This document discusses dairy products like milk and cheese. It provides information on milk packaging history from glass to flexible pouches. It also discusses factors that cause milk spoilage and innovative future packaging ideas like thermoformed bottles made from biodegradable PLA. The document also covers cheese production process and challenges in cheese storage. It provides details on Amul cheese spread and cheddar cheese packaging and specifications.

1. DAIRY PRODUCTS ( MILK & CHEESE)
- Ammar Babar
- 11FET1009.

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. 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. 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. 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. 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. 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. INNOVATIVE PACKAGING.

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.  CHEESE MAKING PROCESS

11. PACKAGING FOR CHEESE.

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. 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. INNOVATIVE CHEESE PACKAGING