This document discusses milk packaging standards and materials in India. It provides an overview of global and Indian milk production statistics. The key constituents of milk are outlined. The document then covers Indian milk packaging standards, the need for packaging, pre-packaging processing steps like cooling, standardization, and pasteurization. Common packaging materials like glass, paperboard, plastics and cartons are described. The use of bio-degradable materials like PLA is presented as the future of milk packaging.

1. College Of Agricultural Engineering
JNKVV, Jabalpur
Packaging of milk
Guidance By:- Dr. R.N. Shrivastava
Dr. Preeti Jain
Presented By:- Vishal Bairagi
Roll No. 1836
B. Tech Final Year

2. Over View of Presentation
• Global milk production and status in India
• What is milk and its constituents
• Milk packaging standards
• Need of packaging
• Pre-packaging processes
• Material used for packaging
• Future of milk packaging (Bio degradable )

3. Top 5 Milk Producing Country
Rank Country Amount of milk (Metric tons)
1 USA 91.3
2 India 60.6
3 China 35.7
4 Brazil 34.3
5 Germany 31.1
Top 6 milk producing states of
IndiaRank States Amount of milk (Million tons)
1 Uttar Pradesh 23.33
2 Rajasthan 13.94
3 Andhra Pradesh 12.76
4 Gujrat 10.31
5 Punjab 9.7
6 Madhya Pradesh 8.84

4. MILK AND ITS CONSTITUENTS
Species Water Fat Protein Lactose Ash
Buffalo 84.2 6.6 3.9 5.2 0.8
Cow 86.6 4.6 3.4 4.9 0.7
Milk is an opaque white fluid rich in fat and protein
Milk has minor constituents like Vitamin (A,D,C) , Minerals, Pigments,
Cholesterol, Enzymes And Phospholipids

5. STANDARDIZATION OF MILK
• Standardization of milk refers to the adjustment which means rising or
lowering of fat and solids not fat levels of milk. The standardization of
milk is commonly done in case of market milk supply and also in case of
manufacture of milk products.
Class of Milk % milk fat (min.) % solid non fat
(min.)
Buffalo 6.0 9.0
Cow 4.0 8.5
Standardized 4.5 8.5
Recombined 3.0 8.5
Toned 3.0 8.5
Double Toned 1.5 9.0
Skim milk Not more than 0.5 8.7

6. NEED OF PACKAGING
Risk of pathogens , bacteria in open milk due to surrounding environment and unhygienic
grazing condition
Unsterile transportation of product
Maintain food safety and extended shelf life
Minimize environment impact and Easy transportation
Provide consumers with ingredients and nutritional information
Proper sanitization while milking manually or mechanically

7. PRE PACKAGING PROCESSES
Receiving Milk
Cooling To 50C And Bulk
Storage
Pre Heating (35-40 0C)
Filtration / Clarification
Cooling To 50C
Standardizing And Storage
(50C)
Preheating (600C)
Homogenization (2500 Psi)
(600C)
Pasteurization (Holder / HTST)
Cooling (50C)
Bottling
Storage (50C)

8. PASTEURIZATION PROCESS- (Louis
Pasteur)
Process of heating every particle of milk to
at least 630C for 30 minute
or 720C (HTST) for 15 second or 135 to
1500C for no hold or fraction of second
(UHT) after that milk is cooled to 50C
Killing pathogenic and spoilage micro-
organism about 85-99%

9. HOMOGENIZATION PROCESS
• Homogenization is the process of breaking
down the fat molecules in milk so that they
stay integrated rather than separating as
cream.
Homogenizer – machine which sub divides fat
globules . It consist of high pressure pump
which forces the milk at high pressure through
a narrow opening between a homogenizing
valve and its seat ,fat globules are divided into
micron size

10. STERILIZATION PROCESS
It may be defined as (homogenized) milk which has been treated to a temp.
of 100Homogenization is the process of breaking down the fat molecules
in milk so that they stay integrated rather than separating as cream.
Class of Milk % milk fat (min.) % solid non fat
(min.)
Buffalo 6.0 9.0
Cow 4.0 8.5
Standardized 4.5 8.5
Recombined 3.0 8.5
Toned 3.0 8.5
Double Toned 1.5 9.0
Skim milk Not more than 0.5 8.7

11. ASEPTIC PACKAGING
Aseptic processing is a processing technique wherein commercially thermally
sterilized liquid products are packaged into previously sterilized containers under
sterile conditions to produce shelf-stable products that do not need refrigeration
Tetra packaging

12. PACKAGING MATERIAL
Glass
Paper board
Plastics
Milk cartons
Rigid plastics
Returnable plastic bottles

13. WHY MILK IS PACKAGED IN GLASS
• Transparent
• Strength and rigidity
• Water and gas barrier
• 100% Recyclable
• Thermal shock resistance
• Inertness to chemicals and gases
• Cheap cost

14. PAPER BOARD
• Wax coated paperboard was introduced in 1940s
• The outer surface had a cloudy , unattractive appearance
• Although a few PVC Coated cartons were tried, the introduction of PE
coated paperboard in the early 1960s solved nearly all the problems
inherent in milk packaging
• It was disposable, clean looking and functional

15. PLASTIC
• An all plastic milk bottles is light weight and tougher than its two competitors.
• Reclosure is more sanitary than the tear open cartons
• Pigmentation can be used to help screen out light
• Disadvantages include difficulties in connection with printing, labeling and various
decorating techniques
• The basic materials in general use for an all plastic milk bottles are PE, PS, and
more recently polycarbonates

16. REASON TO SHIFT FROM GLASS BOTTLE
TO HDPE
• Heavy weight-it occupies more space during transportation and storage
• Fragility-Due to fragile nature it needs more protection due to external hazards
• Cost-Though material cost is less, it increase the cost of transport and storage
which leads to more fuel consumption
• Material consumption-For packaging of 100 ml milk we need 500g of glass
material
• Effect of light-Light damages the nutritive components of milk
• Chemicals-The effect of chemicals for washing the bottle leads to environmental
hazard

17. MILK CARTOONS
• Light weight
• Made from renewable raw material
• Increase distribution efficiency
• Hygienic
• One-way containers
• Aseptic type, doesn’t require refrigeration
• Easy to dispose off
• Recyclable

18. FLEXIBLE PLASTIC POUCHES
• Liquid milk also may be packaged in plastic film or laminated pouches
• Pouches offer economy, compact storage and ease of disposal
• • Disadvantages include the need for support and an unconventional appearance
• • Since clear plastic does not offer adequate shelf life, an opaque laminate is required
• • Most all plastic film pouches for milk are prepared from two ply, LDPE lay flat tubing
• • The outer ply is white and the inner ply is black to protect the milk from UV degradation
• • The lay flat tubing is made by extruding two PE resins through a coaxial die and then
passing the two films through a second dye to produce a 0.001 cm laminate
• • On the packaging machine the tubing is sterilized by UV irradiation, cut to the desired
length, sealed on the bottom to form a pouch, filled and heat sealed at the top to clos

19. REASON FOR SELECTING PLASTIC
POUCHES
• Cheapest in the world
• Easy to handle
• Occupies less space
• Convenient
• Recyclable
• Use lowest amount of packaging material
• Bottles don’t need to be collected, washed, refilled and redistribute

20. PLA- POLY LACTIC ACID
Thermoformed bottle is made from poly lactic acid (PLA)
PLA is derived from natural corn straw
100% annually renewable
FUTURE OF MILK
PACKAGING

21. ADVANTAGES OF PLA
• PLA degrades within a week
• High stability
• Transparency
• Softening point around 60
• Normal processing
• Good thermoplastic material
• Wide temperature range
• Lower crystallinity
• Higher melt viscosity
• UV resistance