Packaging of milk and cheese.

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