Packaging of MILK & CHEESE

9,680 views

Published on

Packaging of milk and cheese.

Published in: Technology, Business
0 Comments
6 Likes
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total views
9,680
On SlideShare
0
From Embeds
0
Number of Embeds
10
Actions
Shares
0
Downloads
296
Comments
0
Likes
6
Embeds 0
No embeds

No notes for slide

Packaging of MILK & CHEESE

  1. 1. DAIRY PRODUCTS ( MILK & CHEESE) - Ammar Babar - 11FET1009.
  2. 2.  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.
  3. 3. 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.
  4. 4. 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
  5. 5. 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
  6. 6. 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%
  7. 7. 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
  8. 8. INNOVATIVE PACKAGING.
  9. 9.  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)
  10. 10.  CHEESE MAKING PROCESS
  11. 11. PACKAGING FOR CHEESE.
  12. 12. AMUL CHEESE SPREAD Composition: 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
  13. 13. Amul Pasteurised Processed Cheddar Cheese CONTENTS: 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.
  14. 14. INNOVATIVE CHEESE PACKAGING

×