Packaging of Fermented Milk
Packaging can be defined as a tool that protects and contains our goods with the
aimof minimizing the environmentalimpacton them.Itforms an integralpartof food
production, marketing and distribution. The changing lifestyles, urbanization and
increased consumerism have flooded the market with value added, branded, and
attractively packaged food products. Today, an array of packaging materials and
systems such as aseptic and retortpackaging,gas/vacuumpackaging,thermoforming,
bag-in-box and lined carton systems, shrink wrapping and stretch wrapping is
available. Developmentof high barrier materials,ControlledAtmosphere Packaging
(CAP) or ModifiedAtmospherePackaging (MAP) systems,aseptic packaging system
and the like has changed the food marketing system, providing more “fresh food” in
retail stores for a longer duration. Development of suitable packaging systems is
essentialfor modernization of thetraditionaldairyproducts industry,and the organized
sector’s greater participation in it.Already,systems have been developed for assembly
line packaging of ghee, shrikhand, dahi, mishti doi, etc. The hi-tech packaging
technology has also extended the shelf life of paneer and facilitated its marketing in
remote areas.
The choice of an appropriate packaging material is governed by several factors
such as:
The specific sensitivities of the contents, e.g. moisture, oxygen, etc.
Factors changing the contents viz. temperature, RH, pH and the reaction
mechanisminvolved.
Weight and shape of the container.
Effect on filling and sealing speeds.
Contamination of food by constituents of the packaging material.
Storage conditions – duration of the product needs to be protected.
Bio-degradability and recycling potential.
Transportation – distance and transportation conditions.
Dairy products being highlyperishable,utmostcare is needed in its preservation
during storage, handling and transportation.