit Rs 60/ Lit

3% FAT min. 3% FAT min.

Sterilized and aseptic packaging UHT ( 135-150deg, 4-20 sec). 6 protective layers of packaging.

Shelf life- 6 months( No refrigeration) Shelf life – 4 months ( same)

VIT A & D fortified No fortification

Recyclable Not mentioned

INNOVATIVE PACKAGING.

ABOUT CHEESE Derived from milk by coagulation of protein 32% FAT and 18% protein 104% CALCIUM 1.6-2gm SODIUM.

Types of cheese Hard/ Soft Cottage Processed ( spreads etc)

Storage problems Best before 6-9 months Its looses it elasticity and other prop. Oxidation of fat and moisture loss. Microbial spoilage ( Bacteria causing holes)

CHEESE MAKING PROCESS

PACKAGING FOR CHEESE.

AMUL CHEESE SPREADComposition: Fat 18-20%

Moisture 60%Protein 14-15%Added Salt 1.8%Sodium Citrate 2.5%Calorific value : 240 kcal./100g

Contains Soft Cheese, Cheddar Cheese and Common Salt.

Specification Meets the requirements laid down under PFA rules for processed Cheese Spread.

Shelf life 9 months

Amul Pasteurised Processed Cheddar CheeseCONTENTS: Cheese, Sodium Citrate, Common

Salt, Citric Acid, permitted natural colour - Annatto. Emulsifier and Class II preservatives

Composition Fat 27%Moisture 45%Proteins 23%Added salt 2.5%

Calorific Value 340 kcal./100g

Product Specification:

Meets BIS specification No.IS:2785.

INNOVATIVE CHEESE PACKAGING