Overview of packaging materials for Dairy packaging

Abstract

Regarding milk producing, it is well known that processing and packaging are the two equally important operational phases. Packaging is the last, but definetly not the less important phase. Various automation strategies are constantly being utilized in every phase of processing, packaging and production/use of new packaging materials. The most suitable packaging will provide adequate properties to pack liquid milk and dairy products which have an important role to prolonged product shelf life. Temperature and moisture are important parameters which affect the shelf life of packaged milk and dairy products, due to their effect on the bacterial growth especially in fermented milk products. The aim of this review article is to introduce advantages and disadvantages and principles of packaging methods and materials correlated to shelflife of dairy products.Kod proizvodnje mlijeka, poznato je da su prerada i pakiranje dvije podjednako važne operativne faze. Pakiranje je posljednja, ali ne i manje važna faza. Različite strategije automatizacije stalno se koriste u svakoj fazi obrade, pakiranja i proizvodnje/uporabe novih ambalažnih materijala. Najprikladnija ambalaža će pružiti odgovarajuća svojstva za pakiranje tekućeg mlijeka i mliječnih proizvoda a koji imaju važnu ulogu u produljenju roka trajnosti proizvoda. Temperatura i vlaga važni su parametri koji utječu na rok trajanja pakiranog mlijeka i mliječnih proizvoda, zbog njihovog utjecaja na rast bakterija, posebno u fermentiranim mliječnim proizvodima. Cilj ovog preglednog članka je opisati prednosti i nedostatke te načela metoda i materijala pakiranja u korelaciji s rokom trajanja mliječnih proizvoda.