COLLEGE OF VETERINARY AND
ANIMALSCIENCE,VALLABHNAGAR
OF LIVESTOCK PRODUCTS ANDTECHNOLOGY
Department of LPT (Livestock Products
Technology)
CVAS, NAVANIA, VALLABHNAGAR, UDAIPUR
RAJUVAS-BIKANER
Packaging of milk and milk products
SUBMITTED TO :
Dr. DINESH. M. CHAVHAN SUBMITTED BY :
SIR PUSPENDRA
Dr. RAMESH CHAND JAT
SIR
Dr. DURGA DEVI MAM
WHAT IS PACKAGING
• Packaging is a technology of
enclosing or protecting of milk
and milk products for
distribution,storage,sale and
use.
NECESSITY OF FOOD PACKAGING:-
• Protect from outside ienvironmental
damage.
• Maintain food safety and extend self
life.
• Easy handling and transportation.
• Provideconsumers with ingredients.
• Minimize environment Impact.
TYPES OF PACKAGING
MATERIAL:-
ROLE OF PACKAGING MATERIAL:-
• Containing the product
• Selling the product
• Facilitating the handling & storageSafety of
the product
• Protecting against biological, chemical and
distribution damage
• Providing convenience
• Information
• Security
TYPES OF
PACKAGING :-
PRIMARY PACKAGING (Consumer package)
SECONDARY PACKAGING (Distribution package)
• TERTIARY PACKAGING (Shipping Container)
• 1.Primary packaging is the material that first
envelops the product and holds it. The package
which is in direct contact with the contents (viz.
butter in parchment paper)
• 2. Secondary packaging is outside the primary
packaging-perhaps used to group primary packages
together (viz. paper board pack containing butter
wrapped in veg. parchment paper).
• 3. Tertiary packaging is used for bulk handling,
warehouse storage and transport shipping.The most
common form is a palletized unit load that packs
tightly into containers (viz. Boxes containing 20-25
or 50 s are put together).
FLUID MILK
• Flexible pouches 92%, glass bottles 7% and
aseptic packaging 1%Plastic materials in
aseptic packaging of milk product are
polyethylene, polypropylene, polystyrene
etc.
• Popular commercial systems available are
Tetra pak, Combi block, Pure pak, Hind pak,
etc.
• Materials used are high density
polyethylene (HDPE), polyethylene
terephthalate (PET), polycarbonate
CREAM
• Shelf life of refrigerated creams 1-2
daysPackaging consists of PE coated
paperboards.•
• In India, cream generally packaged in
250ml glass bottles,individual pack or
consumer's own container•
• Tin plate containers also used for larger
sizes.
• Whipped creams sold in AEROSOL cans
and PE tubs•
CHEESE
• Cheese is coated with a wax layer to protect
from contamination
• Cheese may be packaged in plastic film as
slices
• Also packed as cubes or whole pat in aluminum
or tin foil
• PVDC, EVOH or nylon may be used
• Edible films and coatings are being used
GHEE
• Upon prolonged storage, ghee undergoes lipid
deterioration.
• Tin plate container:-Protects the product
against tampering and being sturdy, can be
transported to distant places.
• Semi Rigid Containers:-Provides a
moderately long shelf life, lightweight,
economical and transport-worthy.
• Flexible Films/Pouches:-Limited quantities of
of less than 1 kg packed.Most economical.
BUTTER
• Pat of butter: - Most commonly used
• Manual-moulded butter: - Hand-packaged
• Machine-moulded butter:- Automated
version of hand-packaged butter
• Butter in a dish: - Most popular for reduced-
fat
• Mini butter: - For markets with limited
buying power and high demand
• Jar of butter: - For larger quantities .
FERMENTED PRODUCTS
• Dahi, Misti dahi and Shrikhand most
popular.
• Dahi and Misti dahi are sold in earthen pots
and PE containers.
• Polystyrene (PS) and polypropylene (PP)
cups of 100, 200 and 500 g used.
NEW CONCEPT
• Self-heating and self-chilling.
• Shelf-life time temperature indicators
• Micro-oven able containers
• Edible films and coatings
• Resource efficiency and light weight packaging
• Bio-degradable materials
• Shrink wrapping
• Modified atmospheric packaging (MAP)
• Oxygen Scavengers
• Better sealing techniques
• Bioplastics
