This document discusses the raw materials and packaging of milk products. It begins by defining milk products and listing their raw materials like cow's milk, which provides nutrients for neonates. It then discusses how raw milk is collected, processed, and packaged to extend shelf life and protect against bacteria. The packaging technologies described include aseptic tetra packs for milk and laminated paper/foil for butter. Recycling processes are also outlined for various packaging materials.

2. Contents
• Milk Products – Milk and Butter
• Raw Material – Origin and Processing
• Packaging – Technology, Materials and Recycling
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3. What do we know as Milk Products?
Also called Dairy Products: Products obtained by any
processing of milk (from mammals), which may contain food
additives, and other ingredients functionally necessary for
the processing.
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4. Raw Material
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5. What do we know as Milk Products?
MILK
Goats Camels Cow Sheep Reindeer
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6. Product: Cow Milk
• It is defined as the lacteal secretion obtained by the female
of all mammalian species(Cows).
• Function: Meet the complete nutritional requirements of
the neonate Energy
Amino acids and fatty acids
Vitamins, minerals and water.
Lipids
Proteins
Carbohidrates (lactose)
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7. Raw Materials: Average Composition of
Milk
• Protein: Casein, whey
proteins
• Fat occurs in the form of
globules. It is emulsified in
the milk serum part (the
whey part or the watery
part).
• Sugar: Lactose. Less sweet
than sucrose.
• Vitamins and Minerals:
Calcium Magnesium,
Phosphorus, Potassium, B2,
A, B12, zinc.
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8. From Cow to Us!
Raw milk is a perishable commodity and is spoiled very easily. Its low
acidity and high nutrient content make it the perfect breeding ground for
bacteria, including those which cause food poisoning (pathogens).
Bacteria from the animal, utensils, hands, and insects may contaminate the
milk, and their destruction is the main reason for processing.
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9. From Cows To Us!
• Collecting
• Separating
• Fortifying
• Pasteurizing
• Homogenizing
• Packaging
• Cleaning
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10. Milk Varieties
• Whole milk
• Reduced fat milk
• Low fat milk
• Fat-free milk
• Flavored milk
• Cultured Buttermilk
• Evaporated milk
• Evaporated fat-free milk
• Sweetened condensed milk
• Acidophilus milk
• Lactose Reduced or Lactose Free Milk
• Low sodium milk
• Eggnog
• Whole dry milk
• Low fat dry milk
• Fat-free dry milk
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11. Product: Butter
• It is defined as a yellow-to-white solid emulsion of fat globules, water,
and inorganic salts produced by churning the cream from cow’s milk.
• It is a high-energy food, containing approximately 715 calories per 100
grams. It has a high content of butterfat, or milk fat (at least 80 percent)
and it is low in protein.
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12. Raw Materials: Average Composition
of Butter
• Butter comprises of at least 80% milk fat, around 16% water, 1.5–2.0%
salt and 2% other milk solids.
• The fat in butter is 67% saturated fat, 29% monounsaturated fat and
approximately 4% polyunsaturated fat. Butter naturally contains a type
of fat called conjugated linoleic acid (CLA).
• Vitamins A, D and E
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13. Butter Varieties
• Salted butter
• Unsalted butter
• Cultured butter
• Cultured salted butter
• Clarified butter/ghee
• Butter concentrate
• Butter oil
• Dairy blends
• Reduced fat dairy spreads
• Low fat dairy spreads
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14. Packaging
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15. Why we need packaged Milk?
 Distribution process
 Extended shelf life
 Chemical Protection (gases, moisture, light)
 Biological Protection (micro organisms)
 Physical Protection (mechanical damage)
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16. Transition of Milk Packaging
Traditiona
l Steel
Containers
Glass
Bottles
Tetra
Packs
High
Density
Polyethyl
ene
(HDPC)
Pouch
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17. Milk – Aseptic Packaging like Tetra
Pack
 Combines attributes of paper
plastic and aluminum
Paperboard makes the package
stable and light weight
Polyethylene are added to seal
in the liquid and protect external
moisture
 A thin layer of aluminum foil
protects product from oxygen
and light
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18. Recycling Aseptic Packaging
• First, cartons are separated from other
materials as it contains plastic, aluminium and
paper to be recycled.
• This process occurs at a material recycling
facility, where cartons are separated &
shipped to a paper mill.
• Fibre in the cartons is converted into pulp in
a hydrapulper (think giant kitchen blender),
which in turn is made into useful products.
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20. Milk - HDPE (High Density Polyethylene)
Bottles
 Used for all three milk types :
pasteurized , UHT and sterilized
 A three layer protection against
UV rays ( White-Black-White)
 Preserves natural taste and
smell, flexible, durable, low cost,
eco friendly and resistance to
many chemicals
Heat sealing of bottles
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21. Recycling HDPE Bottles
• First the bottles are shredded into flakes,
which are washed to remove the
contaminants.
• The dried flakes are re-granulates and
become the raw material to manufacture new
products.
•Typical products made include drainage pipe,
recycling bins, buckets and matting.
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22. Butter - Waxed Paper or Aluminium
Foil
•Aluminium foil is wax
laminated which prevents the
butter from sticking
•Excellent barrier to moisture,
odour, light and micro
organisms
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23. Recycling - Waxed Paper or
Aluminium Foil
•It is biodegradable, compostable,
recyclable and renewable with an
outstanding functional performance.
•They are sorted, cleaned, melted,
made into large blocks and then
reused.
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25. Butter –Polypropylene (PP) Tubs
•Multilayered tub encouraging
extended shelf life
•Container is thermoformed from
PP and wrapped with paperboard
sleeve which gives the tub greater
stability and protects from
exposure to light
•PP has great strength, flexibility,
heat and chemical resistance
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26. Recycling – Polypropylene (PP) Tubs
• PP products are separated from other
plastics, cleaned and melted and cut into
small granules.
•These are recycled into other useful
products such as storage bottles, floor
mats, tape, bowls etc.
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