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.
HISTORY OF MILK PACKAGING.
40g = 500 ml
Cheap, Easy to
4) Aluminium foil:
Seals in the
MILK PACKAGING TOMMOROW
Thermoformed bottle derived from Poly lactic acid ( PLA)
Derived from corn starch.
CARBON FOOTPRINT OF HDPE= 720gm of CO2/ 500ml of serving.
PLA = 2.16gm
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
Under Refrigeration (Below 8°C)
Application Direct consumption, Making of : Tea or Coffee, Sweets,
Khoa, Curd, Buttermilk, Ghee
Fat min 3%
( HOMOGENIZEDTONED MILK)
( 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
Shelf life- 6 months( No refrigeration) Shelf life – 4 months ( same)
VIT A & D fortified No fortification
Recyclable Not mentioned
Derived from milk by coagulation of protein
32% FAT and 18% protein
Types of cheese
Processed ( spreads etc)
Best before 6-9 months
Its looses it elasticity and other prop.
Oxidation of fat and moisture loss.
Microbial spoilage ( Bacteria causing holes)
Composition: Fat 18-20%
Added Salt 1.8%
Sodium Citrate 2.5%
Calorific value : 240
Contains Soft Cheese, Cheddar
Cheese and Common Salt.
Specification Meets the requirements
laid down under PFA rules
for processed Cheese
Shelf life 9 months
CONTENTS: Cheese, Sodium Citrate, Common Salt,
Citric Acid, permitted natural colour -
Annatto. Emulsifier and Class II
Composition Fat 27%
Added salt 2.5%
Calorific Value 340 kcal./100g
Product Specification: Meets BIS specification No.IS:2785.