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Packaging of milk and cheese.
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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