Review article
https://doi.org/10.31895/hcptbn.16.3-4.5
Overview of packaging materials for Dairy packaging
Irena Barukčić
orcid.org/0000-0002-4322-2266
Mario Ščetar
orcid.org/0000-0002-4684-4781
Katarina Lisak Jakopović
Mia Kurek
orcid.org/0000-0001-9580-0518
Rajka Božanić
orcid.org/0000-0002-3387-0315
Kata Galić
orcid.org/0000-0003-1501-8812
Abstract
Regarding milk producing, it is well known that processing and packaging are the two equally important operational phases. Packaging is the last, but definitely not the less important phase. Various automation strategies are constantly being utilized in every phase of processing, packaging and production/use of new packaging materials.
The most suitable packaging will provide adequate properties to pack liquid milk and dairy products which have an important role to prolonged product shelf life. Temperature and moisture are important parameters which affect the shelf life of packaged milk and dairy products, due to their effect on the bacterial growth especially in fermented milk products.
The aim of this review article is to introduce advantages and disadvantages and principles of packaging methods and materials correlated to shelflife of dairy products.
Keywords
milk; dairy products; shelf life; packaging
Hrčak ID:
269833
URI
Publication date:
31.12.2021.
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